Cotton Candy Macarons

Ingredients

Almond flour

1 cup

Powdered sugar

1 3/4 cups, divided

Egg whites

3 large

Granulated sugar

1/4 cup

Cotton candy flavoring

1/2 teaspoon, divided

Food coloring

1-2 drops (optional)

Butter

1/2 cup, at room temperature

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, pulse the almond flour and 1 cup of powdered sugar until finely ground.
3. In a large bowl, beat the egg whites to soft peaks. Gradually add the granulated sugar, 1/4 teaspoon of cotton candy flavoring, and a drop or two of food coloring (if using), and continue to beat until stiff peaks form.
4. Carefully fold the almond flour mixture into the egg whites until the batter is smooth and shiny, taking care not to overmix.
5. Transfer the batter to a piping bag fitted with a round tip, and pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
6. Allow the macarons to rest at room temperature for 30 minutes to develop a skin, which will give them their characteristic smooth, shiny surface and ruffled feet.
7. Bake for 20 minutes, or until the macarons are set and can be easily lifted off the parchment paper. Let cool completely on the baking sheets.
8. While the macarons are cooling, prepare the buttercream: In a large bowl, beat the butter until creamy. Gradually add the remaining 3/4 cup of powdered sugar and 1/4 teaspoon of cotton candy flavoring, and continue to beat until light and fluffy.
9. Once the macarons are completely cooled, pair them up by size. Pipe or spread a dollop of buttercream onto the flat side of one macaron in each pair, then gently press the second macaron onto the buttercream to form a sandwich.
10. Store the macarons in an airtight container in the refrigerator for up to 1 week. For the best flavor and texture, let them come to room temperature before serving.