Best Homemade Vanilla Macarons Recipe
From joshuaweissman.com
1 hr 35 min + 30–60 min resting
Makes 10 macarons (5 pairs)
Delicate almond meringue shells with a rose-vanilla buttercream filling; technique-driven rather than ingredient-heavy.
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| prepPreheat oven to 285°F / 140°C | |||||||||
| 112 g almond flour | Pulse almond flour, powdered sugar & salt | Sift through fine mesh sieve | Fold in dry ingredients until smooth & glossy | Transfer to piping bag with round tip | Pipe 1.5" rounds 1" apart, tap to remove air bubbles | Rest at room temperature 30–60 min uncovered | Bake 285°F / 140°C, 17–19 min | Cool on tray, peel off parchment, cool completely on rack | Pipe filling onto shells, sandwich & press gently |
| 216 g powdered sugar (for shells) | |||||||||
| 6 g sea salt (or ½ tsp fine sea salt) | |||||||||
| 3 large egg whites / 90 g | Beat egg whites to soft peaks, add sugar gradually, beat to stiff peaks | Fold in food coloring | |||||||
| 58 g granulated sugar | |||||||||
| Red gel food coloring | |||||||||
| Cooking spray | Spray baking sheet, line with parchment | ||||||||
| 56 g unsalted butter, softened | Beat butter until smooth & creamy | Beat in powdered sugar & kosher salt | Beat in rose water, vanilla & milk | Transfer to piping bag with round tip | |||||
| Small pinch of kosher salt | |||||||||
| 2 g rose water | |||||||||
| 3 g pure vanilla extract | |||||||||
| 3 g whole milk | |||||||||
| 90 g powdered sugar (for filling) | |||||||||
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