Aug 17, 2014

Vanilla French Macarons

So we attempted the notoriously difficult French Macarons. What I quickly learned is that this recipe has to be followed precisely. You can't overwhip it (or else you'll end up with hollow biscuits!), overcook it. and have too much of one ingredient. This actually took two batches to get just right.

French Macarons - Vanilla Flavored


  • 3 egg whites
  • 1/4 cup white sugar
  • 1 and 2/3 cups confectioner's sugar (sifted, or food processed)
  • 1 cup almond flour (sifted, or food processed)


  1. Beat egg whites until they are stiff and form stiff peaks (to the point where if you turn the bowl upside down they don't move)
  2. Gradually beat in white sugar. 
  3. In a separate bowl for dry ingredients: sift icing sugar and almond flour. Whisk together. 
  4. Do not use an electric mixer/beater for the next step. Fold your dry ingredients into the egg mixture in 30 strokes - don't do it more than this. 
  5. Pipe your macaroons on parchment paper to about 35 mm. You can google "macaron" templates".
  6. Preheat oven to 285 degrees Fahrenheit (140 degrees C). Let it stand for 25 minutes. 
  7. Bake for 15 minutes.

Vanilla Macaron Filling


  • 4 tbsp unsalted butter (room temperature)
  • 4 ounces of cream cheese (half a whole package, room temperature).
  • Pinch of salt
  • 1 1/3 cup of icing sugar


  1. Beat butter, cream cheese and salt together until fluffy.
  2. Gradually add icing sugar beating until smooth. 

Lynne and I will likely try getting our hands on a macaron silicon mould to get more consistent shape. 

To receive updates, follow me on InstagramTwitter and on Facebook.
You can also subscribe to this blog via BlogLovin.

See more posts on baking

1 comment: