Fill a small saucepan with about 1 inch of water and bring to a gentle simmer. Line two baking sheets with parchment paper or Silpat mats.

Using a pastry bag fitted with a ¼ or ½-inch tip, place it in a wide glass to prevent batter from spilling. Fold the bag over the rim of the glass for easier filling.

Sift almond flour and confectioners' sugar together through a fine sieve in a large bowl.

Combine egg whites and granulated sugar in a bowl over simmering water and whisk for about 2 minutes until the sugar is dissolved and the mixture feels warm.

Remove the bowl from heat and beat the meringue with a stand mixer on medium-high speed for about 6 to 8 minutes until glossy stiff peaks form.

Fold the sifted almond flour and confectioners' sugar mixture into the meringue along with vanilla bean paste and food color until combined.

Continue folding until the batter is shiny and flows like lava for perfect texture.

Transfer the batter to the pastry bag, hold it perpendicular to the baking sheets, and pipe 1¼-inch rounds.

Tap each tray on the countertop to release air bubbles and pop any remaining bubbles with a toothpick.

Let piped macarons rest for about 20 minutes until they develop a slight skin.

Preheat the oven to 325°F (165°C) and bake each pan for 12 to 14 minutes, until tops are shiny and crisp.

Cool macarons completely on wire racks.

Once the macaron shells are cool, carefully remove them from the baking sheet, turn half over, and pipe or spoon about 2 teaspoons of filling onto each upside-down shell.

Gently press another shell on top to spread the filling.

Store filled macarons in a covered container in the refrigerator for up to 2 days.