⁘ anna bakes cupcakes ⁘

vanilla macarons

classic vanilla french macaron shells with vanilla buttercream filling

macaron recipe from Kitchen 335

buttercream filling from Sally's Baking Addiction


baked in November 2020

yield: 80 macaron shells / 40 macarons
prep time: 1 hour
cook time: 15 minutes
difficulty level: hard

Ingredients

Macaron shells


Filling


Directions

For the macaron shells:

  1. Line a cookie sheet with a silicone mat.
  2. Using a food processor, pulse the powdered sugar and almond flour until fully combined and rid of lumps.
  3. Sift the combined dry ingredients into a large bowl.
  4. In a medium bowl, prepare the french meringue. Beat the egg whites on low speed with a hand mixer until they get frothy.
  5. Increase the speed and slowly add the sugar. Beat until stiff peaks form. If you want to add any food coloring, do it now, but use it sparingly or you will make the meringue too liquidy.
  6. Add the french meringue into the dry ingredients and begin to gently fold. The batter should be fully combined and not streaky. When you are able to make a figure 8 with the batter in one motion, the batter is ready. If it is too runny it has been over-mixed.
  7. Transfer the batter to a piping bag fitted with a piping tip.
  8. Pipe 1-inch disks on to the silicone mat.
  9. Tap the cookie sheet on the countertop 3 or 4 times to get rid of any air bubbles. Use a toothpick to pop any remaining air bubbles.
  10. Allow the macarons to rest for an hour or until the tops of the macarons have dried. You will be able to gently run your finger over them without anything getting on your finger.


  11. Preheat the oven to 280°F.
  12. Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet and bake for another 5 minutes, rotate the pan one last time and bake for 3-5 minutes. 13-15 minutes in total.
  13. Remove from the oven and allow to cool completely on the cookie sheet.
  14. Once cool, use a piping bag to fill the macaron shells with the filling.

For the filling:

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
  2. Add 2 cups confectioners’ sugar, the heavy cream, and vanilla extract.
  3. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
  4. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.

Nutrition