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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.

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.

Find it online: https://bitezly.com/french-macaron-recipe-with-vanilla-buttercream-frosting-recipe/