Description
These Vanilla Macarons are a classic French treat that combines delicate almond meringue shells with a rich vanilla buttercream filling. They’re perfect for any occasion, whether you’re celebrating something special or simply indulging in a little elegance.
Ingredients
Scale
For the Shells:
1 cup almond flour (blanched, finely ground)
1 3/4 cups powdered sugar
3 large egg whites, at room temperature
1/4 cup granulated sugar
1 tsp vanilla extract (optional)
For the Vanilla Buttercream Filling:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 1/2 tbsp heavy cream (plus more if needed)
1 tsp pure vanilla extract
Pinch of salt
Instructions
- Sift almond flour and powdered sugar into a large bowl.
- In a clean bowl, whip egg whites until foamy. Slowly add granulated sugar and beat until stiff, glossy peaks form.
- Gently fold the dry mixture into the meringue until the batter flows in thick ribbons.
- Transfer batter to a piping bag. Pipe 1.5-inch rounds onto a lined baking sheet.
- Tap the tray to remove air bubbles. Let rest for 30–60 minutes until tops are dry.
- Preheat oven to 300°F (150°C). Bake for 14–16 minutes, rotating halfway.
- Cool shells before removing. Pair up matching sizes.
- For the buttercream, beat butter until smooth. Add powdered sugar, cream, vanilla, and salt. Mix until fluffy.
- Pipe filling onto one shell and sandwich with another. Refrigerate macarons for 24 hours before serving.