Almond Macarons with Vanilla Buttercream 1. 11.15

Adapted from Martha Stewart recipe for Vanilla Bean Macarons

71 g almond flour (70 g)
117 g powdered sugar (118 g)
1 large egg whites (2 egg whites)
53 g granulated sugar
1 t vanilla bean paste

Combine almond flour and powdered sugar.  Whisk egg whites and granulated sugar, then beat until stiff peaks.  Add vanilla. Fold in dry ingredients.  Batter should flow like lava.  My batter came out a bit thick, maybe I used fewer egg whites.

Buttercream

Adapted from Martha Stewart Swiss Meringue Buttercream

5 large egg whites

1 c plus 2T sugar (8oz?)

Pinch of salt

1 lb butter, cut into Tablespoons

1 ½ t vanilla paste

Combinge egg whites, sugar and salt in a bowl over simmering water and beat until warm to the touch (110?) and sugar is dissolved.  Beat off the heat until completely cool.  Mixture should become stiff and glossy. Add butter slowly, then add vanilla.  

Very interested to try this variation sometime
http://aharmonyofflavors.blogspot.com/2017/04/making-macarons-with-less-sugar.html

Makes about 32 sandwich cookies
 

MACARONS: 
7.2 ounces confectioners' sugar
0.8 ounce rice flour
4.4 ounces almond meal
0.2 ounce unsweetened cocoa powder (1 tablespoon)
3.75 ounces egg whites (3 - 4 egg whites), at room temperature
¼ teaspoon cream of tartar
3 tablespoons granulated sugar

GANACHE FILLING:
¼ cup whipping cream
2 ounces 65% bittersweet chocolate
1 ounce 85% dark chocolate
2 tablespoons unsalted butter, room temperature