Macarons

Instructions

1. One day before making macarons, wipe down a large bowl with lemon juice or vinegar and add the egg whites. Cover and refrigerate for 24 hours. Then bring the egg whites to room temperature before starting.
2. Add the cream of tartar and flavoring to the egg whites. In a stand mixer fitted with a whisk attachment or using a hand mixer, beat the eggs on medium speed until soft peaks form. Add 1/3 of the superfine sugar and beat on medium-high speed for 5 seconds. While continuing to beat, add another 1/3 of the superfine sugar and beat for 5 seconds, then add the remaining superfine sugar and beat until stiff glossy peaks form. Optional: beat in food coloring just before or after stiff peaks have formed.
3. Sift the almond flour and confectioner's sugar together.
4. Gently and slowly fold the almond flour mixture into the beaten egg whites in 3 separate additions using a rubber spatula. Fold until combined before adding the next addition. After all additions have been folded in, continue folding the batter until it thins to the consistency of honey.
5. Line 3 large baking sheets with silicone baking mats or parchment paper.
6. Spoon the batter into a piping bag fitted with a medium round piping tip.
7. Hold the piping bag at a 90 degree angle over the baking sheet and pipe the batter in 1.5-2 inch rounds about 1-2 inches apart. Tap the pan on the counter several times to release any air bubbles.
8. Let the macarons sit to dry out until their tops firm up and form a skin, about 30-60 minutes.
9. Preheat the oven to 325°F (163°C).
10. Bake 13 minutes or until the macarons don't seem wobbly after being gently touched.
11. Cool the shells on the baking sheet for 15 minutes, then transfer them to a cooling rack to finish cooling.
12. Once cooled, fill and sandwich shells together with a filling of your choice.
13. Macarons can be covered and stored in the refrigerator for up to 5 days or in the freezer for up to 1 month.