High Humidity Macarons

Steps

1. Place cold egg whites in a fine mesh strainer over a bowl or cup. Allow the watery whites to drain away for 2-3 minutes leaving the thicker whites behind.
2. Scrape thick egg whites into a clean stand mixer bowl. Lightly whisk in cream of tartar. Set aside to allow to come up to room temp. Weigh the watery whites & note the weight for reference later. Whisk until foamy then set aside, covered.
3. Whisk almond flour & confectioners' sugar together in a medium sized bowl then sift to remove clumps & large grains. Set aside.
4. Combine granulated sugar & water in a small saucepan. Gently stir over medium heat until sugar dissolves. Increase heat to quickly bring to a boil.
5. Once sugar syrup comes to a boil, whip egg whites at medium-low speed until frothy then increase speed to high until they form soft peaks.
6. Continue boiling syrup until it reaches 235°-245°F but not above 250°F. Stir in gel food coloring.
7. With the pan of hot syrup in one hand & the mixer on medium-high speed, carefully pour a steady stream of syrup into the whipped whites, aiming for the area between the bowl & whisk. Continue beating until the meringue is smooth, glossy, & forms soft peaks.
8. Replace wire whisk with paddle attachment. Add almond flour/confectioners' sugar mix at low speed just until combined. Scrape down the sides and bottom of the bowl. Add 75% of reserved egg whites and mix on low until incorporated.
9. Using a flexible dough scraper, pull batter thin up onto the walls of the mixing bowl, scrap off, then let batter fall back into the bowl. 
10. Mix until the batter falls into the bowl like a semi-translucent sheet or flows through a #12 piping tip without effort. Immediately fill & close pastry bag fitted with a #10 or #12 tip.
11. Preheat oven to 300°F with large baking stone or heavy baking sheet set on the middle rack.
12. Pipe batter onto parchment paper sheets with macaron templates underneath. Pop any large bubbles that may arise with a toothpick. Let rest 30 mins-2 hours or until matte looking & you can touch the tops without sticking.
13. Using a cooling rack to transfer one sheet at a time from the counter, quickly slide macarons onto your preheated baking stone or sheet pan. Bake 9-13 mins, or until firm.  *** Test a small sample of macarons for oven readiness by cutting one or two away from the parchment corner. ***
14. Remove from oven directly onto a cooling rack & let cool while the next batch bakes. Fully cool on countertop until they release easily from parchment.
15. Spread half the cookies with jam, curds, frostings, etc then top with the remaining cookies. Can be stored unfilled in airtight containers in the refrigerator for a week or freezer for several months.