Macarons

Instructions

1. For the Macaron Shells: Sift together almond flour and powdered sugar into a bowl. Set aside.
2. In a clean, dry bowl, whisk the egg whites and cream of tartar until foamy. Gradually add the granulated sugar, whisking constantly until stiff, glossy peaks form. Stir in the vanilla extract.
3. Gently fold the almond flour and powdered sugar mixture into the meringue in three additions, until a smooth, lava-like batter forms. Be careful not to overmix.
4. Prepare baking sheets by lining them with parchment paper or silicone mats. Pipe small, uniform rounds of batter onto the prepared baking sheets.
5. Tap the baking sheets firmly on the counter several times to release air bubbles. Let the macarons sit at room temperature for 30-60 minutes, or until a skin forms.
6. Preheat oven to 300°F (150°C). Bake for 15-18 minutes, or until the macarons are firm and lift easily off the parchment.
7. Let the macarons cool completely on the baking sheets before carefully peeling them off.
8. For the Vanilla Buttercream Filling: Beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth. Stir in the vanilla extract and 1 tablespoon of milk or cream. Add more liquid if needed to reach a spreadable consistency.
9. Pair cooled macaron shells and pipe or spread the buttercream filling onto the flat side of one shell, then sandwich with another shell.