3 eggs whites at room temperature
¼ cup white sugar
2 cups confectioners’ sugar
Pinch of salt
Food coloring (pink and green)
VANILLA BUTTERCREAM FILLING
1 cup unsalted butter
2 sticks, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons heavy cream
Make the macarons: Sift almond flour, powdered sugar, and ½ teaspoon of salt three times.
In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until foamy. Gradually add the granulated sugar, one tablespoon at a time, until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
Add the vanilla and beat until well combined. Add the food coloring and beat until just combined.
Add the dry ingredients (almond flour mixture) and gently fold until combined, using a rubber spatula. Continue to fold until the batter is thick, yet runny enough to draw a figure eight.
Transfer the macaron batter into a piping bag fitted with a round tip. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet. Pipe the macarons onto the parchment paper in 1.5 inch circles, spacing at least 1 inch apart.
Tap the baking sheet on a flat surface 3 times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
Preheat the oven to 300˚F (150˚C). Bake the macarons for 15-18 minutes. It’s better to overbake the macarons than underbake them. If the shells are stuck to the parchment paper, they’re not quite done yet. Transfer the macarons to a wire rack to cool completely before filling.
In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
Transfer the buttercream to a piping bag fitted with a round tip. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
Place in an airtight container for 24 hours to “bloom”.
Serving Size (1 of 24 macarons), Calories 210 (Calories from Fat ), Total Fat 11gg (Saturated Fat 5gg, Trans Fat 0gg), Cholesterol 20mgmg, Sodium 10mgmg, Total Carbohydrate 27gg (Dietary Fiber 0gg, Sugars 26gg), Protein 2gg, Potassium 39mgmg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mcgmg, Calcium 14mgmg, Iron 0mgmg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.