Basic French Macarons

Name: Basic French Macarons
Ingredients: Meringue cookies; 2/3 cup almond meal or 2/3 cup ground almonds; 1 1/2 cups powdered sugar; 3 large egg whites, at room temperature preferably aged up to 3 days; 5 tablespoons granulated sugar; 1 teaspoon vanilla extract; Sandwich filling; 7 tablespoons unsalted butter, softened; 2 egg yolks; 1/4 cup granulated sugar; 3 1/2 tablespoons milk; 1 teaspoon vanilla extract

12 ingredients

1 steps

Ingredients

Meringue cookies
2/3 cup almond meal or 2/3 cup ground almonds
1 1/2 cups powdered sugar
3 large egg whites, at room temperature preferably aged up to 3 days
5 tablespoons granulated sugar
1 teaspoon vanilla extract
Sandwich filling
7 tablespoons unsalted butter, softened
2 egg yolks
1/4 cup granulated sugar
3 1/2 tablespoons milk
1 teaspoon vanilla extract

Directions

1

["How to make the meringue cookies:", "Preheat the oven to 280\u00b0 and position two racks in the lower section of the oven. Line two rimmed baking sheets with parchment paper. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.", "If your almond meal is very coarse, grind it with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture twice through a mesh sieve.", "Place egg whites in the bowl of a stand mixer (or use a hand mixer) and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar one tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the vanilla extract. Be careful to not overbeat the meringue (e.g., the meringue takes on a clumpy texture).", "Add half of the sifted almond mixture and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle, being careful to not overagitate the meringue and lose too much air. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.", "When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, \"punch\"" down into the center of the batter