Beths Foolproof Macarons Recipe: 1-Hour Total

Instructions:

1. Sift almond flour and 100g of powdered sugar together into a large bowl to ensure a smooth, lump-free mixture. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment, add egg whites and cream of tartar. Whisk on medium speed until the whites become foamy. Gradually add the 50g of granulated sugar, increasing the speed to high, and continue whisking until stiff, glossy peaks form. The meringue should be stable and hold its shape when the whisk is lifted. If using, add gel food coloring at this stage and whisk briefly to incorporate.
3. Gently fold the sifted dry almond flour mixture into the meringue in several additions using a spatula. Mix using a circular motion, scraping the sides of the bowl, until the batter reaches a 'lava-like' consistency. It should flow slowly and smoothly off the spatula in a continuous ribbon, but not be too runny. Be careful not to overmix (which leads to flat macarons) or undermix (which results in bumpy shells).
4. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe uniform circles, approximately 1.5 inches in diameter, onto parchment-lined baking sheets, leaving ample space between each shell. Hold the piping bag perpendicular to the baking sheet for best results.
5. Firmly tap the baking sheets on the counter a few times to release any trapped air bubbles from the piped shells. Let the piped macarons rest at room temperature for 60 minutes, or until a slight skin forms on top and they are no longer sticky to the touch. This resting period is crucial for the development of their signature 'feet'.
6. Preheat your oven to 300°F (150°C). Bake the macarons for 12-15 minutes, or until they have developed visible 'feet' and are firm on their bases. The shells should not wobble when gently touched. Let them cool completely on the baking sheet before attempting to remove them.
7. While the macaron shells cool, prepare the buttercream. In a large mixing bowl, beat the softened unsalted butter until it is light and fluffy. Gradually add the 240g of sifted powdered sugar, then mix in the vanilla bean paste or extract. Add heavy cream, 1 tablespoon at a time, until the buttercream reaches a smooth, pipeable consistency.
8. Once the macaron shells are completely cool, transfer the buttercream filling to a piping bag. Pipe a generous dollop of filling onto the flat side of one macaron shell, then gently top with another shell to create a sandwich. Repeat with the remaining shells and filling.