Instructions

• In a medium bowl, whisk together the almond flour and powdered sugar until evenly combined; set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar and mix until the egg whites become foamy and start to bubble.
• With the mixer on medium-low speed, gradually add the granulated sugar. After all the granulated sugar is added, increase the speed to high and whip until stiff, glossy peaks form (the whisk lifted straight up should hold its shape and not fold over).
• Add half of the almond flour–powdered sugar mixture to the meringue. Fold gently with a spatula by sweeping around the bowl and cutting through the center until no dry spots remain.
• Add the remaining half of the almond flour–powdered sugar mixture and continue folding until the batter reaches the “molten lava” stage: it should flow in a thick ribbon and you should be able to draw a figure “8” without the ribbon breaking.
• Divide the batter evenly: transfer half into a second medium bowl.
• Add teal gel food coloring to one bowl to achieve your desired shade; leave the other bowl uncolored (white). Fold each bowl separately until both reach the same “molten lava” stage.
• Prepare a piping bag fitted with a large round tip and set the bag upright in a mug or glass for easy filling.
• Fill one piping bag with one color of batter and pipe ~1½-inch circles onto a silicone baking mat or parchment paper, spaced about 1 inch apart. Repeat with the other color.
• Gently but firmly tap each baking sheet on the counter several times to release air bubbles from the piped shells.
• Immediately sprinkle the white shells with your chosen sprinkles.
• Let the piped shells sit at room temperature for 30–45 minutes, or until a dry “shell” forms on top—if you touch the surface lightly, no batter should come off on your finger.
• Once shells have formed a skin, preheat the oven to 295°F (146°C).
• Bake the shells for 15–16 minutes, or until the tops do not move when touched and the feet are set.
• Remove the baking sheets from the oven and allow the macarons to cool completely on the sheets before attempting to remove them.
• For the filling: in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter for 2–3 minutes until smooth.
• Add the vanilla extract and mix to combine.
• Add the powdered sugar (1 cup / 114 g) and the white cake mix (1/4 cup / 30 g) and mix until incorporated.
• Add the heavy whipping cream (3 tablespoons) and beat on high for 2–3 minutes until the filling reaches a whipped, spreadable consistency.
• Add pink gel food coloring and mix until the buttercream is evenly colored.
• Fit a piping bag with a large round tip, fill it with the buttercream, and pipe a small amount onto the flat side of each teal shell. Top each with a matching white shell to form sandwiches.
• For best texture and flavor, refrigerate the assembled macarons for at least 24 hours to mature before serving. They can be eaten immediately if desired—bring to room temperature before serving.