Step‑by‑Step Instructions

• Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats.
• In a mixing bowl, combine almond flour, powdered sugar, and salt. Sift these dry ingredients together to ensure a stable structure for your macaron shells.
• In a clean, dry mixing bowl, whip the aged egg whites on medium speed until frothy. Gradually add granulated sugar, then increase the speed to high until stiff peaks form.
• Once your meringue is ready, gently incorporate vanilla extract and a few drops of green gel food coloring.
• Carefully fold the almond flour mixture into the meringue in three additions using a spatula.
• Transfer the finished batter into a piping bag fitted with a round tip and pipe small circles about 1.5 inches in diameter.
• Tap the baking sheets firmly on the counter to release trapped air bubbles. Let the piped macarons stand at room temperature for 30-60 minutes.
• Bake the macarons for 15-18 minutes, rotating halfway through.
• Remove the macarons from the oven and allow them to cool completely on the baking sheets before transferring them to a wire rack.
• Prepare the buttercream filling by beating softened butter until creamy, then gradually add sifted powdered sugar, heavy cream, and vanilla extract.
• Once the shells are cool, pair similar-sized macaron shells, pipe a dollop of buttercream onto one shell, and sandwich it with its pair.
• Decorate the assembled treats with edible glitter or sprinkles and a small red candy on top.