French Macarons

1. Stage

Line 2 large baking sheets with parchment. In a fine-mesh sieve, shake flour and confectioners’ sugar into a large bowl, breaking up any flour or almond clumps with a fork. Discard solids in sieve (should be no more than 1 tablespoon).

2. Stage

In the large bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar on medium-low speed until frothy, 30 seconds to 1 minute. Increase mixer speed to medium and, with the motor running, slowly add granulated sugar, about 1 tablespoon at a time and waiting until dissolved before adding more (this should take 3 to 4 minutes).

3. Stage

Increase speed to medium-high and continue to beat until small stiff peaks form when whisk is removed and flipped point-up, 1 to 2 minutes more (do not overmix).

4. Stage

Remove bowl from stand mixer and sprinkle half of flour mixture over egg white mixture. Using a flexible rubber spatula, fold in flour mixture in smooth, sweeping strokes, working around sides of bowl with an occasional stroke through the middle, until just incorporated. Add food coloring and remaining flour mixture and continue to fold until incorporated and you can draw a complete figure 8 in the batter without it breaking (do not overmix).

5. Stage

Transfer batter to piping bag fitted with 1/2" round tip. Holding piping bag so tip is 1" above and perpendicular to prepared sheet, pipe 1" circles in rows, spacing 1" apart, as macaron will spread. Using both hands, pick up tray about 2" above work surface and lightly bang against surface twice to expel any air pockets. Repeat with second prepared sheet. Using last bits of batter, glue corners of parchment to baking sheets.

6. Stage

Let rest at room temperature until dry to the touch on top, 15 to 45 minutes, depending on the humidity in the room.

7. Stage

Place a rack in center of oven; preheat to 325°. Bake macarons one baking sheet at a time, rotating after 8 minutes, until firm to the touch on top and crisp, 10 to 12 minutes. Let cool.

8. Stage

Arrange half of shells on a clean, dry baking sheet flat side up. Scoop 1/2 teaspoon jam onto flat sides, then close with remaining shells rounded side up.

9. Stage

Make Ahead: Shells can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 1 month. Filled macarons can be made 5 days ahead. Transfer to an airtight container and refrigerate.