Classic French Macaron With Vanilla Buttercream Filling

Prép Timé: 1 hour
Cook Timé: 15 mins
Yiéld: 12-16 macarons
Catégory: Déssért
Cuisiné: Frénch

DESCRIPTION
évéry bité of this swéét, classic frénch macaron with vanilla buttércréam filling is mélt-in-your-mouth goodnéss.

INGREDIENTS

MACARON SHELLS:

• 3/4 cup almond flour
• 1 cup conféctionérs’ sugar
• 2 largé égg whités, at room témpératuré
• 1/4 cup granulatéd sugar
• 1/2 téaspoon puré vanilla éxtract

VANILLA BUTTERCREAM FILLING:

• 1/4 cup unsaltéd buttér
• 3/4 cup and 2 tabléspoons conféctionérs’ sugar
• 1 téaspoon milk
• 1/2 téaspoon puré vanilla éxtract

INSTRUCTIONS

MACARON SHELLS:

1. Combiné almond flour and conféctionérs’ sugar in a bowl and whisk togéthér. Pass mixturé through a finé-mésh siévé, préssing down on clumps.
2. In a largé bowl, béat thé égg whités using a hand-mixér or stand-mixér on médium spééd for 2 minutés until soft péaks form. Add thé granulatéd sugar and béat on high for 2 moré minutés until stiff, glossy péaks form.
3. Add vanilla and béat on high for anothér 30 séconds.
4. Géntly fold in dry ingrédiénts and répéat until mixturé is smooth and shiny, (with no visiblé dry ingrédiénts) and bégins to run a littlé but not too runny. Think lava consisténcy. Do not ovérfold.
5. Také a pastry bag fittéd with a 1/2 inch round tip and fill with thé battér.
6. Liné 2 baking shééts with parchmént papér and pipé battér into 3/4-inch round circlés, 1 inch apart.
7. Tap thé baking shéét firmly against thé countér to réléasé any air bubblés.
8. Lét stand at room témpératuré for 30 minutés until théy form a skin.
9. Préhéat ovén to 325 F.
10. Baké for 10-12 minutés, rotating halfway, until cookiés havé risén and just sét. Thé cookiés should bé ablé to just comé off thé baking shéét whén you try to lift thém.
11. Lét cool for 5 minutés thén transfér to wiré rack and lét cool complétély.

VANILLA BUTTERCREAM FILLING:

1. Using a hand mixér or a stand mixér, créam buttér until soft and smooth.
2. Add powdéréd sugar, milk, and vanilla and mix until light and fluffy.

MAKE THE MACARONS:

1. Transfér thé buttércréam filling into a piping bag with a round tip.
2. Pipé a swirl of filling on half thé cookiés.
3. Sandwich cookiés togéthér with thé rémaining halvés.

NOTES
Do not ovérfold. Thé battér will bé too runny and thé macaroon shélls will not hold théir shapé. Théy will spréad out and bécomé flat and “féétléss”.
Do not undérfold. Thé macaroon shélls will also loosé shapé. Théy will risé and crack whén bakéd.
Storagé: You can storé thé macarons in an air-tight containér in room témpératuré for up to a wéék.

Sourcé : https://www.aheadofthyme.com/2017/02/classic-french-macaron-with-vanilla-buttercream-filling

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