Gold Leaf Macarons: Shatter Crisp

Instructions:

1. Whisk the aged egg whites and cream of tartar on medium speed until frothy. Gradually rain in the granulated sugar while increasing speed to high. Beat until stiff, glossy peaks form. Fold in the gold gel coloring at the very end.
2. Gently fold the sifted almond flour and powdered sugar into the meringue using a spatula. Use a 'cut and fold' motion, scraping the sides of the bowl. Stop when the batter reaches a 'ribbon stage' where it falls off the spatula in a thick, continuous fold that disappears back into the batter after 10 seconds.
3. Pipe 1.5-inch (3.8cm) circles onto a prepared baking sheet. Tap the tray firmly on the counter three times to release air bubbles.
4. Let the shells sit at room temperature for 60–120 minutes until a matte skin forms and they are no longer sticky to the touch.
5. Bake at 300°F (150°C) for 12–15 minutes until the shells no longer wobble. Remove from oven and allow to cool completely.
6. Prepare the velvet buttercream by beating together softened unsalted butter, sifted powdered sugar, heavy cream, vanilla extract, and fine sea salt until smooth and airy.
7. Pipe a dollop of buttercream onto a cooled shell, top with another shell, and carefully apply 24K edible gold leaf to the top using a food-grade paintbrush and culinary tweezers.