Preparation Steps

• Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
• Sift almond flour and powdered sugar together into a bowl. Set aside.
• In a clean bowl, beat egg whites with cream of tartar until frothy.
• Gradually add granulated sugar while beating, until stiff, glossy peaks form.
• Gently fold the dry ingredients into the meringue in three additions.
• Add vanilla extract and fold until just combined. The batter should flow like lava.
• Pipe small rounds onto the prepared baking sheets.
• Bake for 15 minutes, or until the edges are set and the tops are firm.
• Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
• For the filling: Beat softened butter until creamy. Gradually beat in powdered sugar, then milk and vanilla until smooth.
• Pair matching macaron shells and fill with buttercream.