- 3 egg whites
- ¼ cup caster sugar
- 1¾ cups pure icing sugar
- 1 cup almond meal
- pink gel food colouring
- 2 egg whites
- ½ cup caster sugar
- 125g unsalted butter, softened
- ½ teaspoon vanilla extract
1. Beat egg whites and caster sugar
Line 4 baking trays with baking paper. Using an electric mixer, beat egg whites in a clean, dry medium bowl until foamy. Gradually add caster sugar, 1 tablespoon at a time, and beat until combined. Continue beating until sugar has dissolved and meringue is thick and glossy.
2. Combine icing sugar, almond meal and meringue
Sift icing sugar and almond meal into a separate bowl, and stir to combine. Quickly fold in meringue (using about 30 strokes) until combined. Using gel food colouring, tint mixture pink.
3. Pipe and bake
Spoon into a piping bag fitted with a 1cm plain nozzle. Pipe 36 x 4cm discs onto prepared baking trays, allowing room for spreading. Stand, uncovered, at room temperature for 1 hour. Preheat oven to 140°C. Bake macarons for 12–15 minutes or until set but not browning. Cool on trays.
4. Make merginue buttercream and assemble
Meanwhile, to make meringue buttercream, place egg whites and caster sugar in a small heatproof bowl set over a saucepan half-filled with simmering water. Whisk with a wire whisk for 4–5 minutes or until sugar dissolves. Remove bowl from pan and cool slightly. Place in refrigerator for 30 minutes or until syrup is cold. Using an electric mixer, beat butter for 3–4 minutes or until light and fluffy. Gradually add cold syrup and beat for 4–5 minutes or until buttercream is pale. Add vanilla and beat until well combined. Sandwich macarons with meringue buttercream. Eat the same day.