Ingredients for Macarons:
- 1 3/4 c. powdered sugar
- 1 c. almond flour
- 1 tsp. salt
- 3 egg whites
- 1/4 c. sugar
- 1/2 tsp. vanilla
- pink food coloring (I use Wilton gel)
Ingredients for filling:
- 1 c. butter
- 3 c. powdered sugar
- 1 tsp. vanilla
- 3 Tbsp. heavy cream
Making the macarons:
Combine powdered sugar, almond flour, and 1/2 tsp. salt. Place in food processor and blend until fine. Then sift.
In a mixing bowl, beat the egg whites and remaining 1/2 tsp. salt. When soft peaks form, gradually add sugar. Beat until stiff peaks form.
Mix in vanilla and food coloring.
Begin folding in the almond flour mixture 1/3 at a time. When fully combined, continue folding until you can form a figure 8 with the mixture without any breakage. The mixture should resemble ribbons.
Fit a piping bag with a round tip and fill bag with macaron batter.
Using a large cookie sheet, put a little bit of batter in each corner. Then place a sheet of parchment paper on the cookie sheet, using the bits of batter to hold the paper down.
Pipe macarons onto parchment paper approximately 1 inch apart. Circles should be about 1 1/2″ inches big.
Tap the cookie sheet a few times on the counter to help get rid of any air bubbles. Then let the macarons sit at room temperature for about an hour (or until dry to the touch).
Preheat the oven to 300 degrees and bake the macarons for about 15-17 minutes.
Transfer to a cooling rack to cool completely before filling.
To make filling:
In a mixing bowl, beat the butter until fluffy (about a minute). Add in powdered sugar and beat until combined. Then, add vanilla and beat until combined.
Add the cream, one tablespoon at time, beating until combined after each tablespoon. Then, transfer buttercream to piping bag fitted with round tip.
Add a dollop of butter cream to a macaron shell.
Top with another macaron shell, making a sandwich. Continue making sandwiches of all shells. Place in airtight container for 24 hours before serving.
