Classic French Macaron with Vanilla Buttercream Filling #cookies #desserts

Classic French Macaron with Vanilla Buttercream Filling #cookies #desserts

What preferable approach to praise love over with a scrumptious French treat. The French simply realize how to do it best. Regardless of whether you are commending love on Valentine's Day, at a marriage or child shower, or on the grounds that, you can't turn out badly with an exemplary French macaron with vanilla buttercream filling.

The Macaron is a French almond meringue treat. It is generally made into a sandwich treat with a buttercream, ganache, or jam filling. It is known for its trouble and is a bit on the tedious side. I have for the longest time been itching to endeavor them lastly picked up the fearlessness to attempt.

They ought to be refrigerated for about multi day before serving to give the flavors a chance to settle and merge. Many of mine didn't make it that long. They can be refrigerated for as long as seven days once more, mine didn't make it that long.

Also try our recipe Cream Puff Cake

Classic French Macaron with Vanilla Buttercream Filling #cookies #desserts

Classic French Macaron with Vanilla Buttercream Filling: Every bite of this sweet, classic french macaron with vanilla buttercream filling is melt-in-your-mouth goodness.


  • 3/4 cup almond flour
  • 1 cup confectioners’ sugar
  • 2 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract


  • 1/4 cup unsalted butter
  • 3/4 cup and 2 tablespoons confectioners’ sugar
  • 1 teaspoon milk
  • 1/2 teaspoon pure vanilla extract


  1. Combine almond flour and confectioners’ sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.
  2. In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.
  3. Add vanilla and beat on high for another 30 seconds.
  4. Gently fold in dry ingredients and repeat until mixture is smooth and shiny, (with no visible dry ingredients) and begins to run a little but not too runny. Think lava consistency. Do not overfold.
  5. Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter.
  6. Line 2 baking sheets with parchment paper and pipe batter into 3/4-inch round circles, 1 inch apart.
  7. Tap the baking sheet firmly against the counter to release any air bubbles.
  8. Let stand at room temperature for 30 minutes until they form a skin.
  9. Preheat oven to 325 F.
  10. Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them.
  11. Let cool for 5 minutes then transfer to wire rack and let cool completely.


  1. Using a hand mixer or a stand mixer, cream butter until soft and smooth.
  2. Add powdered sugar, milk, and vanilla and mix until light and fluffy.


  1. Transfer the buttercream filling into a piping bag with a round tip.
  2. Pipe a swirl of filling on half the cookies.
  3. Sandwich cookies together with the remaining halves.

Read more our recipe : Strawberry and Mango Smoothie

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