Preheat the oven to 160°C (320°F).

Spread the desired amount of granulated sugar (preferably fine) onto a baking sheet lined with parchment paper, and bake for 10 minutes. Don’t worry, the sugar will stay white.

Prepare your macarons using the recipe of your choice, either the French meringue or the Italian meringue method available on the blog (link above).

Pipe the macaron shells using a piping bag, as instructed in the recipe. Then, sprinkle them with the cooled crystallized sugar or golden sprinkles for a shimmering effect.

If you have any leftover sugar, store it in an airtight container.

Let the macarons rest at room temperature for 20 - 40 minutes, or until the tops are dry to the touch and a skin has formed. Then bake them according to the instructions in your chosen recipe