Prepare the Macaron Shells:

1. Sift dry ingredients:
   • Sift the almond flour and powdered sugar together into a large bowl. Discard any large bits left in the sieve.
2. Whip the egg whites:
   • In a clean mixing bowl, beat the egg whites with an electric mixer until frothy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
3. Add flavor and color:
   • Beat in the peppermint extract. Add a small amount of red gel food coloring to achieve your desired shade of pink or red.
4. Macaronage:
   • Gently fold the dry ingredients into the whipped egg whites using a spatula. Mix until the batter flows like lava and forms a ribbon when dripped from the spatula.
5. Pipe the shells:
   • Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1 inch/2.5 cm in diameter) onto a baking sheet lined with parchment paper or a silicone baking mat.
6. Rest the shells:
   • Tap the baking sheet firmly on the counter to release air bubbles. Let the shells rest at room temperature for 30-60 minutes, or until they form a dry skin on the surface.
7. Bake:
   • Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they can be lifted cleanly from the parchment paper. Allow to cool completely before removing from the tray.

Prepare the Peppermint Buttercream:

8. Make the buttercream:
   • Beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth. Add the peppermint extract and heavy cream, adjusting the consistency as needed.
9. Optional garnish:
   • Fold in crushed candy canes for a crunchy, minty twist.

Assemble the Macarons:

10. Fill the macarons:
    • Pair the macaron shells by size. Pipe or spread the peppermint buttercream onto the flat side of one shell, then sandwich with another shell.
11. Chill and serve:
    • Refrigerate the assembled macarons for at least 24 hours to allow the flavors to meld. Bring to room temperature before serving.