Homemade Macarons with Vanilla Buttercream Filling Recipe

Introduction

Macarons are delicate French cookies with a crisp shell and soft interior, filled with a luscious buttercream or ganache. Although they seem challenging, with a little patience and technique, you can create these colorful treats at home to impress friends and family.

Ingredients

• 150 grams sifted super-fine almond flour (measure after sifting)
• 180 grams powdered sugar
• 1/4 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
• Vanilla Buttercream Frosting or your choice of filling

Instructions

1. Step 1: Cut the tip off a large piping bag and fit it with a large plain tip. Twist the bag just above the tip and push the twisted portion of the bag into the tip to prevent batter leaking. Place the bag in a tall glass and fold the top over the glass sides to hold it open. Set aside.
2. Step 2: Sift almond flour into a medium bowl and measure 150 grams sifted. Discard any large pieces. Sift 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 grease. Add salt and egg whites. Using an electric mixer with the whisk attachment, beat the egg whites on medium-high until bubbles form (about 30 seconds to 1 minute).
4. Step 4: Gradually add granulated sugar to the egg whites while continuing to beat on medium-high. Add sugar slowly, about 1/2 teaspoon at a time, whipping 20–30 seconds between additions to ensure smooth incorporation.
5. Step 5: Continue whipping until the meringue is glossy and forms stiff peaks. Test by inverting the whisk; the peak should stand straight without curling.
6. Step 6: Add food coloring and vanilla extract to the meringue and mix to combine evenly.
7. Step 7: Gently fold the almond flour mixture into the meringue in three additions, being careful not to deflate the meringue too much.
8. Step 8: Perform the “macaronage” step by mixing the batter with a spoon or spatula, scraping along the bowl’s side and folding through the center. Continue until the batter reaches a thick lava-like texture that flows in ribbons and can form a figure 8 that sinks back after about 20 seconds. Avoid overmixing.
9. Step 9: Transfer the batter to the prepared piping bag by tilting the bowl and pouring carefully to avoid deflating it. Twist the top of the bag to secure the batter.
10. Step 10: Hold the bag perpendicular to a baking sheet lined with parchment paper. Pipe small rounds about 1 inch apart, slightly smaller than the desired final size as they will spread slightly.
11. Step 11: Firmly tap the baking sheet 5 to 10 times on the counter to release air bubbles and level the shells. Pop stubborn bubbles with a skewer or toothpick if necessary.
12. Step 12: Let the macarons rest for 30 to 60 minutes to form a skin. They’re ready when you can touch the tops lightly without batter sticking to your finger.
13. Step 13: Preheat oven to 315°F (160°C). Bake macarons one sheet at a time in the oven’s center for 12 to 15 minutes. Test doneness by gently pressing a shell’s bottom—it should not jiggle. The feet should be well developed.
14. Step 14: Cool the shells completely on the baking sheet. Peel them off the parchment carefully and match shells of similar size.
15. Step 15: Pipe your chosen filling, such as vanilla buttercream, on the bottom of one shell and sandwich with another shell. A full batch of buttercream yields generous filling; a half batch gives lighter filling.

Tips & Variations

• Sift almond flour and powdered sugar well to ensure smooth shells and prevent lumps.
• Use room temperature egg whites for better volume in meringue.
• Adjust food coloring amounts to get your desired shade without affecting batter consistency.
• Resting time to form a skin depends on humidity; in humid climates, it may take longer.
• Try different fillings like chocolate ganache, fruit curds, or flavored buttercream for variety.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for about 20 minutes before serving to enjoy their full texture and flavor. Unfilled shells can be stored in an airtight container at room temperature for up to a week. Reheat shells gently in a low oven if needed before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why did my macarons crack or have rough tops?

This usually happens if the batter is too dry or the oven temperature is too high. Ensure proper macaronage to achieve the right consistency and monitor your oven temperature carefully.

Can I make macarons without a stand mixer?

Yes, you can use a hand mixer. It may take a little longer to achieve stiff peaks, but the results can be equally beautiful with some patience.

