Pulse the confectionary sugar and almond flour in a food processor or blender until well combined. Now sieve the mixture at least twice and keep it aside.
Place the aged egg whites in the bowl of the mixer fitted with the whisk attachment and whip it until foamy.
Now add the cream of tartar and whisk it until soft peaks form. Now slowly add the super fine sugar and whisk it until stiff peaks forms. Stiff peak is something that does not break when removed from the bowl. I stopped when the peak would not drip down from the whisk and it held its shape.
Now sift the flour/sugar mixture over the whipped egg whites and fold it until a smooth shiny batter forms. Do not mix it all together; you need to slowly fold the flour inside the egg whites, without disturbing the meringue too much. Once you see that the mixture is shiny and glossy, stop mixing. You do not want to over mix the batter because that would result in flat cracked macarons.
Sift the flour/sugar mixture over the meringue
Start to fold in the mixture
Perfectly mixed glossy smooth batter
Now transfer the batter into a piping bag fitted with ½ inch plain round tip.
Pipe the batter onto a parchment lined baking tray about 1 inch wide. I would provide some links at the end, do watch those videos to learn how to pipe the batter. You need to pipe it in such a way that the peaks do not stand up.
Tap the piped tray for about 3 times to release all the trapped air. Now using a tooth pick burst the bubbles that form on the surface. Leave the tray for about 45 mins undisturbed for a thin dry layer to form on the top. You know that the macarons are ready to go into the oven, when the top does not stick to your fingers when touched gently.
Preheat the oven to 325 F. Bake one sheet at a time. What also helped me was, I used another tray beneath my tray with the macarons (double tray).
The feet started to form at about 7 mins into baking. It took me 7 more mins after that to get a nice golden color macarons. Rotate the tray at least once in between.
The feet appearing at about 7 mins into baking
Let the macarons cool in the tray for about 2 mins and the transfer them to a wire rack to cool entirely. If the macarons are cooked properly, the macarons would come out of the tray without any effort.
Easy removal of the Macarons (Perfect feet, Smooth back)