Easy Macaroon Recipe: To make Macaroons, take powdered sugar, almond flour, and 1/2 tsp salt in a bowl and mix everything together. Sift this mixture well to remove any lumps.
Beat the egg whites and 1/2 tsp salt in another bowl until you get a soft peak.
Gradually add the granulated sugar to these egg whites and beat again until a soft peak is formed. (If you turn the bowl over your head, the egg white shouldn't fall off from the bowl)
Pour the vanilla essence and beat again. Add the pink food coloring and beat again until well combined.
Into the egg whites, add 1/3rd of the almond flour mixture at a time, and fold it into the egg whites. This step is very crucial. Make sure not to mix it vigorously. Fold the batter until it's well combined.
Continue to fold the batter after finishing the almond flour and try drawing an '8' with the batter in the same bowl.
Transfer this batter into a piping bag and use a round tip to pipe it.
Using a piping template helps to get equal-sized macaroons. Pipe it over the baking sheet and tap the tray carefully to remove any air bubbles. Let it rest at room temperature for an hour. After an hour, it should be dry to touch.
Preheat the oven at 150C
after an hour, bake the macaroons for 17 minutes or until it doesn’t stick to the baking sheet anymore.
Allow it to cool completely on a wire rack.
To make the vanilla buttercream, beat the unsalted butter at high speed until it turns fluffy. Add powdered sugar and vanilla essence and beat again until everything is well combined. Now add the double cream gradually and beat until you get the desired consistency.
Fill the piping bag with buttercream and pipe it on the flat side of the macaroon. Top it with another macaron shell.
Macaroons are best enjoyed after 24 hours of making. You can store this in an air-tightened container.