classic french macarons with vanilla

Macaron Shells

1. Combine almond flour and the sugar in a bowl and whisk together. Pass the mixture through a fine-mesh sieve, make sure to remove the clumps.
2. In a large bowl, beat the Pace Farm egg whites using a hand-mixer or stand mixer on medium speed for roughly 2 minutes or until soft peaks form. Add the granulated sugar and beat again on high for 2 more minutes until stiff, glossy peaks form.
3. Add the vanilla extract and beat on high for another 30 seconds.
4. Gently fold in dry ingredients and repeat until mixture is smooth and shiny, (with no visible dry ingredients) and begins to be a little bit runny.
5. Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter.
6. Line 2 baking sheets with parchment paper and pipe batter into 3/4-inch round circles, 1 inch apart.
7. Tap the baking sheet firmly against the counter to release any air bubbles.
8. Let stand at room temperature for 30 minutes until they form a skin.
9. Preheat oven to 160C.
10. Bake for 10-12 minutes, rotating halfway until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them.
11. Let cool for 5 minutes then transfer to wire rack and let cool completely.

Vanilla Filling

1. Using a hand mixer or a stand mixer, cream butter until soft and smooth.
2. Add powdered sugar, milk, and vanilla and mix until light and fluffy.

Combine the Macarons

1. Transfer the buttercream filling into a piping bag with a round tip.
2. Pipe a swirl of filling on half the cookies.
3. Sandwich cookies together with the remaining halves.