Macaron is a French dessert which was created by an Italian Chef in France. It takes only an hour or two to make this. One can serve it to the guest on special occasions and even on normal days.
To make the macarons take a bowl and add powdered sugar, flour, ¼ teaspoon salt one by one. Then mix it well. Keep mixing until it becomes extra fine. Use a spatula to transfer the mixture into a large bowl.
Take another bowl and beat the 2 egg whites using a hand blender. Add ¼ teaspoon salt and gradually add the sugar. Keep beating until sniff peaks form. After it's fully done, even if you turn the bowl upside down, nothing should fall out.
Add the vanilla extract and beat it again until fully combined. This helps to remove the smell of egg.
Add the flour mixture in it and mix it well using a spatula. Gently fold it until fully combined. And try to make a ribbon shape by holding the spatula up.
Now distribute the batter in small bowls and add different food colours in different bowls. Whisk them well until fully combined. You can also use a hand blender for a better result. (If you have only 1 colour then add it in the main bowl and mix it well using a spatula or hand blender).
Take piping bags with round tip nozzles. Transfer the batter into them.
Take a baking tray. Place parchment paper on it and create small circles of 3 cm diameter using the piping bags. Make sure to keep at least 2 cm distance between them.
Tap the baking tray on the table or any flat surface to release the air bubbles. Keep them in room temperature for 30 - 45 minutes. (If you don't let them to be dried and set in room temperature, then the macarons can break and be chewy).
After that, preheat the oven to 300° F and bake the macarons for 15 minutes until it becomes fluffy and the feet are well risen. Make sure the macaron is not sticky anymore.
Transfer them in another tray or any wire rack. Let it set in room temperature.
To make the buttercream, take the butter and powdered sugar in a bowl and beat it well. Add the vanilla essence and slowly add the heavy cream and keep beating until fully combined. (You can also add some food colours in this and beat again for a colourful texture).
Then transfer it to the piping bag fitted with round nozzle.
Add a dollop of buttercream in one of the macaron shell and put another another macaron shell to make the sandwich. Repeat the same for the rest of macarons.