French Macarons With Vanilla Buttercream Filling Recipe

I nailed a Vanilla Macarons Recipe that makes bakery-perfect shells and a silky buttercream center so addictive you’ll actually brag about them.

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I’m obsessed with these French macarons with vanilla buttercream filling. I love the way fragile shells made from egg whites give a crisp snap then melt, and that pillowy buttercream keeps things sticky and sweet.

I chase that balance like a junkie. This French Macaron Recipe is like dessert math, precision and chaos at once.

Buttercream For Macarons that’s silky and buttery, not sickly, is my idea of victory. I’ll eat odd, cracked ones first.

But the ones that look like they came from a bakery? Yeah, those disappear fast.

Tiny sandwiches of sugar and almond bliss. Never sharing them.

Ingredients

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Almond flour: nutty backbone, gives tender chew and structure.
Powdered sugar: makes shells sweet and smooth, silky texture.
Egg whites: air and lift, makes shells light and hollow.
Granulated sugar: stabilizes meringue, keeps things glossy and firm.
Cream of tartar: basic stabilizer, helps peaks hold up.
Plus, steadier meringue.
Fine salt: cuts sweetness, brightens the almond notes.
Vanilla extract: warm flavor hint, not overpowering.
Basically cozy.
Food coloring: fun visual pop, no taste change mostly.
Unsalted butter: rich, creamy body for the filling.
Powdered sugar (for filling): sweetener and structure, smooths the buttercream.
Vanilla (filling): adds warmth and homemade cookie vibes.
Plus, familiar.
Heavy cream: loosens frosting, makes it silky and pipeable.
Pinch of salt: balances sweetness, makes flavor sing a bit.
Parchment or silicone mat: keeps shells from sticking.
Basically bake-friendly.
Piping bags: give neat rounds and consistent cookies.
You’ll thank yourself.

Ingredient Quantities

For the macaron shells
- 110 g blanched almond flour (about 1 cup), finely ground
- 200 g powdered sugar (about 1 2/3 cups)
- 110 g egg whites (about 3 large), room temperature and aged a few hours or overnight in the fridge
- 110 g granulated sugar (about 1/2 cup)
- 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice (optional, for stability)
- 1/4 teaspoon fine salt
- 1 teaspoon pure vanilla extract (or other flavoring)
- Gel or powdered food coloring as desired (optional)

For the vanilla buttercream filling
- 225 g unsalted butter, softened (about 1 cup)
- 300 to 350 g powdered sugar (about 2 1/2 to 3 cups), sifted
- 1 to 2 teaspoons pure vanilla extract
- 2 to 3 tablespoons heavy cream or whole milk, to loosen
- Pinch of fine salt, to taste

Optional supplies
- Parchment paper or silicone baking mats
- Piping bags and round piping tip

How to Make this

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1. Prep stuff and dry mix: preheat oven to 150C (300F). Line baking sheets with parchment or silicone mats. Sift together 110 g almond flour and 200 g powdered sugar into a bowl, repeat if needed so no lumps remain.

2. Ready the egg whites: use 110 g room temperature egg whites that were aged a few hours or overnight in the fridge. Put them in a clean, dry bowl and add 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice if using, plus the 1/4 teaspoon fine salt.

3. Make the meringue: start whipping the whites on medium speed until foamy, then gradually add 110 g granulated sugar while whipping. Increase speed and whip to stiff, glossy peaks. Stir in 1 teaspoon vanilla extract and gel or powdered color if you want, mix briefly until evenly colored.

4. Fold in dry ingredients: add the sifted almond sugar mixture to the meringue in two or three additions. Use a spatula and fold gently, turning the bowl and pressing the batter against the side. Do not overmix or undermix. You want a ribbon that falls slowly and smooths out in 10 to 15 seconds.

5. Pipe the shells: transfer batter to a piping bag fitted with a round tip or just snip the bag. Pipe rounds about 3 to 4 cm across spaced apart on the prepared sheets. Tap the baking sheet firmly on the counter a couple times to release air bubbles.

6. Rest the shells: let the piped shells sit at room temperature until they form a dry skin on top and are not sticky to the touch, about 30 to 60 minutes depending on humidity. This step is crucial so shells develop feet.

7. Bake: bake one sheet at a time in the preheated oven for 12 to 16 minutes, rotating halfway if needed, until shells have feet and are set but not browned. Let cool completely on the sheet before removing.

