Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Sift together the almond flour and powdered sugar in a mixing bowl.

In a separate bowl, whisk the egg whites with an electric mixer until foamy, then gradually add the granulated sugar and whip until stiff peaks form.

Gently fold the almond flour mixture and vanilla extract into the whipped egg whites.

Add yellow food coloring to achieve the desired shade.

Transfer the batter into a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheet.

Tap the baking sheet on the counter to release air bubbles and let the macarons sit for 30 minutes.

Bake for 15-20 minutes, or until shiny and feet have formed. They should not jiggle when shaken.

Allow the macarons to cool completely before removing them from the baking sheet.

Pipe your choice of filling onto one macaron shell and sandwich it with another.