Macarons! – These light, airy delicate treats with rich flavorful filling have been an obsession of mine for the last few years, and I often catch myself running to the local baker every now and then to grab more of these little delectable treats. I have been wanting to make my own version by bringing together all that I love about them.. and now that I’ve finally done it, I’m happy to report that it came out amazing! And I can’t wait to share the recipe with you all!
1 ¾ cups powdered sugar
1 cup almond flour, finely ground
1 teaspoon salt,
3 egg whites, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
2 drops pink gel food coloring
1 cup unsalted butter
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons heavy cream
Combine almond flour and powdered sugar in a bowl and whisk together.
In a large bowl, beat the egg whites using a hand-mixer until soft peaks form. Add the granulated sugar and beat on high until stiff, glossy peaks form. Add vanilla extract and beat for another 30 seconds
Gently add in the almond flour and sugar mixture and repeat until smooth and shiny, Think lava-like consistency. Do not overfold.
Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter.
Line 2 baking sheets with parchment paper and pipe batter into 3/4-inch round circles, 1 inch apart.
Tap the baking sheet firmly against the counter to release any air bubbles.
Let stand at room temperature for 30 minutes until they form a skin.
Preheat oven to 325 F. Bake for 10-12 minutes and let cool completely.
Vanilla Buttercream Filling:
Using a hand mixer or a stand mixer, cream butter until soft and smooth.
Add powdered sugar, heavy cream, and vanilla and mix until light and fluffy.
Transfer the buttercream to a piping bag fitted with a round tip.
Add buttercream to one macaron shell. Top it with another macaron shell to create a sandwich.
Do not overfold. The batter will be too runny and the macaron shells will not hold their shape. They will spread out and become flat and “feetless”, or can be hollow.
Do not underfold. The macaron shells will also lose shape. They will rise and crack when baked, or have a pointy top. To keep them from cracking, make sure to tap the tray with the piped macarons on the counter to release the air bubbles, to help smooth out the macarons
Try it for yourself and let me know if you find it just as delicious!
If you make this recipe, make sure to snap a photo and post it on Instagram with a hashtag #meoneverythingblog