8. Make the vanilla buttercream: beat 225 g softened unsalted butter until smooth and pale. Gradually add 300 to 350 g sifted powdered sugar until you reach desired sweetness and texture. Add 1 to 2 teaspoons vanilla extract, 2 to 3 tablespoons heavy cream or whole milk to loosen, and a pinch of salt to taste. Beat until light and fluffy. Adjust cream or sugar to get a pipeable consistency.

9. Assemble and mature: pair shells by size, pipe about 1 teaspoon or so of buttercream onto a shell and sandwich with its match. Press gently to spread filling to the edge. Store macarons in an airtight container in the fridge for 24 hours if possible to let flavors mature, then bring to room temperature before serving. Optional supplies used: parchment or silicone mats, piping bags and round tip.

Equipment Needed

1. Digital kitchen scale (accurate to 1 g)
2. Fine mesh sieve or flour sifter
3. Two medium mixing bowls (one totally clean and dry for whites)
4. Electric hand mixer or stand mixer with whisk attachment
5. Rubber spatula for folding and scraping
6. Piping bag fitted with a round tip, or disposable bags you can snip
7. Baking sheets plus parchment paper or silicone baking mats
8. Oven thermometer and a cooling rack for the shells to cool on

FAQ

Q: Why do the egg whites need to be aged and at room temperature?
A: Aging (a few hours or overnight in fridge) helps dry out the whites so they whip up stronger and hold shape better. Room temp whites also reach volume faster. You can skip aging if you're in a rush, but shells might be flatter or more prone to cracking.

Q: What does "macaronage" or folding look like and how do I know when to stop?
A: Fold until batter flows like lava and makes a thick ribbon that kinda falls off the spatula and slowly blends back in. If it looks glossy and smooth and spreads to about the size of a nickel when dropped, you're good. Stop early and they're lumpy, go too far and they get flat and hollow.

Q: My shells cracked or got big feet. What went wrong?
A: Cracks usually mean under-mixed batter or oven too hot. Big uneven feet happen from over-mixing or not resting the piped shells long enough to form a skin. Also make sure oven temp is accurate; an oven thermometer helps a lot.

Q: How do I get that smooth, shiny top and perfect feet?
A: Sift almond flour and powdered sugar well, don't over-stir, and let piped shells rest until just-skin forms. Bake on a middle rack and try two trays at once, switching positions midway for even heat. Small tweaks in timing or temp can fix problems, so test a small batch.

Q: How do I know the buttercream is the right consistency for piping and sandwiching?
A: It should be smooth, spreadable, and hold a piped shape. Add powdered sugar to thicken or a tablespoon of cream to loosen. If buttercream is too soft chill briefly, but don't make it rock hard or it will squish the shells.

Q: How long can I store macarons and can I freeze them?
A: Filled macarons keep 2 to 3 days in the fridge in an airtight container, but they actually taste better after 24 hours when flavors marry. Freeze unfilled or filled in a single layer with parchment between for up to 1 month. Thaw in the fridge for a few hours before bringing to room temp.

French Macarons With Vanilla Buttercream Filling Recipe Substitutions and Variations

Almond flour
- Hazelnut or pistachio flour: use 1:1 by weight. Gives a nuttier flavor, shells may be slightly softer.
- Sunflower seed flour: use 1:1 but note it can turn the shells a greenish color when mixed with certain fillings, still fine to eat.
Egg whites
- Aquafaba (chickpea liquid): about 3 tablespoons aquafaba = 1 egg white by volume. Whip the same way, may take a bit longer to reach stiff peaks.
Granulated sugar (for the meringue)
- Caster or superfine sugar: same amount by weight, it dissolves faster so gives a smoother meringue.
Unsalted butter (for the buttercream)
- Vegetable shortening or plant-based stick butter: use same weight, helps stabilize buttercream if you need a firmer filling. Add a pinch of salt and a little vanilla so it’s not bland.

Pro Tips

– Age the egg whites and be patient with them. Letting whites sit in the fridge overnight dries them slightly and gives a stronger, more stable meringue. Just bring them back to room temp before whipping, it helps them reach full volume faster.

– Sift, then sift again if needed. Any tiny almond or sugar lump will make shells crack or look bumpy. If your almond flour feels a bit gritty, pulse it once or twice in a food processor with the powdered sugar, then sift. Don’t overprocess or you’ll release oils.

