Classic French Macarons

Sift the almond flour and 190g of confectioners' sugar together into a large bowl twice to ensure a completely smooth texture; discard any large almond bits that remain in the sifter.

In a clean, grease-free glass or metal bowl, whisk the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the granulated sugar one tablespoon at a time, increasing speed to high until stiff, glossy peaks form.

Add the vanilla bean paste to the meringue. Then, carefully fold in the dry ingredients in three batches using a rubber spatula. Perform the 'macaronage' by folding and slightly pressing the batter against the side of the bowl until it reaches a 'lava-like' consistency that can flow in a slow, continuous ribbon.

Transfer the batter to a piping bag fitted with a medium round tip. Pipe 1.5-inch circles onto a baking sheet lined with a silicone mat or parchment paper, holding the bag vertically.

Rap the baking sheet firmly against the counter 3-5 times to release trapped air bubbles. Let the shells sit at room temperature for 30 to 60 minutes until they develop a dry skin and are no longer sticky to the touch.

Preheat oven to 300°F (150°C). Bake for 15-18 minutes. The macarons are done when the 'feet' are set and the shells do not wiggle when lightly touched.

Allow the shells to cool completely on the pan. Meanwhile, cream the softened butter and remaining confectioners' sugar together until fluffy to create the filling.

Match shells of similar size, pipe a small dollop of buttercream onto the flat side of one shell, and sandwich with another. For best results, mature in the refrigerator for 24 hours before serving.