To Make Macaron Shells:

1️⃣ Preheat your oven to 300°F (150°C). Line 2 baking sheets with parchment paper, a Teflon sheet, or a silicone mat. 🔥

2️⃣ Sift together almond flour and powdered sugar twice. Discard any chunky bits left in the sifter. 🍂

3️⃣ In a clean mixing bowl with a whisk attachment, combine egg whites, granulated sugar, cream of tartar, and salt. Beat on medium speed until soft peaks form (about 30-40 minutes). ⏳

4️⃣ If you’re making colored shells, add gel food coloring at the soft peak stage. 🎨

5️⃣ Continue beating the meringue at the same speed until hard peaks form. The meringue should ball up inside the whisk, holding a pointy end when lifted. 🌀

6️⃣ Sift the almond flour mixture into the meringue. Fold the dry ingredients into the meringue using a silicone spatula until fully incorporated. Continue folding until the batter is runny enough to draw a figure eight. Test by dropping a small amount of batter; if it dissolves into the batter within 10 seconds, it’s ready. If not, fold a few more times and test again. Be careful not to over-fold. 👩‍🍳

7️⃣ Transfer the batter into a pastry bag fitted with a round tip (e.g., Wilton 2A). Hold the bag at a 90° angle and pipe 1.5-inch rounds about an inch apart on the prepared baking sheets. 🧁

8️⃣ Tap the baking sheets firmly on the counter to release any air bubbles. Use a toothpick to burst large bubbles, ensuring smooth tops. ⛏️

9️⃣ Let the macarons rest on the counter for 15 minutes before baking. ⏱️

🔟 Bake the macarons for 15-18 minutes, one baking sheet at a time, on the middle rack. Test for doneness by lightly touching a macaron; if it slides and wobbles, bake a bit longer. The cooked macarons should be firm to the touch. 🍪

1️⃣1️⃣ Cool the macarons completely before removing them from the baking surface. (Don’t remove them while warm to avoid breaking the shells or having the bottoms stick.) ❄️

To Make the Buttercream Filling:

1️⃣2️⃣ In a medium bowl, beat the egg yolks slightly with a whisk and add the sugar. Whisk until the mixture is pale and the sugar is mostly dissolved. Stir in the milk. 🥄

1️⃣3️⃣ Transfer the egg yolk mixture into a small saucepan and heat over low heat, stirring frequently until thick like pudding, about 5 minutes. 🍮

1️⃣4️⃣ Transfer the mixture back to a bowl and let it cool to room temperature. 🌬️

1️⃣5️⃣ Stir in the softened butter in three batches. Add vanilla extract and continue to mix until smooth. Transfer the buttercream into a pastry bag with a round tip. 🧈

To Assemble Macarons:

1️⃣6️⃣ Pair the macaron shells by size and arrange them on a wire rack, lining them up so that the bottom shells are upside down. 🥢

1️⃣7️⃣ Pipe a dollop of filling on the bottom shells. Place the top shell over the filling and press lightly so the filling spreads to the edges. 🎯

1️⃣8️⃣ Refrigerate the filled macarons in an airtight container for at least 24 hours to mature, allowing the filling to soften and flavor the shells. 🕰️

1️⃣9️⃣ To serve, bring the macarons out about 30 minutes prior to serving. Enjoy! 😋