Preheat oven to 300°. Prepare two baking sheets with macaron silicon baking mats.
Prepare a large pastry bag fitted with and plain tip (I used wilton 1A tip). Set aside. Whisk and sift together the almond flour, confectioner's sugar and ½ teaspoon of cinnamon and set aside.
In a large mixing bowl of a stand mixer, combine the aged egg whites, granulated sugar and salt. Using the whisk attachment, turn the mixer to a medium speed (#4) and whisk for 3 minutes. The egg whites will not seem too foamy at this point. Turn the speed up to a medium-high (#6) and beat another 3 minutes. Lastly, turn the speed to 8 and whisk an additional 3 minutes.
Add the vanilla and food coloring gel at this point and beat on high for another minute or until stiff peaks form and the egg whites hold in the middle of the whisk attachment.
Add all of the dry ingredients and keep on folding the batter until all the dry ingredients are encorporated and the mixture of glossy and creamy. To test the consistency, drizzle some of the batter in the shape of a ribbon back into the bowl using a spatula. If the batter blends back in within a minute the batter is ready.
Scoop the batter into the prepared pasry bag and pipe it onto the silicon mats. Fill the circles about ⅔ full as the batter will spread a bit. Once the whole sheet is full, lift and drop pan up and down on a hard surface to release any air bubbles in the cookies.
Allow the macarons to rest for 30 minutes and to form a shell on the top before baking.
Bake for 18 minutes. If the top of the cookie separates from the bottom, cookies are not done. You may need to bake for an additional 1-2 minutes until they are ready. Remove from oven and let them cool completely before removing from mats. Use a metal spatula to remove cookies.