Before diving into the mixing, it’s important to get everything ready. Start by sifting the powdered sugar and almond flour together. This ensures there are no clumps and gives your macaron shells that smooth, refined texture.

Next, prepare your egg whites. Separate the eggs carefully, making sure no yolk gets in with the whites. Place the whites in a clean, dry mixing bowl, and let them sit at room temperature for at least 30 minutes. This will help them whip up better.

Beat your egg whites with a hand mixer or stand mixer on medium speed until they start to foam. Gradually add the granulated sugar while beating at a higher speed. Continue until you have stiff peaks—this means the meringue will hold its shape when you pull the whisk out. If you’re using food coloring, add it in at this stage. Keep in mind that gel food coloring works best!

Gently fold the sifted powdered sugar and almond flour mixture into the meringue. Be careful not to overmix! Use a spatula to gently fold the ingredients together in a circular motion, scraping the sides and bottom of the bowl. Keep folding until the batter has a smooth, flowing consistency (like lava). If you want to test it, a ribbon of batter should slowly dissolve back into itself in about 10 seconds.

Line your baking sheets with parchment paper or silicone mats. Fit a piping bag with a round tip and fill it with the macaron batter. Hold the piping bag perpendicular to the baking sheet and pipe small, uniform circles (about 1.5 inches in diameter). Leave space between each shell because they will spread slightly.

Tap the baking sheet firmly against the counter to release any air bubbles from the batter and to smooth out the tops of the shells.

This is the key step that most beginners overlook! Let the piped macarons sit at room temperature for 30-60 minutes. This resting period allows a skin to form on the shells, preventing cracks during baking. They should be dry to the touch when lightly pressed with a finger.

Preheat your oven to 300°F (150°C) and bake the macarons for 15-20 minutes. The shells should rise slightly and form a “foot” at the bottom. To check if they’re done, gently lift one shell—if it comes off easily from the parchment paper without sticking, they’re ready.

While the macarons cool, prepare your filling. For buttercream, simply beat the butter and powdered sugar together, adding vanilla extract for flavor. For ganache, heat the heavy cream in a saucepan until it’s warm (not boiling), then pour it over the melted chocolate. Stir until smooth and let it cool to room temperature.

Once the shells have cooled completely, turn half of them upside down. Pipe a small amount of filling onto the flat side of each shell, then top with another shell to form a sandwich. Press gently to spread the filling evenly.

As tempting as it is to eat them right away, macarons are best after they’ve had a chance to mature. Let the assembled macarons sit in the fridge for at least 24 hours to allow the flavors to meld and the filling to soften the shells. After that, they’re ready to enjoy!