1-First Step: Prepare mise en place. Sift 100g almond flour and 100g powdered sugar twice for smoothness. Age 75g egg whites overnight in fridge. Measure all else. Line trays with silicone mats or parchment. Use templates for 1.5-inch circles.

2-Second Step: Make meringue. Whip egg whites with pinch salt to soft peaks on medium speed. Gradually add 100g granulated sugar, whipping to stiff, glossy peaks (8-10 minutes). Add black gel color or 1 tsp charcoal powder last. Test: Ribbon holds shape.

3-Third Step: Macaronage. Fold dry mix into meringue in thirds. Use J-folds until batter flows like lava (50 strokes). No lumps; batter should settle smooth. Vegan adapt: Aquafaba works same. Pipe 1.5-inch rounds, tap trays 5 times. Rest 30 minutes until dry skin forms (feet ready).

4-Fourth Step: Bake shells. Preheat oven to 300°F. Bake 15 minutes; rotate halfway. Feet rise, tops ruffle-free. Cool fully on trays. Troubleshoot: No feet? Rest longer. Cracks? Lower temp to 290°F. Gluten-free same process.

5-Fifth Step: Prepare filling. Beat 100g room-temp butter, add 200g powdered sugar gradually, then 1 tsp vanilla and 1 tbsp cream. Pipe onto half shells. Sandwich gently. Low-cal: Swap half butter for cream cheese. Freeze assembled 30 minutes for glaze.

6-Sixth Step: Mirror glaze. Bloom 15g gelatin in 90g cold water 10 minutes. Heat 75g water, 150g sugar, 150g condensed milk to simmer. Pour over 150g white chocolate chips; blend smooth. Add bloomed gelatin. Divide into three: Color one navy blue, one purple, one black gel. Blend each. Cool to 90°F (key for shine).

7-Seventh Step: Glaze macarons. Place frozen macarons upside down on rack over bowl. Swirl colors together, pour over for galaxy effect. Let excess drip. Chill 10 minutes to set. Vegan: Use agar instead of gelatin. Repeat for batch.

8-Final Step: Finishing touches and serving. Let thaw at room temp 30 minutes. Serve on cosmic platters with stars. Pairs with coffee. Store as below. Pro photo tip: Use black backdrop.