Prep the dry mix: Sift almond flour and powdered sugar together into a bowl. Discard any coarse bits. Sift once more for extra-smooth shells.

Whip the meringue: In a clean bowl, beat egg whites on medium until foamy. Add cream of tartar and salt. Gradually sprinkle in granulated sugar. Increase to medium-high and beat until you get glossy, medium-stiff peaks that curl slightly at the tip. Mix in vanilla if using.

Color the meringue: Divide the meringue into separate bowls per color. Add a tiny amount of gel coloring to each and fold briefly to tint. Keep shades light—pastel is the goal.

Macaronage (folding): For each color, add a portion of the almond-sugar mix. Fold gently, pressing the batter against the bowl to deflate large air pockets. Aim for a lava-like flow that ribbons off the spatula and disappears back into the batter in about 10–15 seconds.

Pipe the shells: Transfer batter to piping bags fitted with round tips. Pipe 1.25–1.5 inch circles onto lined trays, spacing them an inch apart. Keep the bag vertical and apply even pressure.

Tap and pop bubbles: Firmly tap trays on the counter a few times. Use a toothpick to pop visible air bubbles and smooth the tops.

Rest: Let shells sit at room temperature until they form a dry skin on top, about 25–45 minutes depending on humidity. When you gently touch the surface, it shouldn’t stick to your finger.

Preheat the oven: Heat to 300°F (150°C). Use an oven thermometer if possible for accuracy.

Bake: Bake one tray at a time for 14–17 minutes. Shells are done when they have set feet and the tops don’t wobble if nudged. If the bottoms stick, they need another minute or two.

Cool: Let shells cool completely on the tray before removing. This helps prevent tearing.

Make the filling: Vanilla Buttercream: Beat butter until creamy. Add powdered sugar, salt, and vanilla. Thin with milk/cream to a spreadable consistency.

Lemon Curd Buttercream: Beat butter, then add powdered sugar and salt. Beat in lemon curd for a tangy, smooth filling.

Raspberry Ganache: Warm cream until steaming, pour over chopped white chocolate, rest 2 minutes, then stir smooth. Mix in jam. Chill briefly until pipeable.

Assemble: Pair shells by size. Pipe a dollop of filling on one shell and sandwich with its match, twisting gently to spread the filling to the edges.

Mature the macarons: For best texture, place assembled macarons in an airtight container and refrigerate for 24 hours. This allows the filling to soften the shells slightly and create that perfect chew.