In a bowl add almond flour and powdered sugar. Use a whisk to mix ingredients thoroughly. Sift flour/sugar mixture into another bowl and set aside. 

In a mixer add egg whites, cream of tartar and salt and beat on medium speed until frothy. Increase the speed to medium-high and slowly add the superfine granulated sugar. Continue to beat mixture on medium-high until the egg whites are stiff and glossy and form a stiff peak. You should be able to turn bowl upside down without mixture falling out. This takes 5-10 minutes. 

Fold the dry ingredients into egg white mixture with a spatula until it is incorporated. Separate mixture in half. Add purple food coloring to one batch and yellow food coloring into the other batch. Use spatula to blend in food coloring but don't over mix.

Fit your pastry/frosting bag with a 1/4-inch round tip. Transfer the batter into the bag. Line your cookie sheet with parchment paper or a silicon mat and pipe batter into 2-inch circles, making sure to leave a couple inches in between. I use a macaron template that you can print for free online that I put under the parchment paper to help make my macarons all the same size.

Tap baking sheet against counter a few times to release any air bubbles. Don't skip this step. 

Bake at 300°F for about 15 minutes until they have risen and set. Remove from oven and place baking sheet on wire rack to cool completely. 

Spread filling on the flat side of the yellow macaron. Top with purple macaroon to make a Bohemian Rhapsody Macaron!