Learn how easy it is to make perfect vanilla macarons at home. If you’re like a lot of people, trying macarons for the first time can feel daunting, but it’s worth it to make these delicate cookies in your own kitchen.
With a crisp, smooth shell and a tender, chewy inside, vanilla macarons are a crowd-pleasing treat for any occasion.
French Vanilla Macarons
Today’s vanilla macarons recipe uses the classic French meringue method to keep things simple and achievable for both beginners and seasoned bakers.
Table of contents
With helpful tips for achieving the perfect consistency and the best way to get smooth macaron shells, this guide will walk you through every step.
Essential Equipment for Vanilla Macarons
- Stand Mixer or Hand Mixer: For whipping egg whites to stiff peaks; a stand mixer with a whisk attachment works best, but a hand mixer also works.
- Mixing Bowls: One large bowl for combining ingredients and another for mixing the almond flour and powdered sugar mixture. Glass or metal bowls work well to reduce moisture.
- Fine Mesh Sieve: To sift almond flour and powdered sugar, ensuring a smooth batter and lump-free macaron shells.
- Kitchen Scale: For accurate ingredient measurements, especially important for achieving the correct macaron consistency.
- Piping Bags: Essential for piping the macaron batter and fillings. Disposable piping bags or reusable ones work equally well.
- Round Piping Tip: A small round tip (#10 or #12) helps create perfectly round macaron shells. Use with your piping bag for best results.
- Silicone Baking Mat or Parchment Paper: A non-stick surface for piping macaron shells. Silicone mats help maintain consistent size and shape, but parchment paper works well too.
- Baking Sheets: Use sturdy, flat baking sheets to ensure even baking. Double up on sheets if needed to prevent the bottoms from over-browning.
- Rubber Spatula: For folding the almond mixture into the meringue, helping to achieve the right “lava-like” consistency.
- Oven Thermometer: Essential to monitor oven temperature accurately, as macarons require precise heat levels for the best rise and smooth surfaces.
- Cooling Rack: To cool macarons evenly after baking without trapping steam underneath.
- Optional: Food Processor: To further refine almond flour and powdered sugar into a fine powder, which leads to smoother shells.
- Optional: Oven Mitts and Silicone Spatulas: For handling hot items and scraping the bowl to get every bit of batter.
How to Make Perfect Vanilla Macarons at Home Recipe
As an Amazon Associate I earn from qualifying purchases.
Kitchen Essentials
Ingredients
- 1 Cup Almond Flour 100g
- 1 3/4 Cups Powdered Sugar 200g confectioners’ sugar
- 3 Large Egg Whites at room temperature
- 1/4 Cup Granulated Sugar 50g
- 1 Teaspoon Vanilla Extract or vanilla bean paste
- Optional: Food coloring
Instructions
- Prepare Dry Ingredients. Sift the almond flour and powdered sugar together through a fine mesh sieve into a large bowl, discarding any large pieces left in the sieve. If using a food processor, pulse the almond flour mixture a couple of times to ensure a fine texture, but be careful not to over-process.1 Cup Almond Flour, 1 3/4 Cups Powdered Sugar
- Whip the Egg Whites. In the bowl of a stand mixer fitted with a whisk attachment, add the room temperature egg whites. Begin beating on medium speed until the egg whites form soft peaks. Slowly add the granulated sugar, a little bit at a time, and increase to medium-high speed. Continue whisking until stiff peaks form. The meringue should have a glossy finish.3 Large Egg Whites, 1/4 Cup Granulated Sugar, 1 Teaspoon Vanilla Extract
- Add Vanilla and Color. Add the vanilla extract (or vanilla bean paste) and food coloring if using, and gently fold into the meringue until evenly combined.Optional: Food coloring
- Make the Macaron Batter. Add the almond flour mixture to the whipped egg whites in thirds. Use a spatula to fold the dry ingredients into the meringue in a circular motion, scraping the sides of the bowl. Continue folding until you reach the correct consistency – the batter should flow in thick ribbons when lifted and should settle smoothly after a few seconds.
