Name: French Macaron Recipe with Vanilla Buttercream Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: French
Ingredients: 150 grams sifted super-fine almond flour (measure after sifting); 180 grams powdered sugar; ¼ teaspoon salt; 120 grams large egg whites (at room temperature, about 4 large eggs); 60 grams granulated sugar; 4 drops liquid-gel food coloring (optional, or more for stronger color); 1 teaspoon pure vanilla extract; Vanilla Buttercream Frosting or your choice of filling

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Introduction

French macarons are delicate, colorful cookies with a crisp shell and chewy interior, filled with a smooth and flavorful filling. Though they require some technique, these elegant treats are well worth the effort for any special occasion or sweet craving.

A close-up of a pile of eight purple macarons with smooth, round tops and ruffled edges, each filled with a thick layer of creamy white filling in the middle. The macarons rest on a round white stone plate with small visible holes and rough texture on a white marbled surface. The background is softly blurred with hints of clear glass objects. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 grams sifted super-fine almond flour (measure after sifting)
180 grams powdered sugar

¼ teaspoon salt
120 grams large egg whites (at room temperature, about 4 large eggs)

60 grams granulated sugar
4 drops liquid-gel food coloring (or more for a stronger color)

1 teaspoon pure vanilla extract
Vanilla Buttercream Frosting or your choice of filling

Instructions

Step 1: Line 3 large baking sheets with parchment paper and set aside. Prepare a large piping bag fitted with a large plain tip. Twist the bag just above the tip to prevent batter leakage and place the bag in a tall glass, folding the top edge over the sides to hold it open.

Step 2: Sift almond flour into a medium bowl and measure 150 grams. Discard any large pieces that remain. Sift powdered sugar into the same bowl, mix gently to combine, and set aside.
Step 3: Wipe a large glass or metal bowl with vinegar or lemon juice to remove grease. Add salt and egg whites, then beat with an electric mixer on medium-high speed until bubbles form (about 30 seconds to 1 minute).
Step 4: With the mixer running, gradually add granulated sugar very slowly in small increments, whipping for 20 to 30 seconds between additions. Continue until all sugar is incorporated.

Step 5: Beat the meringue until glossy and stiff peaks form. Test by inverting the whisk; the meringue tip should not curl over.
Step 6: Add food coloring and vanilla extract to the meringue and mix until combined.
Step 7: Fold the almond flour and powdered sugar mixture into the meringue in three additions. Then, perform the “macaronage” by folding gently with a spatula until the batter achieves a thick lava-like consistency that pours in ribbons and can form a figure 8 that sinks back after about 20 seconds.

Step 8: Transfer the batter to the prepared piping bag by tilting the bowl and pouring carefully to avoid deflating the batter. Twist the top of the bag to secure.
Step 9: Pipe macarons onto baking sheets about 1 inch apart, slightly smaller than desired size. Firmly tap each baking sheet 5 to 10 times on the counter to release air bubbles. Use a toothpick to pop any stubborn bubbles.
Step 10: Let the macarons rest for 30 to 60 minutes until a skin forms and tops are no longer sticky to the touch.

Step 11: Preheat oven to 315°F (160°C). Bake macarons one sheet at a time in the center of the oven for 12 to 15 minutes. They are done when bottoms don’t jiggle and feet have formed.
Step 12: Cool shells completely on the baking sheets, then carefully peel off parchment. Match shells of similar size.
Step 13: Pipe your choice of filling, such as vanilla buttercream, onto the bottom of one shell and sandwich with a matching shell.

Tips & Variations

To avoid deflating the batter, pour it carefully into the piping bag rather than scooping with a spoon.
Resting macarons before baking is essential; it helps form a smooth, crack-free shell with characteristic feet.
Adjust the amount of food coloring according to how vibrant you want your macarons.

Try different fillings like chocolate ganache, fruit jams, or