• Line two baking sheets with parchment paper or silicone mats and set aside. Add a Wilton 12 tip to a piping bag, add this to a large cup, folding the tip up before adding it in, and fold the top down around the cup. If you have a second Wilton 12 piping tip and piping bag, prepare this as well for the second color. If you don't, you can use a resealable plastic bag and cut the corner off to pipe the shells. Don't cut off a huge section, you want it just big enough so the batter will flow out evenly and not too fast.
• Weigh out the almond flour (130 grams), the powdered sugar (130 grams), and the granulated sugar (75 grams).
• Using a fine mesh sieve, sift almond flour and powdered sugar together in a large glass or metal bowl along with the 2 tablespoons of cocoa powder.
• Add the egg whites and 1/4 teaspoon cream of tartar to the bowl of a stand mixer. You can also use a hand mixer, but it can be tough on your hands and arms. Beat the egg whites on medium speed until they are foamy and no longer liquid. The whisk should leave track marks in the foam. Turn the speed down and add the granulated sugar in three batches, waiting a few seconds in between each addition.
• Once you've added in all of the sugar, turn the speed up to medium-high, which is between 4 and 5 on my KitchenAid stand mixer. You'll see the egg whites begin to build in volume and turn a glossy white color. The whisk will also start to leave track marks in the whites and will look thick. After a few minutes, you can stop the mixer and check for stiff peaks. If the meringue runs off the whisk, it's not ready. Keep going for another few minutes and then check for stiff peaks. If it's almost ready at this point, I'll turn the mixer up a little bit higher and let it run for 30 seconds before checking again. When the meringue is done, it will form a stiff peak when you pull the whisk out. It may have a slight curve to it, but it should not flop over. If it does, continue mixing the meringue in 30-second bursts at the higher speed and checking for stiff peaks.
• Using a rubber spatula, add the meringue to the flour/sugar mixture in three batches. It won't mix together completely until you have added all of the meringue. Since we are making two colors from one batch, we will need to split the batter in half right after the almond flour/sugar mixture and meringue is mixed together and there are no dry ingredients. Separate into two separate bowls. in one bowl, add 3 drops of white gel food coloring. In the other bowl, add the 2 drops pink gel food coloring and the scant amount of cranberry powder.
• We are essentially deflating the meringue and making a cohesive batter. Once you have split the batter into two separate bowls, use a circular motion with the spatula against the side of the bowl to continue mixing the batter. Do a few circles around the bowl, then bring the spatula through the batter. Do this process a few times, then check for the 'honey-like' stage. The batter should flow off the spatula like honey without breaking. You should be able to draw a figure eight with the batter that will sink into itself in 10 seconds when done. You don't want to overmix the batter, so check for doneness after every few passes.
• Mix both batters before filling the piping bags. Once the batter is done, add it to the piping bag. Take the cup over to the lined baking sheets. Take the bag out and, holding the top closed just above the batter, squeeze the batter down gently so it just starts coming out. Hold it a bit sideways until you get over the baking sheets. Holding the bag upright, pipe the shells onto one of the baking sheets. If you are using the silicone mats with the stencils, you can aim for the dot in the middle of the circle. Count to 4 (not 4 seconds) while piping, then move on to the next circle. Continue this process until you have filled the sheet pan. If you don't have the preprinted circles, just start from the top, going across before moving down. Leave about 3 inches in between each piped circle to leave room for it to spread out. Repeat with the other half of the batter and fill the second tray.
• Now that all the shells are piped, it's on to removing the air bubbles. Bang the trays firmly on your countertop a few times. This helps to dislodge the air bubbles in the shells. I also like to go through with a toothpick and pop any remaining air bubbles I find.
• Let the shells rest so they form their skin. This should take from 30-40 minutes. In humid weather, this can take longer. If the weather is really dry, it could take less time. When the skin is formed, you'll be able to touch the tops of the macarons without getting any batter on your finger. Preheat the oven to 300 F about halfway into the shells resting.
• Now that the shells have formed their skin, it's time to bake them. Bake the sheets individually in the oven on the middle rack at 300 F for 14 minutes. The tops will be matte and they will not jiggle on their feet when they are done. Remove them from the oven and let them rest for 10 minutes before removing them to a baking rack to continue cooling down. The shells must be completely cooled down before adding the filling.
• When the shells are cooled, it's time to fill them. Match the shells by size. Flip one over of each pair.

Raspberry and Vanilla Bean Filling

• Using a stand mixer or hand mixer, beat the 4 tablespoons softened butter until it's smooth, about 30 seconds.
• Add the 1 cup of powdered sugar and beat until incorporated with the butter. You may want to start slowly, as the powdered sugar tends to fly everywhere while it's being blended. Add the 1/4 teaspoon vanilla bean extract. Add the tablespoon of milk and blend until smooth.
• I like to use a Wilton 2A tip to fill these macarons. Add the tip to a pastry bag and fill with the vanilla bean frosting. Squeeze the frosting around the rim of the shell that's flipped over, just inside the edge. Add a dab of raspberry jam, just enough to fit in the middle. Gently sandwich the filled shell with its partner.

Drizzle

• To a small bowl, add 1 cup of powdered sugar and 2 tablespoons of milk. Mix together until smooth. It will seem a bit lumpy at first, but it will smooth out. You can smash the chunks of powdered sugar against the wall of the bowl to break them apart.
• After you've decorated your macarons, pop them in the fridge for at least an hour to let the flavors mature so you get that perfect chewy-yet-crispy texture.
• Yay! You've completed a batch of macarons! Be proud of yourself. Not everyone is willing to try their hand at baking delicate cookies.