Separate the egg whites and place them in a clean mixing bowl.

Whip the egg whites until they become foamy.

Gradually add the granulated sugar and continue whipping until stiff peaks form.

In a separate bowl, sift together the powdered sugar, almond flour, and salt.

Gently fold the dry ingredients into the whipped egg whites until combined.

If desired, add food coloring and flavor extract and gently fold in.

Transfer the batter to a piping bag fitted with a round tip.

Pipe small rounds onto a parchment-lined baking sheet.

Tap the baking sheet on the counter to release any air bubbles.

Let the macarons sit at room temperature for about 30 minutes to form a skin.

Preheat the oven to 325°F (163°C).

Bake the macarons for 10-12 minutes until they are set and the bottoms are lightly browned.

Remove from the oven and let the macarons cool completely on the baking sheet.

Once cooled, gently remove the macarons from the parchment paper.

For the filling, pair up macaron shells of similar size and shape.

Pipe your desired filling onto one macaron shell and place another shell on top to create a sandwich.

Refrigerate the macarons for at least 24 hours to allow the flavors to meld together.

Bring the macarons to room temperature before serving.