Macarons
About 15 filled cookies

3 egg whites, at room temperature
2 tbsp caster sugar (or in my case, homemade vanilla sugar)
200 g powdered sugar
110 g almonds, blanched

Combine powdered sugar and almonds in your food processor, and grind until very fine. Sieve. Re-grind any lumps or big pieces of almonds. Mix carefully (they tend to separate a little bit when sieving, since the sugar falls through first.)

Beat egg whites and sugar until you have a thick, glossy meringue. Don't overbeat. Stir in the almond-sugar powder, and fold together. Don't overmix this - most seem to say that you should use less than 50 strokes. (You can try it by dolloping a little batter on a baking sheet - if the peak falls down, it's ready. If it doesn't, try a few more strokes.)

Pipe small rounds on a baking sheet with baking paper. If you'd like, sprinkle some extra ground almonds on half of them. Leave at room temperature for 30-60 minutes, to form a skin.

Bake at 150°C for 15-20 minutes. (I have a convection oven, and 15 minutes was perfect for me.) Let them cool completely before filling. Unused shells can be frozen, or kept in an air-tight container for a day or so.

 

Vanilla Bean Buttercream:
100 g unsalted butter, at room temperature
90 g powdered sugar
1 vanilla bean
1 egg yolk

Split the vanilla bean open, and scrape out the seeds. Mix all ingredients to a smooth cream. Pipe or spread on half of the cookies, then top with another cookie. Keep in the freezer, or serve straight away - they should keep a few days in the fridge as well.