It is better to bake macaroons on a dry day. Humidity can make flat macaroons
Separate your eggs. Keep the yolks for your butter cream and let your whites sit on the counter until they reach room temperature. Lay plastic wrap over the whites pressing in onto the surface of the whites to avoid a skin forming. Some recipes say to add the food coloring after the almond flour mix is integrated. Don’t do it then. You will most likely over mix. I purchased a fancy piping system and ended up using a large baggie with the end snipped off. I will, however, purchase a baking sheet with the round templates for perfectly sized macaroons. I like the different sizes but I did not like that some of my cookies were not really round. Some people say to put the oven racks on the very top and on the very bottom and turn them halfway others say to put it in the center and leave it there for the entire baking time. I did both and I prefer the latter. I burned them on the separate racks. Macaroons are Divas and prefer to be center stage. In my haste to finish the macaroons before Book Club, I took advantage of the air conditioning by setting the bowl on the air register and whisking while the cold air dropped the temperature very quickly to cool the buttercream.