Step 1: Prepare the Macaron Shells

1. Sift Dry Ingredients – In a bowl, sift almond flour and powdered sugar together to remove lumps. Set aside.
2. Make the Meringue – In a clean, dry bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
3. Macaronage (Folding Process) – Gently fold the sifted almond flour mixture into the meringue, mixing until the batter flows like lava and forms a ribbon when lifted.
4. Pipe the Macarons – Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto a parchment-lined baking sheet. Tap the tray on the counter to remove air bubbles.
5. Rest the Shells – Let the piped macarons sit at room temperature for 30-45 minutes until a skin forms on top.
6. Bake – Preheat the oven to 300°F (150°C) and bake for 12-15 minutes until the shells are set and have developed “feet.” Let them cool completely before filling.

Step 2: Make the French Buttercream

1. Prepare Sugar Syrup – In a small saucepan, heat sugar and water to 240°F (115°C) until it forms a syrup.
2. Whip Egg Yolks – While the syrup is heating, beat the egg yolks in a bowl until pale and fluffy.
3. Combine – Slowly pour the hot sugar syrup into the yolks while mixing on low speed. Increase speed and whip until cooled.
4. Add Butter – Gradually add softened butter and continue whipping until smooth and fluffy. Stir in vanilla extract.

Step 3: Assemble the Macarons

1. Match Shells – Pair up macaron shells of similar sizes.
2. Pipe Buttercream – Transfer the French buttercream to a piping bag and pipe a generous amount onto one shell.
3. Sandwich & Mature – Gently press the second shell on top and refrigerate for 24 hours to develop flavors.