Homemade Macarons with Vanilla Buttercream Filling Recipe

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★★★★★

4.5 from 90 reviews

This classic French macaron recipe produces delicate, smooth, and crisp almond meringue shells sandwiched with a creamy vanilla buttercream filling. With precise technique for making meringue, folding almond flour, and baking, these colorful macarons offer a perfect balance of light crunch and chewy interior, ideal for elegant dessert presentations or gifting.

• Author: Logan
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes
• Yield: About 30–36 macarons (15–18 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Macaron Shells

• 150 grams sifted super-fine almond flour (measure after sifting)
• 180 grams powdered sugar
• 1/4 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

Filling

• Vanilla Buttercream Frosting or your choice of filling

Instructions

1. Prepare Piping Bag: Cut the tip off a large piping bag and fit it with a large plain tip. Twist the bag just above the tip to prevent leakage and push the twisted part into the tip. Place the bag in a tall glass and fold the top ends over to hold it open and steady.
2. Mix Dry Ingredients: Sift almond flour into a medium bowl and measure 150 grams, discarding large pieces. Sift powdered sugar (180 grams) into the same bowl and gently mix to combine.
3. Clean Bowl and Start Meringue: Wipe a large glass or metal bowl with vinegar or lemon juice to remove grease. Add salt (1/4 tsp) and egg whites (120 grams). Using an electric mixer with whisk attachment, beat on medium-high until bubbles form (30 seconds to 1 minute).
4. Add Granulated Sugar Gradually: With mixer running, slowly add granulated sugar (60 grams) in increments no more than 1/2 teaspoon, beating well after each addition to dissolve sugar completely.
5. Whip to Stiff Peaks: Continue whipping until meringue is glossy and stiff peaks form, tested by inverting the whisk without the tip curling.
6. Add Color and Flavor: Mix in 4 drops liquid-gel food coloring and 1 teaspoon pure vanilla extract until evenly combined.
7. Fold Dry Ingredients into Meringue: Gently fold almond flour mixture into meringue in three additions to avoid deflating.
8. Macaronage – Develop Batter Consistency: Use a spatula to fold and mix the batter by running along the bowl’s sides and then down the center, deflating it gradually until it reaches a lava-like consistency that ribbons off the spatula and forms a sinking figure 8.
9. Fill Piping Bag: Tilt bowl and pour batter into prepared piping bag without spooning to avoid deflation. Twist bag top to secure batter.
10. Pipe Shells: Pipe macaron shells onto parchment-lined baking sheets about 1 inch apart; pipe slightly smaller than desired size as they will spread slightly.
11. Remove Bubbles: Firmly bang baking sheets on counter 5–10 times to even tops and release air bubbles. Pop persistent bubbles with a toothpick.
12. Dry Shells: Let piped shells rest at room temperature for 30 to 60 minutes to form a skin; they are ready when touching the surface leaves no batter on the finger.
13. Bake: Bake shells one tray at a time in a preheated oven at 315°F (157°C) for 12 to 15 minutes. They are done when bottoms do not jiggle and characteristic feet have formed.
14. Cool and Remove: Cool shells completely on baking sheets, then carefully peel off parchment paper. Match shells by similar size for sandwiching.
15. Assemble Macarons: Pipe vanilla buttercream or preferred filling onto one shell and sandwich with another. Use full or half batch of filling depending on desired amount.

Notes

• Measure almond flour after sifting and discard any large pieces that don’t pass through the sieve for smooth shells.
• Use room temperature egg whites for best meringue volume.
• Avoid grease in the mixing bowl by wiping with vinegar or lemon juice to help egg whites whip properly.
• Add granulated sugar slowly to prevent deflating the developing meringue.
• Do not overmix or undermix during macaronage; batter should flow like thick lava.
• Drying time depends on kitchen humidity; patience is key to form a proper skin.
• Baking temperature and time may vary with oven; watch for feet and firm bottoms.
• Filling choice is versatile; vanilla buttercream is classic but use ganache, jam, or curds for variety.

Keywords: French macarons, almond meringue cookies, vanilla buttercream macarons, colorful macarons, delicate French dessert