Weigh out ingredients
You'll need powdered sugar, almond flour, granulated sugar, egg whites, vanilla paste, butter, and salt.
Make the macaron shell batter
Heat the egg whites and granulated sugar until the sugar has dissolved Transfer the egg white mixture to a large bowl and whisk until the meringue reaches soft peaks.
Pipe the macaron shells
Fold in the dry ingredients gently. Transfer the mixture to a piping bag and pipe at a perpendicular angle to fill in the circle template. Let the macarons rest for about 30-40 minutes.
Preheat the oven to 300 degrees F. Bake the macarons for about 12 minutes. Allow to cool completely before removing them from the baking sheet.
Make the buttercream and transfer to a piping bag. Pair the macaron shells up and pipe the buttercream onto the bottom shell, then place the paired shell on top, pressing down slightly to ensure they stick together.
Swipe up for full recipe details & enjoy!