Prepare your piping bag: Cut the tip off a large piping bag and fit it with a large plain tip. To prevent leaking, twist the bag just above the tip and push the twisted part into the tip. Place it in a tall glass, folding the bag over the sides for easy filling.

Sift the dry ingredients: Sift 150 grams of almond flour and 180 grams of powdered sugar into a medium bowl. Mix gently to combine.

Make sure your bowl is grease-free by wiping it down with vinegar or lemon juice. Add 1/4 teaspoon salt and 120 grams of egg whites. Beat on medium-high speed until the mixture bubbles, about 30 seconds.

Gradually add 60 grams of granulated sugar while whipping. It's important to add the sugar slowly, allowing the mixture to whip for 20-30 seconds after each addition.

Continue whipping until glossy and stiff peaks form. Dip a whisk in the meringue; if it doesn't curl, you’re ready!

Mix in 4 drops of food coloring and 1 teaspoon of vanilla extract until fully combined.

Gently incorporate the almond flour mixture into the meringue in three additions without overmixing.

Transfer the batter into your piping bag and pipe small rounds onto the baking sheet, leaving about an inch of space.

Bang each sheet gently on the counter (5-10 times) to flatten the tops and eliminate air bubbles.

Allow the piped macarons to sit at room temperature for 30 to 60 minutes until they do not stick to your finger when touched.

Bake in a preheated oven at 315°F for 12-15 minutes. They should not jiggle when pressed, and you’ll see ‘feet’ forming.

Once cool, carefully remove the shells from the parchment, pair them by size, and fill with your desired filling.