If you have a sweet tooth and adore delicate, melt-in-your-mouth treats, then you are going to fall head over heels for my Vanilla Macarons with Vanilla Buttercream Recipe. These elegantly crisp and smooth macaron shells paired with a luscious, creamy vanilla buttercream filling strike the perfect balance between refined taste and comforting sweetness. Whether you’re looking to impress guests or simply craving a special indulgence, this recipe will quickly become a cherished favorite in your baking repertoire.
Ingredients You’ll Need
Don’t let the short list fool you — each ingredient in this Vanilla Macarons with Vanilla Buttercream Recipe plays a crucial role in crafting those perfectly airy shells and that dreamy buttercream. From the nuttiness of almond flour to the pure vanilla essence, every component contributes subtly and beautifully to the final taste and texture.
- 120 grams almond flour: Provides a nutty base and tender crumb essential for authentic macarons.
- 200 grams powdered sugar: Adds sweetness and creates that fine texture in the shell.
- 120 grams egg whites (from 3-4 large eggs): Whipped to stiff peaks, they give the macarons their airy structure.
- 50 grams granulated sugar: Stabilizes the meringue for glossy, strong peaks.
- ½ teaspoon vanilla bean paste or extract: Infuses the shells with fragrant, natural vanilla flavor.
- 2-3 drops gel food coloring (optional): Adds a hint of color without altering consistency.
- 8 Tablespoons unsalted butter: The rich base of the buttercream filling.
- 200 grams powdered sugar (for buttercream): Sweetens and thickens the buttercream for a creamy finish.
- 1 teaspoon vanilla bean paste or extract (for buttercream): Elevates the buttercream with pure vanilla goodness.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Vanilla Macarons with Vanilla Buttercream Recipe
Step 1: Prepare Your Workstation and Dry Ingredients
Start by lining two baking sheets with silpats or parchment paper and ready your piping bag with a round tip—Wilton #12 or Ateco 808 works wonderfully. Then, combine the almond flour and powdered sugar in a food processor until you achieve an ultra-fine mixture. This step is so important for that smooth, flawless macaron shell texture that melts on your tongue.
Step 2: Whip the Egg Whites Into Perfection
Measure out 120 grams of egg whites and whisk them on low first until frothy, then gradually add the granulated sugar in small increments as you increase speed. Your goal is to reach stiff, glossy peaks that hold their shape—this meringue is the backbone of those delicate shells!
Step 3: Flavor and Color the Meringue
Mix in the vanilla bean paste or extract along with your optional gel food coloring for a touch of personality. Whisk briefly just to incorporate, maintaining that fluffy, airy texture that’s critical in the process.
Step 4: Incorporate the Dry Ingredients
Gently fold half the almond flour mixture into your meringue, scraping the bowl’s edges often to ensure an even mix. Then, add the remaining flour mixture and continue folding until the batter flows smoothly in a ribbon-like form when lifted—this is what you want for elegant, smooth shells.
Step 5: Pipe and Rest the Macarons
Pipe rounds about 1 to 1.5 inches in diameter on your prepared sheets, and then give the trays a firm tap against your countertop to release any trapped air bubbles. Allow the shells to rest in a well-ventilated area for 20 to 30 minutes until the tops are no longer shiny and form a gentle skin that won’t stick when touched.
Step 6: Bake Until Perfect
Bake in a preheated 320°F (160°C) oven, one tray at a time, on the lower center rack for 16 to 18 minutes. The macarons are ready when you can’t wiggle the center, and the feet are fully developed. Let them cool completely before handling to ensure they peel off the mat effortlessly.
Step 7: Make the Vanilla Buttercream Filling
Cream softened unsalted butter until fluffy, then beat in powdered sugar and vanilla bean paste or extract for about three minutes. This luscious buttercream will become the perfect counterpart to your crisp macaron shells, piping easily into attractive swirls.
Step 8: Assemble Your Masterpiece
Match your shells by size and pipe a generous swirl of buttercream onto one shell’s flat side. Gently sandwich with the matching shell and press just enough to spread the filling without squishing it out. Refrigerate assembled macarons for a day if you can wait, so the flavors meld and the texture softens just perfectly.
How to Serve Vanilla Macarons with Vanilla Buttercream Recipe
Garnishes
A light dusting of powdered sugar or a few edible flower petals enhance the delicate beauty of these Vanilla Macarons with Vanilla Buttercream Recipe, turning them into eye-catching treats at any occasion. A tiny sprinkle of crushed vanilla beans also adds a sophisticated aroma and texture contrast.
Side Dishes
Though these macarons shine as standalone treats, pairing them with a cup of freshly brewed Earl Grey tea or a rich espresso creates a delightful balance. Fresh berries or a scoop of smooth vanilla ice cream also work wonders alongside for a decadent dessert experience.
Creative Ways to Present
Display your macarons stacked in a pretty glass jar, arranged on a tiered stand, or nestled in colorful gift boxes to give away as sweet homemade presents. For a whimsical touch, tie them up in clear cellophane bags with ribbons for parties or incorporate into dessert tables that wow the eye and taste buds alike.
Make Ahead and Storage
Storing Leftovers
Vanilla macarons are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days without losing their charming texture. Just be sure to keep them separated from strong odors to preserve that delicate vanilla note.
Freezing
Guess what? This Vanilla Macarons with Vanilla Buttercream Recipe freezes beautifully. Layer assembled macarons between sheets of parchment or wax paper in an airtight container and freeze for up to one month. Thaw in the fridge overnight for an effortless treat ready when you need it.
