Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.

In a bowl, sift the almond flour and confectioners' sugar together.

In a clean bowl, whip the egg whites with a handheld or stand mixer until frothy. Add cream of tartar and continue whipping until soft peaks form. Gradually add granulated sugar and whip until stiff peaks form (about 5 minutes).

If using food coloring, add a few drops at this point and gently fold it into the meringue.

Carefully fold the almond flour mixture into the meringue using a spatula until you achieve a smooth batter.

Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, spaced about 1 inch apart.

Allow the piped macarons to rest for 30-60 minutes until a skin forms.

Bake the macarons for 15-20 minutes. Check doneness by lightly tapping the side of a shell; it should not wobble.

Let them cool completely on the trays before gently removing.

Pair shells by size and fill with your favorite filling.