Servings: 26 macarons.
MACARON SHELL: 1-1/3 cups almond flour 2-1/4 cups confectioners' sugar, divided 3 extra large egg whites, room temperature 1/8 teaspoon salt 2 tablespoons superfine sugar BUTTERCREAM FILLING: 1/4 cup unsalted butter, softened 1 cup confectioners' sugar 2 tablespoons heavy whipping cream 1/2 teaspoon vanilla extract 1/8 teaspoon salt
