Vanilla Macaron
Simple and Elegant.
Ingredients
Cookie
- 1 cup icing sugar 125g
- ½ cup almond flour or meal 60g
- 2 egg whites 75g-90g
- ⅛ tsp cream of tartar
- ¼ cup granulated sugar 50g
- 1 tsp vanilla extract
- ⅛ tsp salt
- blue gel food dye (optional - used to offset the yellow of almond flour)
Filling
- ¼ cup unsalted butter 60g
- ¾ cup icing sugar 100g
- 1 tsp milk
- ½ tsp vanilla extract
Instructions
Preparation
- Line a cookie sheet with parchment paper, place a template beneath
- Prepare a piping bag with a large round tip
- Swift the dry ingredients two or three times and discard the rough bits, measure again
Cookie
- Blast almond meal with a food processor or blender until you get a very fine grain (if using almond flour, skip this step)
- Add icing sugar and salt and pulse until thoroughly combined. Set aside.
- Whip the eggs with cream of tartar until starts to foam
- Continue to whip the egg whites adding granulated sugar bit by bit until glossy stiff peaks form
- Add flavour and food coloring, if using and mix
- Fold in the almond flour and mix with a spatula until smooth, sticky and glossy
- Transfer batter to the piping bag, pipe the cookies onto the baking sheet
- Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles
- Allow cookies to dry out at room temperature for about 1 hour
- Bake in middle rack in a preheated oven at 160°C for 10-12 minutes
- Allow to cool completely before assembling
Filling
- Cream butter until soft and smooth
- Add sugar, milk, and vanilla and mix until light and fluffy
Assembly
- Transfer filling to a piping bag, sandwich it between two cookies
- Store macarons in the fridge in an airtight container