7 ounce Almond flour
7 ½ ounce Powder sugar
5 ½ ounce Egg white
5 ½ ounce Granulated sugar
Sift together the almond flour and the powder sugar.
In a 5 quart mixer, with the whip attachment, whip the egg whites with the granulated sugar on high speed. Whip until the meringue reaches the "hawk's beak" stage Add food color now, and whip for an additional 30 seconds.
In a large bowl, fold the dry ingredients into the meringue. This is called macaronage. In making macarons, please note that there are three ways to assess macaronage, and they are: Under folding, next is properly folding, and last is over folding. Each phase is indicative of the amount of air that remains in the mixture, Each fold reduces the amount of air in the mix, so macaronage is an important skill to know. Proper macaronage will produce a shiny, lava like mixture that still is capable of holding its shape.
Pipe the macarons onto a parchment lined sheetpan in circles no larger than a half dollar.
Allow to dry out for 30 minutes, then bake in a 320 degree oven for 15 and 20 minutes.
Buttercream filling base
This is a base recipe, which can be flavored with marmalades, Nutella, peanut butter, extracts, strong coffee, liqueur, or food oils (peppermint, orange, etc.).
1 pound unsalted butter, cut in cubes
1 pound of sifted powdered sugar
1 teaspoon pure vanilla extract
1/8 teaspoon of salt
Combine all ingredients into the bowl of a 5 quart mixer, with the paddle attachment, whip until smooth, airy, and white. Store unused base in the refrigerator.