Vanilla Macarons

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

FAQ:

1. What ingredients are needed to make Vanilla Macarons?

Answer: To make Vanilla Macarons, you will need the following ingredients:

For the Macaron Shells:

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

For the Vanilla Buttercream Filling:

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream or milk

2. How do you prepare the macaron batter?

Answer: To prepare the macaron batter:

  1. Sift the almond flour and powdered sugar together into a bowl. Repeat the sifting process to ensure the mixture is fine and lump-free.
  2. In a separate bowl, beat the egg whites with a pinch of salt until they form soft peaks.
  3. Gradually add the granulated sugar to the egg whites, continuing to beat until stiff peaks form.
  4. Add the vanilla extract and food coloring (if using) to the egg whites and mix until evenly incorporated.
  5. Gently fold the sifted almond flour and powdered sugar mixture into the beaten egg whites in three parts. Use a spatula to fold until the batter flows like thick lava and can form a ribbon when dropped from the spatula.

3. How do you pipe and bake the macarons?

Answer: To pipe and bake the macarons:

  1. Line baking sheets with parchment paper or silicone baking mats.
  2. Transfer the macaron batter to a piping bag fitted with a round tip.
  3. Pipe small circles (about 1-1.5 inches in diameter) onto the prepared baking sheets, spacing them about an inch apart.
  4. Tap the baking sheets on the counter to release any air bubbles.
  5. Let the piped macarons sit at room temperature for 30-60 minutes, or until a thin skin forms on the surface.
  6. Preheat the oven to 300°F (150°C).
  7. Bake the macarons one sheet at a time for 15-18 minutes, or until the shells are firm and can be gently lifted off the parchment paper. Rotate the baking sheet halfway through to ensure even baking.
  8. Allow the macarons to cool completely on the baking sheet before removing.

4. How do you make the vanilla buttercream filling?

Answer: To make the vanilla buttercream filling:

  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, continuing to beat until the mixture is light and fluffy.
  3. Add the vanilla extract and 2 tablespoons of heavy cream or milk, and beat until smooth. If the buttercream is too thick, add an additional tablespoon of cream or milk until the desired consistency is reached.
  4. Transfer the buttercream to a piping bag fitted with a small round tip.

5. How do you assemble and store Vanilla Macarons?

Answer: To assemble the macarons:

  1. Match up the macaron shells in pairs of similar size.
  2. Pipe a small amount of vanilla buttercream onto the flat side of one shell in each pair.
  3. Gently press the matching shell on top to create a sandwich.
  4. For the best flavor and texture, place the assembled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld.

To store macarons:

  1. Macarons can be stored in an airtight container in the refrigerator for up to 5-7 days.
  2. For longer storage, you can freeze macarons for up to 1-2 months. Place them in a single layer in an airtight container, and separate layers with parchment paper. Thaw in the refrigerator for a few hours before serving.

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