1. Preheat oven to 375 °F.
2. Line cookie sheet with parchment paper.
3. Mix your confectioner sugar and almond flour, sift mixture over a bowl twice to remove any large clumps. Toss the large clumps after each sifting.
4. In a bowl fitted for a mixer add the eggs and cream of tartar. Whisk until soft peaks form.
5. Reduce mixer down to low and slowly pour in the granulated sugar. Turn mixer up to high speed. Whisk until you see stiff peaks.*
6. Add in the vanilla extract, whisk until well combined.
7. Once stiff peaks are reached sift almond flour mixture over the meringue mixture. Fold the almond mixture into the meringue mixture. You will fold for quite a few folds, about 30-40 times. The end result should be a smooth, shiny and drip like ribbons from the spatula.
8. Color as desired.**
9. Pour into a piping bag fitted with a smooth round tip. If using the egg template, place it under your parchment paper, we suggest printing and using two of the templates. Remove templates before baking.
10. While piping keep in mind that batter will spread slightly so stay on the inside of the template lines, about 1/8 of an inch from the edge.
11. Bang cookie sheet on the counter to release any trapped air bubbles. Let stand for 30 minutes or until the surface is no longer tacky. This is the step that will give you the “foot” of the macaron.
12. Place in the oven to bake. Reduce temp to 325 °F. Bake 10-11 minutes or until crisp and surface is smooth and firm. Let cool completely. Do not keep macarons in a high humidity environment.
13. If using more than one cookie sheet, repeat the process of bringing the oven up to 375 °F and then reducing it again to 325 °F.

Semi-sweet and white chocolate ganache

1. Heat the heavy cream and pour over chocolate, let sit for a few minutes.
2. Stir in small circular motions, stir until completely combined and smooth.
3. Cool until ganache is soft and spreadable but not stiff.

Raspberry puree

1. Place raspberries and sugar into saucepan.
2. Heat at medium heat, stir to break down the raspberries, bring to a simmer. Simmer for about 20-25 minutes.
3. Let cool completely.
4. Place your fillings in piping bags, no need for a tip, keep opening small.

Assembly

1. Match up your macaron cookie pairs, flip one of the halves over.
2. Pipe filling onto cookie, keep filling 1/8 of an inch from the edge.
3. Sandwich together with the second cookie half. Filling will spread once you put the second half of the cookie together and press very gently.
4. Store in an airtight container.

Notes:
*When trying to achieve the stiff peak stage make sure you scrape the sides and bottom of the mixing bowl often. Without taking this step, the surface of your meringue may be at the stiff peak stage, but not the part underneath which will ruin your macarons. After scraping, mix again until all of the macaron batter has reached the stiff peak stage.
**For coloring use only gel or powdered coloring. Do not use liquid.