Macarons
For the Cookie
100 g egg whites
120 g almond flour
60 g granulated sugar just under 1/2 cup
210 g powdered sugar 1 cup
1 tsp coconut extract
1/4 tsp cream of tartar
¾ tsp salt
Sift the confectioners sugar and almond flour into a bowl.
Add the room temperature egg whites into a very clean bowl.
Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
Begin folding in the 1/3 of the dry ingredients.
Be careful to add the remaining dry ingredients and fold gently.
The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
Bake at 300F for 15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.
For the Buttercream
60g unsalted butter softened
90g cup powdered sugar
1/2 tsp vanilla
1/2 tsp milk
1 pinch salt
Beat softened butter.
Add powdered sugar and salt and mix through.
Add vanilla and milk and combine.
Pipe onto macaron halves and squish together.