Vanilla Buttercream-Filled French Macarons: Delicate and flavorful French macarons infused with the rich essence of vanilla, filled with luscious vanilla buttercream, offering a delightful combination of textures and tastes in every bite.
Delicious French Macarons with Vanilla Buttercream Filling
Rated 5.0 stars by 1 users
Category
Baking
Cuisine
French
Servings
12-15 Macrons
Prep Time
1 hour
Cook Time
13 minutes
Creating these delightful French macarons with vanilla buttercream filling is a breeze. These cookies are sweet, light, airy, and delicately crafted to melt in your mouth. Featuring smooth macaron shells with flawless feet, they're generously filled with delectable buttercream and elegantly sandwiched together. I'm here to share all my tips and tricks, addressing common FAQs and offering troubleshooting advice, ensuring even beginners can master the art of making perfect macarons!
Native Vanilla
Ingredients
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¾ Cup Almond Flour (Make sure you use almond flour, not almond meal. Almond flour is much finer)
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1 Cup Confectioners' Sugar
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2 Large Egg Whites
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¼ Cup Granulated Sugar
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¼ Teaspoon Vanilla Extract
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¼ cup Unsalted Butter
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¾ cup + 2 tablespoons Confectioners' Sugar
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1 teaspoon Milk
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½ teaspoon Vanilla Extract
Vanilla Buttercream Filling
Directions
Start by combining the dry ingredients. In a bowl, whisk together almond flour and confectioners' sugar until thoroughly mixed. To ensure a smooth texture, pass the mixture through a fine-mesh sieve, gently pressing to eliminate any clumps.
Next, beat the egg whites. Using an electric mixer (either handheld or stand mixer) on medium speed, beat the egg whites in a large bowl for approximately 2 minutes until soft peaks form. Gradually add the granulated sugar and continue beating on high for an additional 2 minutes until glossy stiff peaks form. Incorporate the vanilla extract and beat on high for another 30 seconds.
Carefully fold in the dry ingredients. Gently fold the dry ingredients into the egg white mixture until well combined. Repeat this process until the mixture achieves a smooth and shiny consistency, resembling lava. Be cautious not to overfold, as this may affect the final texture.
Prepare to pipe the macaron shells. Load a pastry bag fitted with a ½ inch round tip with the macaron batter. Line two baking sheets with parchment paper and pipe the batter into ¾-inch round circles, spacing them approximately 1 inch apart. Firmly tap the baking sheets against the counter to release any trapped air bubbles.
Allow the macarons to form a skin. Leave the piped macarons at room temperature for about 30 minutes to allow them to develop a skin.
Preheat the oven to 325°F (163°C). Bake the macarons for 10-12 minutes, rotating the baking sheets halfway through baking, until the cookies have risen and are just set. The macarons should detach easily from the baking sheet when gently lifted. Let them cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely before filling or serving.
Make the Vanilla Buttercream Filling:
Using a hand mixer or a stand mixer, cream butter until soft and smooth.
Add powdered sugar, milk, and vanilla and mix until light and fluffy.
Assemble the Macarons:
Transfer the buttercream filling into a piping bag with a round tip.
Pipe a swirl of filling on half the cookies.
Sandwich cookies together with the remaining halves.