Macaron with plain buttercream

Name: Macaron with plain buttercream
Yield: Makes 12 servings
Cuisine: American
Ingredients: 100 g egg whites (usually between 3–4 large egg whites); 80 g superfine sugar (aka caster sugar, see note); 125 g almond flour; 125 g confectioners’ sugar; 1/4 cup salted butter (½ stick); 1 cup powdered sugar

Elisa @elisa815

Macaron with plain buttercream

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Ingredients

Makes 12 servings

Macaron
100 gegg whites (usually between 3–4 large egg whites)
80 gsuperfine sugar (aka caster sugar, see note)
125 galmond flour
125 gconfectioners’ sugar
Buttercream filling
1/4 cupsalted butter (½ stick)
1 cuppowdered sugar

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Steps

1

Beat room temperature egg white (with a pinch of salt) until soft peaks form. Add sugar in 3 batches, beat until stiff peaks form
2

Sift almond flour and powered sugar.
3

Fold in the egg while in 3 batches. perform the figure 8 test
4

Pipe the mixture on baking paper. Drop the baking sheet to pop air bubbles. Dry for 30-60 mins
5

160°C for 13 min
6

Cool for 15min, transfer to cooling rack
7

Whisk butter until smooth, whisk powdered sugar in batches
8

Fill the macaron