1. Begin by sifting the almond flour and powdered sugar together twice to ensure a fine, lump-free mixture. This step is crucial for the smooth shells my Nonna Rosa would have admired.
2. In a clean, dry bowl, whisk the egg whites with a mixer on medium speed until foamy. Add the cream of tartar (or lemon juice) to stabilize the meringue.
3. Gradually add the granulated sugar while continuing to beat the egg whites on high speed until stiff, glossy peaks form. This meringue is the backbone of your macarons—don’t rush it.
4. If using, gently fold in your chosen gel food coloring until fully incorporated, taking care not to deflate the meringue.
5. Carefully fold the sifted almond flour and powdered sugar mixture into the meringue in three stages. Use a spatula to combine until the batter flows slowly off the spatula like lava—this technique, known as macaronage, is where patience shows its worth.
6. Transfer the batter into a piping bag fitted with a round tip. Pipe uniform circles (about 1.5 inches in diameter) onto parchment-lined baking sheets.
7. Tap the baking sheets firmly on the counter a few times to release any trapped air bubbles. Let the piped macarons rest at room temperature for 30-60 minutes, or until a thin, dry skin forms on the surface—this helps prevent cracking.
8. Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through for even cooking. The shells should be firm and easily lift off the parchment.
9. Allow the macarons to cool completely on the baking sheet before carefully peeling them off.
10. For the filling, beat the softened butter until creamy. Gradually add powdered sugar, then vanilla extract and heavy cream, beating until fluffy and spreadable.
11. Pair up shells of similar size and pipe a generous dollop of filling onto one shell, then gently sandwich with its partner. Repeat until all macarons are filled.
12. To assemble your Kissable Macaron Stack, gently stack the filled macarons in a neat tower on a serving plate. You can secure them with a ribbon around the stack for a charming presentation, perfect for holidays or special occasions.

One of my favorite memories is watching Olivia’s eyes light up as she carefully piped filling, learning that patience and love make every step sweeter. This recipe invites you to savor the process as much as the final bite.