French macarons are small meringue sandwiches filled with a buttery, sweet, and creamy filling. When I first saw these Macarons, I thought they were so gorgeous that I was curious about how they tasted. They come in a variety of colors and flavors, and modern Macarons also come in a number of shapes.
I had to create multiple batches of these Macarons, making a few mistakes along the way until I figured out what went wrong and how to fix them. For a first time macaron baker, Vanilla is an excellent flavor to start with...and even if you make mistakes, they are still delicious to eat.
When making this sandwich, taste will always come out perfect, but technique for producing a smooth and crunchy outside and chewy interior is a little exacting, but with practice, you can quickly whip up your own Macarons at home in a jiffy.
Vanilla is a very adaptable flavor, which is why it is everyone's favorite. It serves as the foundation for all other sophisticated flavor and color combinations. Simply add your own flavor or color to this recipe and you'll have your own masterpiece.
Makes 12 Macarons
Ingredients:
Macaron Shells:
70 grams almond flour
50 grams powdered sugar
1 tsp vanilla bean paste
Pinch of Kosher salt
53 grams egg whites
50 grams granulated sugar
1 to 2 drops of preferred food coloring (optional)
Vanilla Buttercream Filling:
113 grams unsalted butter, softened
2 tbsp milk (preferably almond milk)
38 grams powdered sugar
1 tsp vanilla bean paste
Let's Bake the Shells:
Sift the almond flour, powdered sugar, and salt together in a medium bowl. Add vanilla and gently toss to incorporate.
In a large bowl, using an electric mixer on medium speed, beat the egg whites until frothy. Slowly add in the granulated sugar. After all are added, continue beating on medium-high speed until the meringue is thick, glossy, and forms still peaks when you lift the mixer. Beat in your preferred food coloring until meringue is evenly colored (if using).
Add 1/3 of the almond flour mixture into the meringue and fold it in until just combined. Fold in the remainder until mixture is thick but still slowly flows in consistency. To check, let some of the batter drop from the spatula back into the bowl, if it takes exactly10 seconds for it to reincorporate with the rest of the batter, you got the exact consistency.
Line baking sheet with a silicone baking mat.
Transfer the batter to a pastry bag fitted with #12 round tip.
Pipe out 24 circles 1 to 1 3/4 inches in diameter, spaced 1.5 inches apart on the baking sheet.
Pick up the pan up and lightly drop it back on the counter to get rid of any air bubbles in the batter. Repeat if necessary.
Let macaron batter dry uncovered at room temperature until tops are dull and no longer sticky (30-40 mins).
Preheat the oven to 300F, then bake the macarons on the center of the rack for 14 minutes. Try touching the top of the shell, it jiggles a little but not much, it is done.
Cool on the baking sheet for 10 minutes, then transfer to a clean plate to match up similar-size shells and fill with Vanilla Buttercream filling.
Let's make the filling!
In a medium bowl, using an electric mixer with whisk attachment, whip the butter on medium speed until pale, creamy and fluffy (3 minutes).
Add milk, then the powdered sugar on top. Slowly combine on low speed until well combined.
Add vanilla paste and whip for another 3 minutes, until fully incorporated.
Whip another 2 minutes, until light and fluffy.
Transfer the buttercream to a pastry bag, no piping tip needed.
Let's Assemble:
Squeeze a half dollar sized amount of buttercream filling at the center of the macaron shell.
Take a shell in one hand matching the shell on the other, then gently press and twist the macaron shells together.
That's it! Repeat with the remaining shells and ganache.
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