Easy Macarons

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1. 1Step 1: In a food processor, mix the almond meal and confectioners' sugar until well combined and very fine, scraping down the sides as needed.
2. 2Step 2: Beat the egg whites until foamy. Sprinkle the sugar over them in a steady stream, then increase speed and beat until soft peaks form. Add any color and extracts at this point, then continue beating until stiff peaks.
3. 3Step 3: Fold in the almond meal mixture in three additions using a rubber spatula. After the third addition, the batter will be quite thick.
4. 4Step 4: Test the batter by pressing it against the side of the bowl; it should cling without slumping. Continue folding and testing until it slumps down when pressed, then it is ready to pipe.
5. 5Step 5: Pipe the batter onto a flat baking sheet lined with parchment paper using a pastry bag fitted with a round tip. Use circle templates as a guide for size and spacing if you are new to piping.
6. 6Step 6: Bang the tray on the counter to release bubbles and flatten the macarons. Repeat with another tray until all batter is used.
7. 7Step 7: Let the macarons sit at room temperature until the tops are dry to the touch, about 30 minutes, depending on the environment. Meanwhile, preheat the oven to 330°F.
8. 8Step 8: Bake the trays one at a time for 11 minutes. If not set, rotate the tray and bake for an additional 2 to 3 minutes. Let cool before filling.
9. 9Step 9: Once cooled, flip over every other shell and match up same-sized shells.
10. 10Step 10: Fill the macaron shells with ganache, buttercream, or any filling you desire. Top with the remaining shells and store in the refrigerator until ready to serve. They last for a few days.