Sift together the almond flour and powdered sugar into a bowl. This ensures your macaron shells will be smooth and lump-free.

Repeat the sifting process at least twice for a finer mixture. Discard any large almond pieces that don't sift through.

Whisk the egg whites on medium speed until they become foamy.

Whip until stiff, glossy peaks form. If you’re adding food coloring gel, incorporate it during this step.

This is the most crucial step in making macarons.

Add one-third of the sifted dry ingredients to the meringue and fold gently using a spatula. Repeat with the remaining dry ingredients in two more additions.

Fold until the batter flows slowly like lava. To test, lift the spatula with some batter—it should fall in a continuous ribbon and settle back into the bowl within 10 to 15 seconds.

Pro Tip: Avoid over-mixing, as this can result in flat, cracked macarons.

Transfer the batter into a piping bag fitted with a round tip.

Pipe small, evenly-sized circles onto your silicone mat or parchment paper.

Tap the baking tray firmly on a countertop a few times to release air bubbles. Use a toothpick to pop any remaining bubbles on the surface.

Leave the piped macarons at room temperature for 30–60 minutes until a thin skin forms on the surface. When touched lightly, the batter should no longer stick to your finger.

Preheat your oven to 300°F (150°C). Bake the macarons for 15–18 minutes.

Allow them to cool completely before removing them from the mat.

Beat the softened butter until fluffy.

Gradually add the powdered sugar while mixing.

Add the heavy cream and vanilla extract, then beat until smooth.

Match macaron shells of similar size.

Pipe a small amount of buttercream onto one shell, then gently sandwich it with another.