Description
Delicate and airy macarons paired with a rich vanilla buttercream that delight both children and adults alike.
Ingredients
Scale
- 110g almond flour (fine, blanched)
- 200g powdered sugar
- 90g egg whites (about 3 large), aged at room temperature
- 30g granulated sugar
- Pinch of fine sea salt
- 1/2 tsp pure vanilla extract (for shells, optional)
- Food coloring (optional, gel preferred)
- 225g unsalted butter, softened
- 300g powdered sugar, sifted
- 1 tsp pure vanilla extract or vanilla bean paste
- 1–2 tbsp heavy cream, to adjust consistency
- Pinch of salt to balance sweetness
Instructions
- Line two baking sheets with parchment paper or silicone mats.
- Sift together almond flour and powdered sugar at least twice.
- Whip the egg whites in a clean bowl until soft peaks form; gradually add granulated sugar until stiff peaks form.
- Fold the sifted dry mix into the meringue in thirds.
- Transfer the batter to a piping bag and pipe uniform rounds about 1.5 inches in diameter.
- Tap the baking sheet to release air bubbles and let the shells sit for 20–40 minutes to form a skin.
- Preheat the oven to 300°F (150°C) and bake one sheet at a time for 12–15 minutes.
- Beat the softened butter until light and fluffy; gradually add powdered sugar and vanilla until smooth.
- Add cream to reach a spreadable consistency and season with salt.
- Pipe a small dollop of buttercream on one shell and sandwich with another shell.
Notes
Use superfine almond flour for best results; aging egg whites improves meringue stability. Store macarons in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons
- Calories: 200
- Sugar: 18g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: macarons, dessert, French, buttercream, baking
