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Disclaimer: You will need to change your measurement system option to Metric for the macarons then switch it to US for the cream. Accuracy is important for macarons. That's why the measurements for the macarons are all measured in grams.
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For the macarons:
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In a mixing bowl using an electric mixer, beat the egg whites. When they start turning into a white foam, add the sugar and cream of tartar slowly while still beating. Stop beating when soft peaks form. Mix in a few drops of yellow food coloring as desired, then set aside.
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In a separate bowl, sift together the almond powder, powdered sugar and salt. Using a rubber spatula, gently fold about a third of that into the meringue. Then continue with the additional thirds until you have combined it all. Spoon the mixture into a pastry bag with a large round tip.
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Prepare a sheet pan by covering it with parchment paper. Pipe 1-1/2 inch circles onto the paper, leaving at least an inch of space between each macaron. Let them dry for about an hour until you can touch them and they don't stick.
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Preheat the oven to 300 F then bake the macarons for 13 minutes, turning the pan halfway through. Once baked, you can immediately slide macarons (still on the parchment paper) onto a cooling rack and let them cool.
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While they are cooling, make the cream. First pour the cream and puree into a mixing bowl. While beating those together, slowly pour in the gelatin, cornstarch and sugar. Beat until peaks form.
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Pipe about half a teaspoon of filling onto the bottom of half of the macarons, then top that with another macaron to make sandwiches.
