• Making the Macaron Shells
• Prepare baking sheets with silicon baking mats or line with parchment paper
• Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
• Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
• Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. After combined, add the food coloring. Repeat until the mixture is combined and ribbons down from the spatula
• Put the batter in a pastry bag with a ½ inch plain round tip
• Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
• Bake 1 sheet at a time for 18 minutes, rotating halfway through
• While macaron shells are cooling, make the filling

Making the Filling

• Beat the butter and the brown sugar together with the paddle attachment until light and fluffy
• Add the powdered sugar and pulse until combined
• Add the rest of the filling ingredients and beat for at least 5 minutes on high speed until the filling is fluffy
• Put into a piping bag and pipe onto the cooled macaron shells

Adding the Topping

• Melt the white chocolate
• Add the vegetable oil and food coloring and still until smooth
• Dip the macarons in the white chocolate and put in fridge.

Best Storage

• For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying