In the stand mixer add the egg whites, superfine sugar, and cream of tartar. Mix on low until combined and then increase speed to high. Whisk until the egg whites for stiff peaks.
Then add the food dye, and add more than you would expect.
Using the flour sifter, sift the almond flour and powdered sugar together. Toss out any chunks that do not pass through the sifter at the end. Repeat 2 more times.
Gently fold in the flour mixture into the egg whites. Continue to gently fold until a ribbon of batter can form a figure 8 when removed from the batter.
Add to a piping bag. You can just cut the tip off of the bag or use a round piping tip. If you use a tip make sure it is a larger one.
Preheat the oven to 300°F or gas mark 2.
On a silicon mat inside of a baking sheet pipe circles. You can use a stencil or use a silicon mat with the pattern already on it. Let the macarons rest for at least 30 min until a skin forms.
Making the butter cream
In a stand mixer with a paddle attachment add the butter and peanut butter and beat on medium high speed until smooth and light.
Turn off the mixer and add he sugar and chocolate and mix on low until everything is incorporated.
Add the cream and increase speed to high to mix thoroughly.
Assembly
Once the cookies have cooled match up ones that have similar sized bottoms.
Pipe the buttercream on one side, do not go to the edge. Add the other side and press until the buttercream comes to the edges.