I am sure everyone loves Macarons... But have you tried making it? Its one of the most easiest cookies to make all you need is patience. 

The moment I see macarons I wanna eat it so I thought why not make them as I can eat as many as I can.. :P 

Few tips before making Macarons:

The first and the most important thing required is a Food scale/Kitchen Scale. Yes you can definitely use cups to measure the ingredients but its important to be perfect when you measure ingredients.

2nd important thing is use Food Gel for colour and not food colour- Adding unnecessary liquid to the macaron mixture spoils the mixture

Ingredients

For the Macarons:

70 grams of Almond meal/flour, room temp

120 grams powdered sugar
2 egg whites about 65 grams (Out of the fridge for at least 12 hrs) 
50 grams granulated sugar
1 " strip Red or Pink GEL food Colour 
Sprinkles optional

For the Lemon Buttercream:

1 1/2 cups confectioners powdered sugar
1/8 tsp salt6 tbs Unsalted Butter- at room temperature 2 Tbsp fresh lemon juice from 1 small or 1/2 large lemon

How to Make Macarons:

1. Sieve 70 gm almond flour and 120 gm powdered sugar in a mixing bowl. Discard any solids. 
2. Put 2 egg whites in large mixing bowl and beat until foamy, then gradually add 1/4 cup granulated sugar and beat on high speed about 2 1/2 minutes or until stiff peaks form. 
3. Add 1" strip red gel food colour and fold with spatula just until incorporated.
4. Add all sifted almond flour/sugar mixture and fold with spatula: scrape batter around the bowl, then press the flat side of the spatula firmly through the centre. I think 35-40 complete strokes should be fine.
5. Print copies of round template and place on 2 baking sheets under baking paper - you'll be able to see the rounds through your liner to guide you as you pipe rounds. Follow the template and fill the tray accordingly
6. Add sprinkles if you wish to. 
7. Tap baking sheets over counter 20 times to release air bubbles. Poke any remaining big bubbles with toothpick. And let the macarons sit at room temp for 30 min. 
8. Meanwhile preheat oven to 150C.
9. Bake one sheet at a time for 12-15 min at 150˚C for 15 minutes. Let cookies cool to room temp before removing them from baking sheet. Once cool, they should slide off easily. 

How to Make Lemon Buttercream:

1. In a medium mixing bowl, cream 6 Tbsp softened butter on high speed for 2 mins.
2. Add 1 1/2 cups powdered sugar along with 1/8 tsp of salt and once sugar is well incorporated, increase to high speed and beat 2 mins.
3. Add 2 Tbsp lemon juice and beat another 1 minute or until whipped and fluffy. Transfer to the same clean piping bag fitted with the round 3/8" tip.
4. Now assemble the cookies - Pair the matching cookies together and fill in with the buttercream frosting 

Tips:

If you have forgotten to keep the eggs out- Keep the eggs in warm water for 2-3 hours

Reduce the salt in the buttercream if you do not want it to be salty 

Round template for Macrons can be easily found on google