1-Follow this detailed guide to turn your ingredients into beautiful macarons, incorporating the exact directions for both shells and filling. Begin by sifting 130 grams powdered sugar and 140 grams almond flour into a bowl to remove any lumps for a silky batter. This step ensures the dry ingredients blend smoothly, setting up success for the rest.

2-Next, place 100 grams egg whites at room temperature in a clean bowl and whisk them with an electric mixer until foamy, then add 1/4 teaspoon cream of tartar and gradually mix in 90 grams granulated sugar until stiff peaks form. Add 1 teaspoon vanilla and food coloring if you like, creating that fluffy base. Gently fold in the dry ingredients a third at a time until the batter reaches a thick, lava-like consistency that forms ribbons and a figure eight.

3-Transfer the batter to a piping bag with a medium round tip, and pipe one-inch circles onto parchment-lined baking sheets, using small dabs to secure the paper. Tap the trays to release air bubbles, then let them rest for 40 minutes until a skin forms. Preheat your oven to 300 degrees Fahrenheit and bake for 12-15 minutes, rotating halfway, then cool on a wire rack.

4-For the French buttercream, combine 1/2 cup granulated sugar and 3 tablespoons water in a saucepan, heating until dissolved and boiling to 240 degrees Fahrenheit. In a mixer, beat 5 egg yolks until thick, drizzle in the syrup while mixing, and continue until cooled. Add 1 cup softened unsalted butter piece by piece, then stir in 1 teaspoon vanilla and a pinch of salt for a creamy finish.

5-To assemble, pipe the buttercream onto half the cooled shells and sandwich with the others, refrigerating for 1-3 days to soften. Throughout, remember to make adjustments for dietary preferences, like using aquafaba for vegan options, to keep things inclusive.