Preheating your oven to a gentle 300°F. Prepare two baking sheets by lining them with either parchment paper or silicone baking mats, ensuring a non-stick surface.

Combine confectioners’ sugar and almond meal in the bowl of a food processor equipped with a steel blade. Process until the mixture into dust. Select this mixture through a fine sieve into a mixing bowl. Any larger almond pieces left behind can be set aside for another recipe.

In a bowl, whip the egg whites with an electric mixer on medium speed. Add the cream of tartar and salt, then turn the mixer to high speed. Add granulated sugar. Beat in food coloring, if using.

Fold the meringue into the almond-sugar mixture. Transfer this blend into a pastry bag fitted with a ½-inch plain tip, and pipe out uniform 2½-inch circles onto your prepared sheets, leaving an inch of space between each to breathe and expand. Give the sheets to release any trapped air bubbles and let them rest for 10 minutes.

Bake these circles of potential for 13 to 15 minutes, until the tops are set and the macarons have dried. Allow them to cool on the baking sheets placed over a wire rack.

Prepare the Buttercream Icing by bringing it to room temperature and stirring in your chosen extract for an added layer of flavor. Pair the macarons with 1 teaspoon of the buttercream on the flat side of one cookie before gently pressing it together with its other half.

For an alternative experience, dissolve instant espresso powder in boiling water, cool, and fold into the meringue for a coffee-infused version, or replace the buttercream with thick fruit jam for fruitiness.