Description
A delightful recipe for Vanilla Macarons, showcasing the perfect technique for achieving light, airy cookies filled with creamy vanilla buttercream.
Ingredients
Scale
- 4 egg whites room temperature
- Pinch salt
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1/3 cup granulated sugar
- 1 1/2 cups blanched almond flour
- 2 1/2 cups powdered sugar
- 1/2 cup unsalted butter softened
- 2 ounces cream cheese softened
- 2 cups powdered sugar
- 2 teaspoons milk
- 1 teaspoon vanilla extract
Instructions
- Line 2 baking sheets with parchment paper and set aside.
- Add 4 room temperature egg whites to the bowl of a stand mixer with a whisk attachment and beat at high speed. Add a pinch of salt, 1/2 teaspoon of cream of tartar, and 1 teaspoon of vanilla extract.
- Once the egg whites are foamy, slowly add 1/3 cup of granulated sugar and continue whisking until stiff peaks form (4-5 minutes).
- In a separate bowl, sift 1 1/2 cups of blanched almond flour and 2 1/2 cups of powdered sugar together and mix to combine.
- Fold 1/3 of the sifted almond flour and powdered sugar mixture into the whisked egg whites using a rubber spatula.
- Repeat by adding the remaining almond mixture in two more additions, folding until the batter looks like brownie batter.
- Place a round piping tip in a pastry bag and fill it with the macaron batter.
- Pipe 1-inch mounds onto the baking sheets, leaving 1-2 inches between each mound.
- Bang the baking sheets on the counter a few times to remove air bubbles.
- Let the macarons dry at room temperature for 30-50 minutes or until they are not tacky to the touch.
- Preheat the oven to 300 degrees Fahrenheit without the fan on.
- Bake one tray at a time for 16-18 minutes.
- Let the macarons cool to room temperature once baked.
- For the vanilla buttercream, mix 1/2 cup of softened unsalted butter, 2 ounces of softened cream cheese, 2 cups of powdered sugar, 2 teaspoons of milk, and 1 teaspoon of vanilla extract until light and creamy.
- Fill half of the macaron shells with the buttercream and place the other half on top to complete the macarons.
Notes
- Ensure egg whites are at room temperature for best results.
- Humidity can affect drying and baking times; adjust accordingly.
- For smooth macarons, pulse almond flour in a food processor.
- Be careful not to over-mix the batter.
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 10g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Vanilla Macarons, French dessert, macarons recipe, vanilla buttercream