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1
Leave egg whites on counter covered with plastic wrap for 24 hours. Aging them helps the process. Preheat oven to 325. Line two baking sheet with parchment paper. I like to trace 1 1/2 inch circles on paper. Prior to whipping egg whites, prepare your almond flour and powdered sugar. I always use a scale to weigh ingredients. In a food processor, blend almond flour and powdered sugar. Sift into a large bowl. If there are any large almond flour pieces, I grind in a espresso/ nut grinder. The finer the better. Whisk one more time, set aside.
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2
Place egg whites in stainless steel bowl. Beat with mixer till foamy. I like to use a hand mixer for macaron making, it gives me more control. Add cream of tartar and salt. Beat to soft peaks. Add sugar slowly,add lemon and dye. Beat just before stiff peak, yet still wet. Overwhipping will leave you with an oily-looking macaron.
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3
Fold 1/3 of the almond flour mixture into the egg white mixture. Stir rather briskly, fold from the bottom and push mixture on the inside of the bowl. This takes a little air out of white. Fold 1/3 until incorporated, and then fold the last 1/3. Mixture should be slightly runny.
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4
Pipe circles on parchment paper. Let macaron circles sit out at room temp for about 30 minutes or until they no longer stick to the finger when touched. Bake for about 12 to 15 minutes. If macaron barely wiggles when touched, it is done. Leave on parchment until completely cooled. Gently peel off. They will be very delicate and breakable.
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5
Cream butter and cream cheese together. Add milk, vanilla and 2 cups of powdered sugar. Beat to combine. Add 1 more cup of powdered sugar. If it is too thin, add more powdered sugar. I like mine a bit thicker for macarons. Chill for about 2 hours.
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6
When time to assemble the macarons. Pipe about a tablespoon of buttercream onto bottom of macaron. Find a top and very very lightly squeeze together.
