French Meringue Macarons Shells

• Get all ingredients and equipment ready. 
• Download and print the template, and place it under the baking mat.
•  In the mixing bowl, sift together almond flour and powdered sugar. Set aside. 
• In the mixing bowl of a stand mixer, add egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes. 
• At the end, add food coloring and whip again for 20 -30 seconds. 
• Add dry ingredients to the meringue and start folding in the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pastry bag with a round tip. 
• Pipe macaron shells on the baking mat. 
• Top the baking sheet pan with piped macaron shells on the countertop a few times to remove any bubbles. Using a toothpick is necessary. Let the shells rest on the countertop until no batter sticks to your finger when you touch it. 
• Let the shells rest on the countertop until no batter sticks to your finger when you touch it. 
• Bake macaron shells in the preheated oven to 275°F (134 °C) -300°F (150 °C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 
• Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with shells of similar sizes.