Separate your egg whites into the bowl of your mixer.

Sift almond flour and powdered sugar.

Attach the whisk to your mixer.  Put your egg whites and gel food coloring (pink or purple, just a dash) and beat on medium until it is foamy. Reduce speed to low and gradually add the sugar and vanilla extract. Beat on high until stiff peaks form.

Fold in your almond flour/powder sugar mix into the egg whites very gently until thoroughly mixed.

Fit your pastry bag with a round tip and fill with macaron mix.

Pipe 1.5 inch rounds onto a cookie sheet lined with parchment paper or a silicon mat and allow to sit for at least 30 minutes. This enables the shell to harden.

Preheat oven to 300 degrees. Bake for 18 -20 min, rotate your pan 1/2 way through cooking.

Remove from oven and thoroughly cool before filling.

Fill your macarons with a matching colored  filling lik buttercream, chocolate ganache, or fruit jam.

These are good for up to 3 days in an airtight container, or freeze!