How to Make Perfect Vanilla Macarons at Home Recipe

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.

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: American, French

Keyword: bakery cookie, bakery recipe, dessert recipe, Holiday cookie, holiday dessert, Valentine's Dessert

Servings: pieces

Calories: 71kcal

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Kitchen Essentials

Half Sheet Baking Pan

baking pan

Cook ModePrevent your screen from going dark

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.

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.

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