Colored Macarons: Crisp and Chewy

Instructions:

1. Sift the almond flour and powdered sugar together twice to ensure a smooth, glass-like finish and prevent lumps.
2. Beat egg whites and cream of tartar until frothy. Slowly add granulated sugar while whipping on medium-high until stiff, glossy peaks form.
3. Fold in the vanilla extract and gel food coloring, mixing only until the color is uniform.
4. Using the 'cut and fold' method, gently incorporate the sifted dry ingredients into the meringue until the batter reaches a 'lava-like' consistency, falling in a continuous ribbon.
5. Pipe 1.5-inch circles onto silicone baking mats. Tap the baking sheet firmly on the counter to remove air bubbles.
6. Allow shells to rest for 40 minutes until a skin forms on the surface before baking.
7. Bake for 15 minutes. Once cooled, whip softened butter, powdered sugar, heavy cream, and vanilla bean paste together to create the velvet buttercream filling.
8. Fill the shells and allow them to mature for 24 hours for optimal texture.