Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip (or as many piping bags as the number of colors you want to divide your batter in)
Measure out all of the ingredients.
Sift the powdered sugar and almond flour together. Set aside.
Place the 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. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
With the whisk attachment, whisk the mixture on low, and gradually increase the speed over the next 2 minutes, until you achieve high speed. Then continue to whip for a few minutes until stiff peaks are formed.
Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
Whisk until stiff peaks have formed. When you pull your whip up, the peaks should be shooting straight up. The peak should be stiff, forming a slightly curved shape at the top, but not bending down to the side.
Pour the powdered sugar and almond flour into stiff whites.
Start folding gently forming a letter J with a spatula. Add the food coloring at this point, if making just one color. If not, follow the instructions below.
If using multiple colors to color one batter, start folding the dry ingredients into the batter and mix them just until you don’t see any streaks of dry ingredients any longer. Once that happens, you can split the batter between the number of bowls correspondent to the colors you want to use in your batter.
Work quickly, with each color, one at a time. Keep all the other bowls covered in the meantime, so they don't dry out. Start folding, and continue to fold until the batter is ready, then transfer it to a piping bag. Move on to the next color and do this until the entire batter is ready. Then you can start piping.
It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
First, pick up some batter with the spatula and try to form a figure 8 a few times. If you can draw a figure 8 with the batter falling off the spatula a few times, without the batter breaking up, that’s one indication that it might be ready.
Then, you can perform what I call the Teaspoon Test. Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat, then tap the tray gently against the counter and wait one minute.
If the batter stays stiff and doesn’t spread out a bit, fold the batter a bit more, then test again.
Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each.
Let the 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.
Bake for 5 minutes, rotate tray.
I bake for a total of 15 to 20 minutes. Until you try to move a macaron and it doesn't feel jiggly.
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.