Step 1: Measure out all of your ingredients first (remember to be precise!)
Step 2: Line sheet pan with silpat.
Step 3: Sift the together almond flour, powdered sugar, powdered egg whites and salt. Set aside.
Step 4: Combine water and sugar in a high quality and very clean saucepan. Mix thoroughly and place on stove at medium high heat. Stir slowly as the sugar begins to dissolve, to prevent crystalizing you may also want to brush down the sides of the pan with a little water. Once the sugar starts to boil, stop stirring and put the thermometer in the pot—cook to 234 degrees.
Step 5: The timing here is tricky, you need your egg whites to reach full volume around the same time as the sugar reaches 234 degrees. If the whites sit too long they will separate but if the sugar sits too long it will harden. Start whipping the egg whites 1 when the sugar reaches around 205 degrees. Whip the egg whites 1 until they form soft peaks.
Step 6: When both the sugar and whites are ready, slowly poor the sugar into the whites as they whip. To avoid too much splatter, poor down the side of the mixing bowl. This should start to look thick and glossy. Whip until it forms stiff peaks. You’ve just made an Italian meringue!
Step 7: Using a spatula, fold egg whites 2 and the meringue into the dry ingredients. The right consistency of the batter is very important, the wrong consistency will cause the macarons to crack. Keep folding until the batter is the consistency of hot lava. This should take about 50 folds.
Step 8: Pipe onto a silpat, leaving about 1 inch between each macaron as they will spread. I piped them in an O to give them a donut shape.
Step 9: Drop the pan on the counter a few times to get out air bubbles.
Step 10: The macarons will need to dry out now until they form a shell, it will take about 30 minutes. They should be dry enough that you can touch them without anything sticking to your finger.
Step 11: While the macarons dry, preheat your oven to 315 degrees F
Step 12: Bake for 12-14 minutes.
Step 13: Cut them and insert the buttercream frosting (1 cup of butter and 2 cups of powdered sugar well whipped together with vanilla to taste.)