Perfect Macarons

1. In a bowl of a standing electric mixer, beat the egg whites with granulated sugar until they begin to rise and hold their shape. 
2. Add your choice of color to macarons, keeping the color darker, as it fades in the process of baking.
3. Shift powdered sugar and almond flour to get rid of any lumps.
4. Stir in dry ingredients into egg whites. Be sure not to over mix the ingredients.
5. Place plastic or pastry bag into a cup to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag it may not be a round shape. In this case, I wasn't going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag. Remove from the cup and twist to hold the batter in the inside.
6. Line baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks. 
7. Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top.
8. Bake macarons at 300F for 13-20 minutes, depending on your oven. I would suggest checking them after 13 minutes or so.

FINALIZING

1. Place a spoonful of cream on a flat side of the macaron, enclosing it with another macaron over top.