Step 1

Prepare baking sheets lined with parchment paper.

Step 2

Sift together Blanched Almond Flour (100 gram) and Powdered Confectioners Sugar (75 gram). Discard the chunky bits.

Step 3

In a clean medium mixing bowl, beat the whites of the Egg (on medium speed until foamy.

Step 4

Add Cream of Tartar (1/4 teaspoon) and Salt (1/4 teaspoon) and continue to beat the egg whites.

Step 5

Slowly add Caster Sugar (75 gram) one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each addition.

Step 6

If you’re making colored shells, add Food Coloring (as needed) when the meringue reaches soft peaks.

Step 7

Continue beating the egg whites on the same medium-low speed until hard peaks form. The meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs.

Step 8

To make batter, sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight (roughly 50 folds for a beginner baker).

Step 9

To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.

Step 10

Transfer the batter into a pastry bag with a round tip. Pipe about 1-inch rounds about an inch apart on prepared baking sheets.

Step 11

Tap the baking sheet firmly on the counter a few times to get rid of any air bubbles. If the macarons have small peaks, flatten them with wet fingertip.

Step 12

Preheat the oven to 300 degrees F (150 degrees C).

Step 13

Let macarons sit out on the counter for at least 15-30 minutes, maybe up to a couple hours, depending on humidity. If the batter does not stick to your finger when you lightly touch it the batter, they're ready for baking.

Step 14

Bake the macarons one sheet at a time for about 15 minutes. It takes longer to bake larger macarons. Keep a close eye on macarons not to brown them. They are ready when they come off the sheet easily.

Step 15

Cool the macarons on the sheet for 10-15 minutes, and then transfer onto a wire rack to cool completely.

Step 16

To make the buttercream filling, in a medium bowl, beat the yolks of the Egg (slightly with a whisk and add Granulated Sugar (50 gram). Continue to whisk until the mixture is pale and sugar is mostly dissolved.

Step 17

Stir in the Milk (3 1/2 tablespoon). Transfer the egg yolk mixture into a small saucepan and heat over low heat, stirring frequently. Continue to cook until it’s thick like pudding, about 5 minutes.

Step 18

Transfer the mixture back to the bowl and bring it to room temperature.

Step 19

Stir in the Unsalted Butter (115 gram) in three batches. Add Pure Vanilla Extract (1 teaspoon) and continue to mix until smooth.

Step 20

Transfer the buttercream into a pastry bag with round tip.

Step 21

To assemble macarons, pair the macaron shells by size and arrange them on a wire rack. Line them up so that bottom shells are upside down.

Step 22

Pipe a dollop of filling on bottom shells. Place the top shell over the filling and press lightly so the filling spreads till the edges.

Step 23

Store the filled macarons in an airtight container in the fridge for at least 24 hours to mature, which allows the filling to soften and flavor the shells.

Step 24

To serve, bring the macarons out about 30 minutes prior to serving.