Classic French Macarons with Vanilla Buttercream Filling Recipe

Introduction

Classic French macarons are delicate, airy cookies with a smooth, crisp shell and a tender interior. Filled with a rich vanilla buttercream, these elegant treats are perfect for special occasions or just a luxurious everyday dessert.

Ingredients

• 100 g egg whites (room temperature; about 3 large eggs)
• 140 g almond flour (1 1/2 cups)
• 90 g granulated sugar (just under 1/2 cup)
• 130 g powdered sugar (1 cup)
• 1 tsp vanilla extract (5 mL)
• 1/4 tsp cream of tartar (800 mg)
• 1 cup unsalted butter (softened; 226 g)
• 5 egg yolks
• 1/2 cup granulated sugar (100 g)
• 1 tsp vanilla extract
• 3 tbsp water (30 mL)
• 1 pinch salt

Instructions

1. Step 1: Sift the powdered sugar and almond flour together into a bowl to remove lumps and create a fine, smooth mixture.
2. Step 2: In a very clean bowl, whisk the room temperature egg whites with an electric mixer until foamy. Add the cream of tartar, then gradually add granulated sugar while beating until stiff, marshmallow-like peaks form.
3. Step 3: Gently fold vanilla extract and any desired food coloring into the meringue until evenly combined.
4. Step 4: Carefully fold one-third of the dry almond flour mixture into the meringue. Then fold in the remaining mixture gently until the batter flows like lava and falls in a figure-eight shape without breaking.
5. Step 5: Transfer the batter to a piping bag fitted with a medium round tip. Pipe one-inch dollops onto a parchment-lined baking sheet, spacing them apart. Tap the tray on the counter several times to release air bubbles.
6. Step 6: Let the piped macarons rest at room temperature for about 40 minutes, until a skin forms on the surface. This helps develop the characteristic “feet” during baking.
7. Step 7: Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, rotating the tray halfway through (after 7 minutes). Let them cool completely on the baking sheet before removing.
8. Step 8: To make the buttercream, combine sugar and water in a saucepan. Heat over low stirring to dissolve sugar, then increase to medium-high and boil until the syrup reaches 240°F (115°C).
9. Step 9: While the syrup cooks, whisk egg yolks in a stand mixer until thick and foamy.
10. Step 10: With the mixer running, slowly drizzle the hot sugar syrup into the egg yolks. Continue mixing until the mixture cools to room temperature and the bowl feels cool to the touch.
11. Step 11: Add softened butter one cube at a time, beating until fully incorporated before adding the next. Stir in vanilla extract and a pinch of salt. Beat until smooth and creamy, about 5-6 minutes. Add food coloring if desired.
12. Step 12: Pipe buttercream onto the flat side of half the macaron shells. Sandwich with the remaining halves. For best flavor and texture, refrigerate macarons for 1-3 days to let the filling soften the shells.

Tips & Variations

• Use aged egg whites (separated and refrigerated for 24-48 hours) for more stable meringue and better texture.
• For a twist, add different extracts or zest to the buttercream, like lemon or almond, for unique flavors.
• Be sure to pipe evenly sized shells for consistent baking and uniform sandwiches.
• If you don’t have cream of tartar, substitute with a few drops of lemon juice or white vinegar.
• Letting macarons rest before baking is crucial to avoid cracking and encourage the development of feet.

Storage

Store macarons in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving to enjoy their full flavor and delicate texture. You can also freeze macarons (without filling) for up to a month; thaw completely before filling and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why did my macarons crack or not develop feet?

This usually happens if the shells did not rest long enough before baking or if the oven temperature was too high. Make sure to let the shells form a dry skin at room temperature and bake at a consistent 300°F (150°C).

Can I use other nut flours instead of almond flour?

Almond flour is preferred for its texture and flavor, but you can experiment with other finely ground nut flours like hazelnut. Keep in mind that different nuts may affect the batter’s consistency and final taste.

