Macarons with vanilla buttercream center

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A macaron  is a French sweet meringue-based cookie made with egg whites , granulated sugar, confectioner’s sugar and blanched almond meal. Buttercream , ganache or jam is normally sandwiched between two macaron cookies.

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The mark of a true macaron are the ridges formed at the circumference which is known as the foot” or “pied” .  This is the most daunting part of making the perfect macaron, which all boils down to the correct mixing time of the meringue with the almond flour and sugar mixture.

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I wanted to make these for quite some time now and came across several recipes, however the steps and skills  involved in making these really made me apprehensive.

So finally today I decided to attempt making these tricky cookies , and I can very gladly say that I did manage to create one of the world’s most intricate cookies in my very first attempt, although not as perfect, but almost there, don’t you think so??😃

A special thanks to Stephy for this foolproof recipe, and also helping me out with a few queries.

Recipe adapted from stephysweetbakes

Ingredients:

For the Macron shell:-

3/4 Cup of Almond Flour (Blanched)
1 Cup Confectioner’s Sugar
2 Large Egg whites (Aged or at room temp)
1/4 Cup Granulated Sugar
Gel or powdered color ( I used 1/2 teaspoon of pink rosa gel color )

For the vanilla buttercream:-

1 Stick of Unsalted Butter, room temp
3-4 Cups Confectioner’s Sugar, sifted
2 Tbsp Milk
1 tsp Vanilla Extract

Preparation:

1.Sift the Almond Flour and Confectioner’s sugar.  Whisk well to incorporate.

2.Take your stand mixer bowl and wipe clean with a dab of vinegar to ensure its clean.  Add egg whites.Attach your whisk attachment, whisk the egg whites until foamy, about a minute or so, then slowly add the sugar. Whisk until stiff peaks are formed, about 4-5 minutes.  This is the meringue.  At 3 minutes, add the gel coloring.

3.Add a third of the meringue to the flour and Confectioner’s sugar and with a rubber spatula fold. Repeat until all is added.

4.Fill a piping bag and prepare a baking sheet or two with baking paper or method of choice.  Pipe it in round motions dime to nickel size.  Bang the pans on the counter top a couple times all around to get rid of bubbles.

5.Preheat oven to 325°F.  Let the Macarons dry on your counter top for about 20 minutes until the shiny surface becomes dull and a skin is formed.

6.Turn down your oven to 300°F and bake the Macarons for around 15-16 minutes.   Let cool for at least 10 minutes.

For the Vanilla buttercream:

1.Cream the butter, add vanilla and mix to incorporate.   Add sugar a couple Cups at a time until all is added.   Adjust your milk and sugar to achieve medium consistency.

2.Now just add buttercream in between two Macarons and savor all the goodness with each bite 😀😀

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Notes:

1. The critical part to make a perfect macaron:  you do not want to OVERMIX and you do not want to undermix.   Both could play failure .The consistency you want will be a lava flow .thick with a slow drip.

2. Do not skip the step of sifting the almond flour and sugar, it’s necessary for a smooth finish.

3. I Baked in batches, so my other batch was sitting on the counter top for 40 minutes, and turned out well. So don’t rush though the first batch when it’s baking.

4. For a better visual understanding of the whole procedure, I would suggest you view this YouTube video ( Beth’s foolproof french macaron recipe)

If you try these, would love to know your feedback!

Regards,

Freda

52 comments

  1. Smiling Notes says:

    Ohk..macarons are one of my favorite! Can I just give you standing ovation for the perfection of these Macarons? I have never even thought of attempting them coz I know it requires absolute precision. These looks so wonderful, can I come over to have them? hahaa 😀

  2. stephysweetbakes says:

    They came out BEAUTIFULLY, great job honey. You are now an expert. The mixing and incorporation of Almond Flour and meringue is one of the critical keys along with the setting time in the jelly roll pan to form the “skin”. I’ve also found not to pipe any bigger than a dime or nickel. I’m so glad you decided to try your hand at it. Perfection is what you did, gorgeous

  3. Julie is Hostess At Heart says:

    Freda these macarons came out beautiful! I just love the cheery pink cookie with the white filling. I’ve never made them before and am a bit apprehensive. One of these days. I always call Stephy a kitchen rock star 🙂 Michelle from Giraffes Can Bake does a great tutorial on them too. Congratulations!

    • Freda @ Aromatic essence says:

      Thanks much Julie 😊 Stephy is indeed immensely talented and an excellent baker 🙂 I’m really happy I gave these a try, and got them right 🙂 A macaron template would make life a little easier though, which I read of after I was done baking these 🙁 I’m sure you will do a great job on these too, Good luck 🙂

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