Weigh out ingredients
You'll need powdered sugar, almond flour, granulated sugar, egg whites, and blue & black gel food gel.
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.
Bake the macaron shells
Transfer the mixture to a piping bag and pipe at a perpendicular angle to fill in the circle template. Let the macarons rest for about 30-40 minutes, then bake! If creating a speckled look, mix a small amount of black food gel with water and flick black dots all over the shells.
Pair the shells then pipe the buttercream on one shell and place the other shell on top, pressing down ever so slightly to ensure they stick together.
Enjoy these Easter themed macarons!