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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 1h00

Serves: 16

Yummy French treats that can be made at home!
Make some yummy vanilla macarons for you or for a gift!

Posted by Claireabellemakes from Cambridge, England, United Kingdom • Published 30th June 2014 • See Claireabellemakes's 7 projects »

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Claireabellemakes published her project Vanilla Macarons 12 Mar 20:55

Step 1
Sift ground almonds and icing sugar into a bowl. Scrape seeds from the vanilla pod and mix well. You can whizz in the food processor to get a fine mix if you prefer. Line a tray with baking paper.

I use a nifty silicone mat with baking paper on so I have a guide when piping. I’d highly recommend them.
Step 2
Whisk the egg whites until holding soft peaks. Some argue that aged egg whites are not necessary, but I find that it does make a difference to the texture of the macaron and the feet. (You should separate the egg whites and store in an airtight container in the fridge for 1-2 days before baking.)
Step 3
Gradually add the caster sugar and vanilla extract continuing to whisk until the meringue is glossy and stiff.
Step 4
Fold in the almond and icing sugar mixture in 3 portions until throughly blended. Cut and fold until the consistency is shiny and thick.
Step 5
Pipe onto your baking sheet in 32 rounds using a plain nozzle (these will be sandwiched to make 16 total).
Step 6
The next step is important as it ensures the macarons are even and without air bubbles. Tap the baking tray firmly onto your work surface a couple of times.

The macarons must now be left to rest for 30 minutes at room temperature. This will allow them to form a ‘shell’.
Step 7
Preheat your oven to 160 degrees Celsius (325 Fahrenheit / Gas Mark 3). I baked my macarons for 6 minutes in a fan oven, but I have practised A LOT so it all depends on your oven and a bit of trial and error.

Leave the macarons to cool for 10 minutes before peeling off the baking tray.
Step 8
You are looking for your macarons to have ‘feet’ (the crispy edge on the underside), which will shrink slightly as you remove them from the oven. If you didn’t leave your macarons to dry before baking or you overbeat the mixture, you will end up with cracked or feetless macarons.
Step 9
For the filling, beat together the butter, icing sugar and vanilla extract until light and creamy. Assemble the macarons by sandwiching each one with the vanilla buttercream.
Step 10
The macarons will keep in the fridge for 2-3 days in a sealed container. However, if you live in my house they will not last that long !