Go Back
–+ servings

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.
Print Recipe Pin Recipe
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.

Tried this recipe?

Let us know how it was!