Step-by-Step Instructions

1. 1.Prepare Egg Whites

   Separate 3 egg whites from the yolks. Let the egg whites rest at room temperature for at least 30 minutes before starting the recipe. This helps achieve a more voluminous and stable meringue.

2. 2.Prepare Dry Ingredients

   In a food processor, combine 1 3/4 cups powdered sugar, 1 cup almond flour, and 1 teaspoon salt. Pulse the mixture about 10 times until very fine. Sift the mixture into a bowl to remove any remaining lumps. This ensures a smooth macaron shell.

3. 3.Whip Meringue

   In a clean bowl, beat the 3 egg whites with 1 teaspoon of salt using an electric mixer with a whisk attachment. Beat until the egg whites are foamy and no longer translucent. Gradually add 1/4 cup granulated sugar, a little at a time, while continuing to beat. Continue beating until stiff peaks form. The meringue is ready when it holds its shape and doesn't fall out if you invert the bowl. Add 1/2 teaspoon vanilla extract and 2 drops of gel food coloring, then beat briefly to combine.

4. 4.Macronage

   Add 1/3 of the sifted dry ingredients to the meringue. Using a spatula, gently fold the dry ingredients into the meringue using the 'macronage' technique. This involves folding the mixture from the bottom up, pressing against the side of the bowl to remove air. Continue adding the dry ingredients in batches and folding until the mixture reaches a 'wet sand' consistency. To test, use the 'figure 8 technique': the batter should flow slowly and continuously from the spatula, forming a figure 8 without breaking. Stop mixing once this consistency is achieved to avoid overmixing.

5. 5.Pipe Macaron Shells

   Prepare a baking sheet by placing small dots of macaron batter in each corner to secure a sheet of parchment paper. Using a piping bag fitted with a round nozzle, pipe 4 cm diameter circles onto the parchment paper. Work quickly to prevent the batter from drying out.

6. 6.Remove Air Bubbles and Rest

   Once all macarons are piped, firmly tap the baking sheet against the counter several times. Rotate the tray and tap again. This helps release any trapped air bubbles, ensuring a smooth surface. Let the piped macarons rest at room temperature for 30-60 minutes, or until a dry skin forms on top. You should be able to gently touch the surface without the batter sticking to your finger. This step is crucial for developing the 'feet' during baking.

7. 7.Bake Macarons

   Preheat your oven to 150°C (300°F). Bake the macarons for 17 minutes. Do not open the oven door during baking. If the macarons are stuck to the parchment paper after baking, return them to the oven for a couple more minutes until they can be easily removed.

8. 8.Cool Macarons

   Once baked, remove the macarons from the oven and let them cool on the baking sheet for 15-30 minutes. Once cooled, carefully peel them off the parchment paper and transfer them to a wire rack to cool completely. Ensure they are fully cooled and dry before filling to prevent the filling from melting.

9. 9.Prepare Vanilla Buttercream Filling

   In a bowl, beat 2 bars of unsalted butter (at room temperature) until soft and fluffy. Sift 3 cups of powdered sugar into the butter and mix. Add 1 teaspoon of vanilla extract. Gradually add 2-4 tablespoons of heavy cream, beating until the frosting is light and fluffy.

10. 10.Assemble Macarons

    Transfer the vanilla buttercream filling to a piping bag with a round nozzle. Take one macaron shell, pipe a small amount of filling onto the center, and then gently press another macaron shell on top to create a sandwich. Repeat with the remaining shells.

11. 11.Mature Macarons

    For the best flavor and texture, it is highly recommended to let the filled macarons mature in the refrigerator for at least 24 hours before serving. This allows the flavors to meld and the shells to soften slightly.