In a large bowl sift together the almond flour and icing sugar
Repeat 3 to 4 times and set aside.
In a clean mixing bowl with whisk attachment add in the egg whites and whisk on setting 4 ( KitchenAid Mixer) until egg whites begin to foam and froth. If you don’t have a mixing machine you can use a hand held mixer or beater.
Add in the cream of tartar and mix for 30 seconds.
Add in the salt and mix for another 30 seconds and increase speed to number 6 setting.
Add in the granulated sugar slowing and increase the speed setting to number 8 and whip till stiff peaks starts to develop.
Add in your a few drops( 3-4) food coloring of choice and continue whipping until stiff peaks are achieved.
If you wanna make different colored macaroons with same batter then add the coloring once the macaron batter is mixed with the almond mixture.
Slowing add the almond flour mixture to the meringue in 3 to 4 parts gently folding it in using a spatula. ( About 30 strokes)
You can tell when the meringue mixture is well combined, it will slowly run down the spatula like lava.
Prepare your pastry bag with a 1/2 round tip and fill it with the macaron batter.
Line your baking pan with silicone mat or parchment paper.
Deposit 1 inch circle dollops of macaron batter onto tray and space them apart 1 inch. Do this till pan is full.
Tap baking tray onto table 3-4 times to release any trapped air bubbles in the macaron batter.
This will ensure a consistent rise and volume of the cookie.
Let the filled baking stand for about 30 minutes before placing into oven. The unbaked macroon will form a slight dry skin which will result in a perfect macaron shell.
Preheat oven to 320˚F (160˚C).
Place baking tray into oven and bake for 14-15 minutes.
Remove from oven and transfer macarons to wire rack and cool for about 30 minutes before filling.