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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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/french-macaron-recipe-with-vanilla-buttercream-filling-recipe/