Prep your pans and oven. Line two baking sheets with parchment. Preheat the oven to 300°F (150°C). Use an oven thermometer to be sure of the heat.

Sift almond flour and powdered sugar together into a bowl. Toss any big bits in the sieve.

In a clean bowl, whisk the egg whites until foamy. Add cream of tartar. Slowly add granulated sugar while whisking. Whisk until you get a glossy, stiff meringue.

Add a small drop of yellow food coloring and mix gently.

Fold the dry mix into the meringue in small batches until the batter flows like thick lava.

Transfer the batter to a piping bag with a round tip. Pipe small rounds (about 1 inch) onto the lined sheets.

Tap the tray gently on the counter to release air bubbles.

Let the piped shells sit at room temperature for 30 to 60 minutes to form a thin skin.

Bake one sheet at a time for 12 to 16 minutes. The shells should lift from the paper and have a glossy top.

Let them cool on the sheet for a few minutes, then move to a rack.

Make the filling by beating the soft butter until smooth. Add powdered sugar in parts. Beat in vanilla until smooth and light.

Pair up shells by size. Pipe a small dot of filling on one shell and sandwich with the matching shell.

Use small candies or melt a little chocolate for the eyes and pipe a small dot of orange or red candy for the beak.

Let the filled macarons rest in the fridge for 24 hours if possible for better flavor and texture.