Mini Macarons are the cutest little cookies & just as easy as my other macaron recipes! They have a vanilla shell with sprinkles, filled with vanilla French buttercream, & half the size!
almond flour powdered sugar egg whites granulated sugar vanilla bean paste sprinkles
granulated sugar water egg yolks unsalted butter vanilla bean paste salt
Sift together the almond flour and powdered sugar & set aside. Whisk egg whites & sugar over a double boiler. Remove & beat until stiff peaks form. Mix in vanilla bean paste.
Sift & fold dry ingredients into meringue. Pipe out 0.75-1 inch circles onto a lined baking sheet. Rap tray on the counter & use a toothpick to remove any air bubbles.
Allow cookies to rest & preheat the oven to 300F. Gently sprinkle the sprinkles on top of each cookie, bake for 7 minutes, then remove from oven & allow to cool completely.
Use the ingredients listed for buttercream to make a half batch of French buttercream (swipe up for the recipe).
Pipe the buttercream on half of the cookies and sandwich with the top cookies. Allow them to set in the refrigerator before serving.
Click the link below for the full recipe!