Step 1

Add butter to a stand mixer fitted with a paddle attachment. Beat butter on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.

Step 2

Add confectioners' sugar ½ cup at a time to the mixer running on medium-low speed. Allow the confectioners' sugar to fully incorporate before adding in another ½ cup. Repeat until no confectioners' sugar remains. Scrape down the sides and the bottom of the mixing bowl to ensure all the ingredients are fully incorporated.

Step 3

Add the heavy cream, vanilla bean paste, and fine sea salt to the mixer and beat until combined. Set the mixer to medium-high speed and allow the buttercream to beat for an additional 5 minutes until light and fluffy.

Step 4

Deflate the buttercream by hand using a silicone spatula. Press the buttercream around the side of the mixer bowl until the frosting has smoothed and large air bubbles have been pushed out. This helps the buttercream pipe smoothly.

Step 5

Match up macaron sides so they are paired with a similar size and shaped macaron. Pipe buttercream on one side of the macaron shell using your favorite piping tip. Gently place the matching side on top of the buttercream.

Step 6

Mature the macarons with the buttercream filling in the refrigerator overnight. This will allow the macarons to slightly soften and develop a deeper flavor. Macarons will last for 7 days in an airtight container in the refrigerator.