Vanilla Macarons 

by

Ingredients:

For the Macarons:

  • 1 3/4 cups powdered sugar
  • 1 cup almond flour
  • 3 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Food coloring (optional)

For the Vanilla Buttercream Filling:

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream

Directions:

  1. Prepare the Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats.
  2. Sift Dry Ingredients: In a medium bowl, sift together the powdered sugar and almond flour. Set aside.
  3. Beat Egg Whites: In a large bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar and beat until stiff peaks form.
  4. Add Vanilla and Color: Gently fold in the vanilla extract and food coloring, if using.
  5. Fold in Dry Ingredients: Gradually fold the sifted powdered sugar and almond flour mixture into the beaten egg whites until the batter flows like lava and forms a ribbon when lifted with a spatula.
  6. Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1 inch in diameter) onto the prepared baking sheets, spacing them about 1 inch apart. Tap the baking sheets firmly on the counter to release any air bubbles.
  7. Rest the Macarons: Let the piped macarons sit at room temperature for 30-60 minutes, or until they form a dry skin on the surface.
  8. Bake the Macarons: Preheat your oven to 300°F (150°C). Bake the macarons, one sheet at a time, for 15-18 minutes, or until they are set and can be easily lifted off the parchment paper. Allow them to cool completely on the baking sheets.
  9. Prepare the Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth. Add heavy cream as needed to reach desired consistency.
  10. Assemble the Macarons: Pair up macarons of similar size. Pipe a small amount of vanilla buttercream onto the flat side of one macaron shell, then top with a second shell to create a sandwich. Repeat with remaining macarons.
  11. Prep Time: 30 minutes  | Cooking Time: 18 minutes  | Total Time: 1 hour 30 minutes
  12. Kcal: 90 kcal | Servings: 24 macarons

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