1-Step 1: Aging the Egg Whites: Begin by wiping a glass or metal bowl with lemon juice or vinegar to remove any grease, then add 100g of egg whites, cover, and refrigerate for 24 hours. This step helps stabilize the proteins for a better meringue. Bring them to room temperature before proceeding to ensure they whip up nicely.

2-Step 2: Preparing Your Pans: Line 3 baking sheets with silicone mats or parchment paper to create a non-stick surface for your macarons. This preparation prevents sticking and helps with even baking, which is crucial for that smooth finish.

3-Make the meringue by adding 1/4 teaspoon of cream of tartar and optional 1/2 teaspoon of extract to the egg whites.

4-Beat on medium speed until soft peaks form, then gradually add 80g of superfine sugar in three parts until stiff, glossy peaks develop.

5-Gently fold in 1-2 drops of gel food coloring if desired for a pop of color.

6-Once your meringue is ready, sift 125g of almond flour and 125g of confectioners’ sugar together, pressing any larger pieces through the sieve for a fine mixture. For more troubleshooting, check out this Macaron Troubleshooting Guide to avoid common pitfalls.

7-Folding and Baking Steps: Next, perform the macaronage by folding the beaten egg whites into the sifted dry ingredients in three additions until combined, then continue folding until the batter flows like honey and passes the figure-8 test. Transfer the batter to a piping bag fitted with a medium round tip and pipe 1.5-2 inch circles onto your prepared sheets, spacing them 1-2 inches apart.

8-Tap the sheets firmly on the counter to release air bubbles and pop any visible ones with a toothpick. Let the piped batter rest at room temperature for 30-60 minutes until it’s no longer tacky, forming a skin that helps develop the characteristic feet.

9-Preheat your oven to 325°F (163°C) and bake for 13 minutes, checking that the tops are set and not wobbly. Cool on the sheets for 15 minutes, then move to a wire rack before filling and sandwiching with your desired filling. For filling ideas, try incorporating wild blueberry preserves for a fruity twist.