1-Preparing the Macaron Shells: First, get your ingredients ready and set up two piping bags with small round tips one for the colored batter and one for the plain. Line your baking sheets with parchment paper or silicone mats, and place macaron templates underneath for even shapes. Sift the powdered sugar and almond flour together to mix them well and remove any clumps.

2-Preparing the Macaron Shells: Next, if you’re using egg white powder, whisk it with the granulated sugar over simmering water until it’s frothy and the sugar dissolves keep the bowl from touching the water to avoid overheating. Move this mixture to your stand mixer and beat it from low to medium-high speed until you get stiff, glossy peaks that hold their shape.

3-Preparing the Macaron Shells: Now, gently fold the sifted dry ingredients into the meringue until no streaks remain, being careful not to overmix. Split the batter into two bowls, covering one to keep it fresh. Add food coloring to the first bowl and fold until it’s glossy and flows off your spatula slowly, then transfer it to a piping bag.

4-Preparing the Macaron Shells: For the second bowl, leave it uncolored and fold it to the same consistency before putting it in the other piping bag. Pipe the colored batter into the center of your templates, making sure it’s no bigger than the circles to allow for spreading. Do just one or two rows at a time to manage it easily.

5-Preparing the Macaron Shells: Then, pipe the uncolored batter right over the colored center, twisting and pulling the bag up after each one. Tap the trays on the counter to release air bubbles, and use a toothpick to pop any that stay. Right away, sprinkle the poppy seeds on top to mimic dragon fruit seeds before the shells dry out.

6-Preparing the Macaron Shells: Let the shells rest for 20-40 minutes until they’re dry to the touch this step helps them develop that perfect crisp exterior. Preheat your oven to 300ºF and bake one tray at a time for 15-20 minutes, rotating every 5 minutes for even baking. Your macarons are ready when they have formed feet, the color has deepened, and the shells feel firm without any wobble. Let them cool completely before filling.

7-Making the Dragon Fruit Buttercream: While the shells cool, it’s time to make the buttercream. Cream the softened butter on medium speed for about 1 minute until it’s smooth. Add the sifted confectioners’ sugar, dragon fruit powder, and 2 tablespoons of milk or water, then mix on low until everything combines.

8-Making the Dragon Fruit Buttercream: Increase the speed to medium and beat for 1-2 minutes until the mixture is fluffy. If it’s too thick or thin, adjust with more milk or powdered sugar to get that smooth, creamy texture that’s easy to pipe.

9-Assembling Your Macarons: Once everything is ready, pipe the buttercream onto the flat side of half your macaron shells. Top them with the remaining shells to make sandwiches, and let them sit overnight for the best flavor and texture. This resting time helps the flavors meld together perfectly.