1-First, prepare all ingredients by sifting almond flour and confectioners’ sugar together to ensure a smooth batter. Carefully separate the egg whites to avoid any yolk contamination, which could affect the texture. This step sets the foundation for those light, airy shells that make French Vanilla Macarons so special.

2-Next, beat the egg whites with cream of tartar until soft peaks form, then gradually add granulated sugar while whipping to achieve a glossy, stiff meringue. This meringue is what gives the macarons their signature lift, so take your time here. Gently fold in the dry ingredients and French vanilla extract until the batter flows smoothly but isn’t too runny.

3-After that, transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with parchment paper. Tap the tray gently to release air bubbles, which helps prevent cracking. Let the piped batter rest for 30-45 minutes until a skin forms on top, a crucial step for developing those classic macaron feet.

4-Preheat the oven to 300°F (150°C) and bake for 15-18 minutes, rotating the tray halfway through for even cooking. Once done, let the macarons cool completely before removing them. For the filling, cream the unsalted butter until soft, then add confectioners’ sugar, milk, and vanilla extract, beating until light and fluffy. Sandwich the cooled shells with this buttercream for the final touch.