Place almonds and icing in food processor and process for 15 seconds sift mix int bowl. Line two baking sheeths with baking paper
Place egg whites in large bowl, whisk til holding sogt peaks, gradually whisk in caster sugar to make a frim glossy meringue. Whisk in the vanilla.
Using a spatula fold almond mixture into the meringueone third at a time, when all dry ingredients are thoroughly incorporated, continue to mix until it forms ashiny batter with a thick ribbon like consistency.
Pour into piping bag, pipe 32 small rounds onto the baking sheets,tap baking sheets on work top to remove air bubbles, leave at room temp for 30 mins. Preheat oven to 160 c. Bake for 10 to 15 mins. Carefully peal macaroons off baking paper and leave to cool completely.
For filling beat the butter abnd vanilla extract in a bowl till pale and fluffy gradually add and beat sugar until smooth and creamy, useto sandwich pairs of macaroonstogether.
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