Classic French Macaron with Vanilla Buttercream Filling
Every bite of this sweet, classic french macaron with vanilla buttercream filling is melt-in-your-mouth goodness.
INGREDIENTS
MACARON SHELLS:
3/4 cup almond flour
1 cup confectioners’ sugar
2 large egg whites, at room temperature
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
VANILLA BUTTERCREAM FILLING:
1/4 cup unsalted butter
3/4 cup and 2 tablespoons confectioners’ sugar
1 teaspoon milk
1/2 teaspoon pure vanilla extract
INSTRUCTIONS
MACARON SHELLS:
Combine almond flour and confectioners’ sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.
In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.
Add vanilla and beat on high for another 30 seconds.
Gently fold in dry ingredients and repeat until mixture is smooth and shiny, (with no visible dry ingredients) and begins to run a little but not too runny. Think lava consistency. Do not overfold.
Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter.
next full instruction : www.aheadofthyme.com
INGREDIENTS
MACARON SHELLS:
3/4 cup almond flour
1 cup confectioners’ sugar
2 large egg whites, at room temperature
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
VANILLA BUTTERCREAM FILLING:
1/4 cup unsalted butter
3/4 cup and 2 tablespoons confectioners’ sugar
1 teaspoon milk
1/2 teaspoon pure vanilla extract
INSTRUCTIONS
MACARON SHELLS:
Combine almond flour and confectioners’ sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.
In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.
Add vanilla and beat on high for another 30 seconds.
Gently fold in dry ingredients and repeat until mixture is smooth and shiny, (with no visible dry ingredients) and begins to run a little but not too runny. Think lava consistency. Do not overfold.
Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter.
next full instruction : www.aheadofthyme.com