1. Sift together the almond flour and powdered sugar into a large mixing bowl and set aside.

2. In a clean bowl, beat the aged egg whites until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form.

3. Add vanilla extract or paste to the meringue and mix gently to incorporate.

4. Fold the dry ingredients into the meringue in batches using a spatula until the batter flows like lava and ribbons back into itself within 10 seconds.

5. Transfer the batter into a piping bag fitted with a round tip. Pipe 1.5-inch circles onto a parchment or silicone-lined tray.

6. Tap trays firmly on the counter to release air bubbles. Let rest at room temperature 30–60 minutes until a skin forms.

7. Preheat oven to 300°F (150°C). Bake shells for 14–16 minutes until they rise and form feet, without browning.

8. Cool completely on the baking tray before removing.

9. For the buttercream, beat butter until fluffy, then gradually mix in powdered sugar. Add vanilla and cream until smooth and pipeable.

10. Pipe buttercream onto half the shells and sandwich with the other halves.

11. Refrigerate assembled macarons in an airtight container for 24–48 hours to mature before serving.