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 until stiff peaks form.

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

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 mixing bowl, whip the heavy cream until soft peaks form.

Add strawberry puree, powdered sugar, and vanilla extract, then whip until stiff peaks form.

Once the macaron shells are cool, pipe the filling onto half of the shells and top with the remaining shells.