Mater's Mudflap Maple Macarons

Directions

1. 1

   Preheat your oven to 300°F (150°C) and line two baking sheets with silicone mats or parchment paper.
2. 2

   In a medium bowl, whisk together the sifted almond flour, powdered sugar, and cocoa powder. Set aside.
3. 3

   In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar.
4. 4

   Gradually add the granulated sugar, continuing to beat on high speed until stiff, glossy peaks form. This is your meringue.
5. 5

   Gently fold the dry ingredients into the meringue in three additions, using a spatula. Mix until just combined and a 'lava-like' consistency is achieved (the batter should flow slowly off the spatula).
6. 6

   Transfer the batter to a piping bag fitted with a round tip (about 1/2 inch). Pipe uniform 1.5-inch circles onto the prepared baking sheets, leaving space between each.
7. 7

   Firmly tap the baking sheets on the counter several times to release air bubbles. Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms and they are dry to the touch.
8. 8

   Bake for 12-15 minutes, rotating the sheets halfway through, until shells have formed 'feet' and are stable. Let cool completely on the baking sheets.
9. 9

   For the maple buttercream: In a stand mixer, beat the softened butter until creamy. Gradually add the sifted powdered sugar, maple syrup, and milk until light and fluffy.
10. 10

    Once macaron shells are completely cool, pipe a generous dollop of maple buttercream onto the flat side of one shell and gently sandwich it with another shell.
11. 11

    Store finished macarons in an airtight container in the refrigerator for at least 24 hours for best flavor development, then bring to room temperature before serving.