Hello friends, today we are making plain classic Vanilla Macarons. The Vanilla Swiss Meringue Buttercream is a great option for people who don’t like overly sweet fillings.
– white granulated sugar – egg white powder (optional) – egg whites – almond flour – powdered sugar – vanilla bean (optional) – Food coloring (if desired)
Place a bowl over a pan with barely simmering water. Add the sugar and egg white powder to the bowl if using. If you’re not using egg white powder simply skip it.
Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook. Also, don’t overheat the sugar syrup, you are just looking to melt the sugar.
With the whisk attachment, start whisking mixture on low (speed 2 of the KitchenAid) for about 30 seconds, then gradually start increasing speed to medium.
Whisk on medium (speed 4) for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed to medium or medium-high and whip for a few minutes.