Description
This recipe guides you through making delicate and airy High Altitude Vanilla Bean French Macarons with a smooth vanilla bean buttercream filling. It includes detailed steps for perfecting the meringue, macaronage folding technique, piping, baking, and assembling these elegant cookies, tailored for high altitude baking conditions to ensure a crisp shell and chewy interior.
Ingredients
Macarons
- 100 grams super fine almond flour
- 100 grams powdered sugar
- 100 grams egg whites (about 3 large egg whites)
- 100 grams granulated sugar
- 1/4 tsp cream of tartar
- 1 1/2 tsp vanilla bean paste
Vanilla Bean Buttercream Filling
- 1/2 cup unsalted butter, softened to room temperature
- 2/3 cup powdered sugar
- 1 tsp meringue powder
- 1/8 tsp coarse Kosher salt (use half if using table salt)
- 1 tbsp milk or cream (if needed for consistency)
Instructions
- Mise en Place: Organize your tools, weigh all ingredients accurately, and ensure your workspace and equipment are clean before starting.
- Clean Equipment: Thoroughly clean the bowls and whisk attachment for your stand mixer, and the bowl used for the double boiler to remove any grease or egg yolk for optimal meringue formation. Wiping them with vinegar-soaked cotton balls adds extra assurance.
- Sift Dry Ingredients: Using a mesh strainer, sift the almond flour and powdered sugar into a bowl to remove any lumps and discard large bits that do not pass through.
- Dissolve Sugar in Egg Whites: Combine egg whites and granulated sugar in a heatproof bowl over a simmering double boiler. Whisk gently until sugar dissolves and mixture is no longer gritty, about 2 minutes. Remove from heat immediately to avoid cooking the egg whites.
- Whip Meringue: Transfer the warm egg white mixture to your stand mixer bowl with whisk attachment. Whip on medium speed until frothy, add cream of tartar, then increase to high speed until stiff peaks form, which may take 5–10 minutes.
- Fold in Dry Ingredients: Remove bowl from mixer, add vanilla bean paste, then fold in one-third of the dry ingredients using a spatula. Gradually add remaining dry ingredients and continue folding with the macaronage technique: press batter against the bowl sides to remove excess air until the batter flows like lava and forms a ribbon that slowly melts back after drizzling 8-shaped figure. This ensures smooth, non-hollow shells.
- Pipe the Macarons: Immediately transfer batter to a piping bag fitted with a medium round tip (#2A). Pipe rounds onto parchment- or silicone-lined baking sheets using a template, filling each circle just shy of the edges. The size will dictate total cookie count; expect around 54 shells for 27 macarons.
- Bake and Rest the Shells: After piping, drop the baking sheet from about 12 inches height onto the countertop 4-5 times to release air bubbles and even the tops. Let shells rest at room temperature for 30 minutes to form a dry skin that does not stick to a gentle touch.
- Preheat the Oven and Bake: Preheat oven to 300°F (150°C). Bake macarons one tray at a time on the center rack for about 15 minutes, rotating halfway through for even baking. The shells are done when tops are firm and do not jiggle. Cool on pan 5 minutes before transferring to a wire rack.
- Prepare Buttercream Filling: Using an electric mixer, beat softened butter on low speed to combine with powdered sugar, meringue powder, and salt. Increase speed to medium and whip for 4-5 minutes until very light and fluffy. Add milk or cream if needed for desired consistency.
- Assemble Macarons: Sort shells by appearance, reserving the smoothest for tops. Match tops and bottoms by size. Pipe buttercream generously on one shell half then sandwich with its partner. Store filled macarons in the refrigerator or freezer before serving to allow flavors to meld.
Notes
- Ensure all equipment is completely clean and free of grease to achieve stiff meringue.
- Sifting is crucial — discard any coarse almond flour bits to prevent bumpy shells.
- The macaronage technique is key: do not overfold or underfold, aim for batter flowing like thick lava.
- Resting the piped shells before baking forms the characteristic skin and prevents cracking.
- Bake one pan at a time to maintain consistent temperature and even cooking.
- Use a kitchen thermometer to avoid overheating the egg whites during dissolution.
- Maintain low humidity conditions or use a dehumidifier to help shells dry properly.
- Store filled macarons in airtight containers in the fridge or freezer to maintain freshness.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
