1-First, prepare your ingredients by sifting almond flour, powdered sugar, and cornstarch together to remove lumps. This ensures a silky batter, setting the stage for the meringue.

2-Whip egg whites until foamy, then gradually add granulated sugar while beating until stiff peaks form, incorporating the seeds from 1/2 vanilla bean pod for that authentic flavor.

3-Next, gently fold the dry mixture into the meringue using a spatula. This macaronage technique is crucial mix until the batter flows smoothly. If you add food coloring, do it now for vibrant results.

4-Pipe the batter onto a lined baking tray in even circles, then tap the tray to release air bubbles and let it rest for 30-60 minutes until a skin forms.

5-Bake the macarons in a preheated oven at 300°F for 15-20 minutes, rotating the tray halfway through.

6-Once cooled, it’s time for the filling. Prepare the vanilla bean custard by heating milk with vanilla bean seeds, then mix in sugar, cornstarch, and egg yolk until thickened.

7-For the buttercream, beat softened butter with confectioners’ sugar, vanilla bean seeds, vanilla extract, and milk until creamy. Assemble by sandwiching the filling between shells.