• In a medium bowl, scale the 140g almond meal and 124g powdered sugar. Sift both of them into a larger bowl and discard any large pieces. Set aside.
• In a stand mixing bowl, add the 107g room temperature egg whites and begin whisking on medium speed (speed 3-4) for 1-2 minutes. When the whites get foamy, add the cream of tartar.
• Very slowly, begin adding the 110g sugar by the spoonful, sprinkling it into the whites as they whip. When all of the sugar is added increase the speed to medium high (speed 5-6). Whip for about 5-6 minutes, then add the yellow food coloring. Continue mixing on medium high for 1-2 minutes more, or until stiff peaks form.
• Add the whipped egg whites to a large bowl.
• Add ⅓ of the almond meal/sugar mixture to the whites. Fold very gently with a spatula until combined. The add the next ⅓ and fold to combine. Continue until all of the dry ingredients are incorporated.
• Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, its ready!
• Line an upside down pan with parchment paper or silicone baking mat and fill a piping bag and round tip with the batter. Pipe directly over the top of the parchment. When the pan is full, rap and drop the pan on the counter to release any air bubbles. You can use a tooth pick to pop any bubbles that come to the surface.
• Preheat your oven to 300. (If your oven in on the hotter side, lower temperature might be better ie: 275-285)
• Allow the macarons to sit out to dry and form a skin. This can take anywhere from 30 minutes to an hour depending on the level of humidity in your house. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.
• Bake each tray for about 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow to cool completely before filling!

Making the Marshmallow Filling

• In a small bowl, add some granulated sugar and set aside. In another small bowl, add some water and grab a pastry brush.
• Dip the brush into the water just to get it a little damp and then brush the top of each macaron shell.
• Take each shell and dip it into the granulated sugar to coat it. Continue until all of the macaron shells are coated in sugar.
• In a stand mixing bowl, add the butter and marshmallow fluff, and mix with the paddle attachment on medium (speed 3-4) for 2-3 minutes or until they're well combined.
• Stop the mixer and add the powdered sugar. Mix on stir/low for 1 minute until the sugar is combined. Then add the milk and vanilla. Mix on stir/low again to combine. Then increase the speed to medium high (speed 5-6) and whip until very light and fluffy, about 1-2 minutes more.
• Fill a piping bag with some of the marshmallow fluff and pipe a dollop onto one of the shells. Place a second one on top. Let the macarons mature in the fridge overnight to soften the shell for the best results!