Easy French Macarons

Instructions

1. Preheat the oven to 300 F.

2. Sift 2 cups almond flour, 2 cups confectioners' sugar, and 1/4 teaspoon salt; create a well and fold in 3 egg whites to form a paste.

3. In a small pot, combine 1 cup granulated sugar and 2/3 cup water, then heat to 238 F without stirring.

4. In a stand mixer, whisk 4 egg whites to medium peaks. With the mixer on medium, slowly drizzle the hot sugar syrup into the egg whites, then beat on medium-high for 1 minute until the meringue is inflated and shiny; add food coloring if desired.

5. Gently fold a small portion of meringue into the almond flour paste to lighten it, then fold in the remaining meringue in two additions until the batter flows like lava and settles flat.

6. Fill a piping bag with a 1/3-inch tip with the batter, then pipe 1 1/2-inch circles onto parchment-lined baking sheets.

7. Tap trays to remove air bubbles, then let rest for 30 minutes until dry to the touch.

8. Bake for 15-20 minutes, rotating halfway, until shells are hard and centers are chewy; cool completely.

9. For the filling, combine 1 1/2 cups granulated sugar and 1 cup water in a clean pot; heat to 238 F without stirring.

10. In a stand mixer, whisk 5 egg whites and 1/4 teaspoon salt until frothy, then slowly add 1/4 cup sugar and whisk on high to medium-stiff peaks.

11. With the mixer on low, slowly drizzle the 238 F sugar syrup into the egg whites; beat on medium-high until doubled in size and cooled to 72-75 F.

12. On medium speed, gradually add 1 pound cubed, room-temperature unsalted butter until fluffy, then mix in vanilla bean seeds or 2 teaspoons vanilla extract until the buttercream is smooth.

13. Fill a piping bag with a 1/4-inch tip with the buttercream.

14. Pipe buttercream onto the flat side of half the cooled macaron shells, then top with the remaining shells, matching similar sizes.

15. Serve immediately or freeze overnight for enhanced flavor.