Step 1

Place almond meal and powdered sugar in a food processor. Sift it and discard any big or remains that does not go thru. However, if you have a lot in the sifter - pulse some more and strain again. Pro tip - Pulsing and straining will ensure you have a flour consistency. So do not skip this step.

Step 2

Whip egg whites - Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed. (in the video I am using a hand mixer so you can see better but a stand mixer is).Pro tip - The cream of tartar helps stabilize the egg whites. You can omit it, but it is especially helpful when making macarons in warm weather or humid places.

Step 3

After a minute, start adding the granulated sugar, one spoon at a time.Pro tip - Adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down.

Step 4

Once all the sugar has been added - turn to medium-high speed and whip until stiff peaks. Add extract and food color - mix the color well.

Step 5

Fold in - Next, fold the almond mixture into the whipped egg whites in three batches.

Step 6

Macronage - Once the almond mixture has been incorporated, we need to bring it to the right consistency. See video on how I do this. Use a spatula and spread the mixture around in the bowl - then bring it back to the center. Do it again and again until you have the right consistency. I usually have to do this about 4 to 5 times with each batch.

Step 7

Consistency - You need, what is called a dropping consistency or a thick 'lava-like' or 'cake batter' consistency. This means when you hold a little batter on the spatula and it drops down like a ribbon that blends back into itself.Pro tip - Getting the right consistency sometimes takes time. So, watch that part of a video carefully.

Step 8

Pipe - Transfer batter into a piping bag with a large round tip (No.12). Pipe similar size macarons onto a parchment-lined baking tray using a macaron template.Pro tip - Templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter.

Step 9

Piping technique - The best way to pipe the macarons, hold the piping bag at 90%. Squeeze until you have a good mound then swirl the tip to one side. But don't worry if you have a point. When you tap the pan these usually settle down.

Step 10

Tap baking pan - Tap the baking tray on the counter several times.Pro tip - Tapping helps so all the air pockets will rise to the top and release. That way you won't have big holes in your macarons. I do three taps on each side as shown in the video.

Step 11

Rest - Let the macarons sit in a cool dry place for about 30 to 50 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger. Pro tip - In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it - you are good to go.

Step 12

While the macarons are drying - preheat the oven to 150 C / 300 F. Pro tip - I usually start my oven at about 20 minutes because that's how long it takes in my home.

Step 13

Bake the macarons for 12 to 15 minutes depending on your oven. (some ovens can take up to 18 minutes) The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty (also called macaron feet).Pro tip - Do not open the oven door for the first 10 minutes of baking. When you shake the pan they must look set. Remember they continue to bake with the residue heat on the baking tray.

Step 14

Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack. Pro tip - Trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.

Step 15

You can use store-bought or make your own using the classic jam recipe or microwave jam recipe. Alternatively, you can also use strawberry filling which is less sweet than jam.

Step 16

Watch my video and step by step progress for Swiss Meringue Buttercream

Step 17

In the bowl of a stand mixer, add the eggs whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted.

Step 18

Place the mixer bowl on the stand and start at medium to low speed with a whisk attachment increasing the speed gradually. Whisk to firm peaks, shiny meringue.

Step 19

Touch the mixer bowl. If it’s still warm wait, run the mixer on low until it cools. Once the bowl feels warm to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.

Step 20

On a baking tray, pair similar size macarons shells so you have similar size macarons.

Step 21

Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it's not necessary.

Step 22

Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Place the second shell on top. Continue until you have filled all macarons.

Step 23

Macarons must be stored in the refrigerator and are best eaten one or two days later. (if you can wait)

Step 24

Enjoy!