Macaron Cookie

• Sift the Almond Flour and Powdered Sugar: In a large mixing bowl, sift the almond flour and powdered sugar together to ensure there are no lumps. This step is important for achieving smooth macaron shells. Set aside.

Make the Meringue

• Beat the Egg Whites: In the bowl of a stand mixer (or using a hand mixer), beat the room temperature egg whites on medium speed until frothy. Add the cream of tartar if using, which helps stabilize the meringue.
• Add the Granulated Sugar: Gradually add the granulated sugar while continuing to beat the egg whites. Increase the speed to medium-high and beat until stiff, glossy peaks form. This will take about 5–8 minutes.
• Add Vanilla and Food Coloring: Once stiff peaks have formed, gently fold in the vanilla extract and a few drops of food coloring if desired. Be careful not to overmix, as this can deflate the meringue.

Combine the Dry Ingredients with the Meringue

• Fold in the Almond Flour Mixture: Gently fold the sifted almond flour and powdered sugar mixture into the meringue using a silicone spatula. Fold by scraping around the bowl and cutting through the center until the mixture is smooth and flows like lava. This process is called macaronage. Be careful not to overmix or undermix.

Pipe the Macarons

• Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. If using parchment paper, you can draw small circles as a guide for piping consistent-sized macarons.
• Pipe the Batter: Transfer the macaron batter into a piping bag fitted with a round tip. Hold the piping bag perpendicular to the baking sheet and pipe small rounds (about 1–1.5 inches in diameter) onto the prepared baking sheet. Leave some space between the rounds for spreading.
• Tap the Baking Sheet: Tap the baking sheet on the counter a few times to release any air bubbles in the macarons. Use a toothpick to pop any visible air bubbles.

Rest the Macarons

• Let the Macarons Rest: Allow the piped macarons to sit at room temperature for 30–60 minutes until the tops form a skin. You should be able to gently touch the tops without the batter sticking to your finger. This step is essential for creating the characteristic "feet" on the macarons.

Bake the Macarons

• Preheat the Oven: Preheat your oven to 300°F (150°C). If possible, use an oven thermometer to ensure the temperature is accurate.
• Bake the Macarons: Bake the macarons in the preheated oven for 12–15 minutes, or until they have risen and developed their characteristic feet. The tops should be firm but not browned.
• Cool Completely: Once baked, remove the macarons from the oven and allow them to cool completely on the baking sheet before removing them.

Make the Buttercream Filling

• Cream the Butter: In a mixing bowl, beat the softened butter until creamy and smooth.
• Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until fully combined.
• Add Vanilla and Cream: Add the vanilla extract and beat until fluffy. If the buttercream is too thick, add 1 tablespoon of heavy cream or milk to adjust the consistency.

Assemble the Macarons

• Pair the Macarons: Once the macaron shells have cooled, pair them up by size. Spread or pipe a small amount of buttercream onto one macaron shell, then sandwich it with another shell.

Rest the Assembled Macarons

• Refrigerate: For the best flavor and texture, refrigerate the assembled macarons in an airtight container for 24 hours before serving. This allows the flavors to meld and the cookies to soften slightly.

Serve

• Serve the Macarons: Bring the macarons to room temperature before serving. Enjoy these delicate cookies with a cup of tea or coffee.