Classic French Macarons

What better manner to have fun love than with a delicious French treat. The French just understand the way to do it nice. whether you're celebrating love on Valentine’s Day, at a bridal or child bathe, or just because, you can’t move incorrect with a classic French macaron with vanilla buttercream filling.

Macarons had been an obsession of mine for the previous couple of years. but while they're sold at $three-$four dollars each, it sort of starts offevolved taking a toll at the pockets. by no means did I think I could whip up a batch of this exquisiteness at home!! well, miracles can manifest! And in case you suppose that conventional french macarons with vanilla buttercream filling are boring, properly these macarons are flexible. you can make fill a number of the macaron shells with raspberry jam. How lovely could that be for Valentine’s Day? sure, please!

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:

1. Combine almond flour and confectioners’ sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.
2. 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.
3. Add vanilla and beat on high for another 30 seconds.
4. 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.
5. Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter.
6. Line 2 baking sheets with parchment paper and pipe batter into 3/4-inch round circles, 1 inch apart.
7. Tap the baking sheet firmly against the counter to release any air bubbles.
8. Let stand at room temperature for 30 minutes until they form a skin.
9. Preheat oven to 325 F.
10. Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them.
11. Let cool for 5 minutes then transfer to wire rack and let cool completely.

VANILLA BUTTERCREAM FILLING:

1. Using a hand mixer or a stand mixer, cream butter until soft and smooth.
2. Add powdered sugar, milk, and vanilla and mix until light and fluffy.

MAKE THE MACARONS:

1. Transfer the buttercream filling into a piping bag with a round tip.
2. Pipe a swirl of filling on half the cookies.
3. Sandwich cookies together with the remaining halves.

Based on the recipe from https://www.aheadofthyme.com/2017/02/classic-french-macaron-with-vanilla-buttercream-filling/