For the macaron shells:

• 1 1/2 cups powdered sugar
• 1 cup almond flour
• 3 large egg whites (room temperature)
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Gel food coloring (optional, for tinting)

For the filling (buttercream or ganache):

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• A pinch of salt
• (Optional) 1/4 cup fruit jam (raspberry or strawberry) for fruit-flavored filling

Instructions:

1. Prepare the macaron shells:
   • Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
   • In a medium bowl, sift together the powdered sugar and almond flour to remove any lumps.
   • In a separate, clean bowl, whisk the egg whites until foamy, then gradually add the granulated sugar and whisk until stiff peaks form. Add vanilla extract and food coloring if desired, mixing gently.
   • Fold the sifted almond flour and powdered sugar mixture into the meringue in three parts, being careful not to deflate the batter too much. The batter should be smooth and flow slowly from the spatula.
   • Transfer the batter to a piping bag fitted with a round tip and pipe small heart shapes onto the prepared baking sheets.
   • Tap the baking sheets on the counter to release any air bubbles, then let the macarons sit at room temperature for 20-30 minutes to form a skin.
   • Bake for 18–20 minutes, or until the macarons easily release from the parchment paper. Let them cool completely on the baking sheets.
2. Prepare the filling:
   • For buttercream filling: In a mixing bowl, beat the softened butter until creamy, then add powdered sugar, vanilla, heavy cream, and salt. Beat until smooth and fluffy.
   • If making fruit-flavored filling, gently stir in 1/4 cup of fruit jam into the buttercream.
3. Assemble the macarons:
   • Once the macaron shells are completely cool, pair them up by size.
   • Pipe a small amount of filling onto the flat side of one macaron, then gently sandwich it with the matching shell.
   • Repeat with the remaining macarons.
4. Chill and serve:
   • Let the macarons chill in the refrigerator for at least 24 hours to allow the flavors to meld and the texture to develop.
   • Serve at room temperature for the best taste and texture