Macarons (French)

That's macarons, as in light-as-air French almond cookies - don't confuse these with American-style coconut macaroons. Sandwiched around your favourite filling (jam, icing, ganache, etc...), these make a pretty, elegant dessert.

Almond Base:
ground almonds (300 g)
confectioners' sugar (300 g)
egg whites (110 g)
paste food colouring

Meringue:
sugar (300 g)
water (100 g)
egg whites (110 g)

French Buttercream Filling:
2 eggs + 6 yolks
1½ cups sugar
⅓ cup water
1 pinch sea salt
1½ cups butter
1 tsp. pure vanilla extract

Dark Chocolate Ganache Filling:
1 cup heavy cream
¼ cup confectioners' sugar
⅛ tsp. sea salt
½ lb dark chocolate

Buttercream Filling:
1 cup butter
3 cups confectioners' sugar
1 Tbsp. pure vanilla extract
½ tsp. sea salt
4-6 Tbsp. milk or cream

Make the Almond Base: 
In a stand mixer with paddle attachment mix together almonds, icing sugar, egg whites, and food colouring. Note: you will fold this mixture into the meringue, which will lighten the colour a bit. Make this paste slightly darker than the final colour you hope to achieve. Set aside.

Make the Meringue:
In sauce pot mix sugar and water and bring up to 240°F. In stand mixer with whisk attachment whisk egg whites until foamy. Slowly add the hot sugar whisking on high speed. Whisk until soft peaks form and meringue is room temperature. Fold meringue into almond mixture until fully incorporated. It should resemble slow moving lava when fully mixed. Put in piping bag with 805 round tip and pipe onto parchment or silicone baking mat, about 1.5" in diameter. Let dry 15 minutes before baking.

Bake at 275°F (140°C/120°C fan, Gas Mark 1) for 20-22 minutes, rotating halfway through. Let cool completely on pan. Draw circles the size you’d like your macarons to be on the parchment. The flip the sheet over and pipe directly onto the circle template for consistent macarons. Pipe filling of your choice (see recipes below) on flat side of macaron. Sandwich together with another macaron and give a light squeeze to bring filling to the very edge.

Make the French Buttercream Flling:
In stand mixer with whisk attachment whisk eggs until thick and pale yellow (about 5 minutes). In a sauce pot heat sugar and water to 240°F. Begin whisking eggs again and slowly add the sugar/water. Continue whipping until cool (about 10 minutes). Add salt. While on medium high, whisk in the butter one tablespoon at a time. Add vanilla. Mixture might appear thin at first but it will thicken up.

Make the Chocolate Ganache:
In a small saucepan bring cream, sugar, salt to a boil. Remove from heat and pour over chocolate chips. Let stand. Mix. Place over double boiler if chocolate is not completely melted. Refrigerate to set until spreadable consistency.

Make the Buttercream Flling: 
In stand mixer using a paddle attachment soften the butter. Add icing sugar a little at a time. Add vanilla and salt. Add milk or cream one tablespoon at a time until desired consistency - able to use in a piping bag or spreadable.

Makes 12 macarons.