I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicon mat, or parchment paper. I recommend using a silicon mat.
Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes.
Transfer mixture to the bowl of a stand mixer.
With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
Pour powdered sugar, almond flour, and cocoa powder into stiff whites.
Add food coloring at this point, if using any.
Use a toothpick to poke any air bubbles on the surface of the macarons.
Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry and doesn't stick to your finger.
Bake for 5 minutes, rotate tray.
Bake for 5 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller than the other, maybe you have to rotate the tray again.
Bake for around 4 more minutes or so. I would say I bake for a total of 15 to 20 minutes.
When baked, the macarons will have a deeper color and formed feet. And they will peel off the tray easily.
Add vanilla and 2 tablespoons of milk and mix.
Add more milk if necessary for consistency.
Place the frosting in a piping bag and pipe on top of half of the macarons. Top with another macaron.
Keep it in the fridge for up to 4 days, and in the freezer for up to 1-2 months. Make sure to package macarons really well in an air tight container to place it in the fridge.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Storage: I use these containers to store my macarons in the freezer.