Crafting these delicate confections requires patience and precision, much like the careful art of storytelling. Here’s how to bring your “Kissable Macaron Stack” to life:

1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. Sift the almond flour and powdered sugar together into a large bowl. Set aside.
3. In a separate bowl, whisk the egg whites until they form soft peaks. Gradually add the granulated sugar, continuing to whisk until stiff peaks form.
4. Fold the dry ingredients into the whipped egg whites in three additions, being careful not to deflate the mixture. Add vanilla extract and food coloring, if using.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheets, leaving space between each.
6. Tap the baking sheets firmly on the counter to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes until they form a skin.
7. Bake for 15-18 minutes, or until the macarons have risen and developed their characteristic feet. Allow to cool completely on the baking sheets.
8. To make the filling, beat the butter until creamy. Gradually add the powdered sugar, heavy cream, and a pinch of salt, beating until smooth and fluffy.
9. Pair up the macaron shells by size and pipe the filling onto one shell before gently sandwiching with the other.

My mum always said that patience is the secret ingredient in baking, and with macarons, it’s certainly true!