Step 1

In a food processor, grind together the almond flour and confectioner's sugar. Pulse 5-10 times or until fine and evenly incorporated.

Step 2

Sift the almond flour and confectioner's sugar mixture through a sieve into a medium sized bowl. Set aside.

Step 3

In a separate large bowl, whip the three egg whites on high speed using an electric mixer. As soon as the mixture starts to look foamy, gradually add the salt then the granulated sugar.

Step 4

As the egg white mixture goes from foamy, to white and fluffy, add in the vanilla and gel food coloring. Mix just until stiff peaks form.

Step 5

In three additions, add the dry ingredients (the almond four and confectioner's sugar mixture) to the egg white mixture. Use a silicone spatula for this step. Gently fold everything together - we want the egg whites to stay stiff to keep the batter thick enough for piping. Gently fold after each addition. Adding in three additions will ensure that everything is being incorporated evenly.

Step 6

Mix just until the batter is evenly combined and the mixture forms thick ribbons when the spatula is lifted.

Step 7

Transfer the batter to a piping bag fit with a large round tip (you don’t NEED a metal tip, it just helps).

Step 8

Pipe a small dot of macaron batter in the corner of a standard 13u0022 x 9u0022 cookie sheet then place a sheet of parchment paper on top. These small dots of batter will help keep the parchment paper in place when piping the actual macarons.

Step 9

Hold the piping bag about 1/2u0022 above the cookie sheet and gently squeeze to make about 1 1/2u0022 sized circles roughly 3-4u0022 in diameter. Pipe the macarons at least 2u0022 apart form each other.

Step 10

Once you've finished piping each macaron, bang the cookie sheet 5-10 times to release any air bubbles in the macarons.

Step 11

This step is optional but you can add nonpareil sprinkles to the top of each macaron if you want!

Step 12

Allow the piped macarons to sit out for at least 45 minutes or up to one hour. The top of the macarons should be dry when gently tapping on the top before baking.

Step 13

Preheat the oven to 300 degrees F. and bake one sheet at a time. Bake for 15-17 minutes or until the macarons have developed nice feet. Use the images as a reference for what good feet should look like on macarons.

Step 14

The macarons should easily pop right off the parchment paper. Allow them to finish cooling on a wire rack before filling.

Step 15

Using an electric mixer, beat the butter on low speed until light and creamy.

Step 16

Add the confectioner's sugar to the butter and continue to combine.

Step 17

Gradually add in the heavy cream until the buttercream reaches a smooth consistency.

Step 18

Add in the vanilla and salt. Mix buttercream until there are no lump and the mixture is nice and smooth.

Step 19

Transfer the buttercream to a piping bag.

Step 20

Starting on the outside of a fully cooled macaron, gently pipe buttercream working your way into the center of the bottom side of a macaron. Top each macarons off with another macaron facing down.

Step 21

Store in the fridge and enjoy!