Pregnancy Friendly 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
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 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
- 2 cups (240g) powdered sugar, sifted
- 1 vanilla bean, split and seeds scraped
- 2 tbsp heavy cream
- 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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