Macarons

Method

• Step 1
  Meringues: Preheat oven to 180C.
• Step 2
  In a medium bowl, whisk together icing sugar and almond meal until completely combined and lump-free.
• Step 3
  In a large bowl, use an electric mixer to whip egg whites with salt on medium speed until foamy.
• Step 4
  Add ⅓ of the caster sugar and beat on high speed until combined. Repeat until all sugar has been added to egg white mixture.
• Step 5
  Continue to whip mixture on high speed until stiff peaks form.
• Step 6
  With a spatula, fold in almond and sugar mixture until completely incorporated.
• Step 7
  Line baking trays with baking paper.
• Step 8
  Using a piping bag with 1-1.5cm round nozzle, pipe 2.5 cm circles, leaving 4 cm between each circle.
• Step 9
  Leave circles to stand at room temperature until the surface of the circles is no longer shiny, approximately 15 minutes.
• Step 10
  Bake with the door slightly open for 15 minutes or until surface of meringues is completely dry.
• Step 11
  Remove from oven and place baking paper on wire racks to cool. Be careful as meringues are very fragile at this stage.
• Step 12
  Remove meringues from baking paper only when completely cool.
• Step 13
  Filling: Beat eggs whites and sugar in a medium-size bowl with an electric beater until combined and foamy.
• Step 14
  Place bowl over a saucepan of simmering water and heat, whisking frequently, until the mixture is warm, approximately 5 minutes.
• Step 15
  Remove bowl from saucepan and beat with an electric mixer until thick and glossy, approximately 5 minutes.
• Step 16
  Continue beating, adding individual cubes of butter until all butter is combined.
• Step 17
  Fold through vanilla essence.
• Step 18
  On the flat side of the meringues, place 2-3 teaspoons of filling and sandwich with a second meringue.
• Step 19
  Repeat for each biscuit.