A truly classic flavor, vanilla is complex, deep in flavor and anything but simple or boring. Perhaps it's so common, that some have forgotten how truly amazing the flavor of vanilla really is. My toasted sugar vanilla macarons are anything but boring, highlighting the woodsy, floral, marshmallowy flavor of vanilla with the addition of a subtly toasty, caramelized flavor from toasted sugar. This is one of my family's favorite macarons to date. And I'm sure you and yours will love it too.
Toasted Sugar
Toasting sugar is a simple way to add more depth and caramelized flavor to baked goods. I like to use toasted sugar in vanilla based recipes to emphasize flavor. Bake the sugar for about an hour, and stir every 15 minutes until the sugar has turned a light golden color. You will see the color gradually turn to ivory to a light golden color. If the sugar forms any clumps, run it through the food processor to pulverize it and break up the lumps. Toasted sugar is totally worth the time and can be used interchangeably in recipes that call for regular granulated sugar.
Macaron Shells
Follow my recipe directions for these macarons to a T and you will have perfect macarons every time. The primary flavors of these macaron shells is toasted sugar and vanilla from vanilla bean paste.
Before you begin making the macarons, prepare the ingredients. Have everything ready to go before starting the recipe. Leave the egg whites out to sit at room temperature in the bowl of a stand mixer for 30 minutes. Place the granulated sugar, salt and cream of tartar in a fine mesh sieve set over a bowl. Sift, and if any large pieces remain, pulverize them in a food processor and sift again.
In a separate bowl, sift together the almond flour, and powdered sugar. If any large pieces remain, pulverize them in a food processor and sift again.
Beat with the whisk attachment until the eggs are foamy, then whisk in the sugar/salt/cream of tartar. Whip until stiff peaks form. This means that the egg whites will stick straight up when you pull the whisk out of the whites. They will be thick and glossy.
Remove the bowl from the stand mixer and fold in the almond flour mixture. The egg whites will deflate a bit and that is ok. The batter is ready when it “ribbons”, which means it falls off the batter in a thick but steady stream. You should be able to make a “8” with the batter falling off the spatula. This means the batter is ready. You’re looking for about 55-75 folds. Check for the ribboning after every 15-20 seconds. You don’t want to over mix. Once the batter ribbons, they're ready to pipe.
Vanilla Bean Buttercream
This buttercream is a scaled down version of my go-to American style buttercream. It's light, whipped smooth, and creamy. This recipe requires whipping the buttercream in total for 12 or so minutes. Don't skimp on the whipping time - this ensures a light, fluffy and not grainy buttercream.
If you make my toasted sugar vanilla macarons, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.
Enjoy!
Ash xx
For more macaron recipes, check out these posts:
Recipe
Toasted Sugar Vanilla Macarons
Equipment
- Macaron silicone baking mats (optional)
Ingredients
Toasted Sugar Macaron Shells
- 3 large (90g) egg whites
- 60 grams granulated sugar
- ¼ teaspoon cream of tartar
- ⅛ teaspoon fine sea salt
- 150 grams powdered sugar
- 120 grams almond flour
- ¾ teaspoon pure vanilla bean paste
Vanilla Bean Buttercream
- ½ cup (113g) unsalted butter, room temperature
- 1 cup (114g) powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon pure vanilla bean paste
- ⅛ teaspoon fine sea salt
Instructions
Toasted Sugar Macaron Shells
- Preheat the oven to 325F.
- Evenly pour the granulated sugar into a glass or ceramic baking dish.
- Toast the sugar until lightly golden, for about 45-60 minutes, stirring after every 15.
- Let the sugar cool completely. Reduce the oven temperature to 300F.
- While the sugar cools, place the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Let sit at room temperature for 30 minutes.
- Once cool, place the sugar into the bowl of a food processor to break up any clumps that formed during baking.
- In medium size bowl, sift together the toasted sugar, cream of tartar and salt. Set bowl aside.
- In a separate large bowl, sift together the powdered sugar and almond flour. Process the remaining large pieces in a food processor to pulverize them, then sift. Set the bowl aside.
- Line half baking sheets with parchment paper, or macaron guide silicone mats. Or place templates under the parchment, if using.
- Beat the egg whites on medium speed until foamy.
- Beat in the toasted sugar, cream of tartar and salt mixture.
- Whip the egg white mixture until stiff peaks form. The meringue will stand up straight when the whisk is removed. The egg white mixture will be thick and glossy.
- Remove the bowl from the stand mixer. Remove the bowl from the stand mixer and folding in the almond flour mixture. The egg whites will deflate a bit and that is ok. The batter is ready when it "ribbons", which means it falls off the batter in a stream. You should be able to make a "8" with the batter falling off the spatula. This means the batter is ready. You're looking for about 50-75 folds. Check for the ribboning after every 15-20 seconds.
- Fill a piping bag fitted with a round tip (Wilton 1A or 2A) and pipe 1 ½" rounds on the parchment paper.
- Firmly tap the pans on the counter 2-3 times to remove air bubbles. Let the macarons sit until just slightly tacky, but no batter comes off on your fingers, about 30 minutes.
- Bake the macarons for 20 minutes. Cool completely.
Vanilla Bean Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, whip butter for 6-8 minutes on medium speed. Butter will become very pale and creamy.
- Add the powdered sugar, cream, vanilla bean paste and salt. Mix on low speed for 1 minute to incorporate the ingredients.
- Increase the speed to medium and whip for and additional 5-7 minutes. Frosting will be light, creamy and fluffy.
Assemble the Macarons
- Spoon the buttercream into a piping bag fitted with a round piping tip ( I used a Wilton #12).
- Flip half of the macaron shells over, flat side up. Pipe a mound of buttercream in the centers of the flipped shells.
- Place the remaining macaron shells on top of the cookies with filling and squeeze gently, until the filling just reaches the edges.
Tonje says
Hi.
Where have you gotten this cute easter sprinkles?
Ashley says
Hi Tonje! I got these from Michael's Craft Store. They're Wilton brand.