French Macaron Recipe with Vanilla Buttercream Filling Recipe

Introduction

French macarons are delicate, colorful, and irresistibly sweet cookies with a crisp shell and chewy interior. This classic recipe guides you through making perfect macarons at home, complete with a smooth vanilla buttercream filling.

Ingredients

• 150 grams sifted super-fine almond flour (measure after sifting)
• 180 grams powdered sugar
• ¼ teaspoon salt
• 120 grams large egg whites (at room temperature, about 4 large eggs)
• 60 grams granulated sugar
• 4 drops liquid-gel food coloring (or more for a stronger color)
• 1 teaspoon pure vanilla extract
• Vanilla Buttercream Frosting or your choice of filling

Instructions

1. Step 1: Line 3 large baking sheets with parchment paper and set aside. Prepare a large piping bag with a large plain tip by cutting the tip off, twisting the bag just above the tip to prevent leaking, and placing it in a tall glass with the top folded over the sides.
2. Step 2: Sift the almond flour into a medium-sized bowl and measure 150 grams, discarding any large pieces. Sift the powdered sugar into the same bowl and gently mix to combine. Set aside.
3. Step 3: Wipe a large glass or metal bowl with vinegar or lemon juice to remove any grease. Add salt and egg whites, then beat on medium-high speed until bubbles form (30 seconds to 1 minute).
4. Step 4: Gradually add granulated sugar in small amounts (about ½ teaspoon at a time), beating well for 20–30 seconds between additions. Continue until all sugar is incorporated.
5. Step 5: Whip the meringue until it is glossy and stiff peaks form—test by inverting the whisk; the peak tip should not curl.
6. Step 6: Add food coloring and vanilla extract to the meringue and mix gently to combine.
7. Step 7: Fold the almond flour mixture into the meringue in three additions until fully incorporated.
8. Step 8: “Macaronage”: Mix the batter with a spatula by running it along the bowl’s sides and center to deflate the mixture to a lava-like consistency that falls in ribbons. Test by drawing a figure 8 with the batter; it should sink after about 20 seconds. Be careful not to overmix.
9. Step 9: Pour the batter into the prepared piping bag, twisting the top to prevent spills. Pipe rounds about 1 inch apart onto the baking sheets, slightly smaller than desired size.
10. Step 10: Firmly tap each baking sheet 5 to 10 times on the counter to release air bubbles and even the tops. Pop any stubborn bubbles with a toothpick or skewer.
11. Step 11: Let the macarons dry for 30 to 60 minutes until a skin forms; test by gently touching the surface—it should not stick.
12. Step 12: Preheat the oven to 315°F (160°C). Bake the macarons one sheet at a time for 12 to 15 minutes until they have “feet” and the bottoms no longer jiggle when pressed.
13. Step 13: Cool the shells completely on the baking sheet, then carefully peel them from the parchment paper. Match shells by size.
14. Step 14: Pipe your chosen filling onto one shell and sandwich with another. For vanilla buttercream, a full batch yields a generous filling amount, while a half batch makes lightly filled macarons.

Tips & Variations

• Use room temperature egg whites for better volume and stability in your meringue.
• Sift your almond flour and powdered sugar well to ensure a smooth batter and prevent lumpy shells.
• The macaronage step is crucial: aim for a batter that flows slowly like lava, not too runny or too stiff.
• Experiment with different food coloring and fillings like chocolate ganache, raspberry jam, or lemon curd for tasty variations.
• Use a macaron template under your parchment paper for consistent sizing if you’re new to piping them freehand.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. Unfilled shells can be stored airtight at room temperature for up to 3 days or frozen for longer storage; thaw fully before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why did my macarons crack?

Cracking can result from overmixing the batter, not allowing the shells to dry and form a skin before baking, or baking at too high a temperature. Be sure to follow the drying time and oven temperature carefully.

Can I make macarons without a kitchen scale?

While it’s possible, using a kitchen scale ensures accuracy—macarons are sensitive to ingredient ratios. Measuring by volume can lead to inconsistent results, so a scale is highly recommended for success.

