Affordable Elegance: Crafting Perfect Vanilla Macarons with Trader Joe’s Almond Meal
The delicate, elegant French macaron has long been a coveted treat, known for its crisp shell, chewy interior, and luxurious filling. However, the price tag often associated with these delightful confections, especially when buying the key ingredient – almond flour – can be a significant deterrent for home bakers. Macaron enthusiasts often find themselves facing costs upwards of $14 for a single bag of blanched almond flour, which can quickly add up when embarking on a baking project. This week, the allure of baking macarons was strong, but the cost of traditional almond flour had me hesitating. That’s when I discovered a brilliant, more budget-friendly alternative: Trader Joe’s brand almond meal. This simple swap not only makes macaron baking more accessible but also introduces a delightful rustic charm to the final product.
Almond Meal vs. Almond Flour: Understanding the Difference for Perfect Macarons
The primary distinction between almond meal and traditional blanched almond flour lies in their processing and appearance. Blanched almond flour is made from almonds that have had their skins removed before being finely ground. This results in a very pale, superfine powder, which is typically favored for classic macarons due to its ability to create perfectly smooth, unblemished shells. On the other hand, almond meal, such as the affordable option from Trader Joe’s, is made from unblanched almonds, meaning the skins are left on during grinding. This gives almond meal a slightly coarser texture and visible flecks of almond skin, which can add a rustic, wholesome aesthetic to your baked goods. While some purists might argue against using almond meal for macarons due to these flecks, I saw it as an opportunity to embrace a unique visual element. Since my macarons were already going to feature beautiful specks from vanilla bean paste, I reasoned, why not allow the natural flecks of almond skin to contribute to their artisanal charm?
Beyond aesthetics, there are subtle differences in how these two almond products behave in macaron recipes. The finer grind of blanched almond flour can sometimes lead to slightly more delicate and uniformly smooth macaron shells. Almond meal, being a bit coarser, might result in a slightly chewier or cakier texture, which, in this particular recipe, is considered a positive attribute. The slight variation in texture from the almond meal contributes to a less brittle shell, making these macarons forgiving and enjoyable. Moreover, the presence of almond skins in the meal means it retains more of the almond’s natural oils and nutrients, potentially adding a richer, deeper flavor profile. For home bakers looking to make delicious macarons without the premium cost, Trader Joe’s almond meal offers an excellent and flavorful alternative that doesn’t compromise on taste or baking pleasure. It’s a testament to how simple ingredient swaps can open up new possibilities in the kitchen, proving that gourmet treats don’t always require gourmet prices.
Essential Tools and Techniques for Macaron Shells
Creating perfect macaron shells, whether with almond flour or almond meal, relies on a few key tools and precise techniques. You don’t necessarily need a fancy stand mixer for the entire process; a trusty handheld electric mixer can do the job exceptionally well, particularly for whipping egg whites. The most crucial piece of equipment for whipping egg whites is a clean, dry metal bowl. Metal bowls are ideal because they retain temperature well and ensure no residual fats can interfere with the meringue’s stability. Any trace of grease can prevent your egg whites from whipping to stiff peaks, which is foundational for successful macarons.
Another indispensable tool for this recipe is a good quality sieve. Even when using fine blanched almond flour, sifting it together with confectioners’ sugar is vital to achieve that smooth, delicate texture characteristic of macaron shells. When working with almond meal, which naturally has a slightly coarser consistency and contains almond skin flecks, sifting becomes even more important. It helps to break up any larger clumps, ensuring an even distribution of ingredients, and prevents undesirable lumps in your macaron batter. Don’t skip this step; it’s a small effort that yields significant improvements in the final texture of your shells.
The art of macaronage – the folding of the meringue into the almond mixture – is where many home bakers either succeed or falter. It requires a delicate hand to achieve the perfect “lava-like” consistency. Overmixing will deflate your meringue and lead to runny batter that won’t hold its shape or develop characteristic “feet.” Undermixing, on the other hand, will result in lumpy batter that might not spread evenly. The goal is to fold just enough until the batter flows slowly and smoothly off your spatula, creating ribbons that eventually disappear back into the main mixture after about 10-15 seconds. This takes practice, but with careful attention, you’ll master it.
After piping your macaron circles onto parchment-lined baking sheets, a crucial step is allowing them to “rest” or “dry.” This resting period, typically at least 60 minutes at room temperature (and longer is perfectly fine, especially in humid conditions), allows a slight skin to form on the surface of the shells. This skin is essential for the macaron’s signature “feet” to develop properly during baking. Without a dry skin, the air inside the macaron has no place to escape but through cracks in the top. Once rested, they go into a preheated hot oven (400 degrees F), and the temperature is immediately reduced to a lower baking temperature (300 degrees F). This initial burst of heat helps create the “feet” by rapidly expanding the air, while the lower temperature allows the macaron to bake through without browning too quickly. Baking for 12 to 15 minutes, or until the tops appear set and the bottoms are golden, ensures a perfectly crisp exterior and tender, chewy interior. Patience and precision are your best friends in macaron making, leading to beautifully textured and flavorful results.
