Description
Delicate vanilla-flavored macarons with a crunchy exterior and soft, chewy center filled with creamy buttercream.
Ingredients
Scale
- 120 grams almond flour
- 200 grams powdered sugar
- 120 grams egg whites (from 3–4 large eggs)
- 50 grams granulated sugar
- ½ teaspoon vanilla bean paste or extract
- 2–3 drops gel food coloring (optional)
- 8 tablespoons unsalted butter
- 200 grams powdered sugar (for buttercream)
- 1 teaspoon vanilla bean paste or extract (for buttercream)
Instructions
- Sift the almond flour and powdered sugar together in a bowl.
- Whip the egg whites in a clean mixing bowl until frothy, then gradually add the granulated sugar and beat until stiff peaks form (about 5-7 minutes).
- Stir in vanilla bean paste/extract and gel food coloring, if using.
- Carefully fold the almond flour mixture into the egg whites until a gluey batter forms.
- Prepare baking sheets with parchment paper and pipe small circles of batter, about 3 cm in diameter.
- Let them sit at room temperature for 30-60 minutes until a protective skin forms.
- Preheat the oven to 150°C (300°F) and bake for 15-20 minutes. Allow the macarons to cool completely before removing from sheets.
- Beat unsalted butter until smooth, then gradually mix in powdered sugar and vanilla extract until fluffy for the buttercream.
- Pair macaron shells of similar size, dollop buttercream on one shell, and gently place another shell on top.
Notes
Store assembled macarons in an airtight container in the fridge. Letting them sit for a day or two improves flavor melding.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg