The Vanilla buttercream Macarons Recipe
1 cup (7 ounces/200 grams) super fine granulated sugar
1 tablespoon vanilla extract or vanilla paste OR the seeds from 2 vanilla beans
1 cup plus 2 tablespoons (2¼ sticks;
9 ounces/230 grams) chilled unsalted butter, preferably European-style
Beat together the eggs and the sugar with the electric mixer at high speed; you want your batter to double in volume and become ® fluffy.
Pour into a saucepan, add the vanilla, and heat over medium temperature, stirring, until it forms a compact batter. Pour into a shallow dish, cover with plastic film, and chill in the refrigerator.
Cut the cold butter into small pieces and beat with the electric mixer at high speed, using the wire whip attachment.
When the butter starts to expand in volume and become ® uffy, add the cold vanilla batter and whip again.
|Vanilla buttercream Macarons|