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Brown Butter Vanilla Bean Macarons

Browned Butter Vanilla Bean Macarons

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  • Author: Rebecca Neidhart


  • 4 large (120 g) egg whites

  • 100 g (½ cup) granulated sugar

  • ¼ tsp. cream of tartar

  • 2 tsp. vanilla bean paste

  • 240 g (2 cups) powdered sugar

  • 168 g (1 ½ cups) fine almond flour

  • 1/8 tsp. fine sea salt

For the Browned Butter Filling:

  • 114 grams (1/2 cup or 1 stick) salted butter, browned

  • 240 g (2 cups) powdered sugar

  • 2 tsp. vanilla extract 

  • 2-3 tsp. heavy cream


Begin by pre-measuring all of your ingredients, lining a baking sheet with parchment paper, and putting a coupler on a clean (preferably new) piping bag. Allow the egg whites to come to room temperature.

Place the almond flour, powdered sugar, and salt to a mesh sieve that’s over a clean mixing bowl. Stir and shake them together through the sieve. Stir to make sure the ingredients are thoroughly combined and set aside.

Using a stand mixer or electric hand mixer, beat the egg whites on medium speed until the are foamy. Add the cream of tartar and slowly pour in the granulated sugar while beating. Turn the mixer up to high speed and beat until the egg whites have become a meringue at stiff peak stage (see notes).

Add the vanilla bean paste and use the beaters to mix it thoroughly into the meringue.