Decadent Buttercream Frosting and Filling Options
While the macaron shells are often the star of the show, a well-made filling elevates them from simple cookies to truly luxurious confections. This recipe features a delectable buttercream, specifically a Swiss meringue buttercream, which offers a silky-smooth, stable, and not-too-sweet filling that beautifully complements the macaron shells. Making Swiss meringue buttercream requires a little more skill and attention than a simple American buttercream, but the results are undeniably superior. If you possess a stand mixer and are familiar with assembling a makeshift double boiler by placing your mixer bowl over simmering water, the process is quite straightforward. The double boiler gently heats the egg whites and sugar, dissolving the sugar and pasteurizing the egg whites, which is a crucial step for food safety and a stable meringue. Whisking this mixture over heat until it’s hot to the touch and the sugar is completely dissolved ensures a smooth, non-gritty buttercream.
After heating, the mixture is transferred to the stand mixer and whipped on medium-high speed until it transforms into a billowy, white, and cool meringue – a process that typically takes about six minutes. This step is critical for incorporating air and developing the structure of the buttercream. Once the meringue is stable and cool, the speed is reduced to low, and softened unsalted butter is added one chunk at a time. It’s important for the butter to be at room temperature to incorporate smoothly. After all the butter is incorporated, pure vanilla extract and a pinch of kosher salt are added to enhance the flavor. Increasing the mixer speed back to medium for about a minute will result in a beautifully creamy and smooth buttercream. This particular buttercream recipe, adapted from Joanne Chang via Fine Cooking, is noteworthy because it uses only confectioners’ sugar in the shells (most macaron recipes use a blend of confectioners’ and granulated sugar), which contributes to the shells being a tad bit cakier and less chewy – a delightful characteristic that many find appealing.
For those who prefer to focus solely on perfecting the macaron shells or desire a simpler approach, there are excellent alternatives for fillings. Melted chocolate makes for a quick and easy filling, offering a rich, contrasting flavor. You could also opt for a high-quality jam, a simple ganache, or even a citrus curd for a burst of tanginess. However, for a truly authentic macaron experience, the Swiss meringue buttercream is highly recommended. Regardless of your chosen filling, it’s imperative to use weights rather than volume measurements when baking macarons. Precision is key in macaron making, as even slight variations in ingredient ratios can significantly impact the outcome. I’ve personally found that I’ve never achieved consistently perfect macarons using volume measurements alone; a kitchen scale is your best friend for guaranteed success with these delicate treats.
Once filled with the soft buttercream, the macarons benefit from a brief chill in the refrigerator to allow the filling to set. For longer storage, macarons freeze beautifully in an airtight container or freezer bag, ready to be thawed and enjoyed whenever a craving strikes. This makes them perfect for preparing ahead for special occasions or simply ensuring you always have a gourmet treat on hand.
- Chocolate Macarons
- Great Macaron Base and Filling
- Thin and Crispy Almond Butter Chocolate Chip Cookies
- Chewy Chocolate Almond Cookies
- Almond Milk Chocolate Pudding
Recipe: Almond Meal Vanilla Macarons with Swiss Meringue Buttercream
Almond Meal Vanilla Macarons
Anna
Pin Recipe
Ingredients
For the Macaron Shells:
- 114 grams (1 cup) confectioners’ sugar
- 64 grams (approx. ⅔ cup) Trader Joe’s almond meal
- 2 large egg whites at room temperature (approx. 54 grams or 1.9 oz)
- ¼ teaspoon vanilla bean paste
- 1 tiny drop yellow food coloring paste (optional, for a subtle vanilla hue)
For the Swiss Meringue Buttercream Filling:
- ½ cup granulated sugar
- 2 large egg whites use pasteurized eggs if possible for safety
- 113 grams (½ cup) unsalted butter, at room temperature, cut into 4 to 6 pieces
- ¼ tsp. pure vanilla extract
- Pinch of kosher salt
Instructions
For the Macaron Shells:
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Prepare your baking sheets: Line a large, rimmed baking sheet with high-quality parchment paper or a silicone baking mat. If desired, use a macaron mat or trace 1 to 2-inch circles on the back of the parchment paper as a guide for piping.
