For the Macaron Shells: (For directions, see this post)

3/4 cup almond flour
1 cup confectioner's sugar
1/4 cup granulated sugar
2 egg whites, at room temp and aged for at least 24 hours
1 pinch cream of tartar
1/2 tbsp vanilla bean paste, or 1/2 of the seeds from a vanilla bean

*NOTE: For this recipe, I made the cookies a bit larger than a typical French Macaron with a ganache/buttercream/jam filling

For the Swiss Meringue Butter Cream:
2 egg whites
1/2 cup granulated sugar
Generous 1/2 tbsp vanilla bean paste
1 1/2 sticks unsalted butter (at room temp)