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Ensure all equipment and tools are clean and dry with no oil, liquid, or dirt
Sift almond flour and powdered sugar together to remove lumps
Mix sifted almond flour, powdered sugar, and 100g egg white gently without adding pressure
Add food coloring if desired during the paste mixing stage
Heat 60g water and 30g granulated sugar in a pot, then add 230g granulated sugar
Heat the syrup to 118°C (244°F)
While syrup heats, whip 100g egg whites until very fluffy like a cloud
Remove syrup from heat immediately when it reaches 118°C
Slowly add hot syrup to whipped egg whites while mixing at high speed, pouring from the side of the bowl
Continue whipping until the meringue cools to comfortably warm (like a baby bath)
Add about ⅓ of the meringue to the almond flour paste and fold gently
Add remaining meringue and fold using cut-and-fold motions until the batter flows like thick caramel
Pipe batter onto silicone mat using a piping bag, lifting slightly above the surface
Stop squeezing before moving the piping tip to avoid pointy tips
Tap the tray gently to smooth the surface
Bake at 300°F (149°C) for 10-16 minutes for small to regular sizes (adjust based on oven)
Cool macarons completely before removing from mat
Fill cooled macarons with desired filling such as buttercream, jam, or cream cheese