– Master the macaronnage test by watching the batter, not the clock. You want a ribbon that flows back into the bowl and smooths out in about 10 to 15 seconds. If it runs too liquid and never holds shape you overmixed. If it holds a mound and wont smooth in 15+ seconds you undermixed. When in doubt, fold fewer times and test again.

– Drying time depends on humidity so adjust. On humid days it may take 60 minutes or more for a skin to form. If they still stick, give them a bit longer. Also tap the tray and pop any visible big air bubbles with a toothpick before drying so they dont explode in the oven.

French Macarons With Vanilla Buttercream Filling Recipe

Recipe by Francis Mead

0.0 from 0 votes

I nailed a Vanilla Macarons Recipe that makes bakery-perfect shells and a silky buttercream center so addictive you'll actually brag about them.

Servings

servings

Calories

413

kcal

Equipment: 1. Digital kitchen scale (accurate to 1 g)
2. Fine mesh sieve or flour sifter
3. Two medium mixing bowls (one totally clean and dry for whites)
4. Electric hand mixer or stand mixer with whisk attachment
5. Rubber spatula for folding and scraping
6. Piping bag fitted with a round tip, or disposable bags you can snip
7. Baking sheets plus parchment paper or silicone baking mats
8. Oven thermometer and a cooling rack for the shells to cool on

Ingredients

For the macaron shells
110 g blanched almond flour (about 1 cup), finely ground
200 g powdered sugar (about 1 2/3 cups)
110 g egg whites (about 3 large), room temperature and aged a few hours or overnight in the fridge
110 g granulated sugar (about 1/2 cup)
1/4 teaspoon cream of tartar or 1 teaspoon lemon juice (optional, for stability)
1/4 teaspoon fine salt
1 teaspoon pure vanilla extract (or other flavoring)
Gel or powdered food coloring as desired (optional)
For the vanilla buttercream filling
225 g unsalted butter, softened (about 1 cup)
300 to 350 g powdered sugar (about 2 1/2 to 3 cups), sifted
1 to 2 teaspoons pure vanilla extract
2 to 3 tablespoons heavy cream or whole milk, to loosen
Pinch of fine salt, to taste
Optional supplies
Parchment paper or silicone baking mats
Piping bags and round piping tip

Directions

Prep stuff and dry mix: preheat oven to 150C (300F). Line baking sheets with parchment or silicone mats. Sift together 110 g almond flour and 200 g powdered sugar into a bowl, repeat if needed so no lumps remain.
Ready the egg whites: use 110 g room temperature egg whites that were aged a few hours or overnight in the fridge. Put them in a clean, dry bowl and add 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice if using, plus the 1/4 teaspoon fine salt.
Make the meringue: start whipping the whites on medium speed until foamy, then gradually add 110 g granulated sugar while whipping. Increase speed and whip to stiff, glossy peaks. Stir in 1 teaspoon vanilla extract and gel or powdered color if you want, mix briefly until evenly colored.
Fold in dry ingredients: add the sifted almond sugar mixture to the meringue in two or three additions. Use a spatula and fold gently, turning the bowl and pressing the batter against the side. Do not overmix or undermix. You want a ribbon that falls slowly and smooths out in 10 to 15 seconds.
Pipe the shells: transfer batter to a piping bag fitted with a round tip or just snip the bag. Pipe rounds about 3 to 4 cm across spaced apart on the prepared sheets. Tap the baking sheet firmly on the counter a couple times to release air bubbles.
Rest the shells: let the piped shells sit at room temperature until they form a dry skin on top and are not sticky to the touch, about 30 to 60 minutes depending on humidity. This step is crucial so shells develop feet.
Bake: bake one sheet at a time in the preheated oven for 12 to 16 minutes, rotating halfway if needed, until shells have feet and are set but not browned. Let cool completely on the sheet before removing.
Make the vanilla buttercream: beat 225 g softened unsalted butter until smooth and pale. Gradually add 300 to 350 g sifted powdered sugar until you reach desired sweetness and texture. Add 1 to 2 teaspoons vanilla extract, 2 to 3 tablespoons heavy cream or whole milk to loosen, and a pinch of salt to taste. Beat until light and fluffy. Adjust cream or sugar to get a pipeable consistency.
Assemble and mature: pair shells by size, pipe about 1 teaspoon or so of buttercream onto a shell and sandwich with its match. Press gently to spread filling to the edge. Store macarons in an airtight container in the fridge for 24 hours if possible to let flavors mature, then bring to room temperature before serving. Optional supplies used: parchment or silicone mats, piping bags and round tip.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.