An easy recipe for macarons with buttercream filling.
Course Dessert
Cuisine French
Prep Time 1 hourhour45 minutesminutes
Cook Time 30 minutesminutes
Total Time 2 hourshours15 minutesminutes
Servings 24
Author Cookie Madness
Ingredients
1cup120 grams confectioners’ sugar
¾cup90 grams extra fine almond flour, Trader Joe's or King Arthur
2large egg whitesat room temperature (53 gram)
¼cupextra fine sugar50 grams
⅛teaspooncream of tartar
¼teaspoonvanilla bean paste or ½ teaspoon vanilla extract
1tiny drop yellow food coloring paste
Buttercream Filling
½cup100 grams granulated or extra fine sugar
2large egg whitesuse pasteurized eggs if possible
1stick114 grams unsalted butter, at room temperature, cut into 6 pieces
½teaspoonvanilla extract
Pinchof kosher salt
Instructions
Line two large baking sheets with parchment paper. Fit a ½ inch round tip in a pastry bag.
Sift together the almond flour and confectioners sugar and set aside.
Using an electric mixer, beat egg whites until foamy. Very gradually add the fine sugar and cream of tartar. Continue to beat until egg whites have the consistency of shaving cream. Beat in the food coloring and vanilla.
Using a rubber scraper, fold the flour mixture into the egg whites until fully blended.
Transfer mixture to the pastry bag. The batter will probably be a little runny and ooze out of the tip a bit, so I suggest standing the bag in a glass while you pour the batter into it.
Carefully pipe 1 inch rounds onto the prepared baking sheets. Allow the piped rounds to rest for about 45 minutes. The will lose their sheen and be a little more matte.
Preheat oven to 375′F.
Place 1 tray of cookies in the oven, and reduce temperature to 325′F immediately. Let the cookies bake for about 15 minutes. Remove from oven and let cool completely before peeling off the sheet. Meanwhile, increase oven temp to 375. Put the second tray of cookies in when it hits 375, then reduce to 325 and bake for 15 minutes.
Whisk the sugar and egg whites together in the stand mixer bowl and set over the simmering water. Whisk for about 5 minutes or until the mixture is hot to the touch and sugar has melted. If you are not using pasteurized eggs, test to make sure the eggs are at least 140 degrees F.
Move bowl over to the stand mixer fitted with a whisk attachment. Beat mixture on medium-high until billowy and white and cool to the touch (about 6 minutes). Reduce speed to low and with the mixer going, add chunks of butter one at a time. Add vanilla and a pinch of salt. Increase mixer speed to medium and beat for 1 minute or until creamy and smooth. Fill the macarons with the soft buttercream, then chill them just long enough to set. Store the macarons in the freezer in a freezer bag.