How to make your own macarons

1. Directions
French Almond Macarons( Martha Stewart ) 1. Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in
almonds; set aside. Line 2 baking sheets with parchment paper or nonstick
baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped
in flour.
2. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment.
Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1
teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large
bowl.
3. Using a rubber spatula, fold half the almond mixture into the egg white mixture
until just incorporated. Fold in vanilla and remaining almond mixture until just
incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.
4. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco
#806). Pipe mixture into marked circles on prepared baking sheets. Bake,
rotating sheets halfway through, until macarons are slightly firm and can be
gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on
sheets 5 minutes. Transfer macarons on parchment to a wire rack; let cool
completely.
5. Spread 2 teaspoons buttercream on flat sides of half the macarons, then
sandwich with remaining halves, keeping flat sides together. Refrigerate until
firm, about 20 minutes, before serving.
These cookies have a crisp exterior and a slightly chewy center. Macarons can be
refrigerated in an airtight container up to two days.
Martha Stewart Living, November 2005
YieldMakes about 30
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Ingredients
1 1/4 cups confectioners' sugar
1 1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour
All-purpose flour, for dipping
3 large egg whites
Pinch of salt
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
1/2 recipe Swiss Meringue Buttercream