• Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.
• Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.
• Whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto stand mixer. Add in 10-20 drops of yellow gel food coloring until the color is as vibrant as you want! Using the whisk attachment, whisk on high speed for 2-3 minutes, until stiff peaks form.
• Remove the mixing bowl from the stand. Sift together almond flour and powdered sugar into the meringue. Use a rubber spatula to gently fold the mixture together thoroughly.
• The batter is ready when you can make a figure 8 with it, and it very slowly melts back into itself. Once your batter is the correct consistency, scoop the batter into a large pastry bag fitted with a 1-inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang the baking sheet on the counter two times to remove any air bubbles.
• Let the macarons dry on your counter for 20-25 minutes - then place in the oven and bake for 12-15 minutes. Remove the macaron shells from the oven and allow them to cool completely before trying to remove from the parchment.

Filling

• While the macarons are baking, make the frosting. In a stand mixer with a paddle attachment, combine all ingredients and whip until light and airy. Scoop mixture into a piping bag fitted with a ½ inch star tip, and place in the fridge until ready to pipe.

Assemble

• Remove the macaron shells from the oven and allow them to cool completely before trying to remove from the parchment. Once you’re ready, pipe the frosting onto a macaron shell and sandwich with another shell. Repeat until done! Enjoy!