Decorated Korean Macarons (Fatcarons)

Instructions
Step 1 Sift together almond flour and powdered sugar to remove lumps and set aside.
Step 2 In a clean bowl, beat egg whites until foamy, then gradually add granulated sugar and whip to stiff peaks.
Step 3 Gently fold the dry ingredients into the meringue until a smooth, lava-like batter forms.
Step 4 Divide batter and add food coloring to create different pastel shades.
Step 5 Pipe small circles onto a lined baking tray and tap the tray to release air bubbles.
Step 6 Let the shells rest for 30–40 minutes until a skin forms on the surface.
Step 7 Bake at 300°F (150°C) for 12–15 minutes, then allow to cool completely.
Step 8 Prepare filling by beating butter until creamy, then adding powdered sugar, cream, and vanilla until fluffy.
Step 9 Pipe a thick layer of filling onto one macaron shell and sandwich with another.
Step 10 Decorate the tops with additional cream and press in assorted toppings like cookies and sprinkles.
Step 11 Chill macarons for at least 1 hour before serving for best texture.

Storage and Reheating Tips
Store macarons in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving. They can also be frozen for up to 1 month and thawed in the refrigerator overnight. Do not reheat.