• Sift powdered sugar and almond flour using a whisk to break down any clumps. Set aside.
• Line sheet pan with silicone mat.
• Insert the piping tip into the 16 inch pastry bag.

Make the meringue

• Whisk the egg whites on medium-low speed (speed 4) until opaque (this can take as little as 15 seconds sometimes).
• Slowly add 3 tbsp of granulated sugar, 1 tbsp at a time, waiting about 10 seconds between each tbsp.
• Whisk until you start to see tracks in the meringue.
• Increase speed to medium (speed 6) and continue slowly adding the remainder of the granulated sugar, 1 tbsp at a time, until you’ve added all the sugar.
• Once you have soft peaks, stop the mixer, scrape the sides and add the vanilla.
• Whisk for about 2 minutes, or until medium peaks, and then add 2 drops of gel food coloring.
• Whisk until stiff peaks.

Combine ingredients

• Add the powdered sugar and almond flour mixture in three parts, 1/3 at a time, folding each part until fully combined.
• Once fully combined, you'll need to deflate some of the air by smearing the batter against the side of the bowl two or three times and folding once or twice.
• Repeat the process of smearing the batter against the side of the bowl and folding until the batter looks smooth and glossy and runs down the spatula slowly in ribbons. If the batter sinks back into itself within 30 seconds, it's ready.

Pipe the macarons

• Transfer the batter to the 16 inch pastry bag.
• Holding the pastry bag at a 90° angle, pipe the macarons into ¾ inch circles about 1 inch apart.
• Tap the tray against the counter about 8 times to release any air bubbles.
• Let the macarons rest until they form a skin and are no longer sticky.
• While the macarons are resting, preheat the oven to 310°F.
• Bake the macarons for 14-16 minutes.
• Macarons are ready when they no longer shift if you touch the tops.

Vanilla buttercream

• In a medium bowl, using the stand mixer, whisk the butter until smooth.
• Add half of the powdered sugar and whisk until fully combined.
• Add the remaining powdered sugar and whisk until combined.
• Add the vanilla extract and the cream and whisk until smooth.

Assemble the macarons

• Fill the 8 inch pastry bag with the buttercream and cut about a ½ inch opening at the bottom of the bag.
• Pipe the buttercream in the center of half of the macarons and top the macarons with the remaining halves.