Making French Macarons can be a fun and rewarding process if followed correctly. Here’s a step-by-step guide to ensure success:

1. Prep Baking Sheets: Line two baking sheets with parchment paper or silicone mats. You can use a template to keep the macarons uniform in size.
2. Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar to ensure a smooth texture. Repeat the sifting process a second time for best results.
3. Whip Egg Whites: In a clean bowl, whip the egg whites on medium speed until frothy. Gradually add granulated sugar while continuing to whip until stiff peaks form and the mixture is glossy.
4. Add Flavor & Color: Gently fold in the vanilla extract and any food coloring you’d like to use until fully incorporated.
5. Incorporate Dry Ingredients: Carefully fold the almond flour mixture into the egg whites using a spatula. Be gentle, but ensure there are no dry streaks. The batter should flow like lava and hold a ribbon-like shape.
6. Pipe Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe small circles using a steady hand onto the prepared baking sheets. Leave space between each macaron.
7. Rest Macarons: Let the piped macarons rest at room temperature for 30-60 minutes, until a skin forms on the surface. They should not be tacky to the touch.
8. Preheat Oven: While the macarons are resting, preheat your oven to 300°F (150°C).
9. Bake: Bake the macarons one tray at a time for 10-15 minutes. Watch for the feet to form, and the surface to remain smooth.
10. Cool: Allow the macarons to cool completely on the baking sheets before attempting to remove them. This will help prevent sticking.