Sift 130g Powdered Sugar and 140g Almond Flour into a mixing bowl. Mix together.

Separate 3 Egg Whites from Yolks (you will only need the Egg Whites for this recipe)

Add the Egg Whites into a separate clean mixing bowl

Using a stand mixer (or hand mixer), whisk Egg Whites until they begin to foam

Once Egg Whites are foaming, add the 1/4 Tsp Cream of Tartar and 1 Tsp Vanilla

Continue mixing Egg White mixture until they reach Soft-Peak stage

Slowly add the 90g Granulated Sugar & Food Color (optional)

Mix until Stiff Peaks form (can stop mixer and pull up whisk, and Egg White shape holds (doesn't collapse / lose shape)

Begin folding in 1/3 of dry ingredient mix (Powdered Sugar & Almond Flour)

Mix until incorporated (but don't overmix!)

Carefully fold in remaining dry ingredient mix and fold gently

Final mix should be like flowing lava (common technique is to see if you can "draw" a figure-8 with dough coming off the spatula, without the mixture breaking)

Spoon mixture into a piping bag with a medium round piping tip

Pipe 1-inch dollups onto baking sheet lined with parchment paper (or use a macaron guide if you have one)

Tap pan onto counter several times to release air bubbles in the dollups and to soften the shape of each shell

Add any decorations you want to apply before baking (sprinkles, etc)

Allow 40+ minutes before putting the cookies in the oven. Do not put cookies into the oven until they have "cured" enough that you can touch the top of the cookie without it being sticky.

This step is important - RESIST THE URGE TO CUT THIS SHORT! (Macarons will often fail to rise in the oven and will develop cracks on top if you don't cure them first)