TO MAKE THE MACARONS:

In the bowl of a stand mixer, combine egg whites and baker’s sugar. Beat for one minute until the mixture is white and frothy. Add flavoring and food coloring. Resume beating for several more minutes until stiff and shiny peaks have formed. When you can turn the bowl upside down and nothing spills out, the meringue is ready. 

In a large mixing bowl, combine almond flour and confectioner’s sugar and mix up with a whisk until it is super fine. Alternatively, you can blend it up in a food processor. You don’t want any large lumps in the mix! Slowly stir the meringue into the dry mixture. Add 1 cup of meringue and then stir around the side of the bowl 2 or 3 times and then punch down the center with your spatula. Once the mixture is smooth and ribboning, you’re ready to pipe!

Fill a pastry bag with a circle tip and pipe small 1 1/5″ – 2″ circles on a baking sheet lined with parchment paper or a silicone mat. Gently tap cookie sheet on counter a few times to help air pockets escape. Sprinkle toppings if necessary and allow macarons to sit at room temperature for 30 minutes. Once you can tap the tops and they’re not sticky, it’s time to bake. 

Bake for 15-18 minutes at 275 degrees Fahrenheit. Remove from the oven and allow to cool for 20 minutes. Remove from the pan and set aside while mixing up the buttercream.

TO MAKE THE DRAGONFRUIT BUTTERCREAM:

In the bowl of a stand mixer, beat the butter on high for 2 minutes. Slowly add the confectioner’s sugar  and continue to beat until well-incorporated. Using a spoon or melon baller, remove the inside of the dragonfruit and puree with a food processor or blender. Add the dragonfruit puree a little at a time until you’ve reached the desired buttercream consistency.

Fill a piping bag with frosting and pipe a small amount onto the bottom of one macaron. Gently sandwich the buttercream with another macaron. Repeat until all macarons are used up and enjoy!

*May keep chilled in the refrigerator for one week, but they will be gobbled up before then!