Macarons

In a clean glass or metal bowl, whip the egg whites with a hand mixer on medium speed until frothy. Gradually add the granulated sugar and whip until stiff, glossy peaks form. Fold in the vanilla and gel coloring.

Gently fold the dry ingredients into the meringue using a silicone spatula. Perform the "macaronage" by pressing the batter against the sides of the bowl until it deflates slightly and flows like slow-moving lava.

Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto baking sheets lined with parchment paper. Tap the baking sheet firmly against the counter a few times to release air bubbles.

Let the piped macarons sit at room temperature for 30-45 minutes until a dry skin forms on the surface (they should not stick to your finger when lightly touched).

Preheat the oven to 300°F (150°C). Bake for 13-15 minutes until the "feet" form and the shells don't wobble when lightly touched. Let cool completely on the tray before removing.