1️⃣ Prepare the Macaron Shells: Sift together almond flour and powdered sugar into a large bowl. Set aside.
2️⃣ Make the Meringue: In a separate bowl, beat egg whites and salt until soft peaks form. Slowly add granulated sugar while beating until stiff, glossy peaks form. Add almond extract and mix gently.
3️⃣ Combine: Gently fold the dry ingredients into the meringue, mixing until the batter flows smoothly off the spatula in ribbons.
4️⃣ Pipe & Rest: Transfer the batter into a piping bag. Pipe small circles onto a parchment-lined baking sheet. Tap the tray to release air bubbles and let sit for 30 minutes until a thin skin forms.
5️⃣ Bake: Preheat the oven to 300°F (150°C). Bake for 12-15 minutes, then let cool completely.
6️⃣ Prepare the Filling: Beat butter until creamy. Add powdered sugar, almond extract, and heavy cream, mixing until smooth.
7️⃣ Assemble: Pipe filling onto half the macaron shells and sandwich with the remaining halves.
8️⃣ Chill & Serve: Let the macarons rest in the fridge for at least 24 hours for the best texture and flavor. Enjoy!