PREHEAT oven to 260ºF.

SIFT almond flour and powdered sugar.

SET UP a piping bag with a 802 tip.

PUT egg whites in your mixer bowl with the whisk attachment.

WHIP the egg whites on medium high until they’re foamy and then slowly add the sugar.

WHIP to a stiff meringue and then add your color.

FOLD the dry mixture, in two batches, into your meringue. When folding, you’re looking for the mixture to be smooth and shiny. When you lift up with a spatula, it should drip in a steady stream but still have some structure.

POUR the batter into your piping bag.

PRINT a heart template for the macarons. Take a half sheet tray, put your template down and then a piece of parchment paper over.

PIPE the macarons onto the baking sheet.

BAKE for 20-25 minutes.

PLACE the egg whites, sugar and salt in a mixing bowl and set over simmering water.

WHISK constantly until the sugar dissolves and the mixture is warm.

REMOVE from heat and whisk on high until stiff peaks and the mixture cools down.

SWITCH to your paddle attachment and beat on medium high and slowly add small pieces of butter.

ADD Champagne extract to taste, once butter has been incorporated and cooled down. Put buttercream in a piping bag and set aside to use later.

PUT all ingredients in a pot.

BRING to a boil and then let boil for 3 minutes or until thick.

REMOVE from heat, cool and then place in a piping bag.

MATCH up the cooled macarons.

PIPE around the edge on one side with buttercream and then fill in the middle with jam.

TAKE the other macaron and sandwich the two together.