Airy French macarons with a crisp shell and a buttercream filling. A sophisticated, elegant cookie. Pareve version: Unsweetened soy milk and Canola oil.
⏱ 59 min🍽 8 servings 🌍 Mediterranean👩🍳 Afoona🧩 2 parts
Sift the almond flour and powdered sugar twice and set aside.
SifterBowl
2
Whip' the egg whites with the sugar', into a stiff, glossy meringue.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
3
Fold' the almond mixture and the vanilla extract'' into the meringue' gently, until the batter flows slowly and is glossy.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
4
Transfer the batter to a piping bag and pipe even rounds about 3 cm across onto a baking sheet lined with parchment paper.
Piping bagBaking panParchment paper
5
Leave the rounds at room temperature for 30 minutes, until a skin forms that isn't sticky to the touch.
💡Test with a gentle touch of a finger: when the round no longer sticks, the skin has formed and they're ready to bake.
6
Preheat the oven to 150°C (300°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7
Bake 12–14 minutes, until the shells are set.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Let the shells cool completely on the baking sheet.
9
Whip the soft butter on its own, until fluffy and pale.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Room-temperature butter whips into a smooth cream: cold butter stays lumpy, and melted butter won't hold the air.
10
Add the powdered sugar in two or three additions, then the unsweetened soy milk and vanilla, and keep whipping until the cream is smooth.
Hand mixerorStand mixer
11
Pair up shells of similar size, pipe the buttercream onto one of each pair and press the other onto it.
Piping bag
374calories
4 gprotein
54 gcarbs
17 gfat
● protein 4%● carbs 56%● fat 39%
Per serving (94 g), of 8 servings
To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Piping bag· Also works: Zip-top bag (Zip-top bag with a corner cut off, no tip)· 💡 Workaround, changes the dish: Spoon / teaspoon (regular) (With a spoon, uneven)
Sifter· Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Hand mixer or Stand mixer· one of them
🧻 Consumables: Parchment paper
By the steps, as the recipe is built now: another version or addition can change the list.
