French Macaron Recipe with Vanilla Buttercream Frosting Recipe

If you have ever dreamed of creating bakery-quality delicate treats at home, this French Macaron Recipe with Vanilla Buttercream Frosting Recipe is your new best friend. These ethereal cookies with their crisp shells, chewy centers, and luscious vanilla buttercream filling are a true showstopper. The recipe is beautifully balanced and rewards your effort with irresistible, pastel-hued macarons that will charm every single taste bud. Whether you are a seasoned baker or a passionate beginner, this recipe will guide you through each detailed step with care and enthusiasm, ensuring you nail the perfect macaron every time.

Ingredients You’ll Need

Gathering simple and essential ingredients is the first step toward baking these exquisite French macarons. Each ingredient plays its own vital role—from the silky almond flour giving the cookie its delicate texture, to the egg whites providing that irresistible lightness, and the powdered sugar adding subtle sweetness and that classic macaron look.

• 150 grams sifted super-fine almond flour: Ensures a smooth batter free of lumps for that delicate shell.
• 180 grams powdered sugar: Adds sweetness and blends seamlessly with almond flour for texture.
• 1/4 teaspoon salt: Balances out the sweetness and enhances flavor depth.
• 120 grams large egg whites (room temperature): The foundation for the meringue, creating stability and lift.
• 60 grams granulated sugar: Sweetens the meringue and helps create glossy stiff peaks.
• 4 drops liquid-gel food coloring: Adds a playful pop of color—feel free to adjust intensity to your liking.
• 1 teaspoon pure vanilla extract: Infuses the macarons with warm, comforting aroma.
• Vanilla Buttercream Frosting: The star filling that brings richness, creaminess, and that heavenly vanilla flavor to the sandwich.

How to Make French Macaron Recipe with Vanilla Buttercream Frosting Recipe

Step 1: Preparing Your Piping Bag

Start by cutting the tip off a large piping bag and fitting it with a plain piping tip. To keep the batter from leaking, twist the bag just above the tip and tuck the twisted part into the tip itself. Placing the bag in a tall glass and folding the edges over helps keep it open and ready for filling. This simple prep step sets the tone for smooth, even macarons.

Step 2: Sift and Mix Dry Ingredients

Next, sift 150 grams of super-fine almond flour into a bowl. This sifting ensures there won’t be any coarse bits spoiling your smooth shells. Discard any large bits left in the sifter. Add the 180 grams powdered sugar right into the bowl and gently mix those together so the dry base is perfectly combined.

Step 3: Making the Meringue

Ensure your mixing bowl is grease-free by wiping it with vinegar or lemon juice. Add the salt and 120 grams of room-temperature egg whites. Beat on medium-high speed just until you see bubbles appear. Gradually add the granulated sugar, about half a teaspoon at a time, allowing each addition to fully dissolve into the whites. This slow sugar addition is key to achieving that famous smooth, glossy meringue with stiff peaks that hold their shape.

Step 4: Coloring and Flavoring the Meringue

Once your meringue is glossy and holds stiff peaks, stir in the vanilla extract and your chosen food coloring drops. This step ensures your macarons not only taste divine but look stunningly vibrant on the baking sheet.

Step 5: Folding in the Almond Mixture

Carefully fold the almond flour and powdered sugar blend into the meringue in three additions, folding just enough to combine without deflating your whipped egg whites excessively. This delicate balancing act ensures your macarons get their signature rise and smooth finish.

Step 6: Achieving the Right Batter Consistency

Now comes the magical macaronage step. Using a spatula, fold and stir the batter in a figure eight motion until it reaches a thick lava-like flow. You want the batter to climax the perfect viscosity where it falls off your spatula slowly and holds a figure eight shape before sinking back into the rest of the mixture. Be cautious not to overmix, which can ruin the texture.

Step 7: Piping the Macarons

Pour the batter carefully into the piping bag—avoid scooping it in to keep air bubbles at bay. Pipe small rounds onto parchment-lined baking sheets, spacing them about an inch apart. Slightly smaller shells are better since they will spread a little during baking.

