Preparation

1. Cut the tip off a large piping bag and fit it with a large plain tip. Twist the bag just above the tip to prevent leaking, and place it in a tall glass to hold it open.
2. Sift almond flour into a medium bowl and measure out 150 grams. Sift 180 grams of powdered sugar into the same bowl and mix gently.
3. Wipe down a large glass or metal bowl with vinegar or lemon juice. Add salt and egg whites. Beat with an electric mixer until bubbles form (about 30 seconds to 1 minute).
4. Gradually add granulated sugar to the egg whites while mixing. Beat well after each addition, aiming for stiff peaks.
5. Add food coloring and vanilla to the meringue, mixing to combine.
6. Gently fold the almond flour mixture into the meringue in three additions until combined. Ensure the batter reaches a thick, lava-like consistency.

Piping and Baking

1. Transfer the macaron batter to the piping bag. Pipe macaron shells on a baking sheet, leaving 1 inch of space between each cookie.
2. Bang the baking sheet on the counter to even out the tops and remove air bubbles.
3. Let the macarons rest for 30 to 60 minutes until a skin forms on the surface.
4. Bake in a preheated oven at 315°F for 12 to 15 minutes. Test for doneness by pressing down gently.
5. Cool completely on the baking sheet, then peel off and match similarly sized shells.

Filling and Serving

1. Pipe desired filling on the bottom of one shell, sandwich with another.
2. Serve 2 to 3 macarons per person with coffee or tea on a dessert plate.