Vanilla Macarons
Crisp shells give way to chewy centers in these delicately piped vanilla cookies.
Dietary
Vegetarian, Pescatarian, Wheat free, Halal, Kosher
Allergens
Eggs, Tree nuts, Dairy
These French-style macarons rely on a stable meringue and careful folding to achieve smooth, crackle-free shells with ruffled 'feet.' Sandwiched with a simple vanilla buttercream, they suit afternoon tea, dessert tables, or gift boxes. Patience during resting and aging pays off in texture.
Ingredients
- 1 3/4 cups powdered sugar
- 1 cup almond flour
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon gel food coloring (optional)
- 1 cup vanilla buttercream frosting
Method
-
Sift the powdered sugar and almond flour together into a bowl, discarding any large almond pieces that won't pass through the sieve.
-
In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.
-
Gradually add the granulated sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form.
-
Beat in the vanilla extract and food coloring, if using, until just combined.
-
Add the almond flour mixture to the meringue in two additions, folding with a spatula using a scraping, deflating motion until the batter flows in a thick ribbon and falls in a figure-eight without breaking.
-
Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart.
-
Tap the baking sheets firmly on the counter several times to release trapped air bubbles.
-
Let the piped shells rest at room temperature until they are dry and a skin forms, so the surface is no longer tacky to the touch.
-
Preheat the oven to 300°F (150°C).
-
Bake one sheet at a time until the shells have risen on small feet and are set but not browned.
-
Cool the shells completely on the baking sheet before peeling them off the parchment.
-
Match shells into pairs by size, then pipe or spread vanilla buttercream onto the flat side of one shell in each pair and sandwich with the second shell.
-
Refrigerate the filled macarons in an airtight container for at least 24 hours before serving to allow the shells to soften slightly and flavors to meld.
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Vanilla Macarons
These French-style macarons rely on a stable meringue and careful folding to achieve smooth, crackle-free shells with ruffled 'feet.' Sandwiched with a simple vanilla buttercream, they suit afternoon tea, dessert tables, or gift boxes. Patience during resting and aging pays off in texture.
9 hr 24 cookies 150 cal
Ingredients
- 1 3/4 cups powdered sugar
- 1 cup almond flour
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon gel food coloring (optional)
- 1 cup vanilla buttercream frosting
Method
- 1
Sift the powdered sugar and almond flour together into a bowl, discarding any large almond pieces that won't pass through the sieve.
- 2
In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.
- 3
Gradually add the granulated sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form.
- 4
Beat in the vanilla extract and food coloring, if using, until just combined.
- 5
Add the almond flour mixture to the meringue in two additions, folding with a spatula using a scraping, deflating motion until the batter flows in a thick ribbon and falls in a figure-eight without breaking.
- 6
Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart.
- 7
Tap the baking sheets firmly on the counter several times to release trapped air bubbles.
- 8
Let the piped shells rest at room temperature until they are dry and a skin forms, so the surface is no longer tacky to the touch.
- 9
Preheat the oven to 300°F (150°C).
- 10
Bake one sheet at a time until the shells have risen on small feet and are set but not browned.
- 11
Cool the shells completely on the baking sheet before peeling them off the parchment.
- 12
Match shells into pairs by size, then pipe or spread vanilla buttercream onto the flat side of one shell in each pair and sandwich with the second shell.
- 13
Refrigerate the filled macarons in an airtight container for at least 24 hours before serving to allow the shells to soften slightly and flavors to meld.
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