1. Prepare the Dry Ingredients

• Sift together almond flour and powdered sugar into a large bowl to remove lumps.
• Set aside.

2. Whip the Egg Whites

• In a clean, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed until foamy.
• Gradually add granulated sugar, beating until stiff peaks form.

3. Add Food Coloring

• Add pink gel food coloring, folding gently until the color is evenly distributed.

4. Fold in Dry Ingredients

• Gently fold the sifted almond flour mixture into the egg whites using a spatula.
• Continue folding until the batter flows like lava—smooth but not runny.

5. Pipe the Macarons

• Transfer batter to a piping bag fitted with a round tip.
• Pipe small circles onto a parchment-lined baking sheet, spacing them apart.
• Tap the baking sheet several times to release air bubbles.

6. Rest the Macarons

• Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms.
• They should feel dry to the touch before baking.

7. Bake

• Preheat oven to 300°F (150°C).
• Bake for 12-15 minutes, or until the macarons form feet and are set.
• Let cool completely before removing from parchment paper.

8. Make the Buttercream Filling

• Beat butter until creamy.
• Add powdered sugar and vanilla extract, beating until smooth.
• Mix in heavy cream until fluffy.

9. Fill and Assemble

• Pipe buttercream onto one macaron shell and sandwich with another.
• Repeat for all macarons.

10. Mature the Macarons

• Refrigerate assembled macarons for 24 hours before serving for the best texture.