Description
These Vanilla Macarons are classic, creamy, and irresistibly sweet, making them the perfect addition to any special occasion.
Ingredients
Scale
- 120g almond flour
- 200g powdered sugar
- 100g aged egg whites (about 3 large eggs)
- 50g granulated sugar
- 1 tsp vanilla extract or vanilla bean paste
- 1/8 tsp salt
- 113g unsalted butter (room temperature)
- 180g powdered sugar (for buttercream)
- 1–2 tbsp heavy cream or milk
Instructions
- Start your macaron journey by sifting together the almond flour and powdered sugar into a large mixing bowl. Set this mixture aside while you work on your egg whites.
- In a different bowl, beat the aged egg whites with a mixer until foamy. Gradually add in the granulated sugar while continuing to whisk until you reach stiff, glossy peaks.
- Once your meringue is ready, gently mix in the vanilla extract or vanilla bean paste.
- Fold the almond flour and powdered sugar into the meringue in batches until the mixture flows like lava.
- Transfer the batter into your piping bag fitted with a round tip. Pipe 1.5-inch circles onto a lined baking tray.
- Once piped, tap the trays firmly on your kitchen counter and allow them to sit at room temperature for 30 to 60 minutes.
- Preheat your oven to 300°F (150°C) and bake the macarons for 14 to 16 minutes.
- Allow the shells to cool completely on the baking tray.
- While the shells cool, prepare your vanilla buttercream filling.
- Once the shells are completely cool, pipe the buttercream onto half of the shells and sandwich them together with the other halves.
- For best flavor, refrigerate the assembled macarons for 24 to 48 hours before serving.
Notes
Humidity can significantly affect macarons, so consider making them on a dry day for best results.
- Prep Time: 35 minutes
- Cook Time: 16 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 100 per macaron
- Sodium: 50 mg per macaron
- Protein: 1 g per macaron