Macarons

This was the only one without a cracked top! I think it was because the batter was not stiff enough, and apparently they do better in a convection oven. I think i can fix the batter for next time. They taste right though! Definitely use unsalted butter for the French Buttercream that goes in the middle.

Almond flour/meal 212 grams (1 3/4 cups plus 2 1/2 tablespoons)
Powdered Sugar 212 grams (1 3/4 cups plus 1 tbsp plus 2 tsp)

Egg whites 82 grams (1/4 cup plus 1.5 tbsp)
                   90 grams (1/4 cup plus 2 tbsp)

1 vanilla bean, split lengthwise

Granulated sugar, plus a pinch for eggwhites 236 grams (1 cup plus 3 tbsp)

Water 158 grams (2/3 cup)

You'll need a candy thermometer, parchment paper, a pastry bag or ziploc bag in a pinch.

Use a compass or cookie cutter as a guide and trace 2 1/4 inch circles with 1 inch of space around them. Preheat oven to 350 (convection) or 400 (standard)

Place almond flour in a food processor and pulse to grind as fine as possible. Sift the almond flour and powdered sugar into a large bowl and whisk together. Mound the almond flour mixture, then make a 4 inch well in the centre, leaving a layer of the flour at the bottom. Pour in the 82 grams of egg whites and combine with a spatula. Scrape the seeds from the vanilla bean and add them to the mixture, stirring until evenly distributed. Set aside.
Place the remaining 90 grams egg whites in the bowl of a stand mixer fitted with the shisk attachment. Combine the 236 grams of sugar and the water in a small saucepan and heat over medium-high heat until the syrup reaches 203 F/ 110 C.

Letting the syrup continue to cook, add the pinch of sugar to the egg whites, turn the mixer to medium speed, and whip to soft peaks. If the whites reach soft peaks before the syrup reaches 248 F / 120 C, reduce the speed to the lowest setting, just to keep them moving.

When the syrup reaches 248 F / 120 C remove the pan from the heat. Turn the mixer to medium-low speed, and slowly add the syrup, pouring it between the side of the bowl and the whisk; the meringue will deflate. Increase the speed to medium and whip for 5 minutes, or until the whites hold stiff, glossy peaks. Although the bowl will still be warm to the touch, the meringue should have cooled; if not, continue to whip until it is cool.

Fold one-third of the meringue into the almond mixture, then continue adding the whites a little at a time (you may not use them all) until when you fold a portion of the batter over on itself, the "ribbon" slowly moves. The mixture shouldn't be so stiff that it holds its shape without moving at all, but it shouldn't be so loose that it dossovlves into itself and does not maintain the ribbon; it is better for the mixture to be slightly stiff than too loose.

Transfer mixture to the pastry bag with the 1/2 inch tip. Hold the bag upright 1/2 inch above the center of one of the traced circles and pipe out enough of the mixture to fill in the circle. Lift away the pastry bag and fill the remaining circles on the first pan. Lift up the sheet pan and tap the bottom of the pan to spread the batter evenly and smooth and peaks left by the pastry bag.

If using a convection oven, bake for 8 to 10 minutes, until the tops are shiny and crisp. If using a standard oven, place the sheet pan in the oven, immediately lower the oven temperature to 325 and bake for 9 to 12 minutes, until the tops are shiny and crisp. Set the pan on a cooling rack and cool completely. If using a standard oven, preheat to 350 again. Repeat with the rest.

For the buttercream, place buttercream in a bowl of a stand mixer fitted wiht the paddle attachment and mix on medium-low speed until smooth and fluffy. Scrape the seeds from the vanilla bean, and add them to the buttercream and mix on low for about 30 seconds to distribute the seeds evenly.

To fill the cookies: Transfer the buttercream to the pastry bag with the 3/8 inch tip. Remove the macarons from the parchment paper. Turn half of them over. Starting in the center pipe 15 grams / 1 tbsp of the buttercream in a spiral pattern on one upside-down macaron, not quite reaching the edges. Top with a second macaron and press gently to spread the buttercream to the edges. Repeat.

Best if wrapped individually in a few layers of plastic wrap and frozen for at least 24 hours or up to 2 weeks. Defrost in the refrigerator for 3 hours, then bring to room temperature before serving.

French Buttercream:

Granulated sugar 38 grams (3 tbsp plus 1/2 tsp)
                            38 grams (3 tbsp plus 1/2 tsp)
Egg yolks 63 grams (1/4 cup plus 1/2 tsp)
Whole milk 75 grams (1/4 cup plus 2 1/4 tsp)
Unsalted butter, cut into 1/2 inch pieces  250 g (8.8 ounces)

Whisk 38 grams sugar and the yolks together in a medium bowl; set aside.

Combine the milk and the remaining 38 grams sugar in a medium saucepan, set over medium heat and stir to dissolve the sugar. When the milk is at just below a simmer, remove the pan from the heat and, whisking constnatly , pour it into the egg mixture. Return the mixture to the pan and place over medium heat. Whisking constnatly, bring to a gentle simmer and simmer for 1 minute, lowering the heat if necessary to prevent the mixture from curdling; it should be very thick.

Strain the mixture through a fine-mesh strainer into the bowl of a stand mixer. Fit the mixer with the whisk attachment, turn the mixer to medium, and whisk for about 8 minutes, until the mixture is completely cool.

Add the butter, a few pieces at a time, to the egg yolk mixture. If at any point the mixture looks broken, increase the speed to re-emulsify it, then reduce the speed and continue adding the butter. Check the consistincy: if the buttercream is too loose to hold its shape, it should be refrigerated for a few hours to harden, then beaten again to return it to the proper consistency.

The buttercream can be stored in a covered container in the refrigerator for up to 5 days, or frozen for up to 1 month; defrost frozen buttercream in the refrigerator overnight before using. Thirty minutes before using the buttercream, place it in the bowl of a mixer fitted with the paddle attachment and allow it to soften. Then mix on low speed to return the buttercream to the proper consistency for piping or spreading.