For the Macaron Shells:

1. 1. Preheat oven to 375 degrees F. Line two baking sheets with parchment.

   2. Sift almond flour and confectioners’ sugar together 2-3 times. Set aside.

   3. Whisk egg whites with a hand mixer until foamy. Add cream of tartar and beat until soft peaks form. Reduce speed and gradually add extra-fine sugar. Increase speed and beat until stiff peaks form.

   4. Sift flour mixture over whites with a fine sieve. Discard any lumps or coarse bits that remain.

   Fold mixture together with a rubber spatula — using short strokes at first — until just combined. The batter will be very stiff. Place a small amount of Wilton Sky Blue gel food coloring on the end of a rubber spatula. (Note: Powdered food coloring is more commonly used for macarons, but a small amount of gel does not disturb the batter. Liquid food coloring is not recommended.) Use bigger folds once batter loosens. When batter is ready, it should fall from the spatula in a thick ribbon.

   5. Transfer mixture to a piping bag. Pipe 1″ or 1 1/2″ rounds on the parchment-lined baking sheets. Let piped macarons stand uncovered for 15 minutes to form a crust (Image 1).

   6. Decrease temperature to 325 just before placing the baking sheet in the oven. Bake pans one at a time for 10 minutes, turning halfway through.

   

For the Orange Blossom Buttercream:

1. 1. Cream butter and confectioners’ sugar together in a large bowl using a hand mixer or stand mixer. Beat on high speed until light and fluffy. If mixture is stiff, use 1 or 2 tablespoons of cream to loosen.

   2. Add orange blossom water in small drops. Beat until flavor is thoroughly incorporated.

Assembly

1. 1. Transfer icing to a piping bag and pipe on half the macaron shells. Sandwich with remaining shells. (Tip: Don’t use too much icing. The icing should not be taller than the pearl dragees.)

   2. Using a new pair of tweezers (or baking-dedicated tweezers) press a line of pearl dragees (Image 1) into the buttercream. Enjoy your handiwork (Image 2)!