Description
Delicious and delicate almond macarons filled with creamy vanilla buttercream.
Ingredients
Scale
- 1 1/4 cups powdered sugar
- 1 cup finely ground almond flour
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar (for buttercream)
- 1 tbsp milk
- 1 tsp vanilla extract (for buttercream)
- Pinch of salt
Instructions
- Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper and set aside.
- In a food processor, combine powdered sugar and almond flour. Pulse until very fine, then sift the mixture to remove lumps.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and beat until stiff, glossy peaks form. Fold in vanilla extract.
- Gently fold the sifted almond mixture into the egg whites until the batter flows like lava and a figure-eight can be drawn without breaking. Transfer the batter to a piping bag fitted with a round tip.
- Pipe small rounds onto the prepared baking sheets. Tap sheets firmly on the counter to release air bubbles. Let macarons sit at room temperature for 30–45 minutes until a skin forms.
- Bake for 12–15 minutes until firm to the touch. Cool completely before filling.
- For the vanilla buttercream, beat butter until creamy. Add powdered sugar, vanilla extract, milk, and salt. Beat until smooth and fluffy. Pipe or spread a layer of buttercream onto half the macarons, then top with the remaining shells.
Notes
- Ensure egg whites are at room temperature for best results.
- Allow macarons to rest before baking to achieve the perfect texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons
- Calories: 100
- Sugar: 10g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg