Prepare your baking sheet by lining it with parchment paper.

Sift together the almond flour and confectioners sugar in a mixing bowl.

Whisk the egg whites in another bowl until soft peaks form, then gradually add the white sugar.

Incorporate the egg white powder and artificial vanilla into the egg whites.

Fold the sifted almond flour and confectioners sugar into the whipped egg whites.

Transfer the macaron batter to a piping bag and pipe circles onto the lined baking sheet.

Let the macaron shells sit at room temperature for about 30-60 minutes until they form a skin.

Preheat your oven to 150°C (300°F).

Bake the macarons for 15-20 minutes.

Cool the macarons completely before filling them with buttercream.

Make the buttercream by beating the unsalted butter until creamy.

Gradually add confectioners sugar and heavy cream until smooth.

Mix in the artificial vanilla and pink food coloring until color is even.

Fill each macaron shell with a generous amount of buttercream and sprinkle with nonpareils.