Classic French Macarons with Vanilla Buttercream
French macarons are almond meringue shells sandwiched with smooth vanilla buttercream — a bake that rewards careful measuring and technique. The shells require resting before going into the oven to develop their characteristic feet, and the filled cookies taste best after sitting overnight. Budget about 2 hours of active time.
Equipment
- Electric Mixer
- Sifter
- Silicone baking mat
- Piping bag with round tip
- Baking sheet
Ingredients
For the Macaron Shells:
- 1 cup almond flour preferably blanched
- 1 ¾ cups confectioners' sugar
- 3 large egg whites at room temperature
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
For the Vanilla Buttercream:
- ¼ cup unsalted butter at room temperature
- ¾ cup confectioners' sugar
- 1 teaspoon milk
- ½ teaspoon pure vanilla extract
Instructions
For the Macaron Shells:
- Preheat your oven to 300°F (150°C). Prepare a baking sheet with a silicone baking mat.
- Sift the almond flour and confectioners' sugar together and set aside.
- In a clean, dry bowl, beat the egg whites on medium-high speed until frothy.
- Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
- Gently fold in the vanilla extract, followed by the sifted almond flour mixture, in batches, until well incorporated. The mixture should flow like lava, forming a thick ribbon when drizzled.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small, uniform circles onto the prepared baking sheet.
- Tap the baking sheet firmly on the counter to remove air bubbles. Let the macaron shells rest until a skin forms, about 20-30 minutes.
- Bake in the preheated oven for 12-15 minutes, or until the tops are set. Allow cooling on the baking sheet before removing.
For the Vanilla Buttercream:
- In a medium bowl, beat the butter until creamy.
- Gradually add the confectioners' sugar and continue beating until smooth.
- Stir in the milk and vanilla extract until fully incorporated.
- Pipe or spread the buttercream onto the flat side of a macaron shell, then sandwich with another shell.
Notes
- For an elevated flavor profile, consider substituting the vanilla extract with another flavor of your choice like almond or raspberry.
- If your macaron shells crack upon baking, ensure they have rested enough for the skin to develop properly.
Nutrition
Calories: 103kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gTrans Fat: 0.1gCholesterol: 5mgSodium: 7mgPotassium: 8mgFiber: 0.5gSugar: 15gVitamin A: 59IUCalcium: 11mgIron: 0.2mg
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