Name: Vanilla Macarons
Prep time: 30 min
Cook time: 16 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 1 cup powdered sugar; 3/4 cup almond flour; 2 large egg whites, room temperature; 1/4 cup granulated sugar; 1/2 tsp vanilla extract; Pinch of salt; Food coloring (optional); For the filling:; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1 tsp vanilla extract; 1-2 tbsp heavy cream or milk

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Vanilla macarons are delicate French sandwich cookies made with crisp, airy almond meringue shells and a luscious vanilla buttercream filling. These elegant treats boast a subtle sweetness, a soft interior, and a refined appearance perfect for special occasions or a luxurious dessert experience at home.

Why You’ll Love This Recipe

Vanilla macarons are the epitome of sophistication in the world of desserts. Their crisp shells and chewy centers provide a delightful contrast in texture, while the aromatic vanilla filling adds comforting warmth. This recipe, when followed carefully, yields bakery-quality results that are both impressive and delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Almond flour
Powdered sugar
Egg whites (aged, room temperature)
Granulated sugar
Cream of tartar (optional, for stability)
Pure vanilla extract
Unsalted butter
Heavy cream or milk (for the buttercream filling)

Directions

Sift almond flour and powdered sugar together to remove clumps and ensure smooth shells.
In a clean mixing bowl, beat egg whites until foamy. Add cream of tartar and gradually add granulated sugar. Continue beating until stiff peaks form.
Gently fold the dry ingredients into the meringue using the macaronage technique until the batter flows like lava.
Pipe small rounds onto a baking sheet lined with parchment paper or a silicone mat.
Tap the tray to release air bubbles and let the macarons rest for 30–60 minutes until a skin forms.
Bake in a preheated oven at 300°F (150°C) for 12–15 minutes. Let cool completely.
For the filling, beat butter until creamy, add powdered sugar and vanilla extract, and mix until smooth. Add a splash of cream for desired consistency.
Pipe the filling onto one shell and sandwich with another. Allow to mature in the fridge for 24 hours for best flavor and texture.

Servings and Timing

Servings: Approximately 20 filled macarons
Prep Time: 30 minutes
Resting Time: 30–60 minutes
Bake Time: 12–15 minutes
Total Time: About 1.5–2 hours (plus optional 24-hour maturation)

Variations

Add vanilla bean paste for a more intense vanilla flavor.
Use flavored buttercream (e.g., raspberry or lemon) for a twist.
Tint the shells with gel food coloring for a festive look.
Add a touch of sea salt to the buttercream for a salted vanilla version.

Storage/Reheating

Store macarons in an airtight container in the refrigerator for up to 5 days. For best texture, let them sit at room temperature for 15–20 minutes before serving. Macarons can also be frozen (filled or unfilled) for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

Why are my macarons hollow?

Hollow macarons may result from over-beaten meringue or underbaking. Proper macaronage technique and baking time are crucial.

Can I use all-purpose flour instead of almond flour?

No. Almond flour is essential for the texture and flavor of traditional macarons.

How do I know when the macarons are ready to bake?

They’re ready when the tops are no longer sticky to the touch and have developed a skin.

Can I skip aging the egg whites?

While not mandatory, aging egg whites helps create a more stable meringue and better results.

Why did my macarons crack?

Cracked shells often result from skipping the resting period or baking at too high a temperature.

Can I make them without a stand mixer?

Yes, a hand mixer works fine, though it may require more effort and time.

How long should macarons mature before serving?

24 hours in the refrigerator enhances texture and flavor significantly.

What’s the best filling for vanilla macarons?

A vanilla buttercream or white chocolate ganache pairs beautifully with the delicate shells.

Can I flavor the shells themselves?

Yes, but be cautious—liquid flavorings can alter the batter’s consistency. Use powdered flavors or extracts sparingly.

How do I ensure even-sized shells?

Use a template or macaron mat, and keep your piping technique consistent.

Conclusion

Vanilla macarons are a classic French confection that combine visual elegance with exquisite taste. With careful technique and attention to detail, you can create these refined cookies in your own kitchen—perfect for gifting, entertaining, or savoring with a cup of tea.

Vanilla Macarons

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Delicate French vanilla macarons made with almond flour, filled with a creamy vanilla buttercream. Perfectly crisp on the outside and chewy on the inside.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 16 minutes
Total Time: 1 hour 30 minutes (including rest time)
Yield: 20 macarons 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Sift together the powdered sugar and almond flour into a bowl and set aside.
In a clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add granulated sugar and continue to beat until stiff peaks form. Mix in vanilla extract and food coloring if using.
Gently fold the dry ingredients into the meringue in batches until the batter flows like lava and forms a ribbon when lifted.
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet.
Tap the baking sheet on the counter to remove air bubbles. Let macarons sit at room temperature for 30–60 minutes until a skin forms on top.
Preheat oven to 300°F (150°C). Bake for 14–16 minutes. Let cool completely on the tray before removing.
To make the filling, beat butter until creamy. Add powdered sugar, vanilla, and cream/milk. Beat until smooth and fluffy.
Pipe filling onto one macaron shell and sandwich with another. Repeat with remaining shells.
Refrigerate macarons for 24 hours before serving for best texture. Bring to room temperature before eating.