Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper to prevent sticking.

Sift the almond flour and powdered sugar together through a fine-mesh sieve, discarding any lumps or large bits.

Using an electric mixer, whip the egg whites on medium speed, gradually adding the granulated sugar until stiff, glossy peaks form.

Gently fold the dry ingredients into the meringue with a spatula, using a precise folding motion to keep the batter airy and smooth.

If desired, stir in food coloring and vanilla extract until evenly blended throughout the batter.

Transfer the batter to a piping bag fitted with a round tip, and pipe small, even circles onto the prepared baking sheets.

Let the piped macarons rest at room temperature for 25 to 35 minutes, until a thin skin forms on the surface.

Bake in the preheated oven for 16 to 19 minutes, until the shells are set and matte, without browning.

Remove from the oven and let the shells cool completely on the baking sheets before carefully peeling them off.

Once cool, pair similar-sized shells and fill with your choice of buttercream, jam, or ganache to create elegant French confections.