Instructions

1. Begin by making the buttercream frosting. In a bowl, beat together the softened unsalted butter, 1 1/2 cups of powdered sugar, and vanilla extract until light and fluffy. Set aside.
2. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
3. In a large bowl, sift together the almond flour and 1/2 cup of powdered sugar.
4. In a separate clean, dry bowl, whip the egg whites until they become foamy. Gradually add the granulated sugar, continuing to beat until stiff peaks form.
5. Gently fold the egg whites into the almond flour mixture until fully combined. If using, add a few drops of food coloring and mix until color is uniform.
6. Transfer the mixture to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, leaving space between each macaron.
7. Firmly tap the baking sheet onto a flat surface to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin.
8. Bake in the preheated oven for 15-18 minutes, or until the macarons have set and have formed 'feet'. Allow them to cool completely on the baking sheet.
9. Once cooled, pipe the prepared buttercream frosting onto half of the macaron shells and sandwich them together with the remaining shells.