Macarons with a Beer Buttercream Filling

St. Patrick's Day is right around the corner and what better way to ring in this beer-centric holiday then with delicious macarons with a beer buttercream filling. I don't know why I have never seen this done before, but it gives the right amount of sweetness with just a hint of beer (AKA amazingness).

Macarons with a Beer Buttercream Filling 
Prep Time: 15 Minutes / Idle Time: 45 Minutes / Bake Time: 10-13 Minutes / Makes: 24

Ingredients:
Macaron

• 1 Cup Almond Flour
• 1 2/3 Cup Powdered Sugar
• 3 Egg Whites, Room Temperature 
• 1/4 Cup Granulated Sugar
• 1/2 Tsp Salt
• Green Food Gel
• Gold Sprinkles (Optional)
• Gold Food Dust (Optional)

Filling

• 1 Stick Softened Butter
• 2 Cups Powdered Sugar
• 1 Tbsp Beer (Anything but light beer)
• 1/4 Tsp Vanilla Extract

Directions:

Whisk together the almond flour and powdered sugar in a bowl and sift it into a second bowl, pushing as much through with a spoon. Discard any remaining almond pieces. Repeat sift.

In a bowl of an electric mixer, place in the three egg whites and salt. Mix on medium-high. Once the egg whites start to foam, slowly pour in the granulated sugar. Continue to let the mixer run for approximately 7 minutes. During this time, add the green food gel in, about 10-12 drops.

Take the dry mixture and pour in a few tablespoons at a time to the egg whites. With a rubber spatula, carefully fold to incorporate. Do this until there are little almond bumps in the mixture. 

Place mixture into a large piping bag with a 1/4 inch tip. Pipe 1 inch circles onto a baking sheet covered with parchment paper. Place mixture into a large piping bag with a 1/4 inch tip. Pipe 1 inch circles onto a baking sheet covered with parchment paper. If you are adding sprinkles, add them now.

Bang the baking sheet on the counter a few times to let out any air bubbles. Let sit for 45 minutes. Preheat the oven to 350 degrees.

Once the 45 minutes have passed, place tray in the middle rack of the oven. Place a wooden spoon in the door so the oven does not close all the way. Bake for 10-15 minutes (every oven is different, mine are usually done at 13 minutes).

Let those cool and start on the frosting filler.

Frosting:

Place the butter into a bowl of an electric mixer. Pour in the sugar, beer and vanilla extract and mix until well combined. Place in a piping bag (or large zip lock bag) and pipe the filling onto one side of the macaron. 

Once macarons are done, you're ready to assemble.