Method

Pre-heat fan oven to 150'c.

Use 2 large baking sheet, cut a piece of greaseproof paper to fit both, then use a 4 cm pastry cutter as a template & draw circles as many as you can 2.5 cm apart, use a black biro or felt tip pen the turn over the paper not to allow the ink to taint the Macarons.

Place the egg white in a very clean bowl & whisk with a electric hand whisk or in a food mixer to make a meringue, when a soft peak stage start adding sugar a big spoonful at a time, then add vanilla paste & salt when at firm peak stage, now with a silicon spatula fold in the ground almonds into the meringue by hand.

Scoop mixture into a piping bag with a large round nozzle, then pipe into the drawn circles making discs about 6 mm high, when all the circles are done bake Macaron for 18 mins, remove & allow to cool, then take off the paper to go cold, if you have any left then do another bake with remaining batter.

Make the buttercream filling by placing all ingredients in a bowl & mixing together with a electric hand whisk or in a food mixer until all combined, then use a dollop between 2 halves of the macaroon.