Basic Vanilla Macarons

Ingredients:

• Ground Almonds75 gm
• Icing Sugar120 gm
• Large Egg Whites2
• Caster Sugar50 gm
• Vanilla Essence1 tsp
• Ingredients for Filling
• Unsalted Butter, Softened55 gm
• Vanilla Essence1 tsp
• Icing Sugar, sifted115 gm

Method:

1. Place the ground almonds and the icing sugar in a food processor and process for 15 minutes.
2. Sift the mixture into a bowl.
3. Line baking sheets with baking paper
4. Place the egg whites in a large bowl and whisk until holding soft peaks. Gradually whisk in the caster sugar to make a firm, glossy meringue.
5. Whisk in the vanilla extract
6. Using spatula, fold the almond mixture into the meringue one third at a time.
7. When all the dry ingredients are thoroughly incorporated
8. Continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency
9. Pour the mixture into a piping bag fitted with a 1cm/ ½  inch plain nozzle.
10. Pipe approx. 32 small rounds onto the prepared baking sheet.
11. Tap the baking sheets firmly onto a work surface to remove air bubbles.
12. Leave at room temperature for 30 min.
13. Preheat oven at 160°C. Bake in preheated oven for 10-15 minutes.
14. Cool for 10 minutes, and then carefully peel the macaroons off the baking paper. Leave to cool completely.
15. To make the filling, beat the butter and vanilla extract in a bowl until pale and fluffy.
16. Gradually beat in the icing sugar until smooth and creamy. Use to sandwich pairs of macaroons together.