Line a baking sheet with parchment paper. Set aside.
In a bowl, sift together the almond flour and confectioners sugar. Sift the mixture thrice. Set aside.
Separate eggs and beat egg whites using wire whisk attachment of your stand mixer until foamy. Add salt, granulated sugar and cream of tartar and beat till it forms stiff peaks.This will take around 10 minutes.
Add the food coloring of your choice to the egg whites.
Fold the almond flour-sugar mixture into the egg whites. Mix till well combined. Make sure to not over-mix or under-mix the batter. [Read tips above]
Pour the batter into a pastry bag fitted with 1/2 inch round tip.
Pipe the batter onto a cookie sheet lined with parchment paper. Pipe 1 inch small blobs.
Bang the cookie sheet on countertop to release trapped air.
Let the cookie sheet sit at room temperature for 30-40 minutes.
Bake at 300 F degrees for around 20 minutes.
Let the macarons cool completely before filling them with buttercream/ganache