For the Macaron Shells (makes 32-35 shells):

2 large egg whites, aged at room temperature at least 24 hours
3/4 cup almond meal
1 cup confectioner's sugar
1/4 cup superfine/castor sugar (whirl regular sugar in a food processor for a similar result)
pinch of cream of tartar

For the Vanilla French Buttercream:

1 cup granulated sugar
1/3 cup water
2 large eggs
3 sticks butter, unsalted
1 tsp vanilla extract