1. Sift the almond flour and powdered sugar together twice to remove lumps and ensure smooth macaron shells.

2. In a clean bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar.

3. Gradually add the granulated sugar while beating until stiff, glossy peaks form.

4. Add gel food coloring and flavor extract of your choice. Mix until combined.

5. Fold the dry ingredients into the meringue gently until the batter flows like lava and ribbons when lifted.

6. Transfer the batter into a piping bag and pipe even circles onto a baking sheet lined with parchment paper or a silicone mat.

7. Tap the baking sheet to release air bubbles and let the shells rest at room temperature for 30–60 minutes until tops are dry to the touch.

8. Bake at 300°F for 14–16 minutes. Cool completely before removing from the baking sheet.

9. Pipe filling onto one shell and gently sandwich it with another. Repeat with remaining shells.

10. Store in the fridge in an airtight container for up to 5 days or freeze for up to 1 month.