Vanilla Macarons

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Macarons, those delicate and colorful French confections, have captured the hearts and taste buds of dessert enthusiasts worldwide. These sweet, almond-based treats are not only visually stunning but also a true delight for your palate. So, let’s make this all-time favorite treat for your next kitty party, potluck festivities, or just a little snack with the evening tea. Be prepared, because I am sure you will love making a larger batch very soon again! Besides, you can also try our favorite Gold Macarons or Salted Caramel Macarons for variation.

Ingredients For Vanilla Macarons

For the Macarons:

  • 1 ¾ cups powdered sugar (210 g)
  • 1 cup almond flour (95 g), finely ground
  • 1 teaspoon salt, divided
  • 3 egg whites, at room temperature
  • ¼ cup granulated sugar (50 g)
  • ½ teaspoon vanilla extract
  • 2 drops pink gel food coloring (optional)

For the Vanilla Buttercream:

  • 1 cup unsalted butter (230 g), 2 sticks, at room temperature
  • 3 cups powdered sugar (360 g)
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream

Ingredient Notes and Variations

Powdered Sugar: Used both in the macaron shells and the buttercream, powdered sugar is essential for sweetness and texture. You can experiment with different types of powdered sugar, such as confectioners or icing sugar.

Almond Flour: This finely ground almond meal provides the signature flavor and texture of macarons. If you prefer variations, you can try using other nut flours like hazelnut or pistachio for unique flavors. Almond flour also makes the macarons gluten-free. Try these Almond flour Cookies, or flourless cakes for a gluten-free option. Or, you can check out our favorite gluten-free desserts.

Salt: A pinch of salt enhances the overall flavor profile. You can explore variations by using flavored salts, such as vanilla salt or lavender salt, for an added twist.

Egg Whites: Room-temperature egg whites are crucial for achieving the perfect macaron texture. There are vegan alternatives like Aquafaba if you prefer egg-free options. The leftover egg yolk or egg whites can be used to make the best egg bite recipes.

Granulated Sugar: Granulated sugar is used to stabilize the egg whites and add sweetness. For variations, you can experiment with different types of sugar, like caster sugar or even flavored sugar.

Vanilla Extract: The star of our Vanilla Macarons, vanilla extract provides a rich and aromatic flavor. Consider using vanilla bean paste or extract for a more intense vanilla taste.

Pink Gel Food Coloring: While optional, food coloring adds a lovely visual touch. Feel free to experiment with other colors to match your occasion or theme. Gel food colors are more vibrant, but you can also use the powdered ones

Unsalted Butter: For the creamy and indulgent Vanilla Buttercream, unsalted butter is the foundation. You can try using salted butter if you prefer a subtle contrast in flavor.

Heavy Cream: Heavy cream is the secret ingredient for achieving a lusciously smooth buttercream. You can use milk or dairy-free alternatives like coconut cream for a twist.

Macarons Recipe

Pro Tips for The Perfect Vanilla Macarons

Do you know that professional bakers prefer to age their egg whites for a day or two in the refrigerator before using them? This can result in a more stable meringue. You can try this trick too.

Sifting the almond flour helps remove any clumps and ensures a smooth macaron batter.

When folding the almond flour into the egg whites, use gentle, deliberate strokes. Overmixing can break the air bubbles and lead to flat macarons, so be patient.

Allowing the piped macarons to rest before baking is crucial. This step helps them develop their signature smooth, shiny top.

Ensure your oven is preheated accurately. Baking at a precise temperature is vital for macarons to rise properly.

Tools You’ll Need

How to make The Best Vanilla Macarons?

  • Prep Time: 45 minutes
  • Cook Time: 17 minutes
  • Servings: Approximately 30 macarons
separate the egg whites from egg yolk

Step one: Achieving the perfect egg whites

Since egg whites are crucial for the meringue, they have to be at room temperature. Take them out of the refrigerator at least 30 minutes before you start the process.

Separate the egg yolks from white carefully without puncturing the yolks.

mix dry ingredients of Macarons

Step two: Mixing ingredients

In a mixing bowl, add sifted almond flour. Combine powdered sugar and half a teaspoon of salt.

Add this to a food processor and blend for a very fine flour mixture. Sift and add to a mixing bowl.

In a separate bowl, beat egg whites and remaining salt until soft peaks form. The meringue should be stiff so that even if you flip the bowl, nothing falls out.

