(Buttercream) 1 cups unsalted butter, chilled and cubed
(Buttercream) 1 teaspoon pure vanilla extract
Instructions
Rest your egg whites in the fridge or at room temperature for 2 hours, then make sure they are room temperature before beginning.
Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
Sift almond flour, powdered sugar, and ground pistachios through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.
In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Increase the speed to medium-high then continue to beat until stiff peaks form.
Fold the sifted almond/pistachio mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.
Transfer the macaron batter to a piping bag fitted with a large round tip or a ziploc bag with one corner cut off. Pipe the macaron batter in 1 1/2-inch circles onto the silpat mat or parchment paper lined baking sheets. Rap the pan against a counter a few times to release air bubbles.
Let the macarons sit for 30-60 minutes until the top is dry enough to touch. It may take even longer if the day is humid.
Preheat oven to 300 degrees F. Bake one sheet of macaron shells at a time for 16-18 minutes. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan.
(Buttercream) Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form. Add any food coloring or flavoring between soft and stiff peaks
(Buttercream) Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
(Buttercream) Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
