1-First Steps: Mixing and Whipping: Process the almond flour and 200 grams of powdered sugar together until smooth, creating a fine base for your shells. Next, separate your eggs and measure out 120 grams of egg whites to get started on the meringue. Whip the egg whites at low speed until frothy, then shift to medium-low and add the 50 grams of granulated sugar gradually.

2-First Steps: Mixing and Whipping: Continue whisking at medium speed until stiff peaks form, which gives the batter its light texture. Once ready, add 0.5 teaspoon of vanilla bean paste or extract and 2-3 drops of gel food coloring if you want a pop of color. Gently fold in the almond flour mixture in two additions, working until the batter flows like a ribbon and absorbs back smoothly within 10-15 seconds.

3-Baking and Finishing: Pipe the batter onto your prepared sheets in circles about 1 to 1.5 inches wide. Tap the trays to release any air bubbles, then let the batter rest until the surface feels dry to the touch this usually takes around 30 minutes. Preheat your oven to 320°F (160°C) and bake the macarons for 16 to 18 minutes on the lower center rack, doing one tray at a time for even results.

4-Baking and Finishing: For the buttercream, beat 8 tablespoons of unsalted butter until fluffy, then mix in the remaining 200 grams of powdered sugar and 1 teaspoon of vanilla until fully combined. After the shells cool, pair them by size and pipe the buttercream onto one shell before sandwiching it with its match. Refrigerate the assembled macarons for 24 hours to let them mature for the best flavor and texture.