Gather all ingredients and preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats.

In a heatproof bowl, whisk together the Domino® Golden Sugar and optional egg white powder over simmering water until melted, about 3-5 minutes.

Remove from heat and whip room-temperature egg whites until stiff peaks form (about 5-7 minutes).

Sift almond flour and Domino® powdered sugar into the meringue, folding gently until just combined.

Transfer the batter into a piping bag and pipe rounds onto the prepared baking sheets, letting them rest until dry to touch (30-60 minutes).

Bake the macaron shells for 15-18 minutes until firm to touch.

Prepare royal icing by whipping together powdered sugar, meringue powder, and water until glossy. Decorate with food coloring.

Heat-treat all-purpose flour for buttercream, then mix with unsalted butter, vanilla, almond extracts, and cream.

Assemble macarons by pairing shells, filling with buttercream and optionally rolling in coconut.

Use royal icing for decorative details once assembled.