In a large bowl, sift together the powdered sugar and almond meal until no lumps remain.
124 grams powdered sugar, 140 grams almond meal
Add the room temperature egg whites to a bowl of a stand mixer. Whip the egg whites on medium speed for 1-2 minutes, until white and foamy, then add the cream of tartar.
107 grams egg whites, room temperature, ¼ teaspoon cream of tartar
Slowly add in the granulated sugar and then increase the speed to medium high. Mix for 5-6 minutes until medium peaks, then add the food coloring. Continue whipping for 1-2 minutes longer or until stiff peaks form.
110 grams sugar, 1 drop yellow gel food coloring, americolor
Use a rubber spatula to gently fold the almond meal/powdered sugar mixture into the stiff egg whites.
Slowly fold and mix the batter smooth. The batter is ready when it flows slowly in ribbons off the spatula and you can draw a figure 8.
Line an upside down baking tray with a silicone baking mat.
Fill a piping bag with a small round piping tip and pipe the batter over the top of the tray into 1 ½ inch rounds spaced 2 inches apart.
Tap the baking sheet on the counter to remove any air bubbles. You can pop them with a toothpick if desired. Sprinkle with white non perils if desired.
white non peril sprinkles
Let the macarons sit at room temperature for 30 minutes to form a skin.
While the macarons are resting, preheat your oven to 300F/149C.
Bake each tray for about 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow them to cool completely on a wire rack before filling.