Vanilla Buttercream Macarons

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Macaroon Batter

  • 11 oz ground almonds
  • 11 oz icing sugar
  • 1 ½ tsp vanilla powder
  • 4 oz egg whites
  • 11oz caster sugar
  • 4 oz water
  • 4 oz egg whites
  • 1 oz caster sugar

Vanilla Buttercream

  • 1 lb sugar
  • 8 oz. egg whites
  • 1/2 tsp salt
  • 1 lb, 5 oz butter
  • 2 Tbsp Vanilla Paste
  • Makes 80 cookies
  • As light as air…that’s one way to describe these delightful French macarons…filled with vanilla buttercream. The pastry chef at Olivette at the Houstonian Hotel and Spa shared this recipe with me. Just perfect for a light holiday dessert! Enjoy!

    To see the chef in action making these treats…click here!


    Blend the ground almonds and icing sugar in a food processor.

    Sieve the powder to aerate the mass.

    Stir in the 4oz of liquid egg whites and mix well.

    Heat the 11oz caster sugar with the water to 234 degrees and pour onto the second 4oz of egg whites whipping up with the 1 oz of caster sugar.

    Whip the meringue until cooled down.

    Fold the meringue in the almond mixture with a rubber spatula stirring until it turns shiny and quite runny.

    Using a pastry bag, pipe big drops of macaron batter onto a baking sheet.

    Bake in convection oven at 350 degrees for about 12 to 15 minutes.

    Vanilla Buttercream:

    Beat sugar, salt and whites together over hot water until
    120 degrees.

    Beat with whisk until cool, add butter chunks until

    Add vanilla paste.

    Place Vanilla Buttercream between two Macarons.

    One Response to Vanilla Buttercream Macarons

    BGW says: April 10, 2011 at 2:29 am

    Are you sure the measurements were translated properly from metric? I tried this and it neither worked nor looked like the same consistencies for the almond flour mixture or the sugar water.


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