This amount of dough makes about 24 macarons. I used these measurements for each flavor. Mix the almonds with the powdered sugar.

Beat the egg whites with a pinch of salt, the sugar, and the cocoa or 4 drops of the chosen food coloring. Once you have a firm meringue, gradually fold in the almond and powdered sugar mixture with a spatula, using gentle folding motions.

Place the mixture in a piping bag with a plain tip. I used a macaron set dispenser, and placed it on a silicone macaron mat. If you don't have this type of mat, draw circles on the back of a piece of parchment paper and place it on a baking sheet.

Let them rest for an hour to set their shape, then bake in a preheated oven at 300°F (150°C) for about 10 to 12 minutes. Let cool, remove, and repeat with the remaining batter.

Once the cookies are cool, pair them up and fill with the chosen fillings.