French Macarons

Sift together almond flour and powdered sugar into a bowl.

In a separate bowl, whisk egg whites with salt until foamy, then gradually add granulated sugar and whisk until stiff peaks form.

Gently fold the dry ingredients into the meringue until combined and the batter flows like lava.

Add food coloring if desired and mix until evenly colored.

Transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with parchment paper.

Let the piped macarons sit at room temperature for 30 minutes to form a skin.

Preheat the oven to 150°C (300°F) and bake for 12-15 minutes.

Allow the macarons to cool completely before removing from the baking sheet.

In a mixing bowl, beat softened butter until creamy.

Gradually add powdered sugar and vanilla extract, mixing until smooth.

Fold in fruit puree or melted chocolate until well combined.

Pair macaron shells of similar size and pipe a small amount of filling onto the flat side of one shell.

Top with the other shell, pressing gently to spread the filling.

Repeat until all macarons are assembled.