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In a food processor combine powder sugar, almond flour, and 1/2 tsp salt. Sift the almond mixture into a bowl and set aside.

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In a separate bowl beat the egg whites and remaining 1/2 tsp salt. Gradually beat in the granulated sugar until stiff peaks form.

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Add the vanilla to the egg mixture and beat until incorporated. Add the food coloring and beat until combined.

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Add 1/3 of the almond mixture  at a time to the egg whites and use a spatula to gently combine. After the last addition slowly fold until you can make a figure 8 with the spatula out of the bowl without it breaking.

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Transfer the mixture into a piping bag and pipe onto your parchment paper. Tap the baking sheet on a hard surface to release any air bubbles. Let sit for thirty minutes to an hour or until dry to the touch.

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Preheat the oven to 300'F. bake for 17 minutes or until the feet are well risen and the  macarons do not stick to the parchment. Place on a wire rack to cool completely before filling.

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Beat butter in electric mixer for 1 minute or until light and fluffy. Sift the powdered sugar into the butter and beat until incorporated. Add vanilla and beat until combined. Slowly add the heavy cream 1 tsbp at a time.

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Transfer  butter cream into a piping bag. Add a dollop of buttercream  to one macaron shell, top with another shell. Repeat with remaining macarons and shells.

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Place in an airtight container for 24 hours to "bloom". Enjoy!