Ingredients
- 3-4 eggs
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 cup almond flour
- 1 cup confectioners' sugar vanilla buttercream filling
Directions
- Put egg whites in a large bowl and let them get to room temperature. Then add your cream of tartar and beat the two until the mixture forms stiff peaks.
- Sift your flour and confectioners' sugar into a separate bowl to make it easier to mic in other ingredients.
- Slowly fold in your egg white and cream of tartar mixture into the flour and confectioners' sugar. Keep folding until the mix is smooth.
- Take a piping bag (see notes if you don't have one) and put in your batter. Pipe out 2-inch circles of batter onto a baking pan lined with parchment paper.
- Ensure that there are no air bubbles by tapping your pan against your counter. Set the pan aside for 30 minutes to an hour (at most). This is necessary to ensure that the macarons will rise.
- Bake for 13 minutes at 325 degrees Fahrenheit.
- Once they're done baking, let the macaron cool before filling them with vanilla buttercream and sandwiching them
Notes
If you do not have a piping bag you can use a Ziploc bag. Put the batter inside the Ziploc bag and
squeeze it into a corner and cut off the tip.
