Macaron Masterclass How Do You Make Macarons Like a Pro

Instructions:

1. Grind almond flour in a food processor (if needed) to achieve a very fine texture. Sift with powdered sugar into a bowl. Discard any large pieces.
2. Whisk egg whites and cream of tartar (if using) in a clean bowl using a stand mixer (or hand mixer) until soft peaks form. Gradually add granulated sugar, whisking until stiff, glossy peaks form.
3. Gently fold the almond flour mixture into the meringue in batches, using a rubber spatula. Continue folding until the batter flows like lava and forms a ribbon when dropped from the spatula.
4. Transfer the batter to a piping bag fitted with a round tip. Pipe even circles onto parchment-lined baking sheets, using a macaron template as a guide (if desired).
5. Tap the baking sheets firmly on the counter several times to release air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface.
6. Preheat oven to 300°F (150°C). Bake for 12-18 minutes, or until the foot has formed and the shells are slightly firm.
7. Let the macarons cool completely on the baking sheets before removing them.
8. While the macarons cool, beat softened butter in a stand mixer until light and fluffy. Gradually add powdered sugar, beating until smooth. Add milk or cream and vanilla extract; beat until combined.
9. Pipe or spread buttercream filling onto the flat side of one macaron shell. Top with another shell, pressing gently to adhere.
10. Refrigerate assembled macarons for at least 24 hours before serving. This allows the flavors to meld and the texture to soften.