French Macarons with Vanilla Buttercream

French Macarons with Vanilla Buttercream French Macarons with Vanilla Buttercream French Macarons with Vanilla Buttercream
June 17, 2025

French Macarons with Vanilla Buttercream

Prep: 45 mins (plus 30-60 mins resting and 24 hours )
Cook: 18 mins
Yields: 10 servings (about 20 macarons)
Categories: dessert
Diets: vegetarian, Gluten-Free
Difficulties: advanced
For advanced

Overview

These Classic French Macarons with Vanilla Buttercream are delicate, almond-flavored sandwich cookies with a crisp shell, chewy interior, and creamy filling. They’re a perfect treat for special occasions, requiring precision but yielding a rewarding result. This recipe focuses on a classic vanilla flavor, but you can experiment with food coloring or other fillings like chocolate or raspberry.

Equipment

  • - Fine-mesh sieve
  • - Large mixing bowl
  • - Electric mixer (hand or stand)
  • - Piping bags with a round tip (about 1/2-inch)
  • - Baking sheets
  • - Parchment paper or silicone baking mats
  • - Rubber spatula
  • - Cooling rack

Instructions

1.

Prepare the Dry Ingredients*
  • Sift the almond flour and powdered sugar together through a fine-mesh sieve into a large bowl to remove any lumps. Discard any large particles. Set aside.

2.

Whip the Egg Whites*
  • In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating.
  • Gradually add the granulated sugar, 1 tbsp at a time, while beating on high speed until stiff, glossy peaks form (about 3-5 minutes). The meringue should hold its shape when you lift the beaters.
  • If using food coloring, add a few drops now and gently fold it into the meringue.

3.

Macaronage (Combine Wet and Dry)*
  • Add the sifted almond flour mixture to the meringue in two batches. Gently fold with a rubber spatula, using a "J" motion, until the batter is smooth and flows like lava (about 40-50 folds). The batter should form a figure-8 when dripped from the spatula without breaking.

4.

Pipe the Macarons*
  • Transfer the batter to a piping bag fitted with a round tip. Line baking sheets with parchment paper or silicone mats.
  • Pipe 1.5-inch rounds onto the sheets, spacing them about 1 inch apart. Hold the piping bag perpendicular to the surface and apply even pressure.
  • Tap the baking sheets firmly on the counter 3-4 times to release air bubbles. Pop any remaining bubbles with a toothpick.

5.

Rest the Macarons*
  • Let the piped macarons sit at room temperature for 30-60 minutes, until a skin forms on the surface and they are no longer sticky to the touch. This step is crucial for developing the macaron "feet."

6.

Bake the Macarons*
  • Preheat your oven to 300°F (150°C). Bake one sheet at a time on the middle rack for 15-18 minutes, until the shells are set and can be lifted off the parchment without sticking. Rotate the tray halfway through for even baking.
  • Let the macarons cool completely on the baking sheet before transferring to a cooling rack.

7.

Make the Vanilla Buttercream*
  • In a bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating until smooth.
  • Add 1-2 tbsp heavy cream and beat on high speed for 1-2 minutes until light and fluffy. Transfer to a piping bag with a round tip.

8.

Assemble the Macarons*
  • Pair the macaron shells by size. Pipe a small dollop of buttercream (about 1 tsp) onto the flat side of one shell, then sandwich with another shell, pressing gently.
  • Repeat until all macarons are assembled.

9.

Mature and Serve*
  • Place the assembled macarons in an airtight container and refrigerate for 24 hours to let the flavors meld (this step, called maturing, improves texture and taste).
  • Bring to room temperature before serving for the best flavor.

Ingredients

Tips

  • - Weigh your ingredients (especially almond flour and powdered sugar) for accuracy—macarons are sensitive to measurements.
  • - If the macarons crack or don’t develop feet, the batter may be overmixed, or the resting time may be insufficient. Ensure a dry day, as humidity can affect the shells.
  • - Store macarons in an airtight container in the fridge for up to 5 days, or freeze unfilled shells for up to 1 month.

Nutritional Info

  • - Calories: ~180 kcal
  • - Protein: 3g
  • - Fat: 10g
  • - Carbs: 22g
  • - High in sugar and fat.
  • - Suitable for gluten-free and vegetarian diets.
  • This recipe is inspired by techniques from Ladurée and Preppy Kitchen, adapted for home bakers.

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