Place the oven rack in the lower section of your oven and preheat the oven to 300 degrees.

Trace circles on parchment (you pick the size) and line baking sheets with the parchment paper, ink side down.

Combine the powdered sugar and almond flour in a food processor and process into a fine powder, about 30 seconds.

Place egg whites and cream of tartar into a bowl of a stand mixer fitted with the whisk attachment.

Beat egg white mixture on medium speed until foamy.

Gradually add sugar, stopping to scrape down the sides of the bowl. Once all sugar is incorporated, continue to whip meringue into stiff glossy peaks. Gently fold in vanilla bean seeds or vanilla bean paste and a drop of gel food coloring.

Add one third of the almond/powdered sugar mixture to the meringue and fold in with a spatula. Once incorporated, add the remaining flour mixture, scraping the batter along the sides of the bowl and then folding back to the center.

Repeat until the batter becomes shiny and falls off your spatula in a wide, flat ribbon.

If it falls in clumps, continue to fold gently, deflating the batter until you have the right consistency.

Fill a pastry bag fitted with a 1/2 inch plain round tip. Pipe a small amount of batter onto each corner of the baking pans and place the parchment paper back on to the pan ink side down.

Pipe batter into each round circle but don't go all the way to the edge of the circle, leave a bit of space. Stop squeezing and make a quick upward and sideways motion to detach the batter. Move on to the next circle.

Let the macarons stand at room temperature until a firm skin forms on the macarons. This will take approximately 30 to 45 minutes.

Bake macarons one baking sheet at a time, rotating halfway through, until the macarons are crisp and firm, approximately 14 to 16 minutes.

Remove from oven and slide parchment sheets onto a wire rack and allow macarons to cool completely before removing and filling.

Fill with flavored swiss buttercream and our dark chocolate ganache.