Preheat oven to 375°F.
Line cookie sheet with parchment paper.
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.
In a bowl fitted for a mixer add the eggs and cream of tartar. Whisk until soft peaks forms.
Reduce mixer down to low and slowly pour in the granulated sugar. Turn mixer up to high speed. Whisk until you see stiff peaks.*
Add in the vanilla extract and whisk until well combined.
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 smooth, shiny and drip like ribbons from the spatula.
Color as desired. **
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.
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.
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.
Place in the oven to bake. Reduce temperature 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.
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.