In a food processor, combine the almonds and confectioners’ sugar, and blitz until combined. This eliminates any large chunks and gives you a fine powder.

In another bowl beat the egg whites, gradually adding in the castor sugar- a tsp at a time until stiff peaks are achieved (if you hold the bowl over your head, no egg should fall).

Add the vanilla extract and continue beating.

Using a strainer, sift in the almond-sugar mixture and then fold using a spatula. This is called “macaronage”- give the batter around 30 strokes or until everything is mixed in. To test if the macarons are at a perfect consistency, place a spoonful of the batter on a plate. If the peak disappears within 20 seconds, it’s done. Go slow here, because you don’t want to over mix!

Pour the batter into a piping bag with a 12” nozzle- or you can just snip a good cm off. Pipe 3 cm rounds onto a parchment paper/silicone mat lined baking sheet, make sure they are spread 1 inch apart.

Let the trays sit for 30 + minutes or until the tops have dried- if you touch a round, no batter will come on your finger.

Bake in a 285 F or 140 C preheated oven for 15-20 minutes or until the tops are slightly crisp to the touch.

Cool completely before filling. To fill, pipe a dollop of buttercream on one shell and sandwich with the other. Store for a couple hours in the refrigerator until ready to serve.

Create a double boiler by placing a glass bowl with the egg whites and granulated sugar over a small pot of simmering water. Make sure the bowl isn’t touching the water. Whisk continuously until combined (10 min) The color will be very white, and if you place your index finger into the mixture and rub it against your thumb, it should not feel gritty.

Remove the bowl from the heat and with an electric mixer, beat till stiff. It will be very glossy, thick and resemble marshmallow fluff. The bowl should also be cool to the touch.

Add in one tbsp of the butter at a time, beating very well after each addition. Continue to beat the mixture until thick, creamy and smooth. This can be anywhere from 1-10 minutes. If the mixture looks curdled, continue to beat. If your butter is very soft, it will most likely take less time (not melted!).

Add in the vanilla and store in an airtight container until ready to use. I suggest refrigerating if you won’t use it within a day.