Vanilla Macarons

Instructions

To make the macarons, line 2-3 large baking trays with parchment or a silicone baking mat. If unsure of size, using a small cookie cutter and a pencil, mark out 50 circles roughly 3-4cm (1½-inch) apart on the undersize of parchment paper.
Combine the icing (powdered/confectioners’) sugar and ground almonds in a bowl, set aside.
Put the egg whites in a mixing bowl and whisk until soft peaks form. Gradually add the caster (superfine) sugar and whisk until the mixture resembles a thick, glossy meringue that holds stiff peaks. At this point if needed, you can use some of the mixture to secure each corner of the baking parchment to the baking tray.
Add the vanilla extract (or any other extract/flavourings) and whisk until incorporated.
Add the icing (powdered/confectioners’) sugar and ground almond mixture to the bowl, using a spatula to fold everything together until smooth for approx. 1 minute. If you intend on adding colours. Divide mixture up and add colourings to mixture at this point. Do not overfold.
Prepare piping bag(s) with an approx. 1cm (½cm) plain nozzle. Pipe out 50 discs approx. 3-4cm in diameter and set aside for 1 hour. They should form a non-sticky skin.
Preheat the oven to 170°C/338°F/Gas Mark 3. Bake the macarons for 10-12 minutes until just set and crisp.
To make the vanilla frosting, cream the butter with the icing (confectioners’) sugar, adding the extract or flavouring and combine until creamy.
To assemble the macarons, spread a little frosting onto the base of one macaron half, then sandwich together with another half. Repeat with the remaining macarons.