- 125 grams almond meal/ almond powder
- 210 grams icing sugar
- 3 egg whites
- Pinch of salt
- 30 grams granulated sugar
- Optional gel food colouring
- 1 cup unsalted butter
- 3 1/2 cups icing sugar
- 1 tsp vanilla extract
- Line two baking sheets with parchment
- Draw 1 inch circle on the back of parchment paper spacing the circle atleast 1/2 inch apart
- Sift almond flour and icing sugar together 3 to 4 times and set aside
- Whisk the egg whites with hand mixer medium speed until foamy the slowly add the granulated sugar beat until stiff peaks form
- Then add gel food colour as you like and divide into 3 parts the egg whites mixture
- Using rubber spatula fold the first part of the egg whites into the almond flour slowly put pressure with you folding. The add the second part of egg whites continue folding until combined and the third part of egg whites slightly fold until become smooth and glossy the batter.dnt over mixed
- Transfer the macaroon mixture into piping bag if you dnt have can use the zip lock bag just snip tiny bit from one corner the twist the bag to avoid overflow
- Pipe the macaroons into the baking sheet guiding the circle you drew. Let the macaroons stand uncovered for 30 minutes to form the crust
- Pre heat the oven to 300 F or 150 C
- Bake the macaroons one sheet at a time for 18 to 20 minutes.
- Then let it cool. Macaroons are ready when they come off the sheet easily.
For the buttercream filling:
- Cream the butter and the icing sugar together in a large bowl using the hand mixer. Beat on high speed until light and fluffy.
- Then add vanilla extract beat again until incorporated.
- Transfer the icing into the piping bag and pipe on the half of macaroons shells then stick on the remaining shell.
- You can eat right away or put then in an airtight container in the refrigerator.