Instructions

Making the Shells:

1. Sift the almond flour and confectioners' sugar together into a large bowl. Discard any large pieces.
2. Beat the egg whites in a separate bowl using an electric mixer until they begin to rise and hold their shape. Gradually add the granulated sugar and beat until the whites are glossy and stiff peaks form. Add the vanilla extract and a few drops of food coloring (if using) during the last moments of beating.
3. Fold the sifted almond flour and confectioners' sugar into the beaten egg whites with a rubber spatula gently, until the mixture is smooth and shiny.
4. Pipe the batter onto baking sheets lined with parchment paper, forming circles about 1 inch (2.5 cm) in diameter. Tap the baking sheet firmly on the counter to release any air bubbles.
5. Let rest for 30 minutes to an hour, allowing a skin to form on the macarons and the tops to become dry to the touch.
6. Preheat your oven to 300°F (150°C) and bake the macarons for 15-18 minutes, until they rise and the "feet" have formed. Let cool completely before removing from the baking sheet.

Preparing the Filling:

1. Beat the softened butter in a bowl until light and fluffy. Gradually add the confectioners' sugar and continue beating until fully incorporated and smooth. Add the vanilla extract and food coloring (if using), beating until the filling is uniform in color.

Assembly:

1. Pair up macaron shells of similar size and spread or pipe a dollop of filling on one of the shells in each pair.
2. Sandwich the shells together, gently pressing so that the filling spreads to the edges.
3. Refrigerate the filled macarons for at least 24 hours before serving. This maturation process allows the flavors to meld and the texture to develop perfectly.

Enjoy your homemade French macarons! Remember, making macarons requires patience and practice, so don't be discouraged if your first batch isn't perfect.