In a stand mixer bowl, mix the butter and sugar on low until well combined. Add 1 tablespoon at a time of the cherry puree and mix on medium until fluffy. If the mixture seems loose, add just a li le more powdered sugar, 1 tablespoon at a time.

Move oven rack to the lower third of the oven and preheat the oven to 315 degrees. Wipe your mixing bowl and whisk with vinegar or lemon juice to get rid of traces of residual fats from prior use, as liquids and fats can deflate the egg whites.

In a food processor, combine the almond flour and powdered sugar and process for a minute until as fine as possible. Do not over process, as the almonds will release oils and start to clump. Pass this mixture through a fine-mesh sieve into a bowl or onto a piece of parchment paper, discarding any large pieces.

In a stand mixer with the whisk attachment, combine egg whites, cream of tartar and superfine sugar. Beat slowly at first, then increase speed to medium for 2 minutes. Increase speed to medium-high and beat for 2 minutes, then beat on high 2 minutes more or until the mixture holds stiff, glossy peaks when you lift the whisk from the bowl.

Add food coloring one drop at a time and beat on medium speed 30 seconds, being careful not to overmix. Remove the bowl and wire whisk. Gently add the dry ingredients to the whipped egg mixture. Fold in the dry ingredients just until the batter flows like lava, approximately 35 to 45 strokes.

Rest a pastry bag fitted with a 3/8-inch round (Ateco #804) tip and top folded over by a few inches, inside a glass or pitcher tip-side down. Using a silicone spatula, transfer the batter to bag. Line two heavy baking sheet pans with a silpat or parchment paper. With the piping tip 1⁄2-inch above the lined baking sheets, pipe batter into a 1-inch round, then swirl tip off to one side. Repeat, spacing the rounds 1 inch apart.

Tap sheets firmly against the counter 2 or 3 times to release air bubbles in the batter.

Bake one sheet of macarons at a time, rotating halfway through, until risen and just set, about 13 minutes. Transfer the baking sheet to a rack and let cool completely.

Once the macaron shells are cool, pipe or spread approximately 1 tablespoon buttercream on the flat sides of half of the cookies; top each with one of the remaining macaron shells. Place all the macaron on a sheet tray, wrap in plastic wrap and refrigerate. The macaron will be best the next day after being refrigerated and is best eaten within 2 days.