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Sift dry ingredients: In a medium mixing bowl, thoroughly stir together the confectioners’ sugar and the Trader Joe’s almond meal. Pass this mixture through a fine-mesh sieve into another clean bowl to make it finer and remove any larger bits of almond skin or clumps. This step is essential for smooth macaron shells. Discard any remaining large pieces that won’t pass through the sieve.
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Whip egg whites: In a spotlessly clean, dry metal bowl (free from any grease), use a handheld electric mixer to beat the room temperature egg whites on medium speed. Continue beating until they become foamy. Once stiff peaks begin to form (the meringue holds its shape when the beater is lifted), carefully beat in the vanilla bean paste and the tiny drop of yellow food coloring paste (if using). Continue beating until the meringue is glossy and holds very firm, upright peaks.
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Perform macaronage: Gently, but confidently, fold the whipped egg whites into the sifted almond flour mixture using a heavy-duty rubber scraper or spatula. Begin by adding about a third of the meringue to the almond mixture and incorporating it to lighten the batter. Then, add the remaining meringue. Use a folding motion, scraping down the sides of the bowl and turning the batter. Continue folding until the batter reaches the characteristic “lava-like” consistency – it should flow slowly and continuously off your spatula when lifted, forming ribbons that melt back into the batter within 10-15 seconds. Be careful not to overmix, as this will lead to thin, runny batter.
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Pipe the shells: Transfer the macaron batter into a large (16-inch) pastry bag fitted with a ½-inch round tip. Hold the bag perpendicular to the baking sheet and pipe uniform 1 to 2-inch circles onto the prepared parchment paper or silicone mat. Apply gentle, even pressure, then quickly flick the bag up to create a small “foot.” The piped batter will spread slightly, but should not be overly runny.
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Rest the macarons: Once piped, firmly tap the baking sheet against your counter a few times to release any trapped air bubbles (which helps prevent cracking). Let the piped macaron shells sit at room temperature for at least 60 minutes, or even longer in humid environments. The goal is for a skin to form on their surface, so they are dry to the touch and no longer sticky. This step is crucial for achieving the signature “feet” during baking.
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Bake the macarons: Preheat your oven to 400 degrees F (200 degrees C). Once preheated, place the baking sheet of rested macaron rounds into the hot oven and immediately reduce the oven temperature to 300 degrees F (150 degrees C). Bake for 12 to 15 minutes. The macarons are done when their “feet” have fully formed, the tops appear set and firm, and they can be gently wiggled without separating from their feet. Check one macaron by carefully peeling it from the parchment; the bottom should be golden and mostly dry. Allow the baked macarons to cool completely on the parchment paper before attempting to remove them. They will be fragile when warm. Once cool, carefully peel them away from the parchment.
For the Swiss Meringue Buttercream:
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Set up a double boiler: Find a saucepan that is suitable to hold your stand mixer bowl above, but not touching, simmering water. Fill the saucepan with a couple inches of water and bring it to a gentle simmer over medium-low heat.
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Heat egg whites and sugar: In the stand mixer bowl, whisk together the granulated sugar and egg whites until well combined. Place the bowl over the simmering water (ensuring the bottom of the bowl does not touch the water). Continue whisking constantly for about 5 minutes, or until the mixture is hot to the touch (around 140-160 degrees F / 60-70 degrees C) and all the sugar crystals have completely dissolved. Rub a small amount of the mixture between your fingers to check for grit.
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Whip the meringue: Carefully remove the bowl from the saucepan and attach it to your stand mixer, fitted with a whisk attachment. Beat the mixture on medium-high speed until it becomes very thick, billowy, bright white, and completely cool to the touch. This typically takes about 6 to 8 minutes, depending on your mixer. The bowl should feel cool from the outside.
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Incorporate butter and flavorings: Reduce the mixer speed to low. With the mixer running, gradually add the softened unsalted butter, one piece at a time, allowing each piece to mostly incorporate before adding the next. Once all the butter is added, mix in the pure vanilla extract and a pinch of kosher salt. Increase the mixer speed to medium and beat for 1 to 2 minutes more, or until the buttercream is creamy, smooth, and light.
Assembly and Storage:
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Assemble macarons: Match cooled macaron shells into pairs of similar size. Transfer the soft buttercream into a piping bag (or use a small spoon) and pipe a generous dollop onto the flat side of one macaron shell. Gently top with the matching shell, twisting slightly to distribute the filling evenly.
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Chill and store: Chill the filled macarons just long enough for the buttercream to set, typically 15-30 minutes in the refrigerator. For best flavor and texture development (this is known as “maturing”), store the macarons in an airtight container in the refrigerator for at least 24 hours before serving, or in the freezer in a freezer bag for longer storage. Allow frozen macarons to come to room temperature for about 15-20 minutes before enjoying.