- Pipe the Macarons. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch rounds onto a lined baking sheet with either parchment paper or a silicone mat, holding the piping bag at a 90-degree angle. Tap the baking sheet firmly on the counter a couple of times to release any trapped air bubbles.
- Rest and Bake. Allow the piped macarons to sit at room temperature for 30-60 minutes until a thin “skin” forms on top. Preheat the oven to 300°F (150°C) and use an oven thermometer if possible. To ensure the temperature is accurate. Bake for 15-18 minutes, until the macarons have risen and developed smooth shells with the characteristic “feet” around the edges. Do not open the oven door while baking.
- Cool and Fill. Allow the macarons to cool completely on the baking sheet before removing. Pair similar-sized shells together, then fill with vanilla buttercream or white chocolate ganache.
- Assemble and Serve. Pipe a small amount of filling onto one shell, then gently press a second shell on top to form a sandwich.
- Store macarons in an airtight container in the refrigerator for 24 hours before serving for the best flavor and texture.
Your Own Private Notes
Notes
Essential Equipment for Vanilla Macarons
- Stand Mixer or Hand Mixer: For whipping egg whites to stiff peaks; a stand mixer with a whisk attachment works best, but a hand mixer also works.
- Mixing Bowls: One large bowl for combining ingredients and another for mixing the almond flour and powdered sugar mixture. Glass or metal bowls work well to reduce moisture.
- Fine Mesh Sieve: To sift almond flour and powdered sugar, ensuring a smooth batter and lump-free macaron shells.
- Kitchen Scale: For accurate ingredient measurements, especially important for achieving the correct macaron consistency.
- Piping Bags: Essential for piping the macaron batter and fillings. Disposable piping bags or reusable ones work equally well.
- Round Piping Tip: A small round tip (#10 or #12) helps create perfectly round macaron shells. Use with your piping bag for best results.
- Silicone Baking Mat or Parchment Paper: A non-stick surface for piping macaron shells. Silicone mats help maintain consistent size and shape, but parchment paper works well too.
- Baking Sheets: Use sturdy, flat baking sheets to ensure even baking. Double up on sheets if needed to prevent the bottoms from over-browning.
- Rubber Spatula: For folding the almond mixture into the meringue, helping to achieve the right “lava-like” consistency.
- Oven Thermometer: Essential to monitor oven temperature accurately, as macarons require precise heat levels for the best rise and smooth surfaces.
- Cooling Rack: To cool macarons evenly after baking without trapping steam underneath.
- Optional: Food Processor: To further refine almond flour and powdered sugar into a fine powder, which leads to smoother shells.
- Optional: Oven Mitts and Silicone Spatulas: For handling hot items and scraping the bowl to get every bit of batter.
Quick Tip
Use a kitchen scale to ensure accurate measurements for every ingredient, and an oven thermometer to check your oven’s temperature. Consistency is key with macarons, so these tools can be a big help in preventing many common issues.Filling Macarons
When filling macarons, avoid overfilling to prevent the filling from squeezing out when the macarons are pressed together. You can even get creative by combining fillings, such as a dollop of ganache surrounded by vanilla buttercream.Nutrition
Tips for Success
Room Temperature Ingredients. Make sure your egg whites are at room temperature for the best results with your meringue.
Sift Well. Sifting the almond flour and powdered sugar helps avoid lumps, which can affect the smoothness of your macaron shells.
Correct Consistency. Folding the macaron batter to the correct consistency is key. The batter should flow in ribbons and form a gentle mound before smoothing out in about 10 seconds.
Use a Kitchen Scale. Precision is essential for macaron recipes, so measuring ingredients by weight helps ensure consistency.
Baking and Cooling. Be cautious with oven temperature, as a high heat can crack macaron shells. Allow macarons to cool fully before handling them to avoid breaking.
