Description
Delicious almond flour macarons filled with Vanilla Buttercream Frosting or your choice of filling.
Ingredients
Scale
- 150 grams sifted super-fine almond flour
- 180 grams powdered sugar
- 1/4 teaspoon salt
- 120 grams large egg whites (at room temperature, about 4 large eggs)
- 60 grams granulated sugar
- 4 drops liquid-gel food coloring
- 1 teaspoon pure vanilla extract
- 1 batch Vanilla Buttercream Frosting or your choice of filling
Instructions
- Prepare the piping bag: Cut the tip off and fit with a large plain tip, twist to secure, and place in a glass.
- Sift almond flour and powdered sugar into a bowl and mix to combine.
- Whip egg whites and salt in a clean bowl on medium-high speed until soft bubbles form.
- Gradually add granulated sugar while continuing to whip until glossy and stiff peaks form.
- Add food coloring and vanilla extract, and mix to combine.
- Gently fold the almond flour mixture into the meringue in three additions until well combined.
- Transfer batter to the piping bag and pipe shells onto baking sheets, leaving space between each.
- Bang the baking sheets to remove air bubbles and let them dry for 30-60 minutes.
- Bake in a preheated oven at 315°F for 12-15 minutes until they have developed feet.
- Cool completely before carefully peeling off the parchment paper.
- Pipe filling on one shell and sandwich with another to assemble macarons.
Notes
- Ensure egg whites are at room temperature for best results.
- Let the macarons rest before baking to develop smooth tops.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 15 grams
- Sodium: 10 milligrams
- Fat: 3 grams
- Saturated Fat: 0.5 grams
- Unsaturated Fat: 2.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 0 milligrams