Age egg whites: separate eggs and let whites sit covered at room temperature for 24 hours

Line baking sheets with parchment paper or silicone mats

Prepare piping bag with round tip (about 1/2 inch diameter)

Sift almond flour and powdered sugar together twice to remove lumps

If any large particles remain, discard them—this ensures smooth shells

Add any dry flavorings (cocoa, matcha) to this mixture

Beat egg whites on medium speed until foamy

Add cream of tartar and continue beating until soft peaks form

Gradually add granulated sugar, 1 tbsp at a time

Beat until stiff, glossy peaks form (about 5-7 minutes total)

Add food coloring and flavor extracts at the end

Fold dry ingredients into meringue in three additions

Use a spatula to fold and spread batter against bowl sides

Continue until batter flows like lava and ribbons form

Test consistency: batter should form a figure 8 without breaking

Pipe 1.5-inch circles onto prepared sheets, spacing 1 inch apart

Tap sheets firmly on counter 3-4 times to release air bubbles

Let macarons rest at room temperature for 30-60 minutes

They should form a skin that doesn't stick to your finger

Preheat oven to 300°F (150°C)

Bake one sheet at a time for 12-15 minutes

Rotate sheet halfway through baking

Shells are done when they don't wobble when touched

Let shells cool completely before removing from sheets

Pipe filling onto bottom shells and sandwich with tops

Store in airtight container in refrigerator for 24 hours

Bring to room temperature before serving for best texture