How to Make Macarons

Place egg whites in a small bowl (make sure there is no trace of egg yolk). Cover with plastic wrap and poke a few large holes in it. Leave out at room temperature for 8 hours or in the refrigerator overnight. Bring to room temperature before using.

Whisk egg whites on medium-low speed for a minute or two until frothy then add the cream of tartar and salt. With the mixer running, slowly add the bakers sugar.

Increase speed to medium-high and beat until stiff peaks form, about 5 minutes.

Add half of the dry ingredients to the mixing bowl. Use a silicone spatula to gently fold the dry ingredients into the wet ingredients.

Continue folding by going around the sides of the bowl with the spatula, then cutting through the center.

 The batter is done when it has a lava-like consistency.

Transfer batter to a piping bag fitted with a round tip (about 1/2-inch in diameter).

Pipe batter onto a slip mat with macaron outlines or onto parchment paper. Pipe circles 1-inch wide and spaced 2 inches apart.

Lift the baking sheet about 6 inches off the counter and drop it down. Repeat twice more, then rotate the pan 180° and bang the pans three more times.

Let the macarons sit at room temperature for 40 to 45 minutes and up to an hour. The macarons are ready to bake when dry to the touch.

Ten minutes before macarons are done drying, preheat the oven to 300° F. Bake macarons for 12 to 14 minutes.

 Make your favorite filling, such as buttercream frosting. Enjoy!