Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Sift together the almond flour and powdered sugar in a mixing bowl.

In a separate bowl, beat the egg whites with a mixer on medium speed until frothy. Gradually add granulated sugar and whip until stiff peaks form, about 5-7 minutes.

Gently fold in the sifted almond flour and vanilla extract into the meringue. Add food coloring and mix until the desired hue is achieved.

Transfer the batter into a piping bag and pipe small circles onto the lined baking sheet. Allow to rest for 30 minutes until a skin forms.

Bake the macarons in the preheated oven for 15-20 minutes until shiny and feet have formed.

Let the macarons cool completely before filling them with buttercream or chocolate ganache.