The French Macaron is different from the dense cookie called macaroons. Macarons are sandwich-like pastries made with two thin cookies made from egg whites, almond powder, confectioner's sugar and granulated sugar and a cream or ganache between the cookies. They come in a variety of colors and flavors.
-Use aged egg whites (about 2 days at room temperature), sometimes microwaving the eggs for 30 seconds instead can work as well
-Make sure you sift all of your ingredients thoroughly! No Lumps!
-If you can help it, try to cook in a an area with low humidity, or with the air conditioner running
-Don't over mix the eggs! This can lead to a watery meringe. Mix about 8 minutes after all of the sugar has been added.
-Don't over mix dry ingredients! Mix quickly, by folding the ingredients in.
-Play with temperatures and times, everyone's oven is different.
-When the cookies come out of the oven, spray water underneath the parchment paper while they are cooling, this way they come off the paper easier.
-These cookies are fragile! Handle with care!
-Over mixing when adding dry ingredients can also cause a watery batter
-Some find that letting macarons sit for 15 minutes before baking will help prevent cracking, however I have not noticed a significant difference