Begin by measuring the almond flour and powdered sugar accurately using a kitchen scale. Accuracy is especially important when making macarons because even small differences in ingredient ratios can affect the texture of the shells.

Sift the almond flour and powdered sugar together into a clean bowl. If there are larger pieces of almond flour left behind, discard them rather than forcing them through the sieve. A fine dry mixture helps create smoother macaron shells with a more polished appearance.

Place the egg whites in a completely clean and dry mixing bowl. Add the cream of tartar and begin whipping at medium speed until the whites become foamy.

Gradually add the granulated sugar while continuing to mix. Increase the speed and whip until the meringue becomes glossy and forms stiff peaks. When you lift the whisk, the peak should stand upright without collapsing.

Add the vanilla extract and a small amount of gel food coloring if you’re making colored shells. Mix briefly until the color is evenly distributed.

Add about one-third of the sifted almond flour and powdered sugar mixture to the meringue. Gently fold using a rubber spatula, then gradually add the remaining dry mixture.

Continue folding until the batter becomes smooth and flows slowly from the spatula. You don’t want the batter to be too thick, but you also don’t want to overmix it. Proper macaronage—the process of folding the batter—is one of the most important steps for creating smooth shells with the characteristic macaron texture.

Transfer the batter into a piping bag fitted with a round piping tip. Line your baking sheets with parchment paper or silicone mats.

Hold the piping bag vertically and pipe small, evenly sized circles onto the baking sheet. Leave some space between each shell because the batter will spread slightly.

After piping, gently tap the baking sheet against the counter several times to release large air bubbles. Use a toothpick to pop any visible bubbles on the surface.

Allow the piped macarons to sit at room temperature for approximately 20 to 30 minutes, depending on the humidity in your kitchen.

The surface should become dry and slightly matte when touched lightly with a clean fingertip. This resting period helps the macarons develop their characteristic smooth tops and feet—the ruffled edge that forms around the bottom during baking.

Once the shells have developed a dry skin, they’re ready for the oven.

Preheat your oven to 300°F (150°C). Place the rested macaron shells on the center rack and bake for approximately 13 to 15 minutes. The exact baking time may vary depending on your oven and the size of your shells.

The macarons should develop a smooth top and a small ruffled edge, known as the feet. They should feel firm on top without becoming overly browned. Once baked, remove them from the oven and let them cool completely on the baking sheet before attempting to remove them.

While the shells cool, prepare the filling. Beat the softened butter in a mixing bowl for about 2 to 3 minutes until light and fluffy. Gradually add the powdered sugar while mixing at low speed to prevent it from scattering.

Add the vanilla extract, heavy cream, and a pinch of salt. Increase the mixer speed and beat for another 2 to 3 minutes until the buttercream becomes smooth, fluffy, and easy to pipe. Add a small amount of gel food coloring if desired.

Transfer the buttercream into a piping bag fitted with a round or star-shaped tip. Pair the cooled macaron shells according to their size and shape.

Pipe a small mound of buttercream onto the flat side of one shell, then gently place its matching shell on top. Press very lightly until the filling reaches the edges without squeezing it out.

For the best texture, refrigerate the assembled macarons in an airtight container for several hours or preferably overnight. Bring them to room temperature for about 15 to 20 minutes before serving.