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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/homemade-macarons-with-vanilla-buttercream-filling-recipe/