1
["Put the powdered sugar and flour into the bowl of a food processor and pulse until combined. Sift mixture into a bowl to remove any clumps.", "In a large bowl, beat egg whites with a mixer on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form. Reduce speed to low and add superfine sugar, 1 tablespoon at a time. When sugar is all added, increase speed to high and beat until stiff peaks form, about 8 minutes.", "Gently sprinkle flour mixture over the egg whites and fold them in with a rubber spatula until smooth and shiny. Fold in vanilla and food colouring, making sure everything is fully incorporated and there are no streaks left.", "Transfer batter to a pastry bag fitted with a 1/2"" round tip and pipe 3/4"" rounds 1"" apart on parchment paper-lined baking sheets. Alternately, you can drop the batter by small teaspoons onto baking sheet, keeping them as round and uniform as possible.", "Tap the baking sheet on countertop to release any trapped air. Let the cookies stand for 15 minutes at room temperature.", "Heat oven to 375 F. When oven is hot, reduce temperature to 325 F and bake the cookies, rotating the pan halfway through. Bake until cookies are crisp and firm, about 10 minutes.", "If baking more than one sheet, bake them one sheet at a time. After each batch, increase oven temperature to 375 F, then, when oven reaches 375 F, reduce to 325 F before putting cookies in.", "Let cookies cool on sheets for 2-3 minutes before transferring them to a wire rack to cool completely.", "Sandwich desired filling (icing, ganache, jam, etc.) between 2 macarons. These taste even better the next day once the filling softens the cookies slightly and the flavours meld.", "Makes 35 cookies, or 19 sandwiches.", "(Recipe adapted from Martha Stewart.)"]
