Start by separating the egg whites from their yolks, allowing the whites to come to room temperature for about 30 minutes. Sift together 1 cup of almond flour and 1 cup of confectioners' sugar.

In a clean mixing bowl, whip the egg whites with cream of tartar using an electric mixer until foamy. Gradually add granulated sugar, whipping until stiff peaks form.

Fold the sifted almond flour and confectioners' sugar into the meringue using a rubber spatula, being careful to maintain volume.

Continue folding the mixture until it reaches a flowing consistency. Test the mixture for the right texture.

Transfer the macaron batter into a piping bag and pipe 1.5-inch circles onto baking sheets. Leave space between each dollop and tap the sheets to remove air bubbles.

Preheat your oven to 300°F (150°C). Bake the macarons for 19 to 23 minutes, until the tops are solid and a foot forms around the edges.

To make the ganache, heat heavy cream in a saucepan until simmering. Pour over chocolate morsels and butter, stir until smooth. Mix in pulsed mini eggs and vanilla extract.

Pair cooled macaron shells by size, pipe ganache onto one shell, and gently sandwich it with another shell.

Refrigerate assembled macarons overnight to allow flavors to meld and shells to soften slightly.