Line three large baking sheets with parchment paper and set them aside. Prepare a large piping bag by cutting off the tip and fitting it with a large plain piping tip. To prevent the macaron batter from leaking later, twist the bag just above the tip and push the twisted portion into the tip. If needed, refer to America’s Test Kitchen for a visual guide. Place the piping bag inside a tall glass and fold the top edges over the rim to hold it open. Set aside.

Sift the almond flour into a medium-sized bowl, then measure out 150 grams of sifted flour, discarding any large pieces that remain. Sift 180 grams of powdered sugar into the same bowl and gently mix to combine. Set aside while preparing the meringue.

Wipe down a large glass or metal bowl with vinegar or lemon juice to eliminate any grease. Add ¼ teaspoon salt and 120 grams of egg whites to the bowl. Using an electric mixer with a whisk attachment, beat the egg whites on medium-high speed until bubbles begin to form on the surface (about 30 seconds to 1 minute).

With the mixer still running on medium-high speed, gradually add 60 grams of granulated sugar to the egg whites, ensuring you beat well after each addition. Add the sugar slowly, allowing 20 to 30 seconds of whipping time between additions. Avoid adding more than ½ teaspoon at a time to ensure proper incorporation.

Once all the sugar is added, continue whipping the meringue until it becomes glossy and reaches stiff peaks. To check for stiff peaks, dip the whisk into the meringue and lift it. The meringue should hold its shape without curling at the tip (refer to visual references if needed).

Add four drops of food coloring and 1 teaspoon of vanilla extract to the meringue, then mix to combine.

Gently fold the almond flour mixture into the meringue in three additions. Once fully incorporated, proceed with the "macaronage" step.

Using a spatula or spoon, run the utensil along the sides of the bowl and then down the center of the batter to gradually deflate it to the right consistency. Continue mixing until the batter reaches a thick, lava-like consistency and flows off the spoon or spatula in ribbons. You should be able to draw a figure 8 with the batter without it breaking, and the 8 should sink back into the batter within about 20 seconds. Be careful not to overmix—if unsure, it's better to slightly undermix than overmix.

Transfer the macaron batter into the prepared piping bag. Avoid spooning or scooping the batter into the bag, as this can deflate it. Instead, tilt the bowl and gently pour the batter in, scraping down the sides as needed. Unfold the top of the piping bag and twist it to prevent spills. Lightly pull on the piping tip to ensure it is open and ready for piping.

Hold the piping bag perpendicular to the baking sheet and pipe small circles, spacing them about 1 inch apart. You can either estimate the size or use a macaron template for accuracy. Pipe the macarons slightly smaller than your desired final size, as they will spread slightly.

Firmly tap each baking sheet against the counter 5 to 10 times to help smooth out the tops and release air bubbles. If any stubborn air bubbles remain, use a toothpick or skewer to pop them manually.

Allow the macarons to rest for 30 to 60 minutes until a dry skin forms on the surface. The shells are ready to bake when you can gently touch them without any batter sticking to your finger. The drying time may vary depending on humidity levels in your kitchen.

Preheat the oven to 315°F.

Bake one tray at a time in the center of the preheated oven for 12 to 15 minutes. To test for doneness, lightly press down on a macaron shell—if the bottom does not jiggle, they are done. Properly baked macarons should have developed “feet” at the base.

Allow the macaron shells to cool completely on the baking sheets before handling. Carefully peel them off the parchment paper and match similar-sized shells together.

Pipe your desired filling, such as vanilla buttercream, onto the bottom of one shell and gently sandwich it with another. If using vanilla buttercream, a full batch will yield generously filled macarons, while a half batch will provide a lighter filling. I used a full batch for a rich and creamy filling, as seen in the reference photos.