Description
Delicate and delicious vanilla macarons featuring crisp almond meringue shells with a smooth, creamy vanilla buttercream filling. Perfectly baked with a light, airy texture and a sweet vanilla flavor, these macarons are an elegant treat for special occasions or everyday indulgence.
Ingredients
Scale
Macaron Shells
- 1 cup almond flour (blanched, finely ground)
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1 tsp vanilla extract (optional)
Vanilla Buttercream Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 1/2 tbsp heavy cream (plus more if needed)
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Sift Dry Ingredients: Sift almond flour and powdered sugar into a large bowl to remove any lumps and combine them evenly.
- Whip Egg Whites: In a clean bowl, whip the egg whites until they become foamy. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form, creating a stable meringue.
- Fold Mixtures: Gently fold the sifted dry ingredients into the meringue. Mix carefully until the batter flows in thick ribbons when lifted, ensuring the right macaronage texture.
- Pipe Shells: Transfer the batter into a piping bag and pipe 1.5-inch rounds onto a baking sheet lined with parchment paper or a silicone mat, spacing them evenly.
- Remove Air Bubbles & Rest: Tap the baking tray on the counter firmly to release any trapped air bubbles. Let the piped shells rest for 30–60 minutes until their tops form a dry skin to prevent cracking during baking.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 14–16 minutes, rotating the tray halfway through for even cooking.
- Cool and Match Shells: Let the shells cool completely before carefully peeling them off the baking sheet. Pair shells of matching size for assembling.
- Prepare Buttercream: Beat the softened butter in a bowl until smooth and creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt, mixing until the buttercream is light and fluffy. Add more cream if needed for consistency.
- Assemble Macarons: Pipe a dollop of buttercream onto one shell and sandwich it with its matching partner gently pressing together. Refrigerate the filled macarons for 24 hours to allow flavors and texture to develop before serving.
Notes
- Ensure egg whites are at room temperature for better volume.
- Resting the piped shells is crucial to avoid cracked macarons and to develop the characteristic “feet.”
- Almond flour and powdered sugar must be finely ground and sifted to ensure smooth shells.
- Refrigerate macarons for 24 hours to enhance flavor and texture before serving.
- Use a silicone baking mat or parchment paper to prevent sticking.
- Be gentle when folding the batter to avoid deflating the meringue.
