1. Sift almond flour and powdered sugar together

2. Beat the egg whites, salt and powdered egg whites. Start slowly and raise speed as sites start to rise.

3. Add the granulated sugar and food coloring. Beat until they form stiff peaks and the meringue is firm and shiny.

4. Pour the beaten eggs into the flour mixture and gently fold in. When you can't see crumbs and the mixture is shiny and flowing, you're ready to start piping.

5. Pipe 2.5 inch circles, one inch apart. If a peak forms on top and does not disappear, the batter needed more mixing. Tap the tray to eliminate the peak. Do not over-mix though. Better to tap out the peak than over-mix.

6. Let rest for 30 minutes. Preheat oven to 325.

7. Bake for 5 minutes. Open the door to let steam out. Cook for 9 more minutes. Let cool completely on rack. If bottom of macaron is hard, reduce to 13 mins total baking time.

1. Mix the Powdered Sugar and the Cocoa Powder on low until it is completely combined.

2. Add butter and vanilla and mix.

3. Add milk until right consistency.

3. Pipe onto macarons and seal in airtight container at least 12 hours.