Step 1

1 For the macarons: Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees

Step 2

2 Line three baking sheets with parchment paper

Step 3

3 Divide the egg whites between two bowls (3 in each); set out so they come up to room temperature

Step 4

4 Combine the almond flour and confectioners' sugar in a food processor; pulse 8 to 10 times or until evenly ground and incorporated

Step 5

5 Sift; if you find any very large pieces of almond, discard them

Step 6

6 Combine the water and granulated sugar in a medium saucepan over medium-high heat; cook to a temperature of 240 degrees (soft-ball stage syrup)

Step 7

7 Meanwhile, combine 3 of the room-temperature egg whites and the powdered egg white in the bowl of a stand mixer fitted with a balloon-whisk attachment or in the bowl of a hand-held electric mixer; beat on low speed until foamy

Step 8

8 On medium speed, gradually add the cooked-sugar syrup, beating to form a meringue of medium-stiff peaks

Step 9

9 Transfer to a separate mixing bowl; thoroughly clean the mixer bowl you used to make the meringue

Step 10

10 Combine the almond flour mixture and the remaining 3 egg whites in the clean bowl of the stand mixer fitted with a paddle attachment or the bowl of a hand-held mixer

Step 11

11 Beat on medium speed until well incorporated

Step 12

12 Stop to scrape down the bowl

Step 13

13 On low speed, add the meringue in 3 additions, stopping to scrape down the bowl after each one

Step 14

14 The first addition should be completely combined; the second can be halfway incorporated; the third can be barely blended in

Step 15

15 By hand, gently finish folding in the last addition of meringue to form the macaron batter

Step 16

16 Transfer the batter to a piping bag fitted with a large round tip

Step 17

17 Holding the piping bag perpendicular (rather than at an angle), pipe 1 1/2-inch-wide rounds of batter onto the three lined baking sheets, spacing the rounds 1 inch apart -- a total of 48 to 54 rounds

Step 18

18 Let them sit on the counter for 8 to 12 minutes or until a skin has formed on the top of the rounds

Step 19

19 (If you plan top sprinkle decorations on the macarons, this is the time to do it

Step 20

20 See VARIATIONS, below

Step 21

21 )

Step 22

22 Bake on the upper and lower racks for 5 to 6 minutes, then rotate the baking sheets top to bottom and front to back; bake for 5 to 6 minutes

Step 23

23 The macarons should be slightly firm to the touch

Step 24

24 Transfer the baking sheets to wire racks to cool while you bake the remaining sheet (top rack) in the same fashion

Step 25

25 Cool all the macarons completely before transferring them from their baking sheets

Step 26

26 For the filling: Combine 1/2 cup of the sugar with the water, a pinch of salt and the cream of tartar in a small pot over medium-high heat; cook to a temperature of 240 degrees (soft-ball stage syrup)

Step 27

27 When the mixture reaches 200 degrees, begin to beat the egg whites in the bowl of a stand mixer fitted with a balloon-whisk attachment or in the bowl of a hand-held electric mixer

Step 28

28 Beat on medium speedy until foamy, then start sprinkling in the remaining 1 1/4 tablespoons of sugar

Step 29

29 Beat for a minute or two, until soft peaks form

Step 30

30 Once the syrup has reached 240 degrees, increase the speed of the mixer to high

Step 31

31 Gradually add the hot sugar syrup

Step 32

32 Beat for 3 to 5 minutes after it has all been added; the mixture will be glossy and the outside of the mixer bowl should be warm to the touch

Step 33

33 Cut the butter into at 8 slabs/planks

Step 34

34 On low speed, add 1 or 2 of them at a time, beating until incorporated (disappeared) after each addition

Step 35

35 The buttercream will look broken at some point; but keep going

Step 36

36 Once all the butter has been added, increase the speed to medium-high and beat until smooth

Step 37

37 Add the vanilla extract and lemon juice, beating just until incorporated

Step 38

38 (Or use some of the flavorings in the VARIATIONS, below

Step 39

39 ) Use right away, or store according to the headnote

Step 40

40 To assemble the macarons, pipe enough of the filling on the flat sides of half of them, then press gently so they adhere to the flat sides of the remaining macarons

Step 41

41 Use a small brush to paint a swath of the gold, and/or sprinkle each macaron sandwich with luster dust

Step 42

42 Let them sit for 30 minutes before serving or storing

Step 43

43 VARIATIONS: The following toppings should be applied before the piped macarons have had a chance to form a skin

Step 44

44 The filling mix-ins are per 1 cup of filling (about the total amount you'll use to sandwich this batch of macarons):

Step 45

45 Mulled cider macarons: Light sprinkling of ground cinnamon (topping); 50 percent reduction of 1/4 cup unsweetened apple cider plus 1/4 teaspoon ground cinnamon (mix-in)

Step 46

46 Nutty butter macarons: Sprinkling of finely chopped nuts (topping); 2 to 3 tablespoons Nutella or peanut butter plus a pinch of kosher salt (mix-in)

Step 47

47 Gingerbread macarons: Sprinkling of finely chopped gingersnaps (topping); 2 tablespoons molasses, 1 1/2 teaspoons powdered ginger plus a pinch of ground cloves (mix-in)

Step 48

48 Chocolate macarons: Sprinkling of cacao nibs or unsweetened cocoa powder (topping); 3 tablespoons melted, slightly cooled bittersweet chocolate plus a pinch of kosher salt (mix-in)

Step 49

49 NOTE: To make the snowflakes, position the template under a sheet of parchment paper

Step 50

50 Pipe the outline-consistency royal icing through a pastry bag fitted with a No, 3 round tip, tracing the templates

Step 51

51 Let dry for 12 to 18 hours

Step 52

52 Because the snowflakes will be so delicate, use a small offset spatula to help free them from the parchment

Step 53

53 Breaks can be fixed with a little dab of the same royal icing