1-Sift the powdered sugar and almond flour together into a bowl to mix them evenly and remove any lumps.

2-Separate the egg whites and place them in a very clean bowl, making sure no yolks sneak in.

3-Using an electric mixer, whisk the egg whites until they turn foamy, then add the cream of tartar and slowly incorporate the granulated sugar while mixing.

4-Add the vanilla and food coloring if you want a fun twist, and keep beating until stiff peaks form for that perfect meringue.

5-Fold in one third of the dry ingredients gently, then add the rest carefully until the batter flows smoothly like lava and forms a figure eight without breaking.

6-Spoon the batter into a piping bag fitted with a medium round tip for easy shaping.

7-Pipe one-inch dollops onto a baking sheet lined with parchment paper, using small dabs of batter to secure it in place.

8-Tap the sheet several times to release air bubbles, then let it sit for 40 minutes until a dry skin forms on top.

9-Bake at 300°F for 12-15 minutes, rotating the tray halfway through for even cooking.

10-Cool the macarons completely on the baking sheet before moving them to a wire rack.

11-For the buttercream, heat the granulated sugar and water until it reaches 240°F and the sugar dissolves fully.

12-Beat the egg yolks in a mixer until they’re thick and foamy, then slowly drizzle in the hot sugar syrup while mixing.

13-Continue mixing until the mixture cools to room temperature, then add the softened butter one cube at a time until it’s smooth and creamy.

14-Mix in the vanilla, salt, and food coloring if desired to finish the filling.

15-Assemble by piping the buttercream onto half the shells and sandwiching them with the others, then chill for 1 to 3 days for the best flavor.