Step 8: Setting the Macarons Before Baking

Tap each tray firmly yet gently against the counter several times to release any trapped air bubbles and smooth the tops. Use a toothpick to pop any stubborn bubbles that remain. Allow your piped shells to dry at room temperature for 30 to 60 minutes until they develop a firm outer skin that no longer sticks to your finger when lightly touched.

Step 9: Baking to Perfection

Bake the shells one tray at a time in a preheated 315°F oven for 12 to 15 minutes. The shells should have risen with lovely “feet” on their bases and not wobble when gently pressed. This precise bake creates the quintessential crisp crust with a soft, chewy interior.

Step 10: Cooling and Filling

Allow the shells to cool completely on the baking sheet. Then carefully peel them off the parchment paper. Match shells of similar size and pipe your luscious vanilla buttercream frosting or your chosen filling onto one shell, sandwiching it with its pair to create the perfect treat.

How to Serve French Macaron Recipe with Vanilla Buttercream Frosting Recipe

Garnishes

Adding a tiny flourish to your macarons elevates their presentation instantly. Consider sprinkling delicate edible glitter or dusting with a pinch of powdered sugar for a touch of elegance. Tiny fresh flower petals or slivers of almond also add subtle charm and hint at the flavors inside.

Side Dishes

French macarons are versatile enough to accompany many delights. Serve alongside a fragrant cup of Earl Grey tea, a glass of Champagne for celebrations, or light fresh fruit like raspberries and strawberries to balance their sweetness. This pairing enhances the luxurious experience surrounding these treats.

Creative Ways to Present

Think beyond the plate! Present your macarons in pastel-colored gift boxes for thoughtful homemade gifts. Arrange them on tiered cake stands at parties to dazzle guests. Even a clear jar layered with macarons makes a stunning countertop display. Presentation adds to the joy of eating.

Make Ahead and Storage

Storing Leftovers

Macarons keep best when stored in an airtight container in the refrigerator. Their delicate texture benefits from cool storage which helps maintain their signature chewy center and prevents the buttercream from spoiling. They can last up to 5 days when stored properly.

Freezing

These macarons freeze beautifully! Lay them flat in an airtight container separated by parchment paper to prevent sticking. When ready to enjoy, thaw in the refrigerator for several hours or overnight to preserve that fresh-from-the-oven texture and flavor.

Reheating

Macarons are best enjoyed fresh or chilled, but if you prefer a slightly softer texture, briefly warm them at low heat (about 150°F) in the oven for 2–3 minutes. Avoid overheating as it can melt the buttercream or make shells too soft.

FAQs

What causes macarons to crack during baking?

Macarons crack primarily when the shells have not formed a strong enough skin before baking or if the oven temperature is too high. Allowing the shells to dry fully at room temperature and monitoring your oven temp closely can help prevent cracks.

Can I use powdered egg whites instead of fresh eggs?

Powdered egg whites can be used but require rehydration and precise measurement. Fresh egg whites are preferred for consistency, flavor, and achieving the perfect meringue texture in this French Macaron Recipe with Vanilla Buttercream Frosting Recipe.

How do I fix hollow macarons?

Hollow shells often result from over or undermixing batter or incorrect oven temperature. Practice achieving the correct macaronage consistency and use an oven thermometer to ensure accurate baking temperature.

Can I substitute almond flour with another nut flour?

Almond flour is key for authentic texture and taste, but if allergic, pistachio flour is a great alternative though it may alter color and flavor slightly. Other nut flours may not produce the desired macaron structure.

Do I have to color the macarons with food coloring?

Not at all! The beautiful vanilla macarons are perfectly elegant on their own, but food coloring adds a whimsical, festive touch. Use gel-based food coloring for vivid, smooth color without affecting batter consistency.

Final Thoughts

This French Macaron Recipe with Vanilla Buttercream Frosting Recipe is truly a delightful kitchen adventure. With patience and love, your efforts will reward you with bakery-quality macarons that light up any occasion. I encourage you to dive in and try this recipe—there’s something undeniably magical about mastering such an elegant and timeless French treat that you’ll want to share and savor again and again.

