- 1 cup almond meal/flour
- 1⅔ cup confectioners’ sugar
- 3 large egg whites
- ¼ cup sugar
- 6 Tbsp. butter
- 1½ cups powdered sugar
- ¾ tsp. vanilla extract
- 1+ Tbsp. milk
- food coloring, optional
InstructionsMake the macarons:
- In a large bowl, sift together the almond meal and confectioners sugar; set aside.
- In the bowl of a stand mixer or using a hand mixer, beat the egg whites on medium speed until very foamy and frothy. Gradually add the granulated sugar while the mixer is still on and beat until stiff peaks form and the mixture is glossy and has grown in volume, about 3 minutes.
- Remove the mixture from the electric mixer and gently but efficiently fold in the almond meal and confectioners sugar mixture. The mixture should be thick and rather stiff, most likely with air bubbles throughout.
- Scrape the mixture into a large piping bag and cut off the tip to make about a ½-inch diameter circle. Pipe the batter into small circles, about 1-inch diameter, onto silicone or parchment-lined baking sheets, spacing about 1½ inches apart. Let the piped macarons sit out for at least 1 hour, or until you can touch the tops of the shells and they’re hard.
- Preheat the oven to 285 degrees F. Bake the macarons in the middle rack of the oven, one sheet at a time, for 10 minutes, rotating the sheet at the halfway mark. Repeat with the other sheet. Transfer the silicone mat or parchment paper to a cool surface and then let the macarons cool completely before removing from the mat or paper.
Make the filling:
- In the bowl of a stand mixer or using an electric mixer, beat the butter until creamy. Add the powdered sugar and beat on medium-high speed until fluffy.
- Add the vanilla extract, food coloring, and enough milk for your desired consistency. Place in a piping bag and pipe onto cookies for easiest assembly, or spread on to cookies using a small knife. Sandwich together with an unfrosted cookie and serve.
This article and recipe adapted from this site
Vanilla Almond Macarons