Vanilla Bean Macarons with Mango Buttercream

In a food processor, pulse together the powdered sugar, almond flour, and pinch of salt for about 1 minute. Pour the dry ingredients in a separate bowl.

In a large bowl using a handheld or standing mixer on medium speed, whisk the eggs whites until frothy and slowly begin to add the ¼ c. white sugar. Continue to beat the egg white until soft peaks have formed. Once the egg whites are at soft peaks, af the vanilla bean scrapings and the vanilla extract. Beat on medium to high speed until stiff peaks have formed. This could take several minutes.

Add about ⅓ of the dry ingredients to the egg whites and very carefully with a rubber spatula, fold in the dry ingredients with the egg whites. Continue to add the remaining dry ingredients to the egg whites. Once all of the dry ingredients are incorporated, continue to gently fold and press the batter against the side of the bowl to help remove some of the air.

Use a piping bag, cut the tip of the bag and insert a round tip in the opening. Spoon the batter into the bag.

Bake macarons for 13-15 minutes. You will see the small feet on the bottom of the cookies Set aside to cool.

Cream the butter with a hand mixer or in a stand mixer, with the whisk attachment, until fluffy, about 1 minute.

Now add the mango puree and vanilla and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.

Frost the macarons after they’ve cooled completely.