Rye Free French Vanilla Macarons

Total time3 hr

Prep time1 hr

Cook time30 min

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Ingredients

24 servings

For the shells

200g (2 cups) almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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
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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