Sift Almond Flour and Powdered Sugar into bowl to break up any chunks and ensure smoother macarons. Mix together. Set dry ingredient mix aside.

In a new bowl, add 3 Egg Whites. Using electric mixer (stand or handheld), begin whisking until Egg Whites begin to foam. Add Cream of Tartar and Vanilla

Continue mixing until Egg White mixture reaches soft peaks. Slowly add Granulated Sugar and Food Coloring while continuing to mix.

Whisk until mixture reaches stiff peaks (doesn't collapse / lose shape).

Add in 1/3 of the dry ingredient mix into the Egg White mixture. Hand stir with a spatula until mostly mixed.

Add the rest of the dry mix and stir together until fully mixed and batter has consistently 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).

Pour batter into piping bag, cut piping tip

Line cookie sheet with parchment paper guide.

Pipe batter onto parchment paper - filling to the smaller inside circle guides. Tap pan onto counter several times to release air bubbles in the dollups and to soften the shape of each shell.

Let rest for 40 minutes before baking. The cookie dough will develop a 'shell' on top that is dry. You MUST WAIT until you can lightly touch Macaron batter and it does NOT stick to finger.

Preheat oven to 320 degrees Fahrenheit. Bake Macarons for 10-12 minutes. Remove from oven and allow to cool fully before removing cookies from parchment paper.

Pipe cookie filling onto the bottom of half of the Macaron shells and sandwich with another Macaron shell to finish.

FLAVOR TIP: If you want to add more flavor, pipe filling in a ring on the cookie and add in just a dollup of jam to the center!

ENJOY!