Preheat the oven and prepare your baking sheets.

Sift together almond flour and powdered sugar.

In a separate bowl, whip egg whites until they form soft peaks, then gradually add granulated sugar and cream of tartar, continuing to whip until stiff peaks form.

Gently fold in the sifted dry ingredients and vanilla extract until well combined.

If desired, add food coloring and mix until evenly distributed.

Pipe the batter onto prepared baking sheets in small circles.

Let the piped macarons rest at room temperature until a skin forms, about 30 minutes.

Bake in the preheated oven for 15 minutes, then let them cool completely.

For the filling, beat softened unsalted butter and powdered sugar until light and fluffy, then add vanilla extract and milk to achieve desired consistency.

Once cool, fill the macarons with the prepared filling.