Ingredients:

2 cups powdered sugar

1 cup fine almond flour (found it on amazon here)

3 large egg whites

1/4 cup baker’s sugar

1/4 tsp cream of tartar (found it on amazon here)

1 tsp vanilla extract (find my absolute FAVORITE vanilla here)

Food coloring

Preheat the oven to 280F

Pour the powdered sugar and almond flour into a bowl and mix together. Then add it to a flour sifter and sift the ingredients into another bowl.
Add 3 egg whites to a mixer and beat in the sugar, cream of tartar, and vanilla. Beat the egg mixture until stiff peaks form, but be sure to not over beat.
Add in food coloring.
Using a spatula, fold the dry flour ingredients into the wet meringue mixture, making sure to keep the air in the folds (don’t just stir it).
Pour the batter into a pastry bag (or a ziplock if you’re in a pinch) with a .4 inch cut tip.
Using a macaroon pastry sheet, fill in the 1in circles with the batter – you can use parchment paper also but you won’t get as perfect of circles.
Tap the baking sheet a few times to release any air bubbles – that way the cookie won’t crack when baking ;-/
Let the cookies sit out for 15 min before baking so they can stiffen.
Bake at 280F for 15-18 min

Macaron Buttercream Filling:

7 tbs salted butter, softened

2 egg yokes

1/4 cup sugar

3 1/2 tbs milk

1 tsp vanilla extract

In a bowl, mash the softened butter until its the consistency of mayonnaise (gross I know) and set it aside.
In a separate bowl, whisk the egg yokes and sugar until its completely mixed in. Then add the milk and whisk in.
Pour the egg mixture into a small sauce pan and stir on low heat to thicken. You want it to get to a pudding texture, be sure to not overheat – you don’t want the mixture to boil or curdle.
Pour the egg mixture back into the bowl and add the mashed up butter and the vanilla. Stir until smooth.
Add food coloring of your choice.
Pour the frosting into a piping bag and pipe a layer of frosting in-between each cookie and sandwich them together.