Preparation Is Key

1. Measure Your Ingredients: Precision is crucial in macaron-making. Use a kitchen scale to weigh all ingredients accurately.
2. Prepare Baking Trays: Line two half-sheet baking trays with silicone baking mats or parchment paper. If using parchment paper, secure the edges with a dab of macaron batter to prevent it from moving in the oven.
3. Clean Your Equipment: Wipe your mixing bowls and utensils with white vinegar or lemon juice to eliminate any grease that could affect your meringue.

Making the Almond Mixture

1. In a food processor, combine almond flour, powdered sugar, and cocoa powder. Pulse 8-10 times to blend and achieve a finer texture.
2. Sift the mixture into a large bowl. Discard any large almond pieces left in the sieve. This step ensures smooth macaron shells.
3. Add 55g of egg whites to the almond mixture and mix until a thick paste forms. Cover and set aside.

Creating the Syrup

1. In a saucepan, combine granulated sugar and water. Heat over medium heat without stirring. Use a candy thermometer to monitor the temperature.
2. Brush down the sides of the pan with a damp pastry brush to prevent sugar crystals from forming.
3. Once the syrup reaches 115°C (237°F), move on to the meringue preparation.

Making the Meringue

1. Place the remaining 55g of egg whites and cream of tartar in your clean mixing bowl. Whip on medium speed until frothy.
2. When the syrup reaches 118°C (244°F), slowly pour it into the whipped egg whites in a thin, steady stream while mixing on medium-high speed.
3. Continue whipping the meringue for 4-5 minutes until it’s thick, glossy, and cool to the touch. Add vanilla extract and food coloring if desired.

Macaronage (Mixing the Batter)

1. Begin by folding a small portion of the meringue into the almond paste to loosen the mixture.
2. Gradually fold in the remaining meringue. Use a spatula to scrape around the bowl and through the center, deflating the meringue slightly.
3. Look for the “ribbon stage.” When the batter flows off the spatula in a thick ribbon and disappears back into the mixture within 10 seconds, it’s ready.

Piping and Drying

1. Transfer the batter into a piping bag fitted with a 1.5cm (1/2-inch) round tip.
2. Pipe 3cm (1 1/4-inch) rounds onto the prepared baking trays, spacing them 2cm apart.
3. Tap the trays on your work surface to release air bubbles. Use a toothpick to pop any visible bubbles on the surface.
4. Allow the macarons to dry at room temperature for 20-30 minutes, or until the surface is no longer sticky.

Baking the Macarons

1. Preheat your oven to 150°C (302°F). Bake one tray at a time on the middle rack for 10-12 minutes.
2. The macarons are done when they have risen slightly, and their “feet” (the ruffled edges at the base) are set. Let them cool completely before removing them from the trays.

Assembling the Macarons

1. Pair up shells of similar sizes for uniformity.
2. Pipe your chosen filling onto the flat side of one shell. Sandwich with another shell, gently pressing to spread the filling evenly.