sfk macarons

combine 2/3 cup oat flour and 1/2 cup powdered sugar into medium bowl

separate 2 egg whites into stand mixer bowl with wire whip attachment and let them rest until they are at room temperature

set stand mixer to medium speed (4-6) and let it run until egg whites are foamy

add in 1/8 teaspoon cream of tartar

set stand mixer to medium speed (4-6) and gradually add 1/4 cup granulated sugar

add 1 drop gel food coloring

set stand mixer to high speed (6-8) and let it run until the egg whites form stiff peaks

gradually fold in oat flour & powdered sugar mixture with spatula until batter falls off spatula with some breaking

transfer batter to piping bag with large round tip

line baking sheet with silicone baking mat

pipe batter onto baking sheet outlines

bang baking sheet on hard and flat surface multiple times

pop remaining air bubbles with toothpick

let rest for 40 minutes

preheat the oven to 300°f

• do this before time to rest is up

bake for 7 minutes

rotate tray 180°

bake for 5-8 minutes or until the shells have feet

let cool completely

add 10 tablespoon butter into medium bowl

use a hand mixer until smooth

add ~1 cup powdered sugar and 1/16 teaspoon salt

use a hand mixer until incorporated

add ~1 tablespoon vanilla extract and 1 tablespoon heavy cream

add food coloring as desired

• optional

use a hand mixer until incorporated

transfer batter to piping bag with small round tip

pair shells

• if shell count is odd, eat one as a treat :)

for each pair

• pipe the filling onto bottom shell
• sandwich filling with top shell

refrigerate in air-tight container