Ingredients
Scale
- 1 cup almond flour
- 1 3/4 cup powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar (for buttercream)
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Sift together the almond flour and powdered sugar in a bowl and set aside.
- In a separate bowl, beat the egg whites until foamy, then add cream of tartar and beat until soft peaks form.
- Gradually add granulated sugar while continuing to beat until stiff peaks form.
- Gently fold in the sifted almond flour and powdered sugar until you reach a smooth, ‘lava’ consistency.
- Transfer the batter to a piping bag and pipe heart shapes onto the prepared baking sheet.
- Allow to rest for 30 minutes until a skin forms on the surface.
- Bake in the preheated oven for 15-18 minutes, then cool completely.
- For the buttercream filling, beat softened butter until creamy, gradually add powdered sugar and heavy cream until smooth.
- Pipe the buttercream between two macaron shells to assemble.
Notes
Ensure that your equipment is grease-free for best results. Store in an airtight container in the refrigerator, or freeze for longer preservation.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 2 macarons
- Calories: 120
- Sugar: 14g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg