Preheat the oven to 150°C (300°F) and line baking sheets with parchment paper.

In a mixing bowl, sift together almond flour and powdered sugar.

In a separate bowl, whip egg whites until foamy, then gradually add granulated sugar and continue to whip until stiff peaks form.

Gently fold the dry ingredients into the meringue until combined and the mixture flows like lava.

Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets.

Let the piped macarons sit at room temperature for 30 minutes until a skin forms.

Bake in the preheated oven for 12-15 minutes, then let cool completely.

In a mixing bowl, beat softened butter until creamy.

Gradually add powdered sugar and vanilla extract, mixing until smooth.

Fold in fruit puree until well combined.

Pair macaron shells of similar sizes and pipe filling onto the flat side of one shell.

Top with the matching shell to create a sandwich.

Stack macarons on a decorative stand to create a tower.