1-Step 1: Prepare Your Workspace First, sift 100g almond flour and 100g powdered sugar together for a smooth batter. Whip 4 large egg whites to stiff peaks in a separate bowl. This sets the foundation for light, airy shells.

2-Step 2: Make the Meringue Gradually add 150g granulated sugar to the egg whites while whipping until you get a glossy meringue. This step is crucial for the texture, so take your time to mix evenly.

3-Step 3: Combine and Color the Batter Gently fold the dry ingredients into the meringue in batches to keep it airy. Divide the batter and add one drop of pink food coloring and one drop of orange food coloring to different portions. Use a lollipop stick to lightly stir and create the marbled effect without fully blending the colors.

4-Step 4: Pipe and Rest the Cookies Spoon the batter into disposable piping bags fitted with an extra large round tip. Pipe small rounds onto parchment paper-lined non-stick cookie baking sheets, alternating colors for the swirl. Tap the trays gently to remove air bubbles, then let them rest for 30-60 minutes until a skin forms.

5-Step 5: Bake and Cool Preheat your oven to 150°C (300°F) and bake the macarons for 15-18 minutes. Once done, cool them on a wire rack before handling. The preparation time includes mixing, baking, cooling, and assembling, which can take about an hour or more depending on your setup.

6-Step 6: Assemble the Macarons Prepare a decorating bag with 2 cups buttercream frosting, cut a small tip, and use it to fill and sandwich the cookies together. For a natural link to similar baking ideas, check out our mini scones recipe for more tea-time inspiration.