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Vanilla Macarons

Servings: 20 cookies
Author: Shawn

Ingredients

  • 212 g almond flour (1 3/4 cup + 2 1/2 Tbs)
  • 212 g confectioners' sugar (1 3/4 cup + 5 tsp)
  • 82 g egg whites (1/4 cup + 1 1/2 Tbs)
  • 10 g vanilla extract (2 tsp)
  • 90 g egg whites (1/4 cup + 2 Tbs)
  • 236 g granulated sugar (1 cup + 3 Tbs)
  • 158 g water (2/3 cup)

Instructions

  • Cut a piece of parchment to fit your baking sheet, and, using a 1 1/2 inch round cookie cutter as a guide, draw a template for piping cookies, leaving an inch of space between each circle.
  • Sift almond flour and powdered sugar into a large bowl, and whisk together.
  • Add 82 grams egg whites and stir until a paste forms. Stir in vanilla extract.
  • Preheat oven to 350°F. Move a rack to the center of the oven.
  • Combine sugar and water in a saucepan over medium-high heat. Stir until sugar dissolves, then heat to 230°F.
  • Place 90 grams egg whites in the bowl of a stand mixer and whip on medium until soft peaks form. If sugar syrup isn't ready, turn mixer to low to keep the egg whites moving.
  • Continue to cook sugar syrup to 248°F, then remove from heat. Return mixer to medium and slowly pour syrup between the edge of the bowl and the whisk attachment. Once syrup has been added, increase speed to medium-high and whip until meringue is cool, about 5 minutes.
  • Fold 1/3 of the meringue into the almond mixture. Continue folding in meringue a bit at a time until batter flows slowly. Transfer to a piping bag.
  • Place your parchment template on a baking sheet and another piece of parchment on top. Use the guide to pipe cookies, then slide out the template. Lightly wet your finger and press down any tails that stand up on the cookies. Bang the sheet on the counter once or twice to smooth out the cookies.
  • Bake for 11 minutes, or until tops look dry. Let cool completely on baking sheet.
  • Turn over a cookie at a time and spread with your choice of filling, placing another cookie on top to make a sandwich.
  • For best flavor, freeze cookies for 24 hours, then thaw in the refrigerator for 3 hours before serving at room temperature.