Instructions

• Line two baking sheets with silicone mats or parchment and prepare a piping bag fitted with a 1/2-inch round tip.
• Wipe mixing bowl and whisk with vinegar or lemon juice to remove grease, then weigh all ingredients.
• Sift almond flour and powdered sugar together twice, discarding coarse bits.
• Whip egg whites with cream of tartar to foamy, then gradually add granulated sugar and beat to stiff, glossy peaks; mix in vanilla and optional gel color.
• Fold the sifted almond mixture into the meringue in two additions until the batter reaches a slow-flowing lava stage that ribbons and dissolves in 10–15 seconds.
• Transfer batter to the piping bag and pipe 1.25–1.5 inch rounds, then tap trays firmly 3–4 times and pop surface bubbles.
• Rest the piped shells until a dry skin forms and they no longer stick to a light touch, about 20–40 minutes depending on humidity.
• Preheat oven to 300°F (150°C) and bake one tray at a time on the center rack for 15–18 minutes until tops are set and shells do not slide when gently nudged.
• Cool shells completely on the tray before removing.
• Beat butter until very smooth and pale, then gradually add powdered sugar, salt, vanilla, and enough cream to reach a soft, pipeable buttercream.
• Pair shells by size, pipe a small dollop of buttercream on one shell, cap with its match, and twist gently to spread to the edges.
• Chill assembled macarons in an airtight container for 12–24 hours to mature before serving.