Macarons with vanilla buttercream filling

Sieve the almond flour and powdered sugar, pressing through with a spatula.

If the almond flour will not pass the sieve, blend it finer and sieve again; discard what is left behind.

Separate the egg whites into a spotless bowl, add a pinch of salt and whip until white and frothy.

Add the sugar and whip to stiff peaks; add gel food coloring and mix about 30 seconds.

Fold the dry ingredients into the whites (macaronage) until the mix will draw a figure eight.

Pipe one-inch rounds onto parchment paper with a round nozzle.

Smack the pan against the counter to release air bubbles so the shells do not crack.

Leave uncovered on the counter about half an hour, until the surface is dry to the touch.

Bake in a preheated oven at 150C / 300F for about 16 minutes, until the feet form.

Cool 15 minutes, then move the shells onto a baking rack.

Cream the vanilla, powdered sugar and butter together until fluffy and soft.

With the shells at room temperature, pipe buttercream onto a flat bottom shell and top with a second shell.

If the shells sink when pressed, flatten the filling with a knife before adding the top shell.

Wrap in plastic wrap and refrigerate overnight.