Separate your egg whites in advance and allow them to come to room temperature before you beat them. In order to achieve a perfect meringue, make sure no yolk, grease, or water comes in contact with the whites. For best results, you can “age” your whites, which means separating the eggs 24–48 hours prior to beating. This helps dehydrate the whites and relax the proteins, thereby preventing overbeating while creating a strong meringue.
Weigh your ingredients. Kitchen scales are super affordable, and using them is the best way to get consistent results.
It’s important to get your dry ingredients as fine as possible so your macaron shells have a nice smooth finish. Pulse the flour and sugar together in your food processor until powdery and then sift through a mesh strainer and discard large lumps.
Make a template on your baking sheet. In order to get uniform shells, use a round cookie cutter about 1 and 1/2 inches (4 centimeters) in diameter and trace circles about an inch (2 centimeters) apart on a piece of parchment paper to fit your baking sheet.
Once you have piped out all your shells, bang your pan on the counter four to five times to remove any air trapped in your shells.
Before baking the shells, let them dry for 30–40 minutes (or longer), until the tops are dry to the touch. If the shells have
not developed a “skin,” the steam produced during baking will escape from the top and leave you with cracked shells. If the shells have developed the “skin,” the steam will escape from the sides instead, creating a ruffled edge, which is the signature feature of properly formed macaron shells.
And finally… get creative! The flavor combos are endless. You can color your shells with gel or powdered food coloring to match any flavor of your liking. Fillings can be anything from jam, curd, or buttercream to prepared spreads like Nutella.