Sweet Vanilla Macarons (Print Version)
# Ingredients:
→ Macaron Shells
01 -
1/4 cup granulated sugar
02 -
1/2 teaspoon vanilla extract
03 -
Red or pink food coloring (if you'd like)
04 -
1/2 cup almond flour
05 -
1 cup powdered sugar
06 -
2 large egg whites (make sure they're at room temperature)
→ Buttercream Filling
07 -
1 cup powdered sugar (sifted)
08 -
1/2 cup unsalted butter (soft and creamy)
09 -
1 teaspoon vanilla extract
10 -
2 tablespoons heavy cream or milk (your choice)
11 -
Pinch of salt
12 -
Red food coloring (this is optional)
# Instructions:
01 -
Combine your almond flour and powdered sugar by sifting them into a mixing bowl. Toss out any clumps, then set aside for later.
02 -
Using a clean bowl, start whisking the egg whites at a slow speed. Gradually raise it to medium-high. As soft peaks form, sprinkle in the granulated sugar bit by bit. Keep beating until you see stiff, shiny peaks.
03 -
Gently fold the dry mix into your whipped egg whites with a spatula. If you're using food coloring, add a few drops now. Fold until the batter is smooth and falls like lava in ribbons.
04 -
Spoon the batter into a piping bag with a round tip. Create heart shapes by piping a 'V' on parchment-lined baking sheets. Keep them about the same size for even baking.
05 -
Place the shaped macarons in a cool spot for about 30-60 minutes. This helps them form a dry surface before baking—it's key for getting that signature foot on the bottom.
06 -
Heat your oven to 300°F (150°C). When the shells are dry to the touch, bake for 18-20 minutes. They should feel firm and come off the parchment easily.
07 -
Beat the softened butter until smooth, then add the powdered sugar in small amounts. Mix in the vanilla and salt. Stir in the heavy cream or milk gradually until it's spreadable. If you'd like, tint it with some food coloring.
08 -
Let the shells cool off completely. Flip half of them over, pipe a little buttercream on the underside, and sandwich it with a matching shell.
09 -
For the best texture and taste, store the macarons in the fridge for at least 24 hours. This helps the filling work its magic and soften the shells.
# Notes:
01 -
Getting macarons right needs careful measurements and techniques. Make sure ingredients are room temperature and let the shells rest long enough.
02 -
Keep these heart macarons in the fridge in a sealed container, and they'll stay good for about 7 days.