Prepare a baking sheet with parchment paper and set it aside. fix the whisk attachment to your stand mixer before proceeding.

In a stand mixer bowl, add the egg whites and mix at high speed. Add the vanilla extract, cream of tartar and salt. Wait for the mixture to become foamy, then slowly add the granulated sugar, and continue mixing for another 5 minutes.

In a different bowl, sift the almond flour and powdered sugar and mix well.

In a separate bowl, add the egg white mixture. Add a third of the almond flour/powdered sugar mixture and use a rubber spatula to fold until you don’t see any more flour patches. Add another third of the almond flour/powdered sugar mixture and repeat the folding, and do it again with the final third of the almond flour/powdered sugar mix. The result should be similar in texture to brownie batter. Take care not to overmix.

Add the finished mixture to a piping bag with a round tip, and pipe out 1-inch mounds of the batter onto the previously prepared baking sheets, leaving a minimum of 2 inches of space between each mound.

Tap the sheet on the counter a few times to remove the air particles in the batter, and leave the macarons to dry for 40 to 50 minutes at room temperature.

Preheat an oven to 300°F, and bake for 15 to 18 minutes before removing them and letting them cool down to room temperature.

Add all the filling ingredients into a bowl and mix until light and creamy.

Turn half of the macarons on their back sides.

Scoop the filling mixture into a piping bag and fill the back sides of half of the baked macarons.

Place the remaining half of the macarons on top of the filled ones to complete the macaron assembly.