📖 Instructions

1. **Get started**: Preheat your oven to 285°F (140°C). Line two baking sheets with parchment paper. Draw 2-inch circles on the paper to guide your piping later. This really helps with even-sized macarons. Trust me.
2. **Toast the almonds**: Spread 1 cup of slivered almonds on a baking sheet and toast them in the preheated oven for 8-10 minutes, or until fragrant and lightly golden. Let them cool completely. Don't burn them! It's crucial to use a fine-mesh sieve to remove any almond skins, this makes for a smoother macaron batter. Make sure you are doing this over a bowl so you don't waste any of your precious toasted nuts.
3. **Make the almond flour**: Once the almonds have cooled, using a food processor or high-powered blender, pulse the toasted almonds until they're finely ground into almond flour. Sift it to make sure its super fine. Do the same with the powdered sugar, you want it to have a silky texture
4. **Make the dry ingredients**: In a large bowl, sift together the almond flour and powdered sugar. Set aside. This really helps with smooth macarons. If your mix is lumpy, your macarons are gonna be lumpy too!
5. **Make the meringue**: In a scrupulously clean, grease-free bowl, whisk the egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time. Beat until stiff, glossy peaks form, this part is super important for getting nice and tall macarons. The meringue should be stiff enough to hold its shape when you lift up the whisk.
6. **Fold the meringue**: Gently fold one-third of the meringue into the almond flour mixture to lighten it. Then, gradually fold in the rest of the meringue, being careful not to deflate it. The batter should flow like lava—thick enough to hold its shape but thin enough to leave a ribbon when you lift your spatula. It should be smooth and glossy.
7. **Add flavor**: Gently whisk in the champagne and vanilla extract. The vanilla extract gives the macarons an extra boost of flavor.
8. **Rest the batter**: Transfer the batter into a piping bag fitted with a round tip. Pipe 2-inch rounds onto the prepared baking sheets. Let them sit at room temperature for 30-60 minutes. If it is humid, you may need longer rest time. Tap the baking sheets gently on the counter a couple of times to remove any air bubbles. During this time, preheat the oven to 285°F (140°C)
9. **Bake the macarons**: Bake for 14-18 minutes, or until the shells are set and just beginning to lift off the baking sheet. Each oven is different. Keep an eye on them, you'll be able to tell when they are ready. Once done, let them cool completely on the baking sheets.
10. **Make the filling**: In a bowl, beat the butter until smooth. Gradually add the powdered sugar and beat until fluffy. Add the champagne and vanilla extract, and beat until combined. Taste it to see if you need more sugar or alcohol
11. **Assemble the macarons**: Once the shells are completely cool, carefully pair them up by size. Place a dollop of filling onto one shell and top with another shell. Gently press them together. This is where the offset spatula comes in handy to get that perfect finish
12. **Enjoy**: Let the assembled macarons sit at room temperature for a few hours before serving to allow the flavors to meld. Store any leftovers in an airtight container at room temperature for up to three days. So yummy! Enjoy your beautiful, delicious creations!