Step 1

Whisk together the almond flour, powdered sugar, and cocoa powder in a mixing bowl. Break apart any lumps with the whisk as best as you can.

Step 3

In a separate bowl, use an electric hand mixer on medium speed to beat the egg whites and cream of tartar together until white and foamy. Increase speed to high and continue to beat the egg whites while gradually adding the granulated sugar a tablespoon at a time.

Step 5

Beat egg whites until thick, shiny, and soft peaks form. Mix in the red food coloring at high speed.

Step 7

In two additions, fold the dry ingredients into the egg whites until batter forms.

Step 9

Gently scoop out a tablespoon at a time onto a baking sheet LINED WITH A SILICONE BAKING MAT. Tap the baking sheet on the counter gently to release any air bubbles. Allow to rest for 15-20 minutes, until a film has formed over the batter (you should be able to gently touch them without batter coming off on your finger).

Step 11

Meanwhile preheat the oven to 300ºF.

Step 13

Bake macarons for 18-20 minutes (they should not look wet on top). Let cool completely before using a spatula to transfer them to a wire rack.

Step 15

Spread your favorite filling in between two of the cookies and enjoy!