Classic French Macaron with Vanilla Buttercream filling.

My first time making Macaron and I have to say the fear has been lifted.
I will definitely keep at it these were so delicious and Simple.

3/4 cup of almond flour
1 cup of confectioners sugar
2 large egg whites ( room temperature )
1/4 cup of granulated sugar
1/2 teaspoon pure vanilla extract

Vanilla Buttercream Filling
1/4 cup unsalted butter
3/4 cup + 2 TBS. confectioners sugar
1 Tsp. Milk
1/2 tsp. Pure vanilla extract

I had to improvise with the baking sheet and here is what I did
Parchment paper a small top and a light pen

Combine the almond flour And confectioners sugar in bowl and whisk, be sure to pass through a sifter press down on the clumps.
In a large bowl beat the egg whites in medium speed for 2 minutes until soft peaks it may take longer as I had to beat for 4 minutes. Add vanilla and beat on high for another 30 seconds
Gently fold in dry ingredients and repeat until mixture is smooth and shiny.
Take a pastry bag and a 1/2 inch round tip. Fill with batter. Pipe batter into 3:4 inch round circles 1 inch apart. Tap the baking sheet firmly to remove bubbles.
Let stand for 39 minutes at room temperature until they form a skin. Preheat oven to 325 bake 10-12 minutes rotating halfway. Your cookies should be able to just come off the parchment paper. Let cool for 5 minutes transfer to cooling rack.

Pipe your buttercream once completely cooled and assemble.
This work perfectly

Watch video
Had the best little helper!!

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