Macarons kind of frighten me, but, that won’t stop me from trying to make them again , again . This time Thomas Keller’s vanilla macarons recipe from Bouchon cookbook

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Ingredients:

5 cups almond flour
5 ¾ cups confectioners' sugar
1 ¼ cups egg whites (from 7 or 8 large eggs)
2 Tbsp granulated sugar plus 1 teaspoon
pinch cream of tartar
vanilla seeds scraped from 2 vanilla beans
2 ¼ cups buttercream
Buttercream
1 ½ cups sugar
½ cup water
4 large eggs
1 pound unsalted butter cut into chunks, at room temperature
vanilla seeds scrapped from 2 vanilla beans