Master Irresistible Vanilla Cream Filled Macarons Recipe
Master the art of making irresistibly delicate macarons with this detailed recipe featuring creamy vanilla filling. This guide covers everything from sifting almond flour for a smooth batter to achieving the perfect macaronage technique for that signature smooth shell and chewy interior. With tips on whipping egg whites to stiff peaks and expert piping instructions, you’ll create beautiful, flavorful macarons that impress every time.
- Prep Time: 1 hour 10 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 44 minutes
- Yield: 24 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Macaron Shells
- 150 grams Almond Flour (Super fine flour for best results)
- 100 grams Powdered Sugar (No substitutes recommended)
- 50 grams Granulated Sugar (Precise measurement is key)
- 3 large Egg Whites (Room temperature)
- 1 pinch Salt (Enhances overall flavor)
- 1 teaspoon Vanilla Extract (Swap for almond extract for variation)
- Food Coloring (Optional)
Filling
- Vanilla Buttercream (Classic filling)
- Dairy-free Options (Coconut cream or vegan butter can be used)
Instructions
- Preparation: Sift the almond flour thoroughly to remove any lumps and ensure a fine texture. Re-measure after sifting for accuracy.
- Whip Egg Whites: In a clean, dry bowl, whip the room temperature egg whites with a pinch of salt until they become frothy. Gradually add the granulated sugar while continuing to whip until stiff, glossy peaks form.
- Fold Dry Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites using the macaronage technique. This means folding until the batter flows slowly off the spatula but is not too runny.
- Pipe Batter: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe uniform circles onto baking sheets lined with parchment paper, spacing them evenly to allow for spreading.
- Dry the Shells: Let the piped macarons sit at room temperature until a thin, dry skin forms on the surface, usually about 30 to 60 minutes. This step helps prevent cracking during baking.
- Preheat Oven and Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 12 to 14 minutes, monitoring closely to prevent browning.
- Cool the Macarons: Remove the baking sheets and allow the macarons to cool completely on the sheets before gently peeling them off to avoid breaking the delicate shells.
- Assemble: Pair shells of similar size and pipe your chosen vanilla buttercream or dairy-free filling onto one shell, then sandwich with the other.
- Optional Garnish: For a finishing touch, dust the completed macarons lightly with powdered sugar before serving.
Notes
- Ensure egg whites are at room temperature for maximum volume when whipped.
- Sifting the almond flour and powdered sugar is crucial for smooth macarons.
- The macaronage technique is key; overmixing or undermixing can affect texture.
- Allowing the shells to dry before baking forms the characteristic ‘feet’ of macarons.
- Baking time may vary slightly depending on oven accuracy; watch closely to avoid browning.
- Macarons are best stored in an airtight container in the refrigerator and allowed to mature for 24 hours for optimal flavor and texture.
- Use a kitchen scale for precise measurements to ensure success.
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