Sift the almond meal and powdered sugar into a large bowl and set aside.
124 grams powdered sugar, 140 grams almond meal
Wipe down the inside of the 5 qt stand mixing bowl with a paper towel dampened with white vinegar. Add the egg whites and attach the whisk attachment. Start mixing on speed 2 for 2-3 minutes or until the egg whites are foamy.
white vinegar, 107 grams fresh egg whites, room temperature
Add the cream of tartar and increase the speed to 3.
¼ teaspoon cream of tartar
With the mixer running, start sprinkling in the sugar a little bit at a time. When all the sugar has been added, increase the speed to 4 and continue mixing for 5 minutes.
110 grams sugar
Stop the mixer and add the food coloring. Continue mixing on speed 4 for 3 minutes more until the whites are glossy and the whisk holds a stiff peak that bends just at the tip.
1-2 drops gel food coloring, blue, purple, or yellow
Use a rubber spatula to transfer the egg whites into a large clean bowl.
Add ⅓ of the dry ingredient mixture to the whites. Fold very gently with the rubber spatula until combined. The add the next ⅓ and fold to combine. Continue until all of the dry ingredients are incorporated.
Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, it's ready.
Line an upside down baking pan with parchment paper or silicone baking mat. Fill the piping bag fitted with the round tip with the batter. Pipe directly over the top of the parchment. When the pan is full, rap and drop the pan on the counter to release any air bubbles. You can use a tooth pick to pop any bubbles that come to the surface.
Sprinkle the tops of the shells with the fruity pebbles.
⅛ cup fruity pebbles, to sprinkle on top
Preheat your oven to 300 degrees F/149 degrees C.
Allow the macarons to dry out and form a skin. This can take anywhere from 30-40 minutes depending on your humidity level. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.
Bake for 13-14 minutes or until you can gently touch the top of the shell without it moving from the foot. Place on a wire rack to cool completely before removing.