Ingredients-
2 cups powdered sugar
1 cup almond flour
3 tbsp unsweetened cocoa powder
¼ tsp fine salt
3 large egg whites
Pinch of cream of tartar
3 tbsp granulated sugar
Buttercream filling-
5 tbsp butter(salted or unsalted)
⅓ cup cocoa powder
2 ¾ powdered sugar
½ tsp vanilla extract
3 tbsp milk
Cookie Directions-
Step 1: Pour powdered sugar, almond flour, cocoa powder, and salt into a food processor. Pulse about ten times or until very fine. Sift your mixture into a large bowl and set it aside.
Step 2: Place egg whites in a clean bowl or stand mixer. Beat the eggs with whisk attachment for about 30 seconds or until the egg whites look foamy. Add your cream of tartar and continue beating for about one minute or until the eggs turn white. As you continue beating, slowly add in the granulated sugar. Stop beating when all the sugar has been combined and the egg whites have stiff shiny peaks, or for another minute.
Step 3: With a rubber spatula, fold the dry mixture into the egg whites in ¼ increments until thoroughly combined. Stop folding when there are no traces of egg whites and your mixture is ribbon or lava like. It is important not to under or over mix)
Step 4: Line two baking sheets with parchment paper and transfer the batter into a piping bag. Pipe out 1 ½ inch cookies onto the sheet about one inch apart. Once you’ve piped all the cookies, bang the baking sheets on the counter several times or until all the air bubbles are gone. Let the the cookies sit out for 30-60 minutes until they dry and form a film on the tops(you should be able to lightly run you fingers across them without any indents).
Step 5: heat the oven to 350°F. Bake the macarons for 7 minutes then rotate the pan and bake for another 7 minutes. Transfer the cookies onto a rack to cool.
Buttercream filling Directions-
Step 1: Place powdered sugar, cocoa powder, softened butter, and vanilla extract into a bowl and beat. Gradually add in milk until you like the consistency. Transfer buttercream to a piping bag.
Assemble-
Take one cookie and pipe a circle of buttercream just smaller then the cookie. Find a cookie similar in size and gently press the two together. Enjoy!
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