Description
Elegant French macarons with a crisp exterior and chewy center, filled with a creamy vanilla buttercream.
Ingredients
Scale
- 100 g egg whites (about 3 large eggs, room temperature)
- 140 g almond flour (1 1/2 cups)
- 90 g granulated sugar (just under 1/2 cup)
- 130 g powdered sugar (1 cup)
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1 cup unsalted butter (softened; 226 g)
- 5 egg yolks
- 1/2 cup granulated sugar (100 g)
- 1 tsp vanilla extract
- 3 tbsp water
- 1 pinch salt
Instructions
- Sift the powdered sugar and almond flour into a bowl to remove lumps.
- Whisk egg whites until foamy, add cream of tartar, gradually add granulated sugar, and whisk until stiff peaks form.
- Fold in vanilla and dry mixture gently until reaching a flowing lava consistency.
- Pipe batter into dollops on a parchment-lined baking sheet and tap to release air bubbles.
- Let rest for about 40 minutes until a skin forms on the surface.
- Preheat oven to 300°F (150°C) and bake for 12–15 minutes, rotating halfway through.
- For buttercream, heat sugar and water until dissolved, boil to 240°F (115°C). Whisk egg yolks in a stand mixer and drizzle hot syrup into egg yolks.
- Add softened butter gradually, then add vanilla and salt, mixing until smooth.
- Pipe buttercream onto half of the macaron shells and sandwich with remaining halves.
- Refrigerate for 1-3 days before serving for better texture.
Notes
Use aged egg whites for a more stable meringue and measure ingredients accurately for best results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg