To Make the Macarons:

1. Set a sieve over a large bowl and sift the almond flour and powdered sugar. Once you do this, throw away any larger solids that are left.
2. In a separate mixing bowl, beat the eggs white, lemon juice, and a pinch of salt until the mix is foamy. Increase the speed to medium-high and slowly add the sugar.
3. Beat the eggs until they are stiff and glossy, which should take about two (2) minutes. Add the food coloring and beat the mix until it is combined well, which should take less than a minute. 
4. Slowly add and fold your dry ingredients to the egg mixture. Do this for two minutes. The consistency should stay the same: fluffy and thick. 
5. Transfer your batter into the pasty bag fitted with a pipping tip (1/4 of an inch). Grease your baking sheet and create 1″ inch circles and space them 2 inches apart. Tap the baking sheet to get rid of any air bubbles.
6. Let sit for 45 minutes! This is important to they get that hard shell texture.
7. Once you have waited, pre-heat your oven to 300 degrees Fahrenheit. Bake the macarons for 13-14 minutes. 
8. Let the macaroons fully cool on the baking mat before applying the icing. 

To Make the Buttercream Icing:

1. Beat the powdered sugar, butter, vanilla extract, and milk until the texture is smooth. 
2. Spread the buttercream onto the flat side of the macarons. I like to spread the buttercream onto half of the macaron and then top them off with the other half. 
3. Once ready, serve and enjoy!