Almond flour is a finely ground flour made from blanched almonds, which means the skins have been removed. This ingredient is essential for making macarons as it provides the unique texture and flavor that defines these cookies. It’s crucial to differentiate almond flour from almond meal; almond meal is coarser and can lead to lumpy macarons. For best results, always use super-fine almond flour.

To make delicious macarons, you will need the following ingredients:

Egg Whites: Fresh egg whites are vital for creating a stable meringue. It’s recommended to age them for 2-4 days in the refrigerator before use.
Almond Flour: 100 grams of super-fine almond flour is essential for the batter.
Powdered Sugar: 100 grams to provide sweetness and structure.
Granulated Sugar: 100 grams to stabilize the meringue.
Cream of Tartar: A pinch helps stabilize the egg whites.
Food Coloring (optional): If you want to add color to your macarons, use gel food coloring.
Salt: A pinch enhances the overall flavor.

Age Your Egg Whites: Separate the egg whites from the yolks and store them in a clean, covered container in the refrigerator for 2-4 days.
Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar to remove any lumps.

Whip the Egg Whites: In a clean, dry mixing bowl, combine the aged egg whites and cream of tartar. Use a stand mixer or electric mixer to whip them until foamy.
Add Granulated Sugar: Gradually add the granulated sugar while continuing to whip until you reach stiff peaks. The meringue should be glossy and hold its shape.

Fold in the Dry Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the meringue using a spatula. Be careful not to deflate the meringue.
Check the Consistency: The batter should flow like lava and form a figure-eight when drizzled from the spatula. If it’s too thick, continue folding gently until it reaches the right consistency.

Prepare Your Piping Bag: Fit a piping bag with a round tip (about ½ inch) and fill it with the macaron batter.
Pipe onto Baking Sheets: Line baking sheets with parchment paper. Pipe small circles (about 1.5 inches in diameter) onto the parchment, leaving space between each.

Allow the piped macarons to sit at room temperature for 30-60 minutes. This resting period is crucial as it helps form a skin on the surface, which prevents cracking during baking.

Preheat the Oven: Set your oven to 300°F (150°C).
Bake: Place the macarons in the oven and bake for 12-15 minutes. They should not wobble when touched and should have formed feet.

Cool the Macarons: Once baked, let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Fill Your Macarons: Choose your favorite filling, such as buttercream or ganache, and pipe it onto the flat side of one macaron shell. Sandwich it with another shell.

Hollow macarons are often the result of undermixing the batter or not aging the egg whites properly. Ensure you mix until the batter flows smoothly and forms a figure-eight without breaking.

To get the signature feet on your macarons, make sure the piped batter rests until dry to the touch before baking. Also, avoid overmixing the batter, as this can prevent the feet from forming.

It's best to avoid liquid food coloring as it can alter the consistency of your batter. Instead, opt for gel food coloring, which will not affect the texture.

Making macarons with almond flour may seem daunting at first, but with practice and attention to detail, you can achieve delightful results. Follow this guide, and you’ll be on your way to impressing friends and family with your homemade French macarons. Enjoy the process and have fun experimenting with different flavors and colors!