French Macaron Shells

Sift ground almonds through a fine mesh sieve to remove any coarse pieces.

Sift icing sugar and combine thoroughly with the almond flour. Set aside.

In a clean, dry bowl, beat the egg whites until foamy.

Gradually add caster sugar while whisking, continuing until stiff, glossy peaks form.

Add gel food coloring, if desired, and whip just to incorporate.

Add the dry mixture to the meringue.

Using a spatula, fold carefully until the batter flows in thick ribbons and slowly melts back into itself.

Transfer the batter into a piping bag fitted with a round tip.

Pipe small circles onto a parchment-lined baking sheet.

Firmly tap the baking sheet on the counter to release air bubbles; use a toothpick if needed.

Allow the piped shells to rest at room temperature for at least 15–30 minutes until a skin forms.

Preheat the oven to 150°C (302°F).

Bake the macaron shells for about 15 minutes, rotating the tray halfway through if needed.

Let cool completely before peeling from the parchment.