Macarons

For the macarons with Italian meringue, finely grate the almonds with the powdered sugar in a moulinette. Then pass through a large sieve and mix with half of the egg whites.In a saucepan, boil 100 ml of water and 150 g of sugar until syrupy. When the syrup reaches a temperature between 115-120°C, it can be used.Lightly beat the remaining egg whites, and then gradually add the granulated sugar and continue beating. Pour in the sugar syrup in a thin stream and continue beating until the egg white mixture has cooled.In the meantime, preheat the oven to 150°C bottom heat. Line the baking tray with baking paper. Mix the almond mixture well with a small part of the snow mixture, only then fold in the remaining snow with a few strokes.

Pour into a piping bag fitted with a simple nozzle. Pipe evenly sized dots on the baking paper. Keep a distance of about 3 cm. Let the macarons stand for about 15-30 minutes until a light skin forms on the surface. Then bake the macarons for about 15 minutes. They should not take on color.In the meantime, for the buttercream, whip the butter. Add the sugar, vanilla sugar and rum and beat until very fluffy.After baking, pull the macarons with the baking paper onto a moistened work surface and let cool.

Spread buttercream on half of the macaron shells using a piping bag and pipe two

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