1. Use a piping bag and a ½” round tip, but there is no need to use a nozzle, cut the piping bag, and be done with it.
2. Method and how to prepare for Success: Line 2 large baking tray with parchment paper.
3. Weigh Your Ingredients: Use a scale to measure ingredients precisely. This is crucial for perfect macarons!
4. Sift and Mix: Sift almond flour and confectioners’ sugar into a bowl, removing any clumps. In a stand mixer, beat egg whites and cream of tartar until frothy.
5. Whip Up That Meringue: Gradually add granulated sugar while beating until stiff peaks form. Don’t overmix!
6. Fold with Care: Gently fold in the almond flour mixture until the batter flows like lava.
7. Add food coloring and continue folding until you can draw a figure 8 without it breaking.
8. Load the Piping Bag: Transfer the batter to a piping bag with a ½” round tip if you have one otherwise cut the tip of the bag to create an ½” opening.
9. To make it easier: Draw 1″ circles on parchment paper with a marker. Flip the paper and then continue. This will help that you have sized Macarons.
10. Pipe and Bang: Pipe 1″ circles onto baking sheets, 1″ apart. Bang the sheets to remove air pockets.
11. Let Them Rest: Allow the piped shells to dry at room temperature for 15-45 minutes until they’re no longer sticky.
12. Bake and Cool: Preheat the oven to 325°F/162°C. Bake macarons for 10-12 minutes, rotating after 8 minutes. Let them cool.
13. Fill and Enjoy: Match up shells and fill them with whatever you wish.

OK, the French will be upset with me but I decided to not add the normal filling and only used melted white chocolate.
I am not sure how Corlea decided to fill her batch of macarons.

1. Macaron Fillings: You can fill macarons with anything, from cream cheese frosting and Swiss meringue buttercream to lemon curd, jam, and chocolate ganache.
2. Assemble the macarons and let them mature in the refrigerator for 24 hours. Store in an airtight container.

Tips for Success:

1. Weigh your ingredients for precision.
2. Don’t overwhip the meringue; aim for small stiff peaks.
3. Fold the batter until it flows like lava and forms a perfect figure 8.
4. Bang the pans to remove air pockets.
5. Let the piped shells rest until dry to the touch.
6. Smooth the top tip of the macron with a wet finger to create a smooth surface.
7. Allow filled macarons to mature in the refrigerator for 24 hours for the best flavor.
8. Get ready for a delightful adventure in macaron making!

Recipe from the Internet, sorry but I do not know the original author as we searched for weeks to find something that we felt comfortable making.