Begin by separating the egg whites and allowing them to come to room temperature. Sift together the almond flour and confectioners' sugar twice.

In a clean mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar and whip until stiff peaks form.

Fold the sifted almond flour and sugar mixture into the whipped egg whites carefully.

Gently spread the macaron batter against the sides of the bowl until it reaches a lava-like consistency.

Pipe 1.5-inch circles on parchment-lined baking sheets and let them rest for at least 60 minutes.

Preheat oven to 300°F. Bake for 19-23 minutes until firm to the touch.

Cool the macarons completely on the baking sheets.

Heat the heavy cream until simmering, then pour over chocolate morsels and butter. Stir until smooth and mix in mini eggs and vanilla.

Pair up macaron shells and pipe ganache onto one shell, then gently place another shell on top.

For the best flavor, store filled macarons in the fridge overnight before serving.