French Macaron Recipe with Vanilla Buttercream Filling Recipe

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★★★★★

5 from 52 reviews

This classic French Macaron recipe yields delicate, crisp shells with a smooth, creamy filling. Made from almond flour, egg whites, and sugar, these elegant cookies are perfect for special occasions or as a sophisticated treat. The recipe includes detailed steps for perfect macaronage, piping, drying, and baking, ensuring beautifully formed macarons with characteristic feet.

• Author: Stella
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: About 30–36 macarons (15–18 sandwich cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

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For the Macaron Shells

• 150 grams sifted super-fine almond flour (measure after sifting)
• 180 grams powdered sugar
• ¼ teaspoon salt
• 120 grams large egg whites (at room temperature, about 4 large eggs)
• 60 grams granulated sugar
• 4 drops liquid-gel food coloring (or more for stronger color)
• 1 teaspoon pure vanilla extract

For the Filling

• Vanilla Buttercream Frosting or your choice of filling

Instructions

1. Prepare Baking Sheets and Piping Bag: Line 3 large baking sheets with parchment paper. Fit a large plain tip to a large piping bag, twist the bag just above the tip to prevent leaking, and place in a tall glass, folding the top over the sides to keep open. Set aside.
2. Sift Dry Ingredients: Sift almond flour into a medium bowl, measure 150 grams, and discard any large pieces. Sift powdered sugar into the same bowl and gently mix. Set aside.
3. Make Meringue: Wipe a large glass or metal bowl with vinegar or lemon juice to remove grease. Add salt and egg whites. Using an electric mixer with a whisk attachment, beat on medium-high speed until bubbles form, about 30 seconds to 1 minute.
4. Add Granulated Sugar Gradually: With the mixer running, slowly add granulated sugar, about ½ teaspoon at a time, beating 20-30 seconds between additions. Continue until all sugar is incorporated.
5. Whip Meringue to Stiff Peaks: Continue whipping until glossy and meringue holds stiff peaks. Test by inverting the whisk; peaks should not curl.
6. Add Color and Flavor: Mix in liquid-gel food coloring and vanilla extract until evenly combined.
7. Fold Almond Mixture into Meringue: In 3 additions, gently fold the almond flour mixture into the meringue.
8. Macaronage – Fold to Proper Consistency: Fold batter with a spatula by running along side and center to deflate. Stop when batter has lava-like consistency that flows in ribbons, can form a figure 8 that sinks after about 20 seconds. Avoid overmixing.
9. Fill Piping Bag: Tilt bowl to pour batter into piping bag, avoiding spoons to prevent deflation. Twist top of bag to keep batter from spilling and gently pull tip open.
10. Pipe Shells: Hold bag perpendicular to baking sheet and pipe shells about 1 inch apart and slightly smaller than desired size.
11. Release Air Bubbles: Firmly tap baking sheets 5-10 times on the counter to level tops and pop bubbles. Pop stubborn bubbles with a toothpick if needed.
12. Dry Macarons: Let shells dry at room temperature 30 to 60 minutes until a skin forms. They are ready when a gentle touch does not stick.
13. Preheat Oven: Preheat oven to 315°F (157°C).
14. Bake Macarons: Bake one sheet at a time on center rack for 12-15 minutes. Test doneness by gently pressing a shell; it should not jiggle and should have developed feet.
15. Cool Completely: Allow shells to cool on baking sheet before peeling off parchment paper.
16. Assemble Macarons: Match shells by size. Pipe filling on the bottom of one shell and sandwich with another. Use vanilla buttercream or preferred filling. Adjust filling quantity according to preference.

Notes

• Measure almond flour after sifting for accuracy.
• Use room temperature egg whites for best meringue results.
• Adding powdered sugar and almond flour mixture gradually ensures smooth batter.
• Be patient drying the shells; a proper skin helps develop feet and prevents cracking.
• Do not overmix batter to prevent flat macarons without feet.
• Tapping baking sheets helps release trapped air bubbles for a smooth surface.
• Humidity affects drying time; allow more drying in humid climates.
• Use a macaron template for uniform shell size if desired.
• Vanilla buttercream filling quantity can be adjusted for light or generous filling.

Keywords: french macarons, macaron recipe, almond flour cookies, meringue cookies, delicate cookies, french dessert, vanilla macarons