• First, gather all the tools and ingredients you will need because macaron batter needs to be piped out as soon as it's mixed.

Mixing the Batter

• Sift almond flour and powdered sugar into a mixing bowl and whisk to incorporate. Discard any larger bits that stay in the sieve.
  140 g fine almond flour, 130 g powdered sugar
• Use a metal bowl and wipe it with some vinegar to ensure there are no fat particles on it. Then add the egg whites to the bowl and start mixing on low speed using an electric mixer.
  100 g egg whites
• Once the egg whites start foaming, begin adding granulated sugar 1 teaspoon at a time. Let the mixer go 5 circles then add another teaspoon of sugar.
  90 g granulated sugar
• Once you've added half of the sugar, you can start adding more than 1 teaspoon at a time. After all sugar has been added, raise the mixer speed to medium (not high), and keep beating until the batter forms stiff peaks (see picture).

  Note: be careful not to overmix the batter, check the consistency frequently.
• Once the egg whites are ready, add ⅓ of the almond flour mixed with sugar and carefully fold them into the egg whites with a rubber spatula. Do about 7 folds, then add another ⅓ of the almond flour mix.
• Do about 7 folds, then add the remaining flour mix, and fold it in again. Keep folding carefully until the batter flows off the spatula and you can form number 8 with the batter without it breaking up.

  Note: be careful not to overmix. If you mix for too long, the batter will stiffen up and stop flowing.
• When you have the right consistency, quickly transfer one portion of the batter into a piping bag using a rubber spatula. Place the piping bag into a glass with the tip hanging out from the glass (see picture) to prevent the batter from flowing out too soon.
• Take one baking sheet and turn it upside down, then place the macaron mat or baking paper on top of it. I recommend using a macaron pattern to ensure all macarons are the same size.

  You can either print a macaron pattern and place it under the parchment paper or use a silicone mat with the pattern built-in.
• Bring the piping tip about ½ inch close to the surface and start pressing on the bag to fill in the macaron pattern with the batter (you can make the macarons slightly smaller than the pattern to allow for spreading).

  Once done, stop pressing the bag and lift the tip off from the macaron shell in a circular motion to prevent the macaron tips from following the bag as you move your hand.

Resting the Macarons

• Once all shells are piped, stronlgy tap the baking trays against the table about 10 times to get rid of the bubbles inside the shells. Then, take a toothpick and poke any visible bubbles that did not break on their own.

  Tip: if you don’t want it to be too loud, tap the baking trays against a softer surface, like a couch.
• Now let the shells sit on the baking trays at room temperature for 30-40 minutes or until you can gently touch their surface without any batter sticking to your finger. The resting part may take longer depending on humidity levels in your house.

Baking

• After 20-30 minutes of resting the shells, start preheating the oven to 300F/150C. Use an oven thermometer as most ovens either run hot or cold. Mine, for example, has to be heated to 275F/135C to reach 300F/150C on a thermometer.

  When the oven is ready, bake the first batch in the middle of the oven for 12-14 minutes. The shells should be firm to the touch when ready. If you feel a little wobbling as you press on the shell, keep baking for another minute and check again. It is better to overbake your macarons a little than underbake!

  Once baked, let the shells sit as long as necessary for them to cool down completely (no longer warm to the touch). Then use a metal spatula to carefully lift and transfer the macaron shells.

Make the Buttercream

• Since buttercream can be stored in the fridge for up to a week, you can make it ahead of time if you prefer.

  To make Dulce De Leche buttercream, beat room-temperature butter for about 5 minutes or until light and fluffy. Add half of Dulce De Leche and mix until incorporated, then add the rest of it and mix again.

  Store the buttercream in the refrigerator until called for!
  112 g butter,, ¾ cup Dulce De Leche,, ½ tbsp coffee grounds,

Assembling the Macarons

• Once the macaron shells are ready, match the shells by size. Then generously fill them with the buttercream filling using a piping bag.

  Gently place another shell on top and press slightly to secure. Repeat with the remaining macaron, then transfer the macarons to an air-tight container.

  Allow them to mature in the refrigerator for at least 24 hours for the best flavor and melt-in-your-mouth texture! Enjoy!