Macarons

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1. 1Step 1: Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. 2Step 2: In a medium bowl, sift the powdered sugar and almond flour together, letting it fall through without pressing. Transfer to a food processor and pulse for 20 seconds. Stop, scrape down the sides, and pulse for another 10 seconds. Sift the mixture again into the same bowl and set aside.
3. 3Step 3: In a large clean bowl or the bowl of a stand mixer with the whisk attachment, add the egg whites. Mix on medium speed for 30 seconds until they begin to foam. Add the cream of tartar and continue mixing on medium speed.
4. 4Step 4: While mixing, gradually add the granulated sugar 1 tablespoon at a time, occasionally scraping down the sides to remove any sugar buildup. Add the vanilla and food coloring, if desired. Continue to mix until stiff peaks form, about 6 minutes.
5. 5Step 5: Using a spatula, gently fold in the almond flour mixture in 3 batches. Once fully incorporated, gently press the mixture against the side of the bowl to remove any large air bubbles (this is called macronage).
6. 6Step 6: The mixture is ready when it can fall off the spatula in a figure eight shape. Transfer to a piping bag fitted with a medium round tip (such as Wilton 1A).
7. 7Step 7: Add a drop of the mixture to all corners of the baking sheet to act as glue for the parchment. Pipe one-inch dollops onto the sheet, spacing them about 2 inches apart.
8. 8Step 8: Gently tap the pan on the counter to release air bubbles. You can also pop any remaining large bubbles with a toothpick. Allow the pan to rest for 40 minutes before baking; the shells should be dry to the touch and less glossy.
9. 9Step 9: Towards the end of the rest time, preheat the oven to 270°F. Bake for 18-20 minutes, rotating the pan 180° after 8 minutes. Allow to cool completely on the baking sheet before removing.
10. 10Step 10: In a medium saucepan, combine the sugar and water. Heat on low while stirring until the sugar is dissolved. Once dissolved, increase the heat to medium-high and bring to a boil.
11. 11Step 11: While the sugar syrup cooks, in the bowl of a stand mixer with the whisk attachment, add the egg yolks and beat until thickened and foamy.
12. 12Step 12: Continue cooking the sugar syrup until it reaches 240°F. Immediately remove from heat, and with the mixer running slowly, drizzle the syrup into the yolks. Continue mixing until the bowl is no longer warm to the touch, about 5 minutes.
13. 13Step 13: While mixing on medium-low speed, add the butter one tablespoon at a time, making sure it is completely incorporated before adding the next. Add the vanilla and salt and continue mixing until smooth and creamy, about 5-6 minutes. If desired, add a few drops of food coloring and mix until well combined.
14. 14Step 14: Place the filling into a piping bag fitted with a small round tip (such as Ateco #10). Pipe onto the bottom side of half the cookies. Place an unfrosted cookie on top to create a sandwich. Keep in the refrigerator for 1-3 days to age them; this allows the filling to soften the inside of the shells.