How to Make Brown Sugar Macaron Shells

• Line two baking sheet pans with silicon baking mats or parchment paper.
• In the clean and dry mixing bowl of a stand mixer, add egg whites and brown sugar. Whisk on the low speed for about 2 minutes.
• Meanwhile, in the other mixing bowl, sift together almond flour and powdered sugar.
• Change the speed to the next speed and whisk for about 2 minutes.
• You will see that brown sugar will change the color. Change the speed to the next speed and whisk again for about 2 minutes.
• Continue whisking and changing the speed of the mixer to a higher a few more times.
• The meringue will be almost white. Add light brown food coloring.
• Meringue should be firm, and glossy peaks should form.
• Add sifted dry ingredients into the meringue.
• After that, start folding the batter using a spatula until the dry ingredients are fully incorporated. Do not overfold! Check batter every five folds.
• The batter is ready when it flows from the spatula fast (like lava).
• Transfer the batter into a piping bag with a round piping tip.
• Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
• Lightly tap the baking tray to remove air bubbles. Use a toothpick or baking needle to remove the bobble from the piped macaron shells. Repeat with the second tray.
• Let the macaron shell rest on the countertop for 10-20 minutes or until the crust forms.
• Meanwhile, preheat oven to 300^oF (150 °C). 
• Bake macaron shells in a preheated oven for 14-16 minutes.
• Remove the tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.
• Piar macaron shells with similar sizes, then sandwich them with your favorite filling.