Gradually add granulated sugar, vanilla extract, and food coloring. Beat again.

Add 1/3rd of the dry ingredient mixture to the meringue. Fold gently so that the air bubbles do not break.

Gently fold the remaining flour mixture until the batter is ribbon-like. Do not overmix or undermix the batter or the macarons won’t achieve the desired texture.

Setting and Baking the macarons

Set a baking tray by lining a parchment paper. You can also use a silicone mat for baking.

Transfer the batter into a piping bag and pipe 1½-inch circles onto parchment paper.

Tap the baking sheet to release air bubbles and let the macarons rest for ½ an hour at least. . Tapping helps them to rise and achieve the perfect macaron texture without the top becoming dry.

Preheat the oven to 300˚F (150˚C) and bake the macarons for 17-20 minutes.

Let the macaron shells cool completely on a fire rack before filling them with Vanilla Buttercream.

Preparing Buttercream

In a mixing bowl, add unsalted butter which is at room temperature. Cream it until it becomes soft and fluffy.

Sift the icing sugar in the creamed butter. Beat again until sugar and butter are thoroughly combined. Add vanilla essence and heavy cream and beat well.

Your buttercream is ready.

Filling the macarons

Pour the buttercream into a piping bag. Pipe a dollop of it onto one macaron shell. Cover it with another of the same size and press gently.

Repeat until you get a set of 30 macarons.

Transfer them to an air-tight container and wait for at least 24 hours for the flavors to meddle. Enjoy teatime snacks or mini desserts.

Best Homemade Macarons

Storage, Refrigeration, and Freezing

Store your Vanilla Macarons in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week, or freeze them for up to two months.

Ensure they are in an airtight container or well-wrapped with a plastic cling film. This is to prevent moisture absorption and flavor loss.

Allow them to thaw in the refrigerator overnight before consuming.

Perfect Pairings for Vanilla Macarons

  • Tea
  • Coffee
  • Fruit, Fresh berries, such as raspberries or strawberries.
  • Ice Cream

Best Vanilla Macarons With Buttercream

Adalynn Ward
Macarons, those delicate and colorful French confections, have captured the hearts and taste buds of dessert enthusiasts worldwide.
5 from 1 vote
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Breakfast
Servings 30 Macarons

Ingredients

For the Macarons

  • 1 ¾ cups powdered sugar 210 g
  • 1 cup almond flour 95 g, finely ground
  • 1 teaspoon salt divided
  • 3 egg whites at room temperature
  • ¼ cup granulated sugar 50 g
  • ½ teaspoon vanilla extract
  • 2 drops pink gel food coloring optional

For the Vanilla Buttercream

  • 1 cup unsalted butter 230 g, 2 sticks, at room temperature
  • 3 cups powdered sugar 360 g
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream

How to Make?

For the Macarons

  • In a food processor, combine powdered sugar, almond flour, and ½ teaspoon of salt. Sift this mixture into a large bowl.
  • In a separate bowl, beat egg whites and remaining salt until soft peaks form. Gradually add granulated sugar, vanilla extract, and food coloring.
  • Gently fold the sifted almond flour mixture into the beaten egg whites until the batter is ribbon-like.
  • Transfer the batter into a piping bag and pipe 1½-inch circles onto parchment paper.
  • Tap the baking sheet to release air bubbles and let the macarons rest until dry.
  • Preheat the oven to 300˚F (150˚C) and bake for 17 minutes. Let the macarons cool completely before filling.

For the Vanilla Buttercream

  • In a large bowl, beat the room-temperature butter until light and fluffy.
  • Sift in the powdered sugar and beat until fully incorporated.
  • Add vanilla extract and heavy cream and beat until you achieve the desired consistency.

Assembly

  • Pair up the macaron shells of similar size.
  • Pipe a dollop of Vanilla Buttercream onto one macaron shell and top it with another to create a sandwich.
  • Place in an airtight container for 24 hours before consuming.
  • Enjoy your homemade Vanilla Macarons!

Nutrition

Serving: 1MacaronCalories: 149kcalCarbohydrates: 21gProtein: 1gFat: 7.2gSaturated Fat: 4.3gCholesterol: 19mgSodium: 126mgPotassium: 8mgSugar: 20gCalcium: 5mg
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Hello!! My name is Adalynn I love to eat, travel, and eat some more! I am married to the man of my dreams and have a beautiful little girl whose smiles can brighten anyone’s day!