Step-by-Step Guide to Making Vanilla Macarons

Step 1: Prepare the Baking Sheets

• Preheat the oven to 300°F (150°C).
• Line two baking sheets with parchment paper.
• Prepare a pastry bag fitted with a plain round tip (about 1/2-inch or 2 cm wide).

Step 2: Process the Dry Ingredients

• In a food processor, grind together the powdered sugar and almond flour until super fine.
• Sift the mixture through a fine-mesh sieve into a bowl to remove any large bits.

Step 3: Beat the Egg Whites

• In the bowl of a stand mixer (or using a hand mixer), beat the egg whites until soft peaks form.
• Gradually add granulated sugar and continue beating for 2 minutes, until stiff, glossy peaks form.
• Mix in the vanilla extract or vanilla bean powder.

Step 4: Fold in the Dry Ingredients

• Gently fold the sifted almond flour mixture into the beaten egg whites using a rubber spatula.
• Fold until the batter is smooth, shiny, and flows off the spatula in thick ribbons (about 40-50 folds).
• The batter should be thick but still spread slightly when piped.

Step 5: Pipe the Macarons

• Transfer the batter into the piping bag.
• Pipe 1-inch (3 cm) circles, spaced 1 inch apart onto the lined baking sheets.
• Tap the baking sheet firmly on the counter a few times to release air bubbles.
• Let the piped macarons rest at room temperature for 30 minutes until a thin skin forms on top.

Step 6: Bake the Macarons

• Bake in the preheated 300°F (150°C) oven for 15-18 minutes until the macarons develop feet and are set.
• Let them cool completely before removing from the baking sheets.

Step-by-Step Guide to Vanilla Buttercream Filling

Step 1: Cream the Butter

• In a bowl, beat the softened butter until smooth and fluffy (about 2 minutes).

Step 2: Add Sugar and Vanilla

• Gradually add the powdered sugar, continuing to beat.
• Mix in the vanilla extract and 1 tablespoon of heavy cream/milk.
• Beat until the frosting is smooth and creamy.
• If needed, add an extra tablespoon of heavy cream/milk to adjust consistency.

Step 7: Assemble the Macarons

• Match similarly sized macaron shells into pairs.
• Pipe or spread a small amount of vanilla buttercream onto one macaron half.
• Gently press another macaron shell on top to form a sandwich.
• Refrigerate for 24 hours to allow flavors to meld (optional, but recommended).