Funfetti Macarons

Directions

1. 1
   ["Important tip: For incrased macaron success, pleast take the time to weigh and/or measure out all of your ingredients and have them organized and ready to go before you start mixing. While this is a good tip for any recipe, it's especially helpful the first few times you make these macarons as you are getting your bearings around the recipe.", "In a food processor fitted with a steel blade, combine almond flour and powdered sugar. Run the food processor for about 30 seconds until sugar and flour are nicely combined. Sift through a fine mesh strainer into a medium-sized bowl and set aside.", "Place room temperature egg whites into a stainless steel mixing bowl (I don't use my stand mixer for this, I think it's a little easier to just bust out the hand mixer). Turn beaters to medium speed and whip until bubbles start appearing and it becomes frothy and opaque. Slowly sprinkle in superfine sugar to incorporate into egg whites. Turn beaters to high and whip until medium stiff peaks and meringue is nice and shiny. If you would like to add color to the shells, now is the time!", "Once meringue is ready, take the bowl with the almond flour and sugar mixture and add half to the meringue. Fold and scrape the mixture with a rubber spatula until flour is incorporated, then add the rest. Add spinkles. Continue scraping the bowl and folding the mixture until batter falls off the spatula in thick ribbons (yes, this is an insane description, but it's everywhere and truly is the best way to describe it). The mixture should settle into itself in a few seconds after falling off the spatula. Do not overmix.", "Note: This is a great time to search Youtube to watch someone making macarons so you can see for yourself exactly how the batter is supposed to look!", "Once batter is nice and ribbony, prep the piping bag. I like to shove mine into a large plastic tumbler, and pull the edges of the bag around the outside like a teeny trash bag. Pour the batter into the cup, and once it's done, pull up on the bag to let the batter fall to the bottom. At this point, you can fit the piping bag with a tip if you want- but I am a big fan of the Wilton 16-inch Disposable Decorating Bags and then I just cut the tip off the bottom of the bag.", "Once batter is ready to roll, twist one end of the pastry bag and hover over your prepared baking sheets. Keeping the bag straight up and down, pipe even circles into rows with the batter spaced about 1 inch apart. For evenness, I like to count in my head \"one