1-Getting macarons just right: Getting macarons just right takes a bit of patience, but follow these steps and you’ll succeed. First, prepare your workspace by gathering all ingredients and equipment, including sifting the almond flour and powdered sugar to avoid lumps. This sets the stage for a smooth process that even beginners can handle.

2-Add the 100 grams room temperature egg whites into a clean bowl and whisk with an electric mixer. When they start to foam, add the 1/4 teaspoon cream of tartar, then slowly incorporate the 90 grams granulated sugar while whisking until stiff peaks form. Mix in the 1 teaspoon vanilla extract and food coloring if desired for a personal touch.

3-Fold in one third of the sifted dry ingredients gently, then add the rest and fold carefully until the batter reaches a lava-like consistency. For more detail, whip the egg whites to stiff peaks as this ensures the correct texture, and measure ingredients accurately with a scale for better success.

4-Spoon the batter into a piping bag with a medium round tip and pipe one-inch dollops onto a baking sheet lined with parchment paper. Tap the tray several times to release air bubbles and let it sit for 40 minutes to form a dry skin, which is crucial to prevent cracking.

5-Preheat the oven to 300 degrees Fahrenheit and bake for 12 to 15 minutes, rotating the tray halfway through. Allow the macarons to cool completely before moving on. If you love desserts like ice cream, you can check out our simple no-churn ice cream recipe for another easy treat.

6-For the buttercream filling, combine the 1/2 cup granulated sugar and 3 tablespoons water in a saucepan, heat until dissolved, then boil to 240 degrees Fahrenheit. In a mixer, beat the 5 egg yolks until thick, drizzle in the syrup while mixing, and continue until cool. Add the 1 cup softened unsalted butter one piece at a time, then mix in the vanilla extract and a pinch of salt, plus food coloring if you like.

7-To assemble, pipe the filling onto half the shells and sandwich with the others. Refrigerate for 1 to 3 days to let the flavors meld, as this improves texture. Preparation time includes about 15 minutes prep, 40 to 60 minutes resting, and 12 to 15 minutes baking, totaling around 40 minutes excluding aging.