Description
This Vanilla Macaron Recipe delivers delicate, perfectly chewy French macarons with a smooth vanilla flavor. Made with almond flour and a silky Swiss meringue buttercream, these elegant confections are baked to create characteristic ‘feet’ and a crisp outer shell, ideal for sophisticated dessert lovers and special occasions.
Ingredients
Dry Ingredients
- 170 g almond flour
- 300 g powdered sugar
Meringue
- 180 g egg whites, at room temperature
- 160 g sugar
- 4 g pure vanilla extract
Filling
- 1/2 batch Swiss meringue buttercream
Instructions
- Prepare Oven and Baking Sheet: Adjust the oven rack to the center position and preheat oven to 300°F (150°C). Using a 1.5 inch (3.5 cm) round cookie cutter, trace circles on a sheet of parchment paper, spacing them 1 inch (2.5 cm) apart. Flip parchment traced side down onto a baking pan and set aside.
- Sift Dry Ingredients: Sift together the almond flour and powdered sugar into a medium bowl to combine and remove lumps.
- Make Meringue: In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until foamy. Gradually add the sugar while increasing the speed to high. When soft peaks form, add the vanilla extract. Continue whipping until stiff peaks form, meaning the meringue holds firm peaks and is glossy.
- Fold in Half Almond Mixture: Remove bowl from mixer and gently fold half of the almond flour and powdered sugar mixture into the meringue. Avoid stirring to prevent deflating too much air—some deflation is acceptable.
- Add Remaining Almond Mixture: Fold in the remaining almond mixture carefully. Use a spatula to scrape the batter around the bowl in a circular motion, turning the bowl as you go, to fold batter evenly while partially deflating air.
- Check Batter Consistency: The batter should flow like honey when lifted from the bowl, able to slowly trace a figure-8 without breaking. Adjust folding accordingly.
- Pipe Macaron Shells: Fit a piping bag with a round tip and hold it at a 90-degree angle over the traced circles. Pipe batter into the circles, stopping the squeeze and flicking the wrist at the end to avoid peaks.
- Remove Air Bubbles: Gently bang the baking sheet a few times on the counter to release trapped air bubbles and smooth the tops of the macarons.
- Rest Macarons: Allow macarons to sit at room temperature for 20-40 minutes until a skin forms on the surface. They should not stick to your touch.
- Bake Macarons: Bake for 15-20 minutes. Macarons should develop feet and remain pale without browning. Check doneness by gently pressing the feet to confirm they are stable and do not move.
- Cool Shells: Remove from oven and cool on the baking sheet for 10 minutes. Carefully peel macarons from parchment and transfer to a wire rack to cool completely.
- Fill Macarons: Fill a pastry bag with prepared Swiss meringue buttercream. Pipe a dime-size amount onto half of the macarons, then sandwich with the remaining shells. Press gently to evenly spread the filling. Serve and enjoy.
Notes
- Ensure egg whites are at room temperature for better meringue volume.
- Do not overmix or undermix the batter; consistent folding is key for texture.
- Resting macarons before baking allows feet to develop and prevents cracking.
- Bake at low temperature to avoid browning and maintain delicate texture.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days for best freshness.
- Allow refrigerated macarons to come to room temperature before serving.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
