For macarons:

Cup of Yum
1. In a medium-sized mixing bowl whisk together the almond flour and powdered sugar until combined. 
2. In the bowl of a stand mixer with a whisk attachment add the egg whites and cream of tartar and mix until the egg whites start to bubble. 
3. With the mixer on med-low speed, gradually add the granulated sugar. Increase speed to high and mix until stiff, glossy peaks form. (NOTE: you can tell the meringue is ready if you remove the whisk straight up out of the meringue it should stick straight up and not fold over on itself)  
4. Once you have stiff peaks, add half of the almond flour mixture to the meringue and fold by going around the bowl and straight through the center until there are no dry spots.
5. Add the remaining dry ingredients and fold until all dry ingredients are combined but not to the “molten lava” stage. (See notes in the post and in recipe card)
6. Remove half of the batter a put into a medium sized mixing bowl.
7. Add desired amount of teal GEL food coloring to one half of the batter and leave the other half white. The amount you add will depend on your desired color. (See notes about gel food coloring)
8. Continue folding the batter of each bowl until it reaches the "molten lava" stage for both colors.
9. You should be able to pick up some of the batters and draw a figure “8” and the batter should not break off. 
10. Prepare a piping bag by adding the large round tip and place it in a large mug to hold the bag upright.
11. Add one batter into the piping bag and pipe about 1-1/2 inch circles onto a silicone baking mat or parchment paper.
12. Repeat with the other color. 
13. Gently tap the baking sheet on the counter to release any air bubbles.
14. Add sprinkles to the white shells and allow to sit for 30-45 minutes or until a “shell” forms. You should be able to touch the tops and not have the batter come off on your finger. 
15. Once the shells have set, preheat your oven to 295 degrees F. and bake for 15-16 minutes or until you can touch the tops of the shells and they do not move around on the “feet”. 
16. Remove from oven and allow macarons to cool completely on the baking sheet before trying to remove. 

For buttercream:

1. Prepare the filling by adding the butter into the bowl of a stand mixer with a paddle attachment and cream for 2-3 minutes until smooth. 
2. Add vanilla extract and mix well. 
3. Add powdered sugar and cake mix and mix well until combined. 
4. Add heavy cream last and mix on high speed for 2-3 minutes until you get a “whipped” consistency. 
5. Add pink GEL food coloring and mix to fully combine.

For assembly:

1. Add buttercream to a piping bag with a large round top and pipe a small amount onto the teal macaron shells and top with a white shell. Continue with all macaron shells. 
2. Macarons are best after they have “matured” in the refrigerator for at least 24 hours, but you can eat them immediately. Bring them up to room temperature before serving.