Sift together 1 cup of almond flour and 1 cup of powdered sugar into a large mixing bowl and set aside.

In a clean bowl, beat 3 large egg whites until foamy, gradually add 1/4 cup of granulated sugar, and continue beat until soft peaks form.

Continue whipping until stiff peaks form, then gently fold in 1 teaspoon of vanilla extract and food coloring if desired.

Fold the sifted almond flour mixture into the whipped egg whites in batches until just combined.

Pipe small circles onto a lined baking sheet, aiming for uniform shapes.

Let the piped batter rest at room temperature for about 30 minutes until dry to the touch.

Preheat oven to 300°F and bake macarons for 15 minutes until set and lift easily.

Allow to cool on the sheet for 10 minutes, then fill pairs of shells with your chosen filling.