Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper.

Sift together almond flour and powdered sugar into a bowl.

In a separate bowl, whisk egg whites until foamy, then gradually add granulated sugar and whisk until stiff peaks form.

Fold the almond flour mixture into the egg whites gently until combined and the batter flows like lava.

Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets.

Let the piped macarons sit at room temperature for 30 minutes until a skin forms.

Bake for 15 minutes, then let cool completely before removing from the parchment.

In a mixing bowl, beat the softened butter until creamy.

Gradually add powdered sugar and beat until smooth.

Add heavy cream and vanilla extract, mixing until well combined.

Pair the macaron shells by size and spread or pipe the filling onto the flat side of one shell.

Top with another shell, pressing gently to adhere.

Let the assembled macarons sit in the refrigerator for at least 24 hours for the best flavor.