Classic French Macarons with Vanilla Buttercream Filling Recipe

Introduction

Macarons are delicate, colorful French cookies that offer a perfect balance of crisp shells and creamy filling. This recipe guides you through making classic almond macarons with a smooth, rich buttercream filling—ideal for special occasions or a delightful treat.

Ingredients

• 1½ cups blanched almond flour (168g)
• 1 cup powdered sugar (120g)
• 3 large egg whites (100g), room temperature
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar (100g)
• 1 teaspoon vanilla extract
• 1 drop food coloring (optional)
• 1 cup unsalted butter, softened (226g)
• 5 large egg yolks, room temperature
• ½ cup granulated sugar (100g)
• 1 teaspoon vanilla extract
• 3 tablespoons water
• Pinch of salt

Instructions

1. Step 1: Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. Step 2: In a medium bowl, sift the powdered sugar and almond flour without pressing the mixture through the sieve. Transfer to a food processor and pulse for 20 seconds. Scrape down the sides and pulse for another 10 seconds. Sift again into the medium bowl and set aside.
3. Step 3: In a large clean bowl or stand mixer fitted with a whisk attachment, add the egg whites. Mix on medium speed for 30 seconds until foamy. Add cream of tartar and continue mixing on medium speed.
4. Step 4: Gradually add granulated sugar one tablespoon at a time while mixing, occasionally scraping down bowl sides. Add vanilla extract and food coloring if using. Continue mixing until stiff peaks form, about 6 minutes.
5. Step 5: Gently fold the almond flour mixture into the egg whites in three batches using a spatula. After fully combined, press the mixture against the bowl’s side to remove large air bubbles (macaronage).
6. Step 6: The batter is ready when it flows off the spatula in a figure-eight shape, holding its form. Transfer to a piping bag fitted with a medium round tip.
7. Step 7: Place a drop of batter at each corner of the baking sheet to secure parchment paper. Pipe one-inch dollops spaced about two inches apart on the baking sheets.
8. Step 8: Tap the baking sheets gently on the counter to release air bubbles. Pop any remaining large bubbles with a toothpick. Let the sheets rest for 40 minutes until shells are dry and less glossy.
9. Step 9: Preheat the oven to 270ºF towards the end of resting. Bake for 18-20 minutes, rotating the trays 180º after 8 minutes. Cool completely on the baking sheets before removing.
10. Step 10: For the filling, combine sugar and water in a saucepan over low heat, stirring until sugar dissolves. Increase heat to medium-high and bring to a boil.
11. Step 11: While syrup cooks, beat egg yolks in a stand mixer bowl until thick and foamy.
12. Step 12: Cook syrup until it reaches 240ºF. Remove from heat and slowly drizzle syrup into yolks with mixer running on low. Continue mixing until bowl is no longer warm, about 5 minutes.
13. Step 13: Add softened butter one tablespoon at a time on medium-low speed, making sure each is incorporated before adding the next. Add vanilla and salt, then continue mixing until smooth and creamy, about 5-6 minutes. Add food coloring if desired.
14. Step 14: Transfer filling to a piping bag fitted with a small round tip. Pipe filling onto the flat side of half the cookies, then sandwich with remaining cookies.
15. Step 15: Refrigerate macarons for 1-3 days to allow the filling to soften the shells inside for perfect texture.

Tips & Variations

• Make sure egg whites are at room temperature for better volume when whipped.
• Use aged egg whites for an even better meringue consistency.
• Try different food coloring or flavored extracts to customize your macarons.
• Be gentle during folding to avoid deflating the meringue.
• Allow macarons to rest thoroughly before baking to develop a smooth shell.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to three days to age and soften. They can also be frozen for up to two weeks; thaw in the refrigerator before serving. Bring to room temperature before enjoying for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack during baking?

Cracking usually happens if the batter is under-mixed or the oven temperature is too high. Make sure to fold the batter until it flows smoothly and allow the shells to rest until dry before baking. Also, check your oven temperature with a thermometer for accuracy.

Can I use almond meal instead of almond flour?

Almond meal is generally coarser and may contain skins, which can affect the texture and appearance of macarons. For best results, use finely ground blanched almond flour specifically made for macarons.

