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French Macarons with Vanilla Buttercream Recipe

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4.3 from 67 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Delight in these classic French macarons featuring delicate almond meringue shells with a smooth and creamy vanilla buttercream filling. Perfectly crisp on the outside and chewy inside, these elegant treats are ideal for special occasions or any sweet craving.

Ingredients

Macaron Shells

  • 3/4 cup almond flour
  • 1 cup confectioners’ sugar
  • 2 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract

Vanilla Buttercream Filling

  • 1/4 cup unsalted butter
  • 3/4 cup + 2 tablespoons confectioners’ sugar
  • 1 teaspoon milk
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Make the Macaron Shells: Combine the almond flour and confectioners’ sugar in a bowl and whisk together thoroughly. Pass this mixture through a fine-mesh sieve, pressing down on any clumps to ensure a smooth texture.
  2. Whip Egg Whites: In a large bowl, beat the egg whites using a hand mixer or stand mixer on medium speed for about 2 minutes until soft peaks form. Gradually add the granulated sugar and continue beating on high speed for another 2 minutes until stiff, glossy peaks form.
  3. Add Vanilla Extract: Mix in the vanilla extract and beat on high for an additional 30 seconds to incorporate.
  4. Fold in Dry Ingredients: Gently fold the sifted dry mixture into the egg whites. Repeat folding until the batter is smooth, shiny, and flows slowly like lava, ensuring not to overfold.
  5. Pipe Macarons: Fit a pastry bag with a 1/2 inch round tip and fill it with the batter. Line two baking sheets with parchment paper and pipe 3/4-inch round circles spaced 1 inch apart.
  6. Remove Air Bubbles: Firmly tap the baking sheets against the counter to release any trapped air bubbles in the batter.
  7. Rest the Batter: Let the piped batter rest at room temperature for 30 minutes until a dry skin forms on top.
  8. Preheat Oven: Preheat your oven to 325°F (163°C) during the resting period.
  9. Bake Macarons: Bake the macarons for 10-12 minutes, rotating the baking sheets halfway through. The macarons should rise and set, and they should lift easily off the parchment when done.
  10. Cool Shells: Allow the macarons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Make Vanilla Buttercream Filling: Using a hand mixer or stand mixer, cream the unsalted butter until soft and smooth. Add the confectioners’ sugar, milk, and vanilla extract and whip until the filling is light and fluffy.
  12. Assemble Macarons: Transfer the buttercream into a piping bag fitted with a round tip. Pipe a swirl of filling onto half of the macaron shells, then sandwich with the remaining halves gently pressing to adhere.

Notes

  • Ensure egg whites are at room temperature for better volume and stability.
  • Do not overfold the batter; it should flow slowly but hold some shape.
  • Resting the piped batter is essential to form a skin for the characteristic macaron feet.
  • Rotate baking sheets halfway for even baking and consistent texture.
  • Allow the assembled macarons to mature in the fridge for 24 hours for best flavor and texture before serving.
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/french-macarons-with-vanilla-buttercream-recipe/