Although the recipe provides measurements, I find that the macarons turn out much better when the ingredients are weighed.
Separate your egg whites into the bowl of your mixer.
Sift almond flour and powdered sugar. This really breaks up the powdered sugar and makes for a smooth shell.
Fit your mixer with the whisk attachment. Put your egg whites and gel food coloring (I usually do 2 knife tips worth of food coloring) and beat on medium until it is foamy.
Turn your mixer on low and gradually add the sugar and extract. Once all the sugar has been added, beat on high until hard/stiff peaks form.
Carefully fold in your almond flour/powder sugar mix into the egg whites gently, until completely mixed.
Fit your pastry bag with a round tip (Ateco #807 or #809). I put the pastry bag into a tall cup and fold the sides over. It makes it easier to fill.
Pipe 1.5 inch rounds onto a cookie sheet lined with parchment paper or a silicon mat and allow to sit for 30 minutes to an hour. This enables the shell to harden and will create the “foot” while baking.
Preheat oven to 300 degrees or 280 degrees for a conventional oven. Bake for 18 -20 min, however you need to rotate the pan halfway through the baking process.
Allow to thoroughly cool before filling. Use a matching colored buttercream, chocolate ganache, fruit preserves, or lemon curd to fill your macarons.
Store in an airtight container for up to 3 days or freeze for up to one month. Defrost 30 minutes before serving.