Classic French Macarons

These delicate and sweet little cookies are sure to impress at any gathering. They are a bit tricky to make, but the result is worth it!

Ingredients - Serves 24

Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
In a food processor, combine the almond flour and powdered sugar and process until finely ground.
In a large bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form.
Gradually add the granulated sugar, while continuing to beat the egg whites. Beat until stiff peaks form.
Add the vanilla extract and food coloring, if using, and beat until just combined.
Gradually add the almond flour mixture to the egg whites, folding gently until just combined.
Transfer the mixture to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets.
Let the macarons sit at room temperature for 1 hour, until they form a skin.
Bake the macarons for 15 minutes, until they are set and have formed 'feet'. Let them cool completely on the baking sheets.
Once the macarons are cool, pipe or spread the buttercream filling onto one macaron shell. Top with another shell to create a sandwich. Repeat with the remaining macarons and filling.