Preheat oven to 300°F (150°C)

Sift almond flour and confectioners' sugar into a large bowl

Whisk egg whites and granulated sugar in a separate bowl until stiff peaks form, about 5 minutes

Add a few drops of food coloring to the egg mixture and whisk until combined

Fold the egg mixture into the almond flour mixture until well combined

Pipe the mixture into small, round circles onto a parchment-lined baking sheet

Tap the baking sheet gently to remove any air bubbles

Let the macarons sit at room temperature for 30 minutes to an hour to form a skin

Bake for 15-20 minutes, or until the tops are firm and the edges are lightly golden brown

Allow the macarons to cool completely on the baking sheet before pairing them up by size and shape

Sandwich two macarons together with a small amount of buttercream or jam in the middle

Serve the spring macarons immediately, or store them in an airtight container