1 cup of powdered sugar
1 cup ground almonds
2 medium egg whites
small pinch of salt
1/4 cup caster sugar
1 cup granulated sugar
4 large egg whites
1 cup unsalted butter, room temp cut into 12 pieces
1/2 tsp vanilla
pinch kosher salt
Sift powdered sugar and ground almonds into bowl and mix together. Set aside.
In a separate bow, whisk egg whites and salt until they form soft peaks. Add any food coloring you desire and caster sugar slowly and whisk until thick and glossy.
Fold in ground almond mixture in two batches.
Fill a piping bag with the mixture and pipe out small round shapes (I put a template under my silpat). When tray is full, lift it up and drop it so you release any air bubbles. Let dry for about an hour. The macarons will form a skin.
Preheat oven to 300 F. Bake for 8 minutes Slide silpat onto wire rack and wait until they are completely cool to remove or they will break. Fill as desired.
In a small heatproof bowl, whisk the sugar and egg whites. In a 1-quart saucepan, bring 2 cups of water to a simmer over medium-high heat. Set the bowl over the simmering water (don’t let the bowl touch the water) and heat the mixture, whisking occasionally, until hot to the touch, 4 to 6 minutes. It will thin out a bit as the sugar melts.
Remove the bowl from the heat and scrape the mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the mixture is light, white, and cool to the touch, 4 to 6 minutes. Reduce the speed to low and add the chunks of butter one at a time. Increase the mixer speed to medium and beat until the buttercream is smooth, 4 to 5 minutes. Mix in the vanilla and salt