Vanilla Macaron Shells Recipe

Vanilla Macaron Shells Recipe

If you're looking for a delightful treat that combines the elegance of French patisserie with a hint of Mexican heritage, these vanilla macarons are perfect. Using Mexican vanilla, known for its rich and aromatic flavour, pays homage to the birthplace of vanilla. Filled with our favourite Swiss meringue buttercream, these macarons will surely impress.

Yields: About 20 macarons (40 shells)

Servings: 20 macarons

Prep Time: 30 minutes

Cooking Time: 12-15 minutes

Total Time: 42-45 minutes

Ingredients

• 90 grams white granulated sugar

• 100 grams egg whites (about three large eggs)

• 145 grams of almond flour, sifted

• 135 grams of powdered sugar

• One teaspoon of vanilla extract

• 1/4 teaspoon cream of tartar

Instructions

1. Preparation:

• Line two baking sheets with parchment paper or silicone mats.

• Prepare a piping bag with a round tip. 2. Sifting:

• Sift the almond flour and powdered sugar together into a large bowl. Repeat this process twice to ensure there are no lumps. 3. Egg Whites:

• Whisk the egg whites on medium speed in a clean, dry mixing bowl until they become foamy.

• Add the cream of tartar and continue to whisk until soft peaks form. 4. Add Sugar:

• Gradually add the granulated sugar to the egg whites, a little at a time, while whisking.

• Increase the mixer speed to high and whisk until stiff, glossy peaks form.

• Add the vanilla, noting that Mexican vanilla is used for its superior flavour and historical significance as the originator of vanilla, and whisk just until incorporated. 5. Macaronage:

• Gently fold the sifted almond flour and powdered sugar mixture into the egg whites using a spatula. Fold until the batter flows like lava, forming a thick ribbon when lifted. Be careful not to overmix

  6. Piping:

• Transfer the batter to the prepared piping bag.

• Pipe small rounds (about 1.5 inches in diameter) onto the baking sheets, spacing them about 1 inch apart.

• Tap the baking sheets firmly on the counter a few times to release air bubbles. 7. Resting:

• Let the piped macarons sit at room temperature for 30-60 minutes or until a thin skin forms on the surface. They should not be sticky to the touch. 8. Baking:

• Preheat your oven to 290°F (150°C).

• Bake one sheet at a time for 13 - 15 minutes, rotating halfway through. The macarons are done when they have risen to form "feet," and the tops are firm and not sticky. 9. Cooling:

• Allow the macarons to cool completely on the baking sheets before removing them. 10. Filling:

• Once cooled, fill with your favourite Swiss meringue buttercream. This recipe makes about 50 shells, resulting in 25 macaronsaround 1.5” each.

Tips for Perfect Macarons

• Aging Egg Whites: For best results, age your egg whites by covering them in a bowl at room temperature for 24-48 hours. This reduces moisture content and helps achieve a better meringue.

• Avoid Overmixing: During the macaronage stage, fold the batter until it flows like lava and can form a figure-eight shape without breaking. Overmixing can lead to flat macarons.

• Humidity Control: Humidity can affect the outcome of your macarons. Try to bake on a dry day and avoid making macarons on a rainy or humid day.

• Piping Practice: Practice piping evenly sized rounds to ensure uniform macarons. A macaron template placed under your parchment paper can help.

• Resting Time: Don’t rush the resting period. Allow the macarons to form a good skin before baking to help develop the classic macaron “feet.”

Enjoy crafting these elegant and flavorful vanilla macarons!