How to make it
7 steps. Take it one step at a time.
Sift the almond flour and 150g of powdered sugar together
Sift the almond flour and 150g of powdered sugar together into a large bowl twice to ensure no lumps remain. Discard any large almond pieces.
Whisk the egg whites, cream of tartar, and salt
In a clean metal bowl, whisk the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the granulated sugar while increasing the speed to high. Whisk until stiff, glossy peaks form.
8 minFold in the vanilla extract
Fold in the vanilla extract. Then, gently fold the dry ingredients into the meringue in three batches. Use a spatula to scrape the sides and cut through the middle (macaronage) until the batter reach a 'lava-like' consistency and can form a figure-eight.
Transfer the batter
Transfer the batter to a piping bag with a round tip. Pipe 1-inch circles onto a baking sheet lined with parchment paper. Tap the tray firmly on the counter 3-4 times to release air bubbles.
Let the shells rest
Let the shells rest at room temperature for 30-60 minutes until a skin forms and they are no longer sticky to the touch.
1 hrPreheat oven to 300°F
Preheat oven to 300°F (149°C). Bake for 15-18 minutes. The shells should have feet and not move when touched. Let them cool completely on the tray.
18 minPrepare the filling
Prepare the filling: Beat the butter until fluffy, then add powdered sugar, heavy cream, and vanilla. Beat until smooth. Pipe onto the flat side of one shell and sandwich with another.
A little kitchen wisdom
A humid environment can prevent the shells from drying correctly. Ensure your mixing bowl is completely grease-free before whisking egg whites. For the best texture, 'mature' the filled macarons in the fridge for 24 hours before eating.
