Vanilla Macaroons
Macarons are the perfect dessert for any party. For the filling, I use a French buttercream divided into several portions and flavor each portion to my liking. Use expresso powders, chocolate, jams or just plain buttercream.
Ingredients
2/3 cups almond flour
1/1/2 cups powdered sugar
3 large egg whites
1/4 cup sugar
1 tsp vanilla extract
For the French Buttercream:
4 egg yolks
1/2 cup sugar
2 tbsp water
1 cup butter, room temperature
1 tsp vanilla
pinch of salt
Instructions
1
Sift the almond meal and powdered sugar through a fine sifter into a large bowl and set aside.
2
Add the egg whites to your mixer and whisk until frothy. While the machine is running on low, add the sugar slowly until it is fully incorporated and the vanilla extract.
3
Turn the machine on to high and whisk the egg whites to stiff peaks.
4
Fold the almond flour mixture into the egg whites in two batches until fully incorporated. If desired add food coloring to color the meringue for special occasions.
5
The texture of the macaron batter should not be too stiff but not runny, should be easy to pipe.
6
Line a baking sheet with parchment or a silpat silicone mat.
7
Pipe one inch circles onto a prepared baking sheet spacing as needed to fill the baking sheet up. Lightly tap the baking sheet lightly on the counter.
8
Set them aside for about 15 minutes or until a film begins to form on the top of the meringue.
9
Preheat your oven to 280 degree’s and place the macarons into the oven and bake for about 20 minutes or until set and cooked through.
10
Remove from the oven, let the macaroons cool on the baking sheet. Once cooled, remove and fill with your favorite filling, sandwich to macaroons together, arrange, serve and enjoy!
11
To make the French Buttercream: add the egg yolks to your mixer with the whisk attachment and whisk to ribbon stage.
12
Add the sugar and water to a small sauce pan and bring to a boil, boil for 2 minutes.
13
Slowly pour the hot sugar solution into the egg yolks while the machine is whisking. Continue whisking until the bowl is completely cold.
14
Change the whisk to the paddle. Add the room temperature butter into the egg yolk mixture about 2 tablespoons at a time.
15
Continue blending until the mixture comes together into a soft buttercream (about 4-5 minutes).
16
Use as needed as a frosting or filling.
