Sift together the almond flour and icing sugar into a large bowl. Set aside.

In a separate bowl, use an electric mixer to whisk the egg whites until foamy.

Gradually add the white sugar to the egg whites while continuing to whisk, until you achieve stiff peaks.

Gently fold the dry ingredients into the egg white mixture, using a spatula. Be careful not to over-mix.

Pour the batter into a piping bag fitted with a round tip.

Pipe the batter onto the prepared baking sheet in small circles, clustered together in groups of 5, to look like a cloud. Space them evenly apart.

Tap the baking sheet gently on the counter to release any air bubbles.

Let the macarons rest at room temperature for 30-45 minutes, until a skin forms on the surface.

Preheat the oven to 285°F (140°C).

Bake the macarons for 20-22 minutes, until they are fully set.

Remove the baking sheet from the oven and let the macarons cool completely before removing them from the parchment paper or silicone mat.

Whip all ingredients together until smooth. See "American Buttercream Recipe" or "Buttercream Guide" for more details!

To assemble the macarons, pair up the shells of similar size and shape.

Pipe 5 dollops of buttercream on one half of each pair of shells, following the shape of the cloud.

Gently sandwich the two halves together to create a finished macaron.

Using a paintbrush, brush a small amount of water along the perimeter of the cloud shape, to act as glue. Using a fresh paintbrush, dab on some edible silver glitter.

Let the macarons rest in the fridge overnight. This step is critical!

After a minimum of 8 hours resting in the fridge, take the macarons out and allow them to come to room temperate. Serve and enjoy!