French Macaron Recipe with Vanilla Buttercream Frosting Recipe

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This classic French Macaron recipe guides you through creating delicate, crisp-on-the-outside, chewy-on-the-inside almond meringue cookies filled with your choice of vanilla buttercream or any preferred filling. Perfectly piped and baked, these colorful macarons are elegant treats ideal for special occasions or everyday indulgence.

• Author: Paula
• Prep Time: 1 hour 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 40 servings
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Dry Ingredients

• 150 grams sifted super-fine almond flour (measure after sifting)
• 180 grams powdered sugar
• 1/4 teaspoon salt

Meringue

• 120 grams large egg whites (at room temperature, about 4 large eggs)
• 60 grams granulated sugar
• 4 drops liquid-gel food coloring (or more for a stronger color)
• 1 teaspoon pure vanilla extract

Filling

• Vanilla Buttercream Frosting or your choice of filling

Instructions

1. Prepare Piping Bag: Cut the tip off a large piping bag and fit it with a large plain tip. Twist the bag just above the tip to prevent leaking, then place it in a tall glass with the top edges folded over the sides to hold it open. Set aside.
2. Combine Dry Ingredients: Sift almond flour into a medium bowl and measure 150 grams, discarding any large pieces that don’t pass through. Sift 180 grams powdered sugar into the same bowl and gently mix together. Set aside.
3. Clean Bowl for Meringue: Wipe a large metal or glass mixing bowl with vinegar or lemon juice to ensure no grease is present. Add salt and egg whites to the bowl.
4. Beat Egg Whites: Using an electric mixer with whisk attachment on medium-high, beat egg whites until foamy, about 30 seconds to 1 minute.
5. Add Sugar Gradually: With mixer running, slowly add granulated sugar in increments of about 1/2 teaspoon, whipping well after each addition to build a stable meringue.
6. Whip to Stiff Peaks: Continue beating until meringue is glossy and stiff peaks form, tested by inverting the whisk—tips should not curl over.
7. Add Coloring and Vanilla: Mix in liquid food coloring and vanilla extract until evenly combined.
8. Fold Dry Mixture In: Gently fold the almond flour and powdered sugar mixture into the meringue in three parts without deflating the batter.
9. Macaronage: Using a spatula, fold and mix the batter to a thick lava-like consistency; the batter should flow in ribbons that slowly dissolve back into itself. Avoid overmixing.
10. Fill Piping Bag: Carefully pour the batter into the prepared piping bag, twisting the top to prevent spills, and gently open the tip.
11. Pipe Macarons: Hold the bag perpendicular to prepared baking sheets and pipe small round shells about 1 inch apart. Pipe slightly smaller than desired size, as they will spread.
12. Remove Air Bubbles: Firmly tap baking sheets 5 to 10 times on the counter to settle batter and eliminate air bubbles. Pop any remaining bubbles with a toothpick.
13. Dry Shells: Leave piped shells to rest at room temperature for 30 to 60 minutes until a dry skin forms. They are ready when touched lightly and no batter sticks.
14. Bake: Bake one sheet at a time in a preheated oven at 315°F (157°C) for 12 to 15 minutes. Test doneness by gently pressing a shell—no jiggle should occur and feet will have formed.
15. Cool and Pair: Let shells cool completely on the baking sheet. Gently peel off parchment paper and match shells by size.
16. Fill and Assemble: Pipe your chosen filling, such as vanilla buttercream, onto the bottom of one shell and sandwich with a matching shell. Use a full batch of filling for generous stuffing or half batch for lighter filling.

Notes

• Measure almond flour after sifting for accuracy and discard any large lumps.
• Use room temperature egg whites to help achieve stable meringue.
• Twisting the piping bag near the tip helps prevent batter from leaking during piping.
• Dry time before baking is essential to form a smooth shell and prevent cracking.
• Oven temperatures and baking times may vary based on kitchen humidity and oven accuracy.
• Macaronage (folding technique) is critical; undermix rather than overmix the batter to maintain proper texture.
• Vanilla buttercream makes a classic filling, but you may use any filling preferred.