Macarons With Salted Buttercream Filling

• 100 grams powdered sugar
• 100 grams ground almonds
• 2 eggs
• Pinch salt
• 1 teaspoon dusting powder
• 55 grams superfine sugar
• 1 1/2 cups unsalted butter
• 2/3 cup powdered sugar
• 1 teaspoon fleur de sel

1. Preheat the oven to 350 degrees.
2. Sift the powdered sugar and almonds together into a bowl tossing out the large pieces of almond.
3. In a separate bowl, beat together the egg whites, the dusting powder and the salt. When they begin to get foamy and soft peaks form, add in the sugar little by little. Beat until the mixture is very stiff and glossy.
4. Fold the sugar and almond mixture gently into the egg batter, just until fully incorporated.
5. Using a small pastry bag, pipe the filling onto the silpat mat, leaving the mixture to sit for 20 minutes before baking which will make the batter shiny.
6. Bake for 7 minutes, then open the oven to allow the steam to escape. Close the door and bake for another 7 minutes until the dough is just set. Remove from oven and allow to cool completely before removing from the mat.
7. To make the filling, cream the powdered sugar, softened butter and salt together. Spread gently on the flat side of one of the cookies and press together gently with a twist.

powdered sugar, ground almonds, eggs, salt, dusting powder, sugar, unsalted butter, powdered sugar

Taken from food52.com/recipes/31412-macarons-with-salted-buttercream-filling (may not work)