Gather Ingredients: 1 cup powdered sugar, 3/4 cup almond flour, 2 large egg whites (room temperature), 1/4 cup granulated sugar, food coloring (optional), and 1/2 teaspoon vanilla extract.
Prepare Dry Mix: Sift powdered sugar and almond flour together into a bowl.
Beat Egg Whites: In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form. Add food coloring and vanilla extract, if desired.
Fold Mixture: Gently fold the dry mix into the egg whites until the batter flows like lava, creating a ribbon that dissolves back into itself within 10 seconds.
Pipe Batter: Transfer the batter to a piping bag with a round tip. Pipe small circles (about 1 inch in diameter) onto a baking sheet lined with parchment paper or a silicone mat.
Rest Shells: Tap the baking sheet on the counter to release air bubbles. Let the piped batter sit at room temperature for 30-60 minutes until a skin forms on the surface.
Preheat Oven: Preheat your oven to 300°F (150°C).
Bake: Bake for 15-18 minutes, or until the macarons develop feet and are set. Let them cool completely on the baking sheet.
Fill and Assemble: Once cooled, fill the macarons with your favorite filling (buttercream, ganache, or jam). Sandwich two shells together. Enjoy your macarons!