1. Begin by preheating your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats. This helps the delicate shells bake evenly and prevents sticking.
2. Sift together the almond flour and powdered sugar into a large bowl. I remember Mama Lu always saying that sifting was like shaking out the wrinkles in life—necessary and calming.
3. In a clean, dry bowl, whisk the egg whites using an electric mixer on medium speed until they become frothy. Add the cream of tartar and a pinch of salt to stabilize the whites.
4. Slowly add the granulated sugar, a tablespoon at a time, while continuing to whip the egg whites. Increase the speed to high and beat until you reach stiff, glossy peaks. This stage is key—it’s where patience pays off.
5. Gently fold about a third of the egg whites into the almond flour mixture to lighten it. Then carefully fold in the rest, turning the bowl and using a spatula until the batter flows like lava—thick but smooth, and able to drip slowly off your spatula.
6. Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles about 1.5 inches in diameter onto the prepared baking sheets, leaving space between each.
7. Tap the baking sheet firmly on the counter a few times to release any air bubbles. Let the piped macarons sit at room temperature for 30 to 60 minutes until they form a dry “skin” on top. This step is crucial to get that signature smooth shell.
8. Bake the macarons in the preheated oven for 15 to 18 minutes. The shells should be firm to the touch and easily lift off the parchment.
9. While the shells cool completely, prepare the filling by beating the softened butter until creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy. If needed, add cream or milk to reach a spreadable consistency.
10. Match shells of similar size, then pipe or spread a small dollop of filling onto the flat side of one shell and sandwich it with another. Press gently to spread the filling evenly.
11. Stack your macarons carefully, creating your Kissable Macaron Stack. Let them rest in an airtight container for at least 24 hours in the refrigerator—this resting time allows the flavors to meld and the texture to soften.

I can’t tell you how many times I’ve sat on my Portland porch, nibbling these with a cup of tea, feeling that same comfort I first found in Mama Lu’s kitchen. It’s not just baking; it’s a kind of meditation.