Sift together powdered sugar and almond flour

Remove 1 tablespoon flour/sugar and substitute flavoring

If you are using powdered food coloring - add it now

Set aside

In a separate clean bowl, whip egg whites to soft peaks

If you are using liquid food coloring - add it now

Add granulated sugar and whip to stiff peaks

Fold half of the flour mixture into the into the egg whites until combined

Stir just until whites are incorporated, but fully incorporated is key

Scrap around the bowl with one fold, and underneath the batter on the next fold

Repeat with the remaining half of the flour/sugar mixture

Fold until mixture falls back onto itself and disappears after 5 seconds

The batter should be smooth, but quite thick

Spoon batter into piping bag, minus the tip

Pipe even circles onto baking sheet lined with parchment paper

Tap the baking sheet onto the counter to smooth out the tops of the macarons

Let rest at room temperature for at least 1 hour

Bake at Fahrenheit 310° for 11-13 minutes

Remove from oven and allow to cool completely before removing from pan

Top with filling and match with same size macaron