Almond flour and finely sifted powdered sugar come together in these delicate vanilla macarons to create a treat that is as pleasing to look at as it is to eat. They feature that signature crisp outer shell that gives way to a tender, chewy interior, making them a sophisticated choice for afternoon tea or as a refined gift for friends.

Achieving the right meringue consistency is the secret to getting those prized, ruffled feet at the base of each cookie. By gently folding the dry ingredients into the whipped egg whites, you ensure the batter reaches a ribbon-like flow, which allows for smooth, uniform piping onto your baking sheets.

Once baked, cooling them completely is essential before filling them with a smooth vanilla buttercream. While they are enjoyable on the day they are made, letting them rest in the refrigerator overnight allows the moisture to settle, resulting in a cohesive texture where the filling and the delicate almond shell meld perfectly.

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Once you have mastered the delicate balance of these almond-based shells, you will find that the aromatic profile of pure vanilla is incredibly versatile across your morning and dessert menus. If you have extra beans or extract on hand, try incorporating them into a classic breakfast of vanilla-scented French toast, or use your leftover filling to create a batch of crispy, cream-filled pastries that offer a contrasting texture to the chewiness of your macarons.

Key Ingredients

Egg whites: Forms the structured, fluffy meringue base that gives the macarons their signature lift.
Almond flour: Provides the essential nutty flavor and delicate, slightly chewy texture characteristic of macaron shells.
Granulated sugar: Stabilizes the egg white foam and creates the necessary sheen in the meringue.
Powdered sugar: Adds sweetness and structural stability to the almond-based meringue mixture.
Vanilla essence: Infuses the shells with a distinct aromatic sweetness.
Food colouring: Provides the vibrant visual aesthetic required for the macaron shells.

More Ways to Enjoy Vanilla Bean

Grilled pineapple with ice cream provides a warm, caramelized contrast to the chilled, floral sweetness of these delicate macarons.
Easy no-churn vanilla ice cream is the perfect companion if you want to create a decadent ice cream sandwich using your macaron shells.
A classic vanilla slice is an excellent choice for bakers who appreciate structured, layered desserts that highlight rich custard notes.

Vanilla Macarons

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Vanilla Macarons Ingredients (For 25 Macarons)

100 g egg whites100 g granulated sugar100 g almond flour100 g powdered sugarA pinch of saltRed food colouring (3 drops)1/2 tsp vanilla essence

Steps

1.Preheat the oven to 148C and line two baking sheets with parchment paper. Set aside.Heat a small pot of water over medium-low heat until it steams. In a large bowl combine egg whites and roughly 3 tablespoons of the granulated sugar. Place bowl over steaming pot.2.Whisk egg whites and sugar continuously for 1 minute until sugar melts completely and egg whites become white and frothy. Remove from heat. Whisk on high speed while slowly adding in the remaining sugar. Add the food colouring and vanilla essence and continue to whisk for another 3-4 minutes, until stiff peaks form.3.Next, sift together the almond flour, powdered sugar, and salt twice, then gently shake the mixture into the meringue bowl. Whisk on medium speed for 5 seconds (just enough to combine the almond flour mixture with the egg whites)4.Use a large spatula to hand-mix the batter for the remainder of your mixing. You’ll want to gently fold the mixture with your spatula, scooping up the batter from the outside of the bowl and gently twisting it into the center in a circle-like manner. You’ll know to stop mixing when you can make a figure-eight out of the dripping batter without the batter breaking.5.Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter two times to remove any air bubbles.6.Let the macarons air dry for 15 to 30 minutes or until dry to the touch. Pop them into the prepared oven for 13 minutes, then allow to cool completely before removing from baking sheets.7. Prepare the vanilla buttercream and pipe onto the shells before fixing together. Best results achieved overnight and left in the fridge!

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