Oven preheat to 300 °. Two baking sheets with cooking spray and parchment row gently grease.
Make macarons: put a fine-mesh sieve over a large bowl and sift 1 3⁄4 cup of almond flour powdered sugar. Use a spatula of rubber to help push through larger pieces. Push until there are less than 2 tablespoons of solids remaining. The solids are discarded.
Beat egg whites, tartar milk, and a pinch of salt to frothy in a mixer. Remove superfine sugar gradually and increase speed to medium-high. Continue to beat on medium-high until stiff and glossy egg whites are about 2 to 3 minutes.
Beat until blended in food coloring, about 30 more seconds. Fold dry ingredients with a spatula into beaten egg whites until it flows about 2 minutes like thick lava.
Fill a 1/4-inch round tip pastry bag and pass the batter to the jar. Dab on the corners of two baking sheets and line them with parchment any leftover batter in the pan. Pipe batter into circles of 1 inch, spacing each circle roughly 1 inch apart. Click the counter sheet to release any air bubbles a few times. Let the piped batter sit down and cook for 45 minutes.
Bake one sheet at a time, turning halfway through, up, and just set, 13-14.
Allow to cool 10 to 15 minutes before gently peeling off the parchment to cool completely to move to a rack.
Using a mixer, beat butter until soft and smooth with the remaining 3⁄4 cup powdered sugar and vanilla. Piping or spreading half of cookies on flat sides; top with the remaining half.