Delicate and airy French macarons with a crisp shell and chewy interior, perfect for any special occasion or as a sweet treat.

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Sift almond flour and powdered sugar together into a bowl and set aside.
In a clean mixing bowl, beat the egg whites until foamy, then gradually add granulated sugar and continue to beat until stiff, glossy peaks form.
Add vanilla extract and gel food coloring (if using) to the meringue and gently mix.
Fold the almond flour mixture into the meringue in batches using a spatula until the batter flows like lava and forms a thick ribbon when lifted.
Transfer the batter into a piping bag fitted with a round tip and pipe small rounds onto a parchment-lined baking sheet.
Tap the baking sheet firmly against the counter to release any air bubbles. Let the piped batter rest at room temperature for 30–60 minutes until a skin forms.
Preheat the oven to 300°F (150°C). Bake the macarons for 14–16 minutes or until they have risen to form feet and are set.
Let the macarons cool completely before removing from the parchment paper.
To make the filling, beat the butter until smooth, then add powdered sugar, vanilla extract, and cream until a smooth buttercream forms.
Pipe a small amount of filling onto one macaron shell and sandwich with another. Repeat with remaining macarons.
Refrigerate macarons in an airtight container for 24 hours for best flavor and texture, then bring to room temperature before serving.