Sift confectioner’s sugar and almond flour. Discard any big pieces.

Place the 4 egg whites and all of the sugar into the mixing bowl. Using the whisk attachment of your mixer, whip the egg whites at low speed for one minute so the egg whites and sugar become well combined.

Raise the speed to medium for another two minutes. The meringue will start to look milky.

Increase the mixer speed to the fastest speed and whip until the mixture is thick and the whisk leaves marks in the meringue. This will take approximately 1½–2 minutes.

Add ⅓ of the meringue to the almond flour mixture. Add any coloring at this point (start with 4 drops) and mix it aggressively until it is well combined.

Add in another ⅓ of the meringue and adjust the color, if necessary. Add the rest of the meringue and fold gently until there are no more white streaks.

Test the batter by lifting up a small amount and dropping it back into the bowl. If it flattens out after 30 seconds, it is ready.

Put the macaron batter into a piping bag with a tip with a ½” opening. Pipe 1¾ inch circles.

Firmly tap the tray onto your counter twice to remove air bubbles. Allow to dry for about 10 minutes until a skin forms on the surface.

Bake at 325 F for 12 minutes or until you can pull the macarons cleanly off the parchment.

Peel the macarons off the parchment paper. Match them up. Pipe with your filling. Place the macarons in the refrigerator for at least 24 hours.