Ingredients
Equipment
Method
Preparation
- Preheat your oven to 300°F (150°C) and prepare baking sheets with parchment paper or silicone mats.
- Sift together almond flour, powdered sugar, and salt in a mixing bowl.
- Whip egg whites until frothy, add granulated sugar gradually, and whip until stiff peaks form.
- Gently mix in vanilla extract and green food coloring to the meringue until well combined.
- Fold in dry ingredients carefully in three additions until a smooth batter forms.
- Pipe small circles of batter onto prepared baking sheets.
- Let the piped macarons rest for 30-60 minutes until a skin forms.
- Bake for 15-18 minutes, rotating halfway, until the macarons are firm.
- Cool the macarons completely on the sheets.
- Prepare the buttercream filling by beating butter, powdered sugar, heavy cream, and vanilla until smooth.
- Assemble the macarons by piping filling between pairs of shells.
- Decorate with edible glitter and red candies.
Nutrition
Notes
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Can be frozen for up to 2 months.