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Vanilla Macarons with Vanilla Buttercream Recipe

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4.3 from 11 reviews

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.

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

  1. 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.
  2. 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.
  3. Separate Egg Whites: Carefully separate eggs to reserve 120 grams of egg whites for macarons; save yolks for other uses like ice cream.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Preheat Oven: Heat oven to 320°F (160°C) while shells dry.
  11. 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.
  12. Cool Completely: Let baked macarons cool fully on mats for about 10 minutes before removing.
  13. 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.
  14. 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.
  15. 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.

Find it online: http://bitezly.com/vanilla-macarons-with-vanilla-buttercream-recipe/