These delicate and beautiful cookies are notoriously difficult to get right. Our best advice is to take your time. Do not rush any stage of the process and be willing to practice. It may take a few tries to achieve picture-perfect macarons. The good news is the results will be delicious regardless of how they look.

Line 2 baking sheets with parchment paper. Mix together with a spatula in a medium bowl until completely smooth:

Whip in a stand mixer with the whisk on medium speed until frothy:

Beat in:

Continue to beat on medium speed until soft peaks form, then turn off the mixer. Combine in a medium saucepan:

Stir together over medium-low heat until the sugar is dissolved, then increase the heat to medium-high and cook until the syrup reaches 230°F. Turn the mixer on medium-high and add the syrup in a thin, steady stream, pouring it between the whisk and the side of the bowl. Once all the syrup is added, continue beating the egg whites until the mixer bowl is barely warm to the touch. Fold one-third of the egg whites into the almond meal mixture to lighten it, then fold the almond meal mixture into the remaining beaten egg whites along with, if desired:

Fold until the mixture is smooth and homogenous and falls in ribbons off the spatula. It will feel like you are overfolding the mixture, and it will deflate. The batter should resemble lava. Transfer half of the batter to a pastry bag fitted with a ¼- to ½-inch plain tip or a zip-top bag with one corner cut off. Pipe the mixture onto the baking sheets into 1 ½-inch rounds spaced about 1 inch apart. Repeat with the remaining batter. Firmly tap the baking sheets on the work surface 3 times to remove any air bubbles. Let sit at room temperature until a skin forms on the top of the macarons, about 45 minutes. (Touch one lightly with a fingertip—it should not stick to your finger. If it does, let them dry a bit longer.) If you have a ceiling fan, turn it on. It will help dry out the surface of the macarons.

Preheat the oven to 300°F while the macarons dry.

Bake the macarons one sheet at a time until set, 14 to 16 minutes, rotating the sheets halfway through. Let cool completely on the sheets. Turn half the macarons upside down and top with:

Top with a second cookie. Place the macarons in a single layer in airtight containers and freeze overnight or for up to 2 days. Bring to room temperature to serve.