The unseasonably warm weather combined with my craving for a second iced latte has inspired me to to walk you through the most basic and delicious French Macaron recipe. There are few things that make me happier than the perfect macaron. Everything from their sweet rounded shape to their cute little “feet,” bring a smile to my face. Once you have mastered the basic macaron your flavor choices are truly endless.
Today, I am going to combine the vanilla macaron cookies with my personal recipe for Latte Butter Cream Frosting. Prepare yourself for the most delicious thing your mouth has ever tasted- Vanilla Latte Macarons!
2/3 cup almond meal
1 .5 cups powdered sugar
3 large egg whites
5 tbs granulated sugar
1 tsp vanilla extract
- Sift your almond meal and powdered sugar. If your almond meal is course grind it with the powdered sugar in a food processor to get a nice siftable consistency.
2. Mix egg whites in a standing mixer on medium high (highest setting if its a hand mixer) until the egg whites become frothy. Begin adding the granulated sugar one tbs at a time until fully incorporated.
3. Continue on medium high until mixture becomes glossy and stiff white peaks form when beater is lifted. Taking a flexible silicone spatula gently mix in the vanilla extract. We want to keep the meringue consistency light and fluffy so be gentle as you work with the spatula.
4. Add half of your powdered sugar/almond meal mixture to the meringue. Using the same spatula gently begin lifting the meringue from the bottom and folding it into the center. Work your way around the bowl once or until the mixture is mostly incorporated into the meringue. Repeat the folding process with the remaining powdered mixture continuing to be careful not to agitate the meringue too much. Once the meringue reaches the texture of molten lava (ie. if you tip the bowl the mixture moves slowly and in a smooth consistent shape like molten lava on the discovery channel) the mixture is ready to be placed into a pastry bag and squeeze onto your Silpat™ or parchment paper. If your cookies have “nipples,” dip your fingers in room temperature water and very gently smooth them out. Once your cookie sheet is full rap it onto the counter 3 to 4 times to help the cookies settle and remove any air bubbles.
5. Preheat the oven to 280° and put your macarons down for their nap. My macarons have always done better when they have their beauty rest. I typically give mine about 30 min while the oven is preheating. Because macarons are so picky the oven needs extra time to preheat because the walls need to be the same temperature as the air inside your oven. Once the 30 minutes or so has passed place one of your cookie sheets on the second from the bottom rack and put your timer on for 16 minutes. I prefer doing my macarons one sheet at a time. In my oven in Richmond, Virginia; they take 16 minutes per sheet, but be prepared for yours to take anywhere from 15-18 minutes. Gently lift your Silpat™ or parchment paper and put the whole thing on a cooling rack so they can begin to cool. After about 10 minutes you should be able to gently twist and place the cookies directly on the cooling rack to finish cooling completely.
6. While your cookies are cooling make your butter cream frosting. We have our vanilla flavored macarons now we need our latte flavored butter cream frosting.
Latte Butter Cream Frosting
1 stick softened butter
3.5 cups of powdered sugar
1/2 tbs of espresso
1/2 tsp of coffee extract
1/2 tbs of milk
Using a hand beater mix all your ingredients together. Once the macarons are room temperature match them up in similarly sized pairs and spread the butter cream to put your macarons together and enjoy!