Name: Almond Macaroons with Swiss Meringue Buttercream
Cook time: 1 1/2 hours
Total time: 2 1/4 hours
Yield: Makes 16 sandwich macaroons
Ingredients: 3/4 cup whole almonds with skin (1/4 pound), toasted and cooled completely; 1 1/2 cups confectioners sugar; 3 large egg whites, at room temperature for 30 minutes; 1/4 teaspoon salt; 1/3 cup granulated sugar; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon pure almond extract; 2 large egg whites, at room temperature for 30 minutes; 1/2 cup sugar; 1/8 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon pure almond extract; parchment paper; a stand mixer fitted with whisk attachment; a pastry bag fitted with a 1/4-inch plain tip

All over Switzerland, tiny macaroons in every color and flavor fill the bakery windows, like rows and rows of candy dots. Almond is one of the classic flavors of these sandwich cookies — and it's particularly nice with the poached apricots and zabaglione.

Cooks' notes

·The egg whites in the buttercream will not be fully cooked, which may be of concern if salmonella is a problem in your area.
·Buttercream can be made 1 week ahead and chilled, covered. Bring to room temperature (this may take up to 3 hours; do not use a microwave) and beat with an electric mixer before using.
·Filled macaroons keep in an airtight container, layered between sheets of wax paper, chilled, 2 days. Bring to room temperature before serving.

Recipe notes

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