Separate your egg whites and leave out overnight
Also the day ahead (or more) zest one lemon and leave to dry in the sun on parchment paper
When preparing macarons, add lemon zest, powdered sugar, and almond flour together and sift 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
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
Add one drop of Wilton Color Right Red Food Coloring and swirl with a large toothpick once or twice
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