Vanilla Macarons

My friends got back to me regarding the previous mocha cupcakes. They all loved them, and the most common comment was the "they aren't too sweet or too rich," which is exactly what I was going for. I like the idea of "grown up" cupcakes that aren't filled to the brim with sugar.

And speaking of sugary treats, I decided to give another go of French macarons. I found a cookbook--Macarons: Irresistible French Confections to Make at Home--and got tired of all this folderol over macarons. Some recipes are so specific ("you must use aged egg whites" or "freshly ground almond flour" for two examples) that they make it seem impossible to make these properly.

So let me be frank: I used a recipe using volumetric measurements (I don't have a kitchen scale and I don't have the space for one either); I cut corners (I used a coffee grinder in lieu of a food processor); I guessed when the recipe was vague ("glossy meringue" does not imply soft, medium, or firm peaks).

And all in all, they turned out quite well. They had that adorable little "foot" on the bottom of each. The only thing I might change it to use a form for piping to make my circles equal in size. Otherwise, I found this recipe to be something so many macaron-ers would never think to call a macaron recipe: forgiving.

Vanilla Macaroons
yield: 32 individual macarons

3/4 cup almond flour
1 cup confectioner's sugar
2 extra-large egg whites
1/4 cup superfine sugar
1/2 tsp vanilla extract

Place the almond flour and confectioner's sugar in a food processor (or coffee grinder) and process for 15 seconds. Sift the mixture into a bowl. Line two baking sheets with parchment paper.

Place the egg whites in a large bowl and whip until holding soft peaks. Gradually beat in the superfine sugar to make a firm, glossy meringue (medium peaks that fall over on themselves and don't immediately dissipate into the meringue). Beat in the vanilla extract.

Using a spatula, fold the almond mixture into the meringue one third at a time. When all of the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.

Pour the batter into a pastry bag fitted with a 1/2-inch / 1-cm plain tip. Pipe 32 small circles on the prepared baking sheets. Tap the sheets firmly on a work surface to remove air bubbles. Let stand at room temperature for 30 minutes (to help form the shell; you should be able to touch the top of the batter without any sticking to your fingers). Preheat oven to 325 degrees F.

Bake in the preheated oven for 10 - 15 minutes. Cool for 10 minutes. Carefully peel the macarons off the parchment paper and let cool completely.



Vanilla Buttercream Filling

4 tbsp butter, softened
1 cup confectioner's sugar, sifted
1/2 tsp vanilla extract

Cream the butter until pale and fluffy. Beat in roughly half of the confectioner's sugar followed by the vanilla extract. Beat in the remaining sugar until smooth and creamy. Sandwich between two macarons, making 16 sandwiches.