READ: French Macaron shell recipe + vanilla buttercream. PDF, EPUB online free reviews.

Good evening everyone!

I finally managed to put this blog together and I am very happy to be here. I hope you will enjoy reading this page and will find this blog useful. Soon I will create separate page, where you could read a it about who I am, what I do and where, but for now, lets get directly to “business” and talk about macarons.

Today I wanted to share the most basic macaron recipe possible, as an introduction to this blog. If you are following me on Instagram, then you have noticed that recently some new batch of macarons has been created, and here you will learn how those were made. Listen up!

Vanilla macaron recipe

Your shopping bag:

Macaron shell:

2 egg whites
100gr of almond flour
100gr of icing sugar
50gr of caster sugar
Some recipes suggest adding a pinch of salt, but I never do it

The filling:

150gr of unsalted butter
75gr of caster sugar (or icing sugar)
Pinch of vanilla powder

Once you got all your ingredients you can start with the process. My recommendation is to measure all the sugars and almonds in advance, because later on when you will be mixing egg whites there won’t be time for this. Also note that it is better that eggs are not too cold or not too warm. Once you are ready just follow the following steps to create batter for your macaron shells:

Preheat your oven to 140-150 C.

Sieve well icing sugar as well as your almond flour. Those should be mixed together well. I would advice to sieve icing sugar with almonds, as almonds can be tricky.

In the clean and dry bowl whisk your egg whites, first on the slow speed for about a minute, then in the high speed until they look bubbly. Then add 1st half of your caster sugar, mix again for a minute and add more. Your final result should look creamy. Some recipes suggest that it should resemble to meringue base, but from my experience the result is better when it is more creamy.

Once egg part is ready you can start adding your sugar-almond mix into it. I would suggest to add it spoon by spoon, meaning after adding spoon or two, you mix it well together with the “meringue”. Mix it with the spatula, carefully collecting batter from the sides and bringing it to the middle. You need to get rid of the air that got in there while you were mixing the eggs. Your macaron batter is ready when it would slowly fall back into the bowl as you raise the spatula. If you are not sure check out some videos on Youtube, there are plenty