Step 1: Make the Macaron Shells

• Prep and Sift Dry Ingredients
• Line two baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a round tip.
• Sift the almond flour and powdered sugar into a large bowl. If there are large pieces, discard them or blend them into a fine powder.

Beat the Egg Whites

• In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar and increase the speed to high.
• Beat until stiff, glossy peaks form. (Add food coloring here if desired.)

Macaronage (Folding Process)

• Fold the dry ingredients into the egg whites gently, in two additions. Use a rubber spatula and fold in a circular motion around the bowl, then cut through the middle.
• The batter should flow like "molten lava," thick but smooth enough to fall in ribbons.

Pipe and Rest

• Transfer the batter to the piping bag. Pipe small rounds about 1 inch apart on the prepared baking sheets.
• Tap the baking sheets firmly on the counter to release air bubbles, then let the macarons sit for 30-60 minutes until a skin forms and they are no longer sticky to the touch.

Pipe and Rest

• Preheat the oven to 300°F (150°C). Bake the macarons for 14-16 minutes, one tray at a time, until they easily lift off the parchment paper.
• Let cool completely before filling.

Step 2: Make the French Buttercream

Heat Sugar Syrup

• In a small saucepan, combine the sugar and water over medium heat. Bring it to a simmer, stirring until the sugar dissolves. Continue heating until it reaches 238°F (114°C) on a candy thermometer.

Whip the Egg Yolks

• While the sugar syrup heats, beat the egg yolks on medium-high speed until they become thick and pale.

Add Sugar Syrup to yogurt

• With the mixer running, slowly pour the hot syrup down the side of the bowl into the yolks. Continue to beat until the mixture cools to room temperature.

Add Butter and Flavoring

• With the mixer on medium, add the butter, one piece at a time, beating until smooth. Add vanilla extract or your preferred flavoring.

Step 3: Assemble the Macarons

Fill

• Transfer the French buttercream to a piping bag. Pipe a small dollop onto the flat side of one macaron shell, then gently press another shell on top to create a sandwich.

Mature the Macarons

• For the best texture, store the macarons in an airtight container in the fridge for 24 hours before serving. Let them come to room temperature before eating.