Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

In a mixing bowl, sift together almond flour and powdered sugar.

In another bowl, beat the egg whites until foamy, then gradually add granulated sugar and continue to beat until stiff peaks form.

Fold the dry ingredients into the egg whites gently, adding vanilla extract and food coloring if using.

Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheet.

Let the macarons sit for 30 minutes to form a skin, then bake for 15 minutes.

In a bowl, combine mashed strawberries, whipped cream, granulated sugar, and vanilla extract.

Mix until well combined and set aside.

Once the macaron shells are cool, pipe the strawberry filling onto the flat side of one shell and top with another shell.

Repeat until all shells are filled.