Ingredients
Equipment
Method
Make the Batter:
- Sift the powdered sugar and almond flour together. In a clean bowl, whip the egg whites with cream of tartar until foamy, then gradually add the sugar and whip to stiff glossy peaks.
- Fold the dry ingredients into the meringue with the vanilla until the batter flows slowly from the spatula and the surface smooths within 30 seconds.
Pipe and Bake:
- Pipe 1 1/2-inch rounds onto lined baking sheets. Tap the sheets firmly to release air bubbles and rest the shells for 30 to 45 minutes, until dry to the touch.
- Heat the oven to 300 F. Bake one sheet at a time for 13 to 14 minutes, rotating halfway through. Cool completely before removing from the paper.
Fill:
- Beat the butter until pale. Gradually add the powdered sugar, cream, and vanilla, then beat until smooth.
- Pipe buttercream onto half the shells and sandwich with the remaining shells.
Nutrition
Notes
- Weigh ingredients for consistent shells.
- Rest piped shells until the surface is dry.
- Chill filled macarons overnight for the best texture.