French vanilla macaroons

Ingredients For Basic Vanilla Macaroons:

Ground almonds 75 gm
Icing sugar 120 gm
Large egg white 2
Caster sugar 50 gm
Vanilla essence 1 tsp
For Filling:
Unsalted butter 55 gm
Vanilla essence 1 tsp
Icing sugar 115 gm

Method:To make ground almonds, boil for a little while. 
Remove skins and then dry them well on a tea towel. 
Grind them in batches till powdery.
Place the ground almonds and the icing sugar in a food processor and process for 15 minutes.
Sift the mixture into a bowl.
Line baking sheets with baking paper.
Place the egg whites in a large bowl and whisk until holding soft peaks.
Gradually whisk in the caster sugar to make a firm, glossy meringue.
Whisk in the vanilla extract.
Using spatula, fold the almonds mixture into themeringue one third at a time.
When all the dry ingredients are thoroughly incorporated, Continue to cut and fold themixture until it forms a shiny batter with a thick, ribbon-like consistency.
Pour the mixture into a piping bag with 1 cm/ 1/2 inch plain nozzle.
Pipe approx.32 small rounds onto the prepared baking sheets firmly onto a work surface to remove air bubbles.
Leave at room temperature for 30 minutes.
Preheat oven at 160 degree C, Bake in preheated oven for 10-15 minutes.
Cool for 10 minutes, and then carefully peel the macaroons off the baking paper.
Leave to cool completely.

To make the filling, beat the butter and vanilla extract in a bowl until pale and fluffy.
Gradually beat in the icing sugar until smooth and creamy.
Use to sandwich pairs of macaroons together.

Basic Vanilla Macaroons by Anam Masood