Macarons with Buttercream Filling For the shells: * 3 large eggs at room temp * 1 cup almond flour * 2 cups powdered sugar * 1/4 cup granulated sugar * 1 tsp vanilla extract (optional) * Food coloring (optional) Instructions: 1. Sift almond flour and powdered sugar together. Discard any large pieces. 2. Wipe down mixing bowl, whisk, and spatulate with white vinegar. 3. In the mixing bowl, beat egg whites on medium until foamy, then gradually add granulated sugar. Beat until stiff, glossy peaks form. Add vanilla and a few drops of coloring, if desired. 4. Fold in the dry ingredients gently. This is the trickiest part. I’d recommend folding in 1/2 of the dry ingredients at a time. Stop folding when the batter flows like lava and you can make a figure-8 without it breaking. 5. Pipe onto parchment-lined baking sheets. These reusable piping bags are my favorite from Target. Tap trays on the counter to release air bubbles. 6. Let them sit out for 30 minutes until a skin forms and they’re no longer sticky to the touch. 7. Bake at 300°F (150°C) for 15-18 minutes. Let cool completely before removing. For the filling: * 1/2 cup unsalted butter, soften * 1/2 cups powdered sugar * 1 tsp vanilla extract * Pinch of salt * 2 tbsp strawberry jelly (optional) Whip all ingredients together until light and fluffy. Pipe into cooled shells and sandwich together. Stick in fridge for 24 hours and enjoy!