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French Macarons with Vanilla Buttercream

These French Macarons are delicate, crisp on the outside, and soft and chewy inside — filled with a rich, creamy vanilla buttercream. Though they look fancy, they’re simple to master with patience and the right technique. Perfect for gifts, parties, or elegant afternoon treats.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 20 macarons
Ingredients Method Nutrition Notes

Ingredients
 
 

  • For the macaron shells:
  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites room temperature
  • ¼ cup 50g granulated sugar
  • ¼ tsp cream of tartar
  • ½ tsp vanilla extract
  • Gel food coloring optional
  • For the vanilla buttercream filling:
  • ½ cup 1 stick unsalted butter softened
  • 1 ¼ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream or milk
  • Pinch of salt

Method
 

  1. Prepare dry ingredients: In a food processor, pulse almond flour and powdered sugar for 10–15 seconds, then sift into a large bowl. Discard any large bits.
  2. Make the meringue: In a clean, dry bowl, beat egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar, one tablespoon at a time, until stiff, glossy peaks form. Mix in vanilla extract and food coloring if desired.
  3. Fold the batter (macaronage): Gently fold the dry ingredients into the meringue until smooth and flowing like lava (about 40–50 folds). The batter should form ribbons when lifted.
  4. Pipe the shells: Transfer the batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches wide) onto a parchment-lined baking sheet. Tap the tray firmly several times to release air bubbles.
  5. Rest: Let the piped macarons sit at room temperature for 30–45 minutes, or until the tops are dry to the touch.
  6. Bake: Preheat oven to 300°F (150°C). Bake one tray at a time for 14–16 minutes. Let cool completely before filling.
  7. Make the filling: Beat softened butter until smooth. Add powdered sugar, vanilla extract, cream, and salt. Beat until fluffy and light.
  8. Assemble: Pipe a small dollop of buttercream onto one macaron shell and sandwich with another. Repeat for all.
  9. Mature and serve: Refrigerate filled macarons for 24 hours for the best flavor and texture, then bring to room temperature before serving.

Nutrition Facts (per serving)

Calories: 95kcalCarbohydrates: 12gProtein: 2gFat: 4g

Notes

Use a kitchen scale for accuracy. Aging egg whites (leaving them uncovered in the fridge for 24 hours) helps create a more stable meringue. Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.

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