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Vanilla Macarons

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Delicate French vanilla macarons made with almond flour, filled with a creamy vanilla buttercream. Perfectly crisp on the outside and chewy on the inside.

Ingredients

Scale
  • 1 cup powdered sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Food coloring (optional)
  • For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp heavy cream or milk

Instructions

  1. Sift together the powdered sugar and almond flour into a bowl and set aside.
  2. In a clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add granulated sugar and continue to beat until stiff peaks form. Mix in vanilla extract and food coloring if using.
  3. Gently fold the dry ingredients into the meringue in batches until the batter flows like lava and forms a ribbon when lifted.
  4. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet.
  5. Tap the baking sheet on the counter to remove air bubbles. Let macarons sit at room temperature for 30–60 minutes until a skin forms on top.
  6. Preheat oven to 300°F (150°C). Bake for 14–16 minutes. Let cool completely on the tray before removing.
  7. To make the filling, beat butter until creamy. Add powdered sugar, vanilla, and cream/milk. Beat until smooth and fluffy.
  8. Pipe filling onto one macaron shell and sandwich with another. Repeat with remaining shells.
  9. Refrigerate macarons for 24 hours before serving for best texture. Bring to room temperature before eating.

Notes

  • Ensure all equipment is grease-free for best meringue results.
  • Letting macarons rest before baking is crucial for developing feet.
  • Macarons can be stored in an airtight container in the fridge for up to 5 days.

Nutrition

Keywords: vanilla macarons, French dessert, almond cookies, macaron recipe

Find it online: https://yumcove.com/vanilla-macarons/