Step-by-step instructions

Prepare your bag and tip first. Cut the tip off a large piping bag and fit a plain round tip. Twist the bag just above the tip and tuck the twisted portion into the tip to stop leaks. Stand the bag in a tall glass and fold the edges over the glass rim. Set aside.

1. Sift almond flour into a medium bowl. Measure 150 grams after sifting. Discard any large pieces left in the sifter.
2. Sift 180 grams powdered sugar into the same bowl. Use a spatula to gently combine. Set aside.
3. Clean a large glass or metal bowl with vinegar or lemon juice to remove any grease. Dry completely. Add 1/4 teaspoon salt and 120 grams room-temperature egg whites.
4. Using a stand or hand mixer with the whisk attachment, beat on medium-high until the whites look foamy, about 30–60 seconds.
5. With the mixer running, add the 60 grams granulated sugar very slowly. Sprinkle in tiny amounts (about 1/2 teaspoon at a time), pausing 20–30 seconds between additions. Continue until all sugar is added.
6. Whip until the meringue is glossy and forms stiff peaks. To check, lift the whisk and invert — the peak should stand straight without curling.
7. Add 4 drops of gel food coloring and 1 teaspoon vanilla. Mix just to combine.
8. Fold the almond/powdered sugar mix into the meringue in three additions. Use a spatula and fold gently until the dry mix is incorporated.
9. Start macaronage: run your spatula down the side, then across the center, turning the bowl as you go. Deflate the batter gradually. Stop when the batter flows like thick lava and forms ribbons that sink back about 20 seconds. A drawn figure-8 should hold briefly before collapsing. Don’t overmix.
10. Pour the batter into your prepared piping bag. Twist the top of the bag to seal and prevent spilling.
11. Pipe rounds perpendicular to the baking sheet, leaving about 1 inch between shells. Pipe slightly smaller than final size.
12. Bang each baking sheet firmly on the counter 5–10 times to level tops and pop air bubbles. Use a toothpick to pop stubborn bubbles.
13. Rest the piped shells for 30–60 minutes, or until a skin forms and the tops are not sticky to the touch. Rest time varies with humidity.
14. Preheat oven to 315°F (157°C). Bake one sheet at a time in the center rack for 12–15 minutes. The shells are done when bottoms don’t jiggle and feet are pronounced.
15. Cool completely on the sheet. Carefully peel shells from parchment and pair similar sizes.
16. Pipe filling (vanilla buttercream recommended) onto one shell and sandwich with another. A full batch of buttercream gives a generous filling; a half batch makes lighter sandwiches.