Easy Macarons

This simplified way of making classic French pasta is the perfect recipe for beginners. Just be sure to wait for a rainy or humid day to embark on this baking adventure, as tender cookies need dry air to set.
Prepare the pasta: Preheat the oven to 300 ° F. Line 2 baking trays with parchment paper. Beat the egg whites in the bowl of a stand mixer fitted with a whisk attachment until loose peaks form. Gradually add the granulated sugar and beat until the sugar is dissolved and stiff peaks form.Sift the powdered sugar and almond flour through a fine-mesh sieve. Add the flour mixture to the beaten egg whites. Add food coloring until the desired color is obtained.Transfer the mixture to a zippered plastic bag or pastry bag with a rounded tip. Place the 1-inch circles on a baking sheet lined with parchment paper and let stand in a dry place until the circles are dry to the touch, 1 to 2 hours.Bake in the preheated oven until the corrugated edges (also called “legs”) are formed and the pasta is firm rather than bulging, 10 to 12 minutes.Prepare the filling: While the pasta is baking, beat together the powdered sugar, butter, and milk in an electric mixer on medium speed until smooth. Transfer the filling to a pastry bag.Remove the pasta from the oven and let it cool on a baking tray set on a drying rack for 15 minutes, then transfer the pasta directly to the rack and continue to cool. Place the filling on top of 1 macaroni, and top with the same size macaroni. Serve immediately or store in an airtight container for up to 2 days.