Classic French Macarons with Vanilla Buttercream Filling Recipe

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★★★★★

4.8 from 90 reviews

• Author: Marina
• Total Time: 1 hour 5 minutes (plus 1-3 days refrigeration for aging)
• Yield: Approximately 24 macarons (12 sandwiches) 1x
• Diet: Vegetarian

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Description

This classic French macaron recipe delivers delicate, crisp shells with a chewy interior, paired with a rich and creamy buttercream filling. Perfect for special occasions or an elegant treat, the recipe guides you through making the almond meringue cookies and a silky vanilla buttercream using precise techniques for folding and tempering.

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Ingredients

Scale 1x2x3x

For the Macaron Shells

• 1½ cups blanched almond flour (168g)
• 1 cup powdered sugar (120g)
• 3 large egg whites (100g), room temperature
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar (100g)
• 1 teaspoon vanilla extract
• 1 drop food coloring (optional)

For the Buttercream Filling

• 1 cup unsalted butter, softened (226g)
• 5 large egg yolks, room temperature
• ½ cup granulated sugar (100g)
• 1 teaspoon vanilla extract
• 3 tablespoons water
• Pinch of salt
• Food coloring (optional)

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Instructions

1. Prepare baking sheets: Line two baking sheets with parchment paper or silicone mats to prevent sticking and set aside.
2. Mix dry ingredients: Sift powdered sugar and almond flour into a bowl without pressing mixture through. Pulse in a food processor for 20 seconds, scrape sides, pulse 10 seconds more, then sift again back into the bowl. Set aside.
3. Whip egg whites: In a clean bowl or stand mixer with whisk, beat egg whites on medium speed for 30 seconds until foamy. Add cream of tartar and continue mixing.
4. Add sugar to meringue: Gradually add granulated sugar 1 tablespoon at a time while mixing, scraping sides to dissolve sugar, then add vanilla and food coloring if using. Beat until stiff peaks form, about 6 minutes.
5. Fold dry into meringue: Gently fold almond flour mixture into meringue in 3 batches. Perform ‘macaronage’ by pressing mixture against bowl sides to remove large air bubbles; mixture should fall in a figure eight shape off the spatula.
6. Pipe shells: Transfer batter to a piping bag with a medium round tip. Add a drop of batter at each corner of parchment to keep it stable. Pipe one-inch dollops spaced 2 inches apart on sheets.
7. Release air bubbles and rest: Tap the trays on the counter to remove bubbles, pop any remaining large bubbles with a toothpick. Let rest 40 minutes until shells develop a dry, matte surface.
8. Bake shells: Preheat oven to 270ºF. Bake shells for 18-20 minutes, rotating pans 180º after 8 minutes. Allow to cool completely on baking sheets before removing.
9. Prepare sugar syrup: In a saucepan, heat sugar and water on low until dissolved, then bring to a boil over medium-high heat and cook until syrup reaches 240ºF (soft ball stage).
10. Whisk egg yolks: While syrup cooks, beat egg yolks in a stand mixer until thick and foamy.
11. Combine syrup and yolks: With mixer running on low, slowly drizzle hot sugar syrup into yolks. Continue mixing until bowl cools, about 5 minutes.
12. Add butter and flavor: On medium-low speed, add softened butter tablespoon by tablespoon, fully incorporating each before adding next. Mix in vanilla, salt, and optional food coloring until smooth and creamy, about 5-6 minutes.
13. Assemble macarons: Fill a piping bag with buttercream and pipe onto the flat side of half the shells. Sandwich with remaining shells. Refrigerate 1 to 3 days to mature and soften the shells.

Notes

• Ensure egg whites are at room temperature for better volume.
• Properly ‘macaronage’ is essential for smooth shells and feet on macarons.
• Allow shells to rest before baking to form a skin, preventing cracking.
• Let filled macarons age for 1-3 days in the fridge for best texture and flavor.
• Use a kitchen scale for best measurement accuracy, especially with almond flour and sugars.
• If large air bubbles persist after tapping, carefully pop them with a toothpick to ensure smooth shells.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: French macarons, almond meringue cookies, buttercream filling, delicate cookies, macaron recipe, French dessert, baking macarons