Choosing the Right Filling
The filling is just as important as the macaron shells, as it brings in flavor and can add a unique texture to your macarons. Here are a few filling options that pair beautifully with vanilla macaron shells:
Vanilla Buttercream
This classic filling is rich, creamy, and enhances the vanilla flavor in the macaron shells.
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 1/2 tsp vanilla extract (or seeds from 1/2 vanilla bean for extra flavor)
- 1–2 tsp milk or heavy cream, as needed for consistency
- Pinch of salt
To make it, whip unsalted butter with powdered sugar, vanilla extract (or vanilla bean seeds for extra flavor), and a pinch of salt. The buttercream’s smooth texture is easy to pipe and firms up nicely in the fridge.
White Chocolate Ganache
A white chocolate ganache adds a luxurious, melt-in-the-mouth quality to macarons.
Ingredients:
- 4 oz white chocolate, chopped
- 1/4 cup heavy cream
To make it, melt white chocolate over a double boiler, then mix with heavy cream until smooth. Let the ganache cool to room temperature before piping. This filling adds sweetness and richness and pairs especially well with the delicate vanilla shells.
French Vanilla Buttercream
This filling is a bit lighter than traditional buttercream and has a more pronounced vanilla flavor.
Ingredients:
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tsp vanilla bean paste (or vanilla extract)
It’s made with an egg yolk base, granulated sugar, and vanilla bean paste for a silky-smooth finish. French buttercream works well if you prefer a filling that isn’t too sweet and has a slight custard-like flavor.
Directions. In a heatproof bowl or double boiler, whisk egg yolks and sugar over simmering water until thickened and the sugar is dissolved. Remove from heat, and whisk in the butter gradually until creamy. Add vanilla bean paste and mix until smooth.
Cream Cheese Filling
A tangy cream cheese filling is a unique twist that balances out the sweetness of the macaron shells.
Ingredients:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
Whip cream cheese with a small amount of powdered sugar and vanilla extract for a lightly sweet, creamy filling. This option is best for those who enjoy a richer, slightly tangy contrast to the sweet shell.
Troubleshooting Common Vanilla Macaron Issues
Macarons can be finicky, so here are some common issues and simple fixes to help you achieve perfect macarons.
Cracked Shells
Cracking is often caused by not resting the piped batter long enough, which prevents a skin from forming on the shells. Try letting the piped macarons rest at room temperature for 30-60 minutes until they’re no longer sticky to the touch. Another possible cause is too high of an oven temperature. Use an oven thermometer to ensure accurate baking temperatures.
Hollow Shells
Hollow macarons can result from under-whipping the meringue or over-folding the macaron batter. Make sure to beat the egg whites to stiff peaks before folding in the almond flour mixture. If your macarons still come out hollow, experiment by reducing the oven temperature slightly and baking a few minutes longer.
Uneven or No “Feet”
The “feet” are the characteristic ruffled edges on a macaron shell and form when the batter is rested correctly and baked at the right temperature. To encourage feet, rest the macarons for at least 30 minutes before baking and avoid opening the oven door during baking. If your macarons still lack feet, check that you’re not over-mixing or under-mixing the batter.
Batter Too Runny or Thick
The ideal macaron batter flows in ribbons and should spread gently but not run all over the baking sheet. If it’s too thick, you might not have folded enough. Fold a couple of extra times to reach the “lava-like” consistency. If the batter is too runny, try using slightly more almond flour next time or adjusting your egg whites to ensure they’re precisely at room temperature.
Uneven Shells or Peaks
If the macarons have a pointy top or an uneven surface, it may be due to the piping technique or batter consistency. Hold your piping bag at a 90-degree angle and pipe consistently. Tapping the baking sheet on the counter a couple of times also helps flatten any peaks.
Storage
Store assembled macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the shells separately (unfilled) and thaw before filling and assembling.
My family loved this!