Wickedly Easy Vanilla Macarons
If you’re macaron-curious or a macaron-artist, these Wickedly Easy Vanilla Macarons are so simple, you’re going to love them from the get-go.
And if you don’t, it’s because you’re a psychopath who only loves chocolate. LOL!
Wickedly Easy Vanilla Macarons
Sometimes, you just want an amazing cookie that’s not hard to make.
This is that cookie.
Seriously, these wickedly easy Vanilla Macarons are the go-to simple cookie recipe that makes every sweet tooth smile.
Unless it’s a psycopath that only likes chocolate.
To make these wickedly easy Vanilla Macarons, you’re going to need a couple of things…but don’t panic.
It’s just a COUPLE…
Namely:
Once you have all that in place, you just start measuring and mixing.
So easy from that point, I really promise.
Just mix until you hit the ribbon stage, where you can draw a figure 8 in the batter without it breaking. No further.
Then you toss that batter into a decorator’s bag, piping bag, whatever you want to call it.
I find this easiest to do if I put the bag in a glass, then spoon the batter in with the sides of the bag pulled over the sides of the glass.
Hope that makes sense.
Then you can pipe-out cute little circles of goodness onto your silicone baking mat.
Use the template I linked to above to get the circles sized just right.
While the cookies are baking, you can go ahead and make the buttercream, if you like.
I mean, why not, right?
And once you’ve got the shells made, you just let them cool.
You can totally eat them now, but you just made that buttercream…
So, fill, fill, fill!
Literally, fill to your heart’s content–because that buttercream should not go to waste.
See?
Wickedly easy Vanilla Macarons really do exist and you can absolutely make them.
I promise.
So, you’re ready to make these wickedly easy Vanilla Macarons, but you need a scale?
Don’t sweat it!
Just pin this to your favorite french macaron cookies board on Pinterest.
That way you can find it when you get everything ready.
And be sure to drop a 5-star rating on the recipe for these Vanilla Macarons, if you love them like I do!
That way we know you want to see more awesomeness like this.
Vanilla Macarons
Ingredients
- Shells
- 2 C powdered sugar
- 1 C almond flour or almond meal
- ¼ tsp Sea Salt
- 3 large egg whites room temperature
- Pinch cream of tartar
- 3 TBSP granulated sugar
- 1 tsp vanilla extract
- Vanilla Buttercream Filling
- ½ C granulated sugar
- 2 large egg whites
- ½ C unsalted butter at room temperature, cut into 4 to 6 pieces
- ¼ tsp vanilla
- Pinch of sea salt
Instructions
- Preheat oven to 350°F.
- Line 2 large baking sheets with parchment paper.
- Put powdered sugar, almond flour, and salt in a food processor pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.
- Using a flour sifter, sift the above ingredients into a large bowl. Set aside.
- Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.
- Continue to beat, slowly adding the granulated sugar, and vanilla extract…until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
- Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.-
- Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
- Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.
- Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 7 minutes ….. pull the pan out and then rotate and bake for another 7 minutes.
- IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
- In the top half of a double boiler whisk sugar and egg white….. in the bottom half of the double boiler add 2 C of water bringing it to a simmer using medium to high heat…. Place the top half of the double boiler over the bottom half… heating the mixture while whisking occasionally about 4-6 minutes.
- Remove the top half of the double boiler from the heat, scraping the ingredients into the bowl of a stand mixer…. (use a whisk attachment).
- Whip on medium-high speed until it is light, white, and cool to touch (4-6 minutes).
- Reduce speed to low while adding one chunk of butter at a time.
- Increase the mixer speed to medium… beating until the buttercream is smooth ( 4-5 minutes)…..Add salt and vanilla extract. Mix well..
- Using a pastry bag with a #5 tip add some of the buttercream to the flat side of the macaron.
- Add another macaron on to the top of the first macaron, flat sides facing flat sides….. gently pressing the top macaron to fit in place evenly with the bottom one.
Thank you for this! It seems less complicated this way, because I just watched a video that made the whole process seem like rocket science, so I was a bit intimidated! I appreciate you simplifying it for us. 🙂
sorry but this left me confused. Why would you only add the egg whites to only one batch and not both?