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1
Preheat the oven to 300F.
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2
Sift confectioners sugar into a bowl.
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3
Whisk in ground almonds; set aside.
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4
Line two baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cookie cutter dipped in flour.
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5
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy; add salt.
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6
Gradually add granulated sugar, 1 teaspoon at a time, until the whites reach medium-soft peaks.
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7
Transfer to a large bowl.
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8
Sprinkle half of the sugar-almond mixture over the egg-white mixture.
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9
Using a large rubber spatula, fold until just incorporated.
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10
Add 1/4 teaspoon vanilla and remaining sugar-almond mixture, folding until just incorporated.
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11
Firmly tap the bottom of the bowl on a counter or work surface to eliminate any air pockets.
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12
Transfer mixture to a large pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806).
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13
Pipe mixture into marked circles on prepared baking sheet.
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14
Bake, rotating sheets halfway through, until macaroons feel slightly firm to the touch and can be gently lifted off the parchment (the bottoms will be dry), 20 to 25 minutes.
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15
Let cool on the baking sheets for 5 minutes, then transfer parchment and macaroons to a wire rack to cool completely.
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16
Using a small offset spatula, carefully remove macaroons from parchment.
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17
Spread 2 teaspoons buttercream on the flat sides of half the macaroons; sandwich with the other halves, keeping flat sides down.
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18
Refrigerate until firm, about 20 minutes, before serving.
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19
Filled cookies can be kept in an airtight container in the refrigerator for up to 2 days.
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20
Follow instructions for French Almond Macaroons, adding 4 drops of red food coloring to the egg whites just before you add the sugar-almond mixture (batter will be pink).
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21
For the filling, do not increase vanilla, and fold 1/3 cup strained strawberry preserves (3 1/2 ounces) into Swiss Meringue Buttercream after butter has been incorporated.
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22
Proceed with the recipe.
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23
Follow instructions for French Almond Macaroons, sifting 2 tablespoons Dutch-process cocoa powder with the confectioners sugar.
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24
For the filling, place 5 ounces finely chopped semisweet chocolate in a bowl.
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25
In a small saucepan, heat 1/2 cup heavy cream until it just starts to simmer; pour over chocolate.
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26
Let sit for 1 minute; stir until melted.
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27
Let ganache stand at room temperature until thick enough to spread.
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28
Proceed with the recipe.
