1. Prepare Templates: Print 4 copies of a heart-shaped template. Place 2 templates side by side on each cookie sheet and cover with parchment paper.
2. Sift Dry Ingredients: Sift almond flour and powdered sugar twice into a bowl. Set aside.
3. Whip Egg Whites: Beat egg whites and cream of tartar on medium-low speed until soft peaks form. Gradually add granulated sugar and whip until stiff peaks form. Add food coloring and vanilla, mixing until incorporated.
4. Combine Ingredients: Fold one-third of the dry ingredients into the egg whites. Gently fold in the remaining dry ingredients until the batter flows like lava and forms a “figure 8” without breaking. Be careful not to overmix.
5. Pipe Hearts: Scoop the batter into a piping bag with a small round tip. Pipe batter onto the templates, shaping hearts. Use a toothpick to perfect edges and tips.
6. Remove Air Bubbles: Tap the baking sheet on the counter 5 times to release bubbles. Pop surface bubbles with a toothpick.
7. Rest: Let macarons rest in a dry area for 45 minutes to 1 hour, until the tops are no longer tacky.
8. Bake: Preheat oven to 315°F (160°C). Bake one tray at a time for 13 minutes, until the macarons form “feet.” Let cool on the sheet for 10 minutes, then transfer to a rack to cool completely.

Make Buttercream:

1. Cream softened butter in a bowl with an electric mixer.
2. Gradually add powdered sugar and mix until smooth.
3. Add heavy cream and vanilla. Mix until fluffy.
4. Fill a piping bag with buttercream. Pipe onto one macaron half and top with another to form a sandwich.

Tips for Perfect Macarons:

• Use room-temperature ingredients.
• Avoid oil or humidity while working.
• Age egg whites 2-3 days in the fridge for better results.
• Let macarons rest before baking to form a skin.