In a big bowl, sift almond flour and powdered sugar at the same time. Combine both ingredients and mix well.

On another bowl, separate egg white from yolk making sure no traces of yolk gets into the egg white. Place egg whites on mixer bowl.

On low speed, beat egg whites for 3 minutes until frothy. Then add the cream of tartar. Raise the speed to medium, slowly adding a third of the sugar every minute until it forms soft peaks.

Add the gel coloring and vanilla and increase the speed to high until it forms stiff peak.

Stop beating when stiff peak is reached. To check if you have reached this stage, the whisk will have a ball of mixture sticking to it. if you remove the whisk and invert up side down, the mixture does not fall.

Pour half of the sifted almond flour and powdered sugar mixture to the meringue. It is easier to incorporate almond flour mixture if you only pour half at a time.

This step is crucial. When mixing, use a spatula to fold the mixture clockwise starting from the top, scraping the sides, down to the bottom and upwards. Press the batter in the center to remove air bubbles using the spatula. By continuing this motion, batter will turn smooth and shiny. It will be thick but not runny like a pancake batter. When scooping the batter with the spatula, it will fall off slowly forming a ribbon. Macronage has been reached, time to stop folding.

Note: When you scoop the batter with the spatula and mixture flows freely or continuously like a runny pancake batter that indicates it was over mixed. This is not the right consistency and there is no fix for this.

Pour the macaron batter into a pastry bag with a round tip or #12.

Use a template and pipe macaron batter. You’ll end up with about 30 cookies.

Normally, I poke the air bubbles or nipples with a toothpick but because I’m topping it with candy cane bits, no need to do it. Be quick on topping it with candy cane since it will dry quickly.

Tap the baking sheet against the counter about 4 times to get rid of air bubbles.

Leave macarons on the counter for about 20 to 30 minutes until the top surface is dry to touch. The macaron batter should not stick to your finger, if batter sticks let it sit for another 15 minutes and check again. When dry, it is ready to go to the oven.

Place an empty baking sheet at the top rack to avoid browning of macarons.

Pre-heat oven at 300 degrees F (150 degrees C) and bake macarons between 15 to 18 minutes. Sometimes mine takes about 16 to 17 minutes. Baking time may vary depending on oven model. Use a thermometer to achieve right temperature.

Leave macarons on the baking sheets for 15 minutes to cool down. Transfer to a wire rack to cool completely.

Sort macarons and pair similar sizes.

Pipe candy cane buttercream filling on half macaron, then sandwich filling with the other half macaron.

Refrigerate in an airtight container or freeze for 5 months.

How to Make the Strawberry Buttercream Filling

Crush candy cane using a mortar and pestle, knife or a blender.

In a mixer, cream butter until smooth. Then add powdered sugar and beat until fluffy.

Add vanilla and candy cane bits. Beat until combined.

Place in the fridge for 5 minutes to firm up filling.

Use a piping bag or a zip lock to pipe filling.