Macarons

In a scrupulously clean bowl, whip the egg whites until foamy. Gradually add the granulated sugar, whipping until stiff, glossy peaks form. Fold in a drop of gel food coloring.

Gently fold the almond mixture into the meringue (the macaronage process). Deflate the batter slightly by smearing it against the bowl until it flows off the spatula in a continuous thick ribbon like lava.

Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto a parchment-lined baking sheet. Tap the sheet firmly on the counter to release air bubbles.

Let the piped macarons rest at room temperature for 30-60 minutes until a dull skin forms on top and they don't stick to your finger when lightly touched.

Bake at 300°F (150°C) for 15-18 minutes until the "feet" are formed and the tops are set. Let cool completely before peeling off the parchment and sandwiching with filling.