Weigh out ingredients
You'll need powdered sugar, almond flour, granulated sugar, egg whites, vanilla, and sprinkles.
Make the macaron shell batter
Make the meringue with the swiss method and sift the dry ingredients twice. Fold the dry ingredients into the meringue with a gentle macaronage technique until you can draw several figure eights without the batter breaking.
Pipe the macaron shells
Transfer the mixture to a piping bag and pipe at a perpendicular angle to fill in the circle template. Add sprinkles to each shell. Let the macarons rest for about 30-40 minutes.
Preheat the oven to 300 degrees F. Bake the macarons for about 12 minutes. Allow to cool completely before removing them from the baking sheet.
Pair the macaron shells up and pipe the buttercream onto the bottom shell, then place the paired shell on top, pressing down slightly to ensure they stick together.
Swipe up for full recipe details & enjoy!