MAKES ABOUT 22 MACARONS The reason macarons are considered tricky to make is because of their sensitivity to measurements, technique, and baking temperature. But don’t worry! For best results, measure your ingredients by weight, carefully follow the instructions, use gel-based food coloring only (others contain water and can deflate the whipped egg whites), and avoid undercooking the cookies (better to overcook a bit). If you can’t find superfine sugar, grind granulated sugar in a spice grinder or food processor until extra fine. You can use or skip the ground freeze-dried raspberries. You can fill the macarons with your filling of choice, including jam or chocolate ganache. After they’re made, store them, covered, in the fridge; macarons taste even better a day or two later.
Inside a glass or pitcher, place a pastry bag fitted with a 3/8-inch round tip (Ateco #804-buy it here), tip side down, and the top opening rolled down by a few inches. Using a rubber spatula, transfer the batter to the pastry bag. Dab a little bit of the batter remaining in the bowl onto the corners of 2 heavy baking sheets, then line them with parchment paper or silicone baking mats.