Description
Vanilla French Macarons are delicate almond-based sandwich cookies with crisp shells, chewy centers, and a creamy vanilla buttercream filling.
Ingredients
Scale
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- Food coloring (optional)
- Vanilla Buttercream:
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Line two baking sheets with parchment paper or silicone mats.
- Sift the powdered sugar and almond flour together to remove lumps.
- In a clean bowl, beat egg whites until foamy, then gradually add granulated sugar and whip to stiff peaks.
- Add vanilla extract and food coloring if using; gently fold in.
- Fold the almond mixture into the meringue until the batter flows like lava and forms slow ribbons.
- Pipe 1-inch circles onto the baking sheets.
- Tap trays to release air bubbles and let shells rest 30–60 minutes until they form a skin.
- Preheat oven to 300°F (150°C) and bake for 14–16 minutes. Let cool completely.
- For the filling: beat butter, powdered sugar, cream, and vanilla until smooth.
- Pipe buttercream onto half the shells and sandwich with remaining shells.
- Refrigerate 24 hours for best texture.
Notes
- Ensure egg whites are room temperature for better volume.
- Resting shells is essential for forming feet.
- Mature macarons taste better after chilling overnight.
Nutrition
- Serving Size: 1 macaron
- Calories: 95
- Sugar: 12g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg