French Macaroons

Step 1
Preheat the oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicone mat.

Step 2
Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes. Whisk superfine sugar into egg whites until thick, glossy, and stiff peaks form, 5 to 8 more minutes.

Step 3
Sift almond meal and confectioners' sugar over beaten egg whites; gently fold in, retaining as much air as possible.

Step 4
Divide meringue into separate bowls to flavor and color, if desired.

Step 5
Spoon meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.

Step 6
Let cookies stand at room temperature to form a thin skin, about 15 minutes.

Step 7
Lift the baking sheets; let drop from several inches above the work surface to adhere cookies to the baking sheets.

Step 8
Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper, about 45 minutes.