Whisk the egg whites until stiff in a bowl, using a hand mixer.

When the egg whites are stiff, add the sugar to the egg whites and whisk again for a couple of minutes.

Now fold in the powdered sugar and almond flour with the egg whites and mix gently until you have a homogeneous mass.

Optionally add color or glitter now to give your macarons a twist.

Put the batter in a piping bag or a regular bag and pipe the batter onto a baking tray lined with parchment paper, in dollops about the size of a 5-krona coin.

Let your macarons dry on the kitchen counter for 20-30 minutes before placing them in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for 15-18 minutes.

Once your macarons are done baking, remove them from the oven and let them cool slightly on the baking tray before removing them from the parchment paper and placing them on a cooling rack.

With a bit of practice, my macarons have started to get the small pretty feet everyone talks about, and that is a victory for me.

This time, my macarons got a good shot of gold glitter and turned out beautifully golden.

I use a piping bag to put chocolate ganache on the inside of my macarons.

Once half of my shells have the chocolate ganache on them, I sandwich them together like a burger.

Chill them for 30 minutes and they are ready to serve.