1½ cups Powdered Sugar (if you desire a stiffer frosting, add ¼ cup more)
1 Vanilla Bean or 2 teaspoons Pure Vanilla Extract
– Lemon Curd
– Raspberry or Strawberry Jam
– Chocolate Ganache
– Almond Buttercream
Preheat oven to 300 degrees.
Beat egg whites until foamy. Add sugar, cream of tartar, and salt and beat for 8-10 minutes longer, until stiff peaks form that can stand upright.
Stir in food coloring of choice.
Sift powdered sugar and almond flour and discard excess.
Fold flour/sugar mixture into whipped egg whites. Using a rubber spatula, carefully fold the mixture together until incorporated, about 65-75 turns of the spatula.
On silicone baking sheet or parchment paper lined baking sheets, drop heaping teaspoons of batter onto cookie sheet 1 inch apart or place the batter in pastry bag. Pipe out 1 inch rounds.
Tap the pan 3 times to release air bubbles.
Let the macarons rest and dry out for 25-30 minutes. This helps to create the platform or feet on the macarons.
Bake for 19-22 minutes or until no longer tacky.
Spread 1 teaspoon of filling of choice (filling ideas and recipe down below) on flat side of the cookie and top with a cookie of matching size. Cover with plastic wrap and let chill in refrigerator.
To make Vanilla Bean Cream Cheese Buttercream:
In large mixing bowl, cream together cream cheese and butter until light and fluffy, about 3-5 minutes.
Add powdered sugar and mix until creamy.
If using a vanilla bean, slit vanilla bean in half and use tip of knife to scrape the vanilla bean paste from each side of vanilla bean pod. If using vanilla extract, add to frosting and stir until combined.