Measure all ingredients in grams for best accuracy.

Combine the powdered sugar and almond flour, then pulse in a food processor until fine. Sift to remove any larger pieces and set aside.

Divide the egg whites into two equal portions (72 g each).

Add one portion to the almond flour mixture and mix with a spatula until a thick paste forms.

If coloring the shells, add gel food coloring at this stage.

Wipe the inside of a stand mixer bowl with a paper towel lightly dampened with lemon juice to remove any grease.

Add the remaining 72 g egg whites to the clean bowl.

In a small saucepan, combine the granulated sugar and water.

Heat over medium-low until the syrup reaches 244°F (118°C) on a candy thermometer.

If you don’t have a thermometer: drop a small amount of syrup into cold water—it should form a soft, moldable “raindrop.”

When the syrup reaches about 190°F, begin whipping the egg whites until stiff peaks form.

Once the syrup reaches temperature, slowly pour it down the side of the mixing bowl while continuing to whisk.

Do not pour directly into the whisk, as the syrup can splatter and harden on the bowl.

Continue whipping on medium-high speed for about 45 seconds, until the meringue is glossy, fluffy, and holds stiff peaks.

Add the vanilla extract (or preferred flavor extract) and mix briefly to combine.

Add a small portion of the meringue to the almond paste to loosen it.

Gently fold in the remaining meringue using a spatula.

Check consistency using the figure-8 test: the batter should flow smoothly and form a full “8” without breaking. Stop mixing just before this point to avoid overmixing.

Transfer the batter to a piping bag fitted with a medium or large round tip.

For easier filling, place the piping bag over a cup before adding the batter.

Pipe macarons onto parchment-lined baking sheets or a silicone macaron mat.

For consistent sizing, count evenly as you pipe (for example, “1–2–3” per shell).

Tap the trays firmly on the counter 4–6 times to release air bubbles.

Pop any visible bubbles with a toothpick if needed.

If necessary, slide the parchment onto the counter to reuse trays (this recipe yields about 2½ trays).

Let the shells rest uncovered for at least 30 minutes, or until the tops are dry to the touch and no longer sticky.

While shells dry, preheat the oven to 300°F (convection).

Bake for 17 minutes.

Let cool on the tray for 5 minutes, then slide the parchment onto the counter to cool further. Carefully remove shells and match by size.

Whip the butter and brown sugar on high speed for 3–4 minutes, until light and fluffy.

Add the powdered sugar and beat until smooth.

Add the heavy cream and whip on high for about 2 minutes, then mix in the vanilla extract.

Gently fold in the mini chocolate chips.

Pipe buttercream onto one macaron shell and sandwich with another.

Macarons are best enjoyed 12–24 hours after filling, once the shells and filling have time to set together.

Store in the refrigerator for up to 10 days, or at room temperature for up to 8 days.