Preheat the oven to 300 degrees F (150 degrees C) and line 3 baking sheets with silicone mats.

Whisk the powdered sugar with the almond flour, then sift through a fine-mesh sieve into a bowl.

Discard any coarse almond flour that won't go through.

Now beat the egg whites, salt and cream of tartar on a medium speed until frothy.

Beat them on medium-high for 5 minutes now, adding the superfine sugar gradually.

Add the beaten egg whites to the bowl with the almond flour.

Fold the mixture with a rubber spatula until incorporated and the mixture runs thinly like lava.

Add your choice of flavoring and coloring, and fold for 2 minutes or until the batter is smooth.

Put the batter in a pastry bag and fit it with a 1/4-inch (1/2 cm) round tip.

Pipe 1 1/4-inch (3 1/4 cm) rounds on to the baking sheet.

You will be able to get 24 per sheet.

Tap the baking sheets against the countertop to get rid of air bubbles.

Let the sit at room temperature for 15 minutes if it's dry or an hour if it's humid, or until they are no longer sticky.

Slide another baking sheet under the first, because baking on 2 sheets helps protect the macarons from the heat.

Bake this first batch for 20 minutes or until the cookies are shiny and slightly risen.

Repeat with the other batches.

Let the macarons cool, then sandwich them together with filling.

You can add some cocoa powder or brown food coloring to the macarons. For the filling, warm 1/2 cup (125ml) of heavy cream in a pan until it begins to boil, then stir it with 4 oz (115g) of finely chopped bittersweet chocolate. Wait 1 minute then stir in 2 tablespoons of butter until smooth. Chill this filling for 1/2 hour in the refrigerator before using.

Add 2 drops of bright pink food coloring gel and flavor with almond extract, then fill with 3/4 cup (180ml) raspberry jam.

Add 2 drops of mint green food coloring gel and flavor with mint extract. Melt 3 oz (85g) of white chocolate in the microwave with 2 tablespoons of heavy cream and a tablespoon of butter, stirring often. Now stir in 1/4 teaspoon of mint extract and a drop of mint green food coloring gel.

Add red food coloring to the macaron mixture. For the filling, whisk 8 oz (230g) softened cream cheese with 2 cups (250g) powdered sugar, 4 tablespoons softened unsalted butter and a teaspoon of vanilla extract for 2 to 3 minutes, or until fluffy and smooth.

Use 2 drops of violet food coloring gel and flavor with either vanilla or almond extract. The filling is 3/4 cup (170g) mascarpone cheese mixed with a teaspoon of ground dried lavender and 2 tablespoons of honey.

Use 2 drops of lemon yellow food coloring and flavor with vanilla extract. To make the filling, press 3/4 cup (245g) of pineapple jam through a sieve and discard any bits that don't go through.

Use 3 drops of royal blue food coloring gel and flavor with vanilla extract. The filling can be 4 oz (115g) of softened cream cheese mixed with 3 tablespoons of blueberry jam.