1-Set up your workspace: by sifting the almond flour and confectioners sugar together to remove any lumps. This ensures a smooth batter for your Easter macarons.

2-Beat the egg whites: on high speed until soft peaks form, then gradually add the superfine sugar until you get glossy, stiff peaks.

3-Fold in the dry mixture: using about 50 strokes until the batter looks like thick lava. If you want colorful shells, mix in food coloring at this stage. Pipe the batter onto parchment-lined sheets using traced egg shapes as guides, then tap the sheets to pop air bubbles and smooth the tops.

4-Baking the Shells: Bake at 325°F for 10-12 minutes until the shells set without browning. Let them cool on a wire rack before moving on.

5-Making the Buttercream: For the vanilla Swiss meringue buttercream, whisk sugar and egg whites over simmering water until smooth. Beat until thick and cool, then add softened butter gradually. Finally, mix in the vanilla bean seeds and extract for a smooth finish.

6-Assemble: pipe about 1 1/2 to 2 teaspoons of buttercream onto half the shells and top with the rest. Decorate if you like and chill before serving.