Description
Delicate and delicious vanilla macarons filled with a rich vanilla buttercream, perfect for any occasion.
Ingredients
Scale
- 4 egg whites, room temperature
- Pinch of 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
- Vanilla Buttercream:
- 1/2 cup unsalted butter, softened
- 2 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 teaspoon milk
- 1 teaspoon vanilla extract
Instructions
- Line 2 baking sheets with parchment paper and set them aside.
- In a stand mixer, whisk 4 egg whites at high speed. Add salt, cream of tartar, and vanilla extract. Gradually add granulated sugar until stiff peaks form.
- Sift almond flour and powdered sugar into a separate bowl. Mix to combine.
- Fold in the dry mixture into the egg whites in thirds until the batter resembles brownie batter.
- Fill a pastry bag with the macaron batter and pipe 1-inch mounds onto the baking sheets, leaving space between them.
- Bang the baking sheets on the counter to release air bubbles.
- Let macarons dry at room temperature for 30-50 minutes until no longer tacky.
- Preheat oven to 300°F and bake one tray at a time for 16-18 minutes.
- Cool macarons to room temperature.
- For the buttercream, mix all buttercream ingredients until light and creamy.
- Fill half of the macaron shells with buttercream and sandwich with the other half.
Notes
- Make sure egg whites are at room temperature for better volume.
- Sifting the almond flour and powdered sugar is crucial for smooth macarons.
- Humidity can affect drying time; adjust as necessary.
- Be careful not to overmix the batter.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 8g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg