Name: Vanilla Macarons Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 30
Cuisine: European
Ingredients: Macarons:; 1¾ cups powdered sugar; 1 cup Almond Flour; 1 tsp salt; 3 egg whites; ¼ cup granulated sugar; ½ tsp vanilla extract; 2 drops pink gel food coloring; Vanilla Buttercream:; 1 cup unsalted butter; 3 cups powdered sugar; 1 tsp vanilla extract; 3 tbsp heavy cream

Photos of Vanilla Macarons Recipe

How To Make Vanilla Macarons

It takes some effort, but these crispy and delicate vanilla macarons, stuffed with a creamy buttercream, yields the tastiest and most decadent sweet treats!

Preparation: 30 minutes

Cooking: 20 minutes

Sit and Rest Time: 1 day 30 minutes

Total: 1 day 1 hour 20 minutes

Serves:

Ingredients

For Macarons:

1¾cupspowdered sugar
1cupalmond flour,finely ground
1tspsalt,divided
3egg whites,at room temperature
¼cupgranulated sugar
½tspvanilla extract
2dropspink gel food coloring

For Vanilla Buttercream:

1cupunsalted butter,(2 sticks), at room temperature
3cupspowdered sugar
1tspvanilla extract
3tbspheavy cream

Instructions

Macarons:

In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form.
Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
Transfer the macaron batter into a piping bag fitted with a round tip.
Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
Pipe the macarons onto the parchment paper in 1½-inch circles, spacing at least 1-inch apart. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
Preheat the oven to 300 degrees F.
Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. Transfer the macarons to a wire rack to cool completely before filling.

Vanilla Buttercream:

In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine.
Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
Transfer the buttercream to a piping bag fitted with a round tip.
Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
Place in an airtight container for 24 hours to “bloom”.
Serve and enjoy!