Are you a fan of macarons? In my opinion, they are the best cookie in the world. Let’s learn about the vanilla macaron recipe today.
I’ve been making them for years and love trying new recipes. That’s why I decided to share my recipe with you. They are light and crunchy, and I always get compliments when I make them.
So today, I am sharing my recipe; you will see it’s elementary to make them. You don’t need to be a pastry chef to make them.
Read more: Chocolate Macaron Recipe
How to Make Vanilla Macaron Recipe?
Making vanilla macarons is not that difficult, but it does take some time. You can make a batch of homemade macarons using these instructions. Combine all the dry ingredients and mix to form a dough. Then roll out the dough and cut it into shapes. In this article, we’ve shared the recipe and instructions for making vanilla macarons.
Vanilla Macaron Recipe
- Food Scale
- Stand mixer
- Parchment paper
- Piping bag
- 802 Round Piping Tip
- Food processor
- 4 whites of eggs at room temp
- A dash of salt
- A ½ teaspoon of tartar cream
- a single teaspoon of vanilla extract
- ⅓ cup white sugar granulated
- 1.5 cups of blanched almond flour
- 2.5 cups of icing sugar
Creamy Vanilla Frosting:
- 1/2 stick of unsalted butter, softened
- 2-ounce tub of softened cream cheese
- 2 mugs of icing sugar
- 2 teaspoons of milk
- 1 tbsp f pure vanilla essence
- Prepare two baking sheets in advance by lining them with parchment paper.
- Put the whisk adhesion of a mixer onto a high speed and add four egg whites that have been allowed to come to room temperature. Then, stir in some salt, cream of tartar, and vanilla extract. Add 1/3 cup of granulated sugar gradually while tipping the egg whites until they reach stiff peaks. Continue beating until stiff peaks form, about 4 more minutes.
- Separately, combine the blanched almond flour and powdered sugar by sifting the two ingredients into a separate bowl. It is essential to sift the almonds to remove any larger pieces. An excellent trick for making silky macarons is grinding the almond flour in a food processor. This step is entirely discretionary, but it makes the macarons much more aesthetically pleasing.
- Now, stir the egg whites in a large mixing bowl, and add a third of the almond flour and icing sugar. Combine the dry ingredients with the egg whites using a large rubber spatula. Continue adding the almond flour mixture in thirds until no more streaks of flour remain. Refold and incorporate the final section. The batter for the macarons should look similar to brownie batter, so only fold it until that happens. Take care not to overmix the batter, or your baked macarons will have air pockets from the incorporated air. You know you’re done mixing when you can make figure 8 with the dripping batter from the spatula.
- Fill a pastry bag fitted with a round piping edge, such as a Wilton 1A, with the batter. Since this process tends to be quite messy, I find it helpful to twist the bottom end closed to prevent the batter from leaking out.
- Next, drop the macaron batter by a tablespoon onto the lined baking sheets. Since the piped macarons will continue to spread, you should give them a space of 1 to 2 inches between each other.
- Put the cookie sheets on the counter and bang them down several times to release any trapped air. About ten times, I gave them a good, hard smack.
- Macarons need 30-50 minutes to dry at room temperature or once they are no longer chintzy. Drying time can vary with the day’s humidity. It may take more time for the “skin” to form on the macarons before baking if you live in a humid climate.
- Put in the preheated oven and set the temperature to 300 degrees F. Put your oven in the regular temperature setting. (or turn off the fan if your oven has one).
- Put in the oven for 16-18 minutes, one tray at a time. If you underbake them, the cookies will stick to the parchment paper. The second batch, which sat out while the first was baking, tended to burn, as I had suspected. So, take the second batch out of the oven a minute or two before the first. As soon as the macarons are baking, set them aside to cool to room temperature.
- The vanilla buttercream is made by combining the following ingredients in a large bowl: 1/2 cup unflavored melted butter, 2 oz melted cream cheese, 2 cups finely ground sugar, 2 teaspoons milk, and 1 tsp vanilla extract. The buttercream is finished when it is fluffy and light after being mixed with an electric hand mixer.
- Fill the interior of half of the macaron shells with filling using a pastry bag fitted with a round Wilton 10 piping tip. Put the other half on top to finish the macrons.
Calories: 138kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 13mg | Potassium: 18mg | Fiber: 1g | Sugar: 19g | Vitamin A: 113IU | Calcium: 14mg | Iron: 1mg
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