• Combine the almond flour and powdered sugar in food processor and process until extra fine.
• Sift the processed flour and sugar to get rid of any lumps.
• Using an electric mixer, whisk the egg whites and salt until soft peaks form.
• Add the granulated sugar slowly until fully combined and keep whisking until peaks start to form.
• Add vanilla and food coloring and continue to whisk until stiff peaks form.
• Add 1/3 of the flour and sugar mix to the egg whites and begin to fold the ingredients together. When all wet and dry ingredients have been fully combined, continue to fold until you can make a figure 8 with the spatula.
• Transfer the batter to a piping bag with a medium round tip.
• Pipe very small dot of batter in each corner of the baking sheet and place parchment paper on top. This will keep the paper from moving while you're piping the macarons.
• Pipe the macarons onto the parchment paper in 1 inch circles leaving 1 inch between macarons.
• Tap the sheet on the counter several time to get rid of air bubbles.
• Let macarons sit for at least an hour to dry.
• Preheat the oven to 300°F and bake the macarons for 17 minutes.
• Transfer the macarons to a wire rack and let sit for at least 30 minutes to cool.

Buttercream:

• Using an electric mixer, whisk the butter for about a minute until creamy.
• Add the powdered sugar and mix.
• Add vanilla and mix until fully combined.
• Add the cream one tablespoon at a time and continue mixing until smooth and creamy.