Almond Macaroons With Swiss Meringue Buttercream

Name: Almond Macaroons With Swiss Meringue Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole almonds with skin (1/4 pound),; and cooled completely; 1 1/2 cups confectioners sugar; 3 large egg whites, at room temperature for 30 minutes; 1/4 teaspoon salt; 1/3 cup granulated sugar; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon pure almond extract; 2 large egg whites, at room temperature for 30 minutes; 1/2 cup sugar; 1/8 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon pure almond extract; parchment paper; a stand mixer fitted with whisk attachment; a pastry bag fitted with a 1/4-inch plain tip

Servings: persons

3/4 cup whole almonds with skin (1/4 pound),
and cooled completely
1 1/2 cups confectioners sugar
3 large egg whites, at room temperature for 30 minutes
1/4 teaspoon salt
1/3 cup granulated sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2 large egg whites, at room temperature for 30 minutes
1/2 cup sugar
1/8 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
parchment paper; a stand mixer fitted with whisk attachment; a pastry bag fitted with a 1/4-inch plain tip

1
Put oven racks in upper and lower thirds of oven and preheat oven to 300u00b0F. Line 2 large baking sheets with parchment paper.
2
Finely grind almonds with confectioners sugar in a food processor.
3
Beat whites with salt in mixer at medium-high speed until they just hold soft peaks.
4
Reduce speed to medium, then add granulated sugar, a little at a time, beating, and continue to beat until whites just hold stiff, glossy peaks. Fold almond mixture in 2 batches into whites until just combined, then fold in vanilla and almond extracts. Transfer meringue to pastry bag and pipe 16 (1 1/2-inch-wide) mounds 1 inch apart on each lined baking sheet (32 total). Smooth tops of mounds with a wet fingertip.
5
Bake, switching position of sheets halfway through baking, until macaroons are puffed and tops appear dry, 15 to 17 minutes. (Macaroons should be crisp on the outside and chewy on the inside.) Slide parchment with macaroons onto racks and cool 10 minutes, then peel macaroons from parchment, transferring to a rack to cool completely, about 15 minutes.
6
Vigorously whisk together whites, sugar, and salt in cleaned mixer bowl set over a 4-quart pot of barely simmering water until sugar is dissolved and mixture is warm. Put bowl in mixer and beat with cleaned whisk attachment at medium-high speed until whites hold stiff, glossy peaks. Continue to beat, scraping down side of bowl with a rubber spatula, until meringue is completely cool to the touch, about 5 minutes.
7
With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If buttercream looks soupy after some butter is added, meringue is still too warm. If so, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before beating in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added but will come back together by the time beating is finished.) Add vanilla and almond extracts and beat 1 minute more.
8
Transfer buttercream to cleaned pastry bag and pipe about 1 tablespoon onto flat sides of 16 macaroons, then top with remaining 16 macaroons.

1194

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup whole almonds with skin (1/4 pound),, and cooled completely, 1 1/2 cups confectioners sugar, 3 large egg whites, at room temperature for 30 minutes, and more.

Yes, Almond Macaroons With Swiss Meringue Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!