Pulse the mixture in a food processor 8-10 times to make the almond flour mixture even finer and texture and to blend the ingredients together.

Whip the egg whites on low to frothy consistency and slowly add the sugar in while mixing on low.Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add remaining sugar whipping on medium until soft glossy peaks.

Add the vanilla (and food coloring if desired) to the meringue during the soft peak stage. Then continue whipping on medium-high until you get stiff but shiny peaks that start gathering or add it in later stage.

Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Continue with the rest of the almond flour.Continue folding around the outside edge until the batter forms a ribbon and moves like lava.

Pour the mixture in piping bag and gently drop on butter paper. Drop the pan onto the table 5-6 times to release air bubbles. Use a toothpick to remove big pockets of air trapped under the surface.

Allow them to dry, uncovered until a crust forms on the surface. About 15-60 minutes or until a dry film develops over the surface of the Macrons. For humid areas put a space heater nearby to help dry the macrons faster.

Bake at 300ºF for about 10-15 minutes or until lightly browned. Smaller Macrons will bake in 10 minutes, larger Macrons will need to bake longer. Cooled macrons should pull away from the butter paper without sticking.

Serve with fresh or butter cream vanilla filling.

Note: Use only gel colour for baking. You can add any flavour essence. All the ingredients should be room temperature.