1¾ cups plus 3 tablespoons (231 grams) confectioners’ sugar
1½ cups (144 grams) Bob’s Red Mill Super-Fine Almond Flour
¼ teaspoon kosher salt
½ cup (120 grams) egg whites, room temperature (about 4 large egg whites)
3½ tablespoons (42 grams) granulated sugar
1 teaspoon (6 grams) vanilla bean paste
¼ teaspoon (1 gram) vanilla extract
Strawberry Buttercream (recipe follows)
Instructions
Line 2 to 3 rimmed baking sheets with nonstick baking mats. Using a permanent marker, draw 1½-inch circles 1 inch apart on a sheet of parchment paper. Place template under 1 nonstick baking mat.
In the work bowl of a food processor, place confectioners’ sugar, flour, and salt; process until well combined. Sift confectioners’ sugar mixture using a fine-mesh sieve. (If you do not have a food processor, sift together confectioners’ sugar, flour, and salt three times.)
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until foamy, about 1 minute. Add granulated sugar in a slow, steady stream. Increase mixer speed to high, and beat until stiff peaks form, about 2 minutes. Gently fold in confectioners’ sugar mixture in three additions. Right before mixture is completely combined, fold in vanilla bean paste and vanilla extract. (Properly folded macaron batter will move in a fluid, slow-moving ribbon.)
Transfer batter to a piping bag fitted with a medium round tip (Ateco #804). Holding tip perpendicular to pan, pipe batter onto drawn circles of template underneath mat. Apply pressure to bag, leaving tip stationary, until batter reaches drawn circle. Release pressure, and move piping tip in a quick circular motion as you finish piping each macaron shell to prevent a point from forming on top. Remove template, and place under second baking mat to pipe batter. Repeat procedure with remaining batter. Slam pans vigorously on counter 5 to 7 times, rotating pan 180 degrees each time, to release air bubbles. Let stand at room temperature until a skin forms on top of macaron shells, about 45 minutes to 1 hour. (The batter should feel dry to the touch and should not stick to your finger.)
Preheat oven to 275°F (140°C).
Bake in batches until firm to the touch, 14 to 15 minutes, rotating pan every 5 minutes. Let cool completely on pans.
Place Strawberry Buttercream in a piping bag fitted with a small round tip (Ateco #802). Pipe buttercream onto flat side of half of macaron shells. Place remaining macaron shells, flat side down, on top of buttercream. Macarons are best enjoyed the same day they are made, but can be refrigerated in an airtight container for up to 5 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/march-vanilla-bean-macarons-strawberry-buttercream/