Low Iodine French Vanilla Macarons
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Learn more →Ingredients
24 servings
For the shells
- 200g (2 cups) almond flour
- 200g (1 ¾ cups) powdered sugar
- 150g pasteurized egg whites (from about 5 large eggs), divided — 75g aged at room temperature, 75g for the sugar syrup
- 200g (1 cup) granulated sugar
- 75g (⅓ cup) water
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
For the vanilla buttercream
- 1 cup (2 sticks / 225g) unsalted butter, softened to room temperature
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 cups (240g) powdered sugar, sifted
- 1 vanilla bean, split and seeds scraped
- 2 tbsp heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ⅛ tsp fine salt
Instructions
- 1
At least 24 hours before baking (or the morning of, minimum 2 hours), separate the egg whites and leave them uncovered in a small bowl at room temperature. Aged whites lose moisture and whip to a more stable meringue.
- 2
Combine the almond flour and 200g powdered sugar in a food processor and pulse for 30–45 seconds until the mixture is very fine and uniform. Sift through a fine-mesh sieve into a large bowl, discarding any large almond pieces that won't pass through. Whisk in 75g of the room-temperature egg whites until a thick, paste-like almond mixture (tant pour tant) forms. Set aside.
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