Sift the almond flour and powdered sugar into a large bowl.

Whip the egg whites and salt until foamy, then add granulated sugar and whip to stiff peaks.

Gently fold in vanilla extract and food coloring.

Combine the sifted mixture with the meringue in three additions.

Pipe the mixture onto a parchment-lined baking sheet.

Bang the sheets to release air bubbles.

Allow piped macarons to dry until a skin forms.

Bake at 300°F (150°C) for 12-15 minutes.

Let them cool on the baking sheets before transferring to a wire rack.

Fill the macarons with your chosen filling.