First, you want to make sure you have all of your ingredients measured out as exact as possible. I measure by weighing in grams, but will also share with you everything is cup measurements as well.
Blending this portion will be one of the most important steps and it is definitely helpful for you to have a stand mixer. First, add the egg whites and granulated sugar to the bottom of the stand mixer with the whisk attachment. Blend on low for 2 minutes. Kick the speed up to 6 for 2 minutes. Then lastly, kick the speed up to 8 for 5-6 minutes until the meringue is a glossy, bright white. You should be able to form stiff peaks with the meringue at this point. Combine the fine blended almond flour and the powdered sugar and whisk together. Add the almond flour mixture to the meringue and combine until just mixed. Be careful to not overmix.
Add the food coloring of your choice. Remember that when using gel colorings, a little can go a long way. Blend the colors until just mixed. DO NOT over blend the macaronage mixture.
Preheat the oven to 280 degrees Fahrenheit.
Add the macaronage into a piping bag fitted with a Wilson 10 piping tip. To do this, I take the piping bag pre-fitted with the piping tip and place it into a drinking glass. Make sure the piping tip is on the bottom of the glass. Spread the piping bag opening over the edges of the glass.
Scoop the macaronage into the piping bag. Carefully remove the piping bag and then twist the top to push the macaronage into the bottom of the bag, ready to be piped.
Pipe the macarons onto the Silpat mat. I like to use one with premade circles for uniform cookies. (*TIP-to make each cookie the same size, count as your squeeze. For instance, I count to five for each squeeze and end up with the same size every time.)
Once the macarons have been piped onto the sheet, carefully pick up the cookie sheet and then carefully drop or "slam" it back onto the counter. Do this several times to ensure you will get uniform cookies.
Once you have finished the last step, you will have a few air bubbles pop up into the cookies. Take a little toothpick and pop those air bubbles. .
Allow the macarons to rest on the counter at room temperature before baking for about 20 minutes. This allows the edges to dry and helps in creating the "feet" of the macarons. You can tell your macs are ready to bake when you touch the edge of the cookies and they are a little tacky, but no longer wet or sticky.
Bake the macarons in the preheated oven for 15-17 minutes. The darker the color, the longer you may have to bake the cookies. I was able to bake these Baby Yoda Macaron cookies in exactly 15 minutes to perfection