Classic French Macarons with Vanilla Buttercream Filling Recipe

Print Recipe

★★★★★

4.5 from 236 reviews

Classic French Macarons with a smooth and creamy vanilla buttercream filling, featuring delicate almond meringue shells baked to perfection. This recipe delivers the iconic crisp exterior with chewy interior texture, complemented by a rich, flavorful buttercream that’s ideal for special occasions or indulgent treats.

• Author: lucas
• Prep Time: 50 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 5 minutes
• Yield: Approximately 20–24 macarons (10–12 filled sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells

• 100 g egg whites (room temperature; about 3 large eggs)
• 140 g almond flour (1 1/2 cups)
• 90 g granulated sugar (just under 1/2 cup)
• 130 g powdered sugar (1 cup)
• 1 tsp vanilla extract (5 mL)
• 1/4 tsp cream of tartar (800 mg)

Vanilla Buttercream Filling

• 1 cup unsalted butter (softened; 226 g)
• 5 egg yolks
• 1/2 cup granulated sugar (100 g)
• 1 tsp vanilla extract
• 3 tbsp water (30 mL)
• 1 pinch salt

Instructions

1. Sift Dry Ingredients: Sift the powdered sugar and almond flour together into a bowl to remove lumps and achieve a fine, smooth texture necessary for perfect macaron shells.
2. Whip Egg Whites: In a very clean bowl, whisk room temperature egg whites using an electric mixer until foamy. Add cream of tartar, then gradually add granulated sugar while continuing to beat until stiff, glossy peaks form, creating a thick meringue with a marshmallow-like consistency.
3. Add Flavor and Color: Gently fold vanilla extract and any desired food coloring into the meringue until evenly incorporated without deflating the mixture.
4. Fold Dry Ingredients: Carefully fold one-third of the sifted dry ingredients into the meringue. Then fold in the remaining dry ingredients gently, working to achieve a lava-like batter that flows in a continuous figure eight without breaking.
5. Pipe Macarons: Transfer the batter to a piping bag fitted with a medium round tip. Pipe 1-inch diameter dollops onto parchment-lined baking sheets spaced evenly apart. Tap the baking sheet firmly on the counter several times to release any air bubbles trapped in the batter.
6. Rest the Shells: Let the piped shells rest at room temperature for about 40 minutes, or until a dry skin forms on the surface. This step is crucial for developing the characteristic “feet” during baking.
7. Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 12 to 15 minutes, rotating the baking sheet halfway through to ensure even baking. Once baked, allow them to cool completely on the baking sheet before removing.
8. Prepare Sugar Syrup: In a saucepan, combine sugar and water. Heat over low heat, stirring until sugar dissolves, then increase to medium-high and boil until the syrup reaches 240°F (115°C), the soft-ball stage.
9. Whip Egg Yolks: While syrup heats, whisk egg yolks in a stand mixer until they become thick and foamy.
10. Combine Syrup and Yolks: With the mixer running, slowly drizzle the hot sugar syrup into the whipped egg yolks. Continue mixing until the mixture cools to room temperature and the bowl feels cool to the touch.
11. Add Butter and Flavor: Gradually add softened butter in cubes, fully incorporating each before adding the next. Once all butter is combined, add vanilla extract and a pinch of salt. Beat the mixture for 5 to 6 minutes until smooth and creamy. Optionally, add food coloring to the buttercream if desired.
12. Assemble Macarons: Pipe the vanilla buttercream onto the flat side of half the macaron shells. Sandwich with the remaining shells to form pairs. For optimal flavor and texture, refrigerate assembled macarons for 1 to 3 days to allow the buttercream to soften the shells.

Notes

• Ensure bowls and utensils are completely grease-free before whipping egg whites to achieve proper meringue peaks.
• Room temperature egg whites whip better and produce more volume than cold whites.
• Do not overfold the batter to avoid collapsing the meringue; the lava consistency is key.
• Resting the piped shells is critical for developing feet and preventing cracking during baking.
• Use gel-based food coloring to avoid altering the batter consistency.
• Macarons are best after aging in the refrigerator for 1-3 days to improve texture and flavor.
• Bring refrigerated macarons to room temperature before serving for optimal taste.

Keywords: French macarons, vanilla buttercream, almond meringue, classic macarons, delicate dessert, baking, French pastry