1-Prepare the dry ingredients: First, start by sifting 105 grams of powdered sugar and 105 grams of almond flour together to ensure a smooth mixture without lumps.

2-Make the meringue base: Next, heat 100 grams of granulated sugar, 1 gram of egg white powder (if using), 50 grams of carton egg whites, and 50 grams of fresh egg whites over simmering water until the mixture becomes frothy, then whip it into stiff peaks for a strong meringue base.

3-Fold and color the batter: Gently fold the dry ingredients into the meringue, divide the batter, and add your desired food coloring like Wedgewood, Yellow, or Pink to create vibrant shells.

4-Shape and bake the shells: Pipe the batter onto lined trays in 2.3-inch circles and let them dry until a skin forms, which helps prevent cracks during baking. Bake the shells at 300°F (about 150°C) for 15-20 minutes per tray, adjusting time based on your oven. Tips like cleaning equipment with vinegar to remove grease and using gel-based food coloring can make a big difference here.

5-Cool the shells and prepare fillings: Once baked, let the shells cool completely. For the fillings, mix 4 tablespoons of unsalted butter with 1.5 cups of powdered sugar, 1/3 cup of crushed mini candy eggs, 0.5 teaspoon of vanilla extract, and 2 to 4 tablespoons of milk to make the buttercream. For the chocolate frosting, cream 4 tablespoons of unsalted butter with 0.25 cup of cocoa powder, 1.5 cups of powdered sugar, 2 to 4 tablespoons of milk, and 0.5 teaspoon of vanilla extract until smooth.

6-Assemble the macarons: To assemble, pipe the buttercream onto the shells, add a ring of chocolate frosting on top, sprinkle with toasted coconut if you like, and place mini candy eggs in the center for that nest effect. Refrigerate the assembled macarons overnight for the best texture and flavor. Remember, larger shells might need extra drying and baking time, so use an oven thermometer for accuracy.