1-First, prepare the macaron shells. Begin by sifting the almond flour and powdered sugar together to get rid of any lumps, which helps create a smooth batter. Then, whisk the egg whites with granulated sugar until they’re frothy, and whip them to stiff peaks for that airy feel.

2-Mixing and Piping the Shells. Once your egg whites are ready, carefully fold in the dry ingredients and a bit of food coloring. This step, called macaronage, is crucial, so take your time to fold just until the batter flows like lava. Pipe the mixture onto baking trays in even circles, and let them dry for about 30 minutes until a skin forms on top.

3-Next, preheat your oven to 300°F (that’s about 150°C) and bake the shells for 18-20 minutes. Keep an eye on them, as oven times can vary, so using an oven thermometer and rotating the trays helps avoid uneven baking. Once done, let the shells cool completely before moving on.

4-Cooking the Pear Filling. While the shells cool, make the pear filling. Chop up 2 cups of pears and cook them in a saucepan with 2 tablespoons of lemon juice, 2 tablespoons of brown sugar, one cinnamon stick, and 1/4 teaspoon of ground cardamom for about 15 minutes until soft. To thicken it, stir in a mix of 1/2 teaspoon cornstarch and 2 teaspoons cold water, then let it cool down.

5-Now for the buttercream: Cream 4 tablespoons of unsalted butter with 1 1/3 cups of confectioners’ sugar until it’s fluffy and light. Add 1 teaspoon of vanilla extract and 1/2 to 1 tablespoon of milk gradually to get the right consistency smooth and spreadable.

6-To assemble, pipe the buttercream around the edges of one shell, spoon in the pear filling in the center, and top with another shell. The whole process takes about 1 hour 30 minutes to prepare and 40 minutes to cook, for a total of around 2 hours 10 minutes.