Gather almond flour, powdered sugar, egg whites, granulated sugar, and food coloring if desired
Sift the almond flour and powdered sugar together
Whip the egg whites until foamy
Gradually add the granulated sugar and beat until stiff peaks form
Fold the dry ingredients into the meringue until the batter flows like lava
Transfer the batter to a piping bag
Pipe small circles onto a lined baking sheet
Tap the tray to release air bubbles
Let the shells rest until a skin forms on top
Bake at 300°F to 325°F until set
Cool completely before removing from the tray
Make a filling such as buttercream, ganache, or jam
Pair the shells and sandwich them with filling
Refrigerate the macarons before serving