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Vanilla Macarons

These delicate French pastries feature a crisp exterior and a creamy buttercream filling, making them a delightful treat for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 macarons
Course: Dessert, Snack
Cuisine: French
Calories: 90
Ingredients Method Notes

Ingredients
  

Macaron Shells
  • 1 cup almond flour Finely ground blanched almonds can be used if almond flour is unavailable.
  • 2 cups powdered sugar
  • 3 large egg whites Aged egg whites can improve texture.
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract Adjust to taste.
Buttercream Filling
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar For buttercream.
  • 1-2 tablespoons milk Adjust to achieve desired consistency.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the almond flour and powdered sugar. Sift well to avoid lumps.
  3. In another bowl, whip the egg whites to medium speed, slowly adding the granulated sugar until you reach stiff peaks.
  4. Gently fold the almond flour mixture into the meringue. Add vanilla extract and mix until smooth.
  5. Transfer the mixture to a piping bag and pipe circles onto the prepared baking sheet. Let them sit for about 30 minutes to form a skin.
Baking
  1. Bake the macarons for 15-20 minutes, until they have a nice rise and foot. Allow them to cool completely on the baking sheet.
Buttercream Preparation
  1. Beat softened butter in a bowl until creamy. Gradually add in the powdered sugar and enough milk to achieve the desired consistency.
Assembly
  1. Once the shells are cool, fill one macaron shell with buttercream and sandwich it with another shell.

Notes

Store macarons in an airtight container at room temperature for up to five days. For longer storage, freeze for up to a month. Ensure bowls and utensils are clean and dry to avoid any grease affecting the meringue.