Classic Macarons

Place 2 large egg whites sit in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit until room temperature, about 1 hour. Meanwhile, line 2 baking sheets with parchment paper. You can slide printable macaron templates under the parchment for more accuracy while piping the cookies (just make sure to remove the templates before baking).

Place a medium-mesh strainer over a large bowl. Place 125 grams powdered sugar (about 1 cup) and 50 grams super-fine blanched almond flour (about 1/2 cup) in the strainer and gently tap and shake to strain into the bowl. (Alternatively, use a sifter.)

Beat the egg whites with the whisk attachment on medium speed until foamy, about 1 1/2 minutes. Add 1/4 teaspoon cream of tartar and continue beating until the mixture is opaque, 5 to 6 minutes. With the mixer running, slowly add 50 grams granulated sugar (scant 1/4 cup) 1 tablespoon at a time, beating for 30 seconds between each addition, until the sugar is dissolved. Continue beating until soft peaks form, 6 to 8 minutes. Add 3 to 6 drops gel food coloring and beat until stiff, glossy peaks form, 5 to 8 minutes. When you lift up the whisk, the meringue should hold a pointy tip that does not flop over.

Add the almond-sugar mixture to the egg white mixture and gently fold with a rubber spatula to combine: Scrape along the sides of the bowl while gradually turning the bowl in the opposite direction, then gently twist the spatula toward the middle and down into the center of the batter. Do this 50 times, making your way around the bowl, until the batter moves like lava. The batter should be thick but runny enough to continuously flow off the spatula. Give the batter a test by slowly drawing a figure-8 with the batter as it flows off the spatula into the bowl. The batter should form the shape as it hits the bowl without breaking. If it breaks, keep folding, and recheck after every 5 strokes. You may need to do up to 30 more strokes. Another sign the batter is ready is if the edges of the figure-8 recede and melt back into the batter within 10 seconds. Do not overmix; otherwise the batter will become too runny.

Transfer the batter to a piping bag fitted with a 3/8-inch (or slightly smaller) round tip. Push the batter all the way down to the tip then twist the open top end several times to lock in the batter. Hold the piping bag at a 90° angle and 1/2 inch above a prepared baking sheet, then steadily squeeze to pipe batter onto the sheet until you have a 1-inch circle. Stop squeezing and quickly twist the bag (the motion is in your wrist) to detach the batter. Repeat piping circles at least 1 inch apart until both baking sheets are full. Firmly tap the sheets against the counter several times to remove air bubbles and immediately use a toothpick to pop any remaining bubbles.

Let the rounds sit uncovered until a skin forms on the tops, 30 to 45 minutes. To test, lightly touch one with a finger. It should be dry to the touch. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 325°F.

Bake for 8 minutes. Rotate the baking sheets between racks and from front to back. Continue baking until cookies are puffy and stiff, about 4 minutes more.

Immediately slide each parchment sheet of cookies onto a wire rack or heatproof surface. (If you leave the cookies on the baking sheet, they will continue cooking.) Let cool completely, about 30 minutes. Very carefully peel the cookies off the parchment. They are now ready to be filled, or can be stored in an airtight container at room temperature for up to 2 days.

Generously spoon or pipe a mound of filling (about 1 teaspoon) onto the flat side of one cookie, stopping 3 millimeters from the edge. Top with another cookie flat side touching the filling, then gently twist so that the filling spreads to the edge. Repeat until you’ve filled all the cookies.

Transfer the macarons to an airtight container and refrigerate for at least 1 hour to let the filling soften and flavor the cookies. This resting time is essential for that crunchy-chewy macaron texture (fresh macarons will be too dry). Let the macarons sit at room temperature for at least 30 minutes before serving.