Prepare the Batter

1. Sift the Dry Ingredients: Combine powdered sugar and almond flour. Sift the mixture twice to ensure there are no lumps.
2. Whip the Egg Whites: In a clean, grease-free bowl, whip the egg whites on medium speed until foamy. Gradually add the granulated sugar and beat until stiff, glossy peaks form.
3. Add Coloring and Flavoring: Mix in the vanilla extract and gel food coloring until fully incorporated.
4. Fold in Dry Ingredients: Gently fold the almond flour mixture into the egg whites in three additions. Use a spatula and the “J-fold” technique to avoid overmixing. The batter should flow like lava, forming ribbons when lifted.

Pipe the Hearts

1. Prepare Piping Bag: Fit a piping bag with a round tip and fill it with the batter.
2. Create Heart Shapes: On a baking sheet lined with parchment paper, pipe small heart shapes. Start by piping two teardrop shapes that meet at the bottom point of the heart.
3. Remove Air Bubbles: Tap the baking sheet firmly on the counter to release air bubbles. Use a toothpick to pop any visible bubbles.
4. Rest the Macarons: Allow the piped macarons to rest for 30-45 minutes until the tops form a dry skin.

Bake the Macarons

1. Preheat Oven: Preheat to 300°F (150°C).
2. Bake: Bake for 12-14 minutes, rotating the tray halfway through. The macarons are ready when they have risen “feet” and don’t wobble when touched.
3. Cool: Let the macarons cool completely on the baking sheet before removing them.

Prepare the Filling

1. Cream the Butter: Beat butter until smooth and creamy.
2. Add Sugar and Vanilla: Gradually mix in powdered sugar, vanilla extract, and heavy cream until the filling is fluffy.
3. Optional Flavor: Swirl in fruit jam for a fruity filling option.

Assemble the Macarons

1. Pair the Shells: Match macaron shells of similar sizes.
2. Pipe the Filling: Add filling to one shell and gently press the matching shell on top to create a sandwich.
3. Rest the Macarons: Place the assembled macarons in an airtight container and refrigerate for 24 hours to mature the flavors.