Preparation

• Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone baking mats.
• In a mixing bowl, sift together almond flour, powdered sugar, and salt.
• In a clean bowl, whip the egg whites on medium speed until frothy and gradually add in granulated sugar.
• Fold in the vanilla extract and green gel food coloring.
• Gently fold the sifted almond flour mixture into the meringue.
• Transfer the macaron batter to a piping bag and pipe small circles onto the prepared baking sheets.
• Let the piped macarons rest for 30-60 minutes until a skin forms.
• Bake the macarons for 15-18 minutes, rotating halfway through.
• Let the macarons cool completely before transferring to a wire rack.
• Prepare the buttercream filling by beating unsalted butter until creamy, then gradually add powdered sugar and heavy cream.
• Assemble the macarons by matching pairs of similar-sized shells with buttercream in between.
• Decorate the assembled macarons with edible glitter or sprinkles and red candies.