Prepare the almond flour and powdered sugar mixture.

Whip the aged egg whites and gradually add the granulated sugar until stiff peaks form.

Fold the dry mixture into the whipped egg whites gently.

Add food coloring if desired and mix until combined.

Pipe the macaron batter onto a baking sheet lined with parchment paper.

Allow the macarons to rest for about 30 minutes until a skin forms.

Bake in a preheated oven at 150°C (300°F) for about 15 minutes.

Once cooled, prepare the filling by creaming the softened butter with powdered sugar and vanilla extract, then fold in the fruit puree or chocolate.

Assemble the macarons by sandwiching the filling between two shells.