Description
Delicate, crisp, and filled with rich vanilla buttercream, these Vanilla Macarons are a timeless French dessert that blends elegance with irresistible flavor. Perfect for special occasions or indulgent everyday treats.
Ingredients
100g egg whites (about 3 large eggs), room temperature
100g granulated sugar
100g almond flour (blanched and finely ground)
100g powdered sugar
1 tsp pure vanilla extract or vanilla bean paste
Pinch of cream of tartar (optional, for stability)
115g (½ cup) unsalted butter, softened
180g (1½ cups) powdered sugar
1½ tsp pure vanilla extract or vanilla bean paste
1–2 tbsp heavy cream or milk
Pinch of salt
Instructions
1. Sift almond flour and powdered sugar together twice. Set aside.
2. Beat egg whites until foamy, then gradually add granulated sugar. Beat until stiff, glossy peaks form. Mix in vanilla.
3. Fold dry ingredients into the meringue until batter flows like lava and forms ribbons.
4. Pipe batter onto lined baking sheets in 1.5-inch circles. Tap tray to release air bubbles.
5. Rest shells at room temperature for 30–60 minutes until a skin forms.
6. Bake at 300°F (150°C) for 15–18 minutes until risen and set.
7. Cool completely. Match shells by size.
8. Beat butter, powdered sugar, vanilla, cream, and salt until smooth. Pipe onto half the shells, sandwich with remaining.
9. Refrigerate filled macarons 24–48 hours to mature. Bring to room temperature before serving.
Notes
Use almond flour, not almond meal, for smooth shells.
Resting the piped batter before baking is crucial to form the skin.
Store in the fridge in an airtight container, best after maturing for 1–2 days.
Nutrition
- Serving Size: 1 macaron
- Calories: 95
- Sugar: 10g
- Sodium: 12mg
- Fat: 5.3g
- Saturated Fat: 2.1g
- Unsaturated Fat: 2.7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 11mg
Keywords: vanilla, macarons, French dessert, gluten-free