First off, prepare the necessary ingredients. Then, process your almond flour and powdered sugar in the food processor. Afterward, sift your almond flour and powdered sugar in a large mixing bowl. After that, remove big pieces of almonds. And set the powdered mixture aside.
65 grams of almond flour, 65 grams of powdered sugar
Then, whip your aged egg whites on a different mixing bowl using an electric mixer. Be sure it has a whisk attachment at low-medium speed until it becomes foamy. After that, add your cream of tartar.
50 grams of egg whites, aged about 24 hours, 1/8 tsp of cream of tartar
Next, add your granulated sugar when the whisk leaves tracks in the egg whites. In addition to that, the bubbles have shrunk in size. Also, add about 1/3 of sugar at a time and increase the speed to medium.
45 grams of castor sugar
Once all of your sugar incorporates well, add one to three drops of gel food coloring of your choice. Ensure to do this before the mixture reaches stiff peaks. Then, make sure to beat at medium-high speed until stiff peaks form.
One drop of any gel food coloring you like
Afterward, test the stiffness of the meringue. Remember, it should have pointed peaks when pulling the whisk.
Then, add one-third of your almond and powdered sugar mixture into your egg whites. And gently fold it into your egg white mixture. Afterward, add the rest of the powdered mixture and fold.
When the ingredients incorporate well and have a consistency of honey, stop folding. Also, the batter should pass the figure-8 test. Then, place the batter inside a piping bag attached with a round piping tip.
After that, place the macaron template on the baking sheet. And place the silicone mat above the template. Then, pipe the macaron batter to the size of the circle on your template. Once you finish, carefully remove the template underneath the silicone mat.
Tap your baking tray a few times on your counter to Pop excess bubbles. Before your batter dries, pop the remaining bubbles using a toothpick.
Next, allow your piped macaron batter to rest over the counter for about 30 minutes or until the skin develops.
Then, preheat the conventional oven to 325 degrees Fahrenheit. Be sure to position your baking tray on the middle shelf of your oven. And make sure to bake for about 12 to 14 minutes. Also, always make sure to bake one tray at a time.
Lastly, please take out your macarons. And be sure to test their doneness. Also, the macaron shell should not be wobbly, and the feet should not push back. In addition to that, allow your macaron shell to cool completely.