How to: French Vanilla Macarons

A perfectly balanced buttercream filling sandwiched by light and crispy macaron shells provides a mouthful of goodness every sweet tooth needs. See how you can master the French Vanilla Macarons below:

 

1. Prepare the ingredients
Sift all the almond flour and icing sugar into a bowl. Sift it again. Add 3 egg whites (no yolk) to another large mixing bowl and beat with a hand mixer for 30 seconds (low speed) or until small bubbles form. Add ⅓ of the caster sugar and beat for another 30 seconds. Repeat until all the caster sugar has been added. Beat the mixture for 6 - 8 minutes (medium speed) until stiff peaks form.

2. Mix the dry ingredients
Add in food colouring and half of the sifted icing sugar and almond flour. Use your spatula to mix the ingredients together until combined. Add the other half of the sifted icing sugar and almond flour and fold the mixture 3 - 4 times. Flatten the mixture from the centre onto the edges of the bowl and then push the mixture back towards the centre. Repeat this process 10 times or until you can form a figure 8 without the mixture breaking when flowing off the spatula.

3. Create the batter
Place the macaron template on the baking sheet, and the baking paper on top. Transfer the mixture to a piping bag and pipe at a 90° angle onto baking paper. Pipe as many shells as you can to fill the sheet. Gently tap the entire sheet on a flat surface to release any air bubbles (use a toothpick if necessary). Preheat oven to 140°C (fan-forced) / 160°C (conventional).

4. Bake the macaron shells
Rest the shells for 40-50 minutes or until a smooth film has formed on the shells and is dry to the touch. Bake for 18 minutes. Open the oven door and rest the shells in the open oven for 5 minutes.

5. Make the buttercream filling
Add 125g of butter into a large mixing bowl and beat with a hand mixer for 1 minute until a creamy texture is achieved. Sift in the icing sugar and add the vanilla extract and beat until combined. Add 1 teaspoon of milk at a time, mix and continue to add more milk until you achieve a thick but pipeable consistency (up to 3 teaspoons).

6. Assemble and enjoy!
Transfer to a piping bag and cut off the tip (around 1cm from the point). Pipe a circle of buttercream to one macaron shell and sandwich it with another. Enjoy your masterpiece!