In the bowl of a stand mixer, add egg whites and cream of tarter and whisk until bubbly. GRADUALLY add in the granulated sugar and mix until soft peaks form. Add in purple food color and mix on high speed until stiff peaks form. The meringue should stick straight up when you remove the whisk.

Sift half of the almond mixture into the meringue and fold by going around the bowl and straight through the center of the meringue. Continue folding until there are no dry spots remaining.

Sift in the remaining almond mixture and fold until you get a “lava-like” consistency. You should be able to pick up your spatula and draw a figure 8 with the batter without it breaking off. The batter should also disappear back into the bulk after about 15-20 seconds.

Prepare a piping bag with a large round tip. Use a large mug or glass to hold the piping bag while you fill with the macaron batter.

Add a silicon mat or parchment paper to a baking sheet. Pipe about 1 ½” circles (I recommend using a template, you can easily find one on google images) of batter then tap the baking sheet against the counter to remove and air bubbles. Use a toothpick to pop any air bubbles that come to the surface. TIP: If there are little “nipples” that stay on the top of the shells, wet your finger and gently press those into the shell to smooth the top.

Allow the shells to set for 20-30 minutes or until a “skin” forms on the outside. You should be able to touch the top of the shells without batter coming off on your finger.

Bake at 300 degrees. F for 14-15 minutes or until you can touch the top of the shell and it does not move around on the “feet”.

Remove form the oven and allow to cool COMPLETELY before trying to remove them from the pan.

While they are cooling, prepare the honey buttercream by adding the butter into the bowl of a stand mixer and cream until nice and smooth. Add in honey and mix until well combined.

Add in powdered sugar one cup at a time and fully incorporate. Last, add in heavy whipping cream and slowly increase speed to high and whip for 2-3 minutes until you get a whipped consistency. Add to a piping bag with a large round piping tip.

Flip over half of the shells and pipe a small amount of buttercream on each shell and top with the remaining shells.

Place in an airtight container in the refrigerator for at least 24 hours to “mature” this will give you the best results. Bring the macarons to room temperature and serve!