Separate your egg whites and leave out overnight

Also the day ahead (or more) zest one orange and leave to dry in the sun on parchment paper

When preparing macarons, add orange zest, powdered sugar, and almond flour together until fine and airy

Discard any big chunks

Whip egg whites until ribbons start to form in the bowl

Slowly add granulated sugar, cream of tartar and salt while mixing

When whites have reached soft peaks add orange food gel coloring until desired shade is reached

Continue to whip until stiff peaks

The tip of the egg white should not bend over at all at this stage

Pour half of your sugar and almond flour mixture into the egg whites and gently fold

When you can no longer see the sugar and almond flour mixture, add the rest of the flour

Continue to gently fold into the egg whites until you can no longer see the flour

Then begin to scrape the egg whites against the side of the bowl, making sure to incorporate more of the batter with each turn

Continue to fold until batter is smooth and thick and runs off your spoon like thick lava

Transfer to a piping bag with a round #1A tip

Pipe uniform circles onto parchment paper until batter is gone

Tap sheet against your counter top to release any bubbles

Preheat oven to Fahrenheit 325°

Let macaron rounds sit out for 30-60 minutes before baking

Bake at Fahrenheit 325° for 18 minutes

Allow to cool completely before removing from pan

Whip all ingredients until smooth and delicious

Match similar sized cookies and place frosting on the flat side of one cookie

Sandwich frosting between cookies

Store in the fridge overnight for the best results