1-Prepare your workspace: Start by getting your workspace set up, which includes sifting the almond flour and powdered sugar to remove any lumps. This step ensures a smooth batter and helps with the overall texture of your macarons.

2-Combine sugars and egg whites: Next, combine the granulated sugar, egg white powder if you’re using it, carton egg whites, and fresh egg whites in a bowl over simmering water. Whisk gently until the mixture is frothy and the sugar dissolves, but don’t let it get too hot to avoid cooking the eggs. Once done, transfer it to a stand mixer and whip until you get stiff, glossy peaks that hold their shape.

3-Fold in dry ingredients: Fold in the sifted dry ingredients carefully to keep the air in the batter. Divide the mixture for coloring, adding food coloring as needed and mixing until it’s shiny and flows just right this is key for that perfect macaron shell. Pipe the batter onto lined baking sheets, tap to remove bubbles, and let it rest for 20-40 minutes until dry to the touch.

4-Bake the shells: Bake at 300ºF for 15-20 minutes, rotating the trays for even cooking and watching for those cute feet to form. Cool the shells completely before filling.

5-Prepare the fillings: For the buttercream, pulse mini eggs in a food processor, beat the butter smooth, and mix in the powdered sugar and other ingredients until creamy. If you choose ganache, heat the cream, pour over chopped chocolate, and stir until smooth, then chill until ready to use.

6-Assemble and decorate: Assemble by piping filling onto the bottom shells and sandwiching them together. Add speckles for decoration by flicking diluted food coloring onto the shells.