– Line two large baking sheets with parchment paper or silpat mats. – Heat a small pot of simmering water over medium-low heat. Add the egg whites and granulated sugar to a heatproof bowl and set it over the simmering water. – Whisk constantly until the sugar has dissolved - about 2 minutes. – Transfer the egg mixture to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form.
- Using a fine mesh sieve, sift the powdered sugar and almond flour into the egg white mixture. Discard any large lumps - don't force them through the sieve.
– Gently fold the dry ingredients into the egg whites, making sure not to deflate them too much. – Once all of the dry ingredients have been incorporated, continue to fold the meringue but this time, gently smush the batter against the sides of the bowl before folding it back together. – Continue to smush and fold the meringue a few times before testing to see if it has reached the Figure 8 stage. If you can draw a figure 8 with the meringue without the stream breaking, it's ready to pipe.
- Transfer the meringue to a piping bag fitted with a small round tip (I like a Wilton 2A or #10). Pipe 1" macaron shells onto the tray, making sure to pipe them at least 2" apart. Once you've finished piping the first try, hold it a few inches off the counter and drop it straight down. Drop the tray another 5-6 times, or until it looks like any large air bubbles have popped. Repeat with the second tray.
– Set the trays aside to rest for 25 minutes. They're ready to bake when you can touch them gently without the meringue sticking to your finger. – While the macarons rest, preheat oven to 325 degrees F. – Bake the macarons, one tray at a time, for 13 minutes. Make sure to turn the tray halfway through baking so the feet rise evenly. – Allow the macarons to cool to room temperature before trying to remove them from the pan. Add the butter to the bowl of a stand mixer and beat until it becomes airy. Turn the mixer to low speed and add the powdered sugar slowly followed by the strawberry jam. If the filling is too dry, add a tablespoon of milk or cream.
– Turn the mixer to high speed and beat until the buttercream becomes light and fluffy - about 2 minutes. – Transfer the mixture to a piping bag and set aside until ready to pipe. - Place the macarons in similar sized pairs. Pipe a small dollop of filling onto one of the macaron shells and place another shell on top. Press down gently, just until the filling reaches the edges.
(Optional) Decorate with a drizzle of white chocolate and sprinkles.
Full Recipe at mildlymeandering.com