Reheating
Since macarons are best served cool, avoid reheating them in the microwave or oven as this can soften the shells excessively. The best way to enjoy leftovers is simply at room temperature after removing from the fridge to let the buttercream soften slightly.
FAQs
Can I make the macaron shells without a food processor?
While a food processor helps achieve that ultra-fine texture critical for smooth macarons, you can sift the almond flour and powdered sugar multiple times to get a similar effect. Just be sure to remove any large clumps for best results.
What if my macaron shells crack during baking?
Cracks often happen if the shells haven’t rested long enough before baking or if the oven temperature is too high. Make sure the shells form a dry skin before putting them in the oven and consider using an oven thermometer to check your temperature accuracy.
Can I substitute almond flour with another nut flour?
Almond flour is traditional because of its fine texture and subtle flavor, but you can experiment with hazelnut flour for a twist. However, using coarser nut flours or those with stronger flavors may alter the texture and taste significantly.
Is it necessary to refrigerate assembled macarons?
Yes, refrigerating the assembled macarons for at least 24 hours helps the flavors develop beautifully and softens the shell just enough for that iconic creamy bite. Just bring them to room temperature before serving.
How long do these macarons stay fresh?
Freshly made and refrigerated, these Vanilla Macarons with Vanilla Buttercream Recipe can last for about 3 days at their best. For longer storage, freezing is your friend!
Final Thoughts
Making these Vanilla Macarons with Vanilla Buttercream Recipe is a wonderfully rewarding adventure that fills your kitchen with irresistible aromas and your heart with joy. Once you taste those crisp shells and creamy centers, you’ll understand why this classic French pastry has captured so many taste buds worldwide. So roll up your sleeves, have fun, and treat yourself to a batch of these elegant delights—you really deserve it!
PrintVanilla Macarons with Vanilla Buttercream Recipe
Classic French vanilla macarons featuring delicate almond meringue shells filled with smooth vanilla buttercream. These elegant cookies boast a crisp exterior with a chewy, flavorful center, perfect for special occasions or an indulgent treat.
- Prep Time: 45 minutes
- Cook Time: 18 minutes per tray
- Total Time: 1 hour 33 minutes
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
For the Macaron Shells
- 120 grams almond flour
- 200 grams powdered sugar
- 120 grams egg whites (from 3–4 large eggs)
- 50 grams granulated sugar
- ½ teaspoon vanilla bean paste or extract
- 2–3 drops gel food coloring (optional)
For the Vanilla Buttercream
- 8 tablespoons unsalted butter
- 200 grams powdered sugar
- 1 teaspoon vanilla bean paste or extract
Instructions
- Prepare Baking Sheets and Piping Bag: Line two baking sheets with macaron silpats or parchment paper. Fit a piping bag with a round tip (Wilton #12 or Ateco 808 recommended) and set aside.
- Process Dry Ingredients: In a food processor, combine almond flour and powdered sugar. Pulse to achieve a superfine, smooth consistency for the shells. Set aside.
- Separate Egg Whites: Carefully separate eggs to reserve 120 grams of egg whites for macarons; save yolks for other uses like ice cream.
- Whip Egg Whites: Using a stand mixer with a whisk attachment, beat egg whites on low speed until frothy, then gradually add granulated sugar about a teaspoon at a time as speed increases to medium until stiff peaks form.
- Add Flavor and Color: Mix in the vanilla bean paste or extract and gel food coloring if using. Whisk briefly at medium speed to incorporate.
- Fold Dry Ingredients into Meringue: Gently fold half of the almond flour mixture into the meringue until integrated, then fold in the remaining mixture. Continue folding until batter flows in one solid ribbon from the spatula and looks glossy.
- Pipe Macarons: Transfer batter to the piping bag. Pipe small 1-1.5 inch diameter rounds onto prepared sheets, spaced well apart as they will spread slightly.
- Remove Air Bubbles: Tap the baking sheets gently against the counter multiple times to release trapped air bubbles. Use a toothpick to pop any visible bubbles for smooth tops.
- Dry the Shells: Allow piped shells to rest in a well-ventilated area for 20-30 minutes, or up to an hour in humid conditions, until the tops are no longer shiny and are dry to touch.
- Preheat Oven: Heat oven to 320°F (160°C) while shells dry.
- Bake Macarons: Bake one tray at a time on the lower center rack for 16-18 minutes or until set. Test by gently wiggling a shell; it should not move in the center when done.
- Cool Completely: Let baked macarons cool fully on mats for about 10 minutes before removing.
- Make Vanilla Buttercream: In a medium bowl or stand mixer, cream the unsalted butter until smooth. Add powdered sugar and vanilla bean paste or extract, and beat for 3 minutes until fluffy.
- Assemble Macarons: Pair macarons by size. Pipe a swirl of buttercream onto the flat side of one shell and sandwich with its matching shell, pressing gently to secure.
- Mature and Serve: Refrigerate assembled macarons for at least one day to soften shells and develop flavors, though they can be enjoyed immediately after assembly.
Notes
- Ensure egg whites are at room temperature for best volume when whipping.
- Be patient when drying shells; insufficient drying can cause cracking or hollow shells.
- For a consistent shell size, use a template or measure spacing carefully when piping.
- The macarons improve in flavor and texture after resting overnight in the fridge.
- Save egg yolks for other recipes such as ice cream or custard.
- Humidity affects drying time; adjust accordingly for your environment.
- Use gel food coloring to avoid adding liquid that can alter batter consistency.
