Step 1: Prep the Template and Oven

1. Trace 1 ½-inch circles (using a piping tip or cookie cutter) about 2 inches apart on a sheet of parchment paper to create a macaron template. Place this under another parchment sheet on a baking tray when ready to pipe.

2. Preheat the oven to 300°F (148°C).

   • Tip: Use a light-colored baking sheet for even heat. Ensure the template is visible but removable after piping.

Step 2: Prepare Dry Ingredients

1. In a medium bowl, sift 130 g powdered sugar and 120 g almond flour together twice to remove lumps.

2. Set aside, divided evenly into two bowls (about 124 g each) for red and blue batters.

   • Tip: Sifting ensures smooth shells. Discard any coarse almond bits to avoid grainy texture.

Step 3: Make the Meringue

1. In a small heat-proof bowl, whisk 105 g egg whites and 100 g granulated sugar over a saucepan of simmering water (double boiler) until the sugar dissolves or the mixture reaches 120°F (about 2-3 minutes).

2. Transfer to a stand mixer with a whisk attachment (or use a hand mixer). Whisk on medium until soft peaks form.

3. Add 1 tsp vanilla bean paste and whisk until stiff, glossy peaks form (about 3-5 minutes).

4. Divide meringue evenly into two bowls (about 95 g each).

   • Tip: Whisk until peaks hold shape but don’t overbeat. Test by lifting the whisk; meringue should stand upright.

Step 4: Macaronage

1. Add half the dry ingredients (124 g) to one meringue bowl with 10 drops red food gel. Add the other half to the second bowl with 10 drops blue food gel.

2. For each bowl, use a rubber spatula to scrape around the sides and through the middle, folding until dry ingredients are incorporated.

3. Spread batter along the bowl sides to deflate slightly, continuing to fold until the batter flows slowly and you can draw figure eights without it breaking (about 30-40 folds).

   • Tip: Stop folding when batter ribbons off the spatula. Under- or over-mixing can cause flat or cracked shells.

Step 5: Pipe the Shells

1. Transfer red batter to a piping bag with a small round tip (Ateco 802). Repeat with blue batter (Ateco 803).

2. Place the template under parchment on a baking sheet. Pipe batter perpendicular to fill each circle, stopping just before the edge (it will spread slightly).

3. Carefully remove the template. Tap the baking sheet on the counter 4-5 times to release air bubbles, and bang the bottom with your hand.

4. Add white nonpareil sprinkles to some or all shells if desired.

   • Tip: Pipe at a 90-degree angle for round shells. Tap firmly but gently to avoid deflating batter.

Step 6: Rest and Bake

1. Let macarons rest at room temperature for 30-45 minutes, until the tops are dry and no longer sticky to the touch.

2. Bake at 300°F for 12-14 minutes, until shells are set and don’t wiggle when touched.

3. Cool completely on the baking sheet (about 20-30 minutes) before peeling off parchment.

   • Tip: Resting forms a “skin” for smooth shells and feet. Check doneness at 12 minutes; ovens vary. Cool fully to avoid sticking.

Step 7: Make the Mascarpone Frosting

1. In a medium bowl, combine 113 g heavy cream, 113 g mascarpone, and 50 g granulated sugar.

2. Beat with a hand mixer on low-medium speed until thick, smooth, and stiff peaks form (about 2-3 minutes).

   • Tip: Keep ingredients cold for faster whipping. Stop when peaks hold shape to avoid curdling.

Step 8: Assemble

1. Transfer frosting to a piping bag with a small star tip (Wilton 1M).

2. Pair red and blue shells by size. Pipe a swirl of frosting onto the flat side of one shell.

3. Press the paired shell gently on top to sandwich the frosting.

4. Refrigerate assembled macarons in an airtight container until ready to serve (best within 2-3 days).

   • Tip: Pair similar-sized shells for neat macarons. Pipe a small amount of frosting to avoid overflow.