1 Always sift almond flour and powdered sugar, Two times. First separately then mix and sift again.2 Make sure egg whites are at room temperature (if you didn't put the egg whites
out earlier, just put them into warm water).
3 To be sure the egg whites (Meringue) are mixed just right, pick up the whisk attachment and look if it holds up in a stiff peak. If not keep mixing and checking every 30 seconds.
4 Don't over mix or under mix, the macaron batter. You will know it's mixed perfectly
when it flows like lava off the spoon.
5 After your macaron batter is on the pan. Drop your the pan against the counter repeatedly (about 15 times). To bring all air bubbles in the macron to the top,and to shape the macaron the right way. (holding and hitting the pan will make ovule not perfect round macarons.)
6 Always bake using parchment paper, and only one pan at a time.
7 Bake the macarons at 325 F after preheating at 380 F for
(about 12 mins, don't open the oven door during baking to
insure the best quality of macrons) then heat again at 380 F
for 10 mins between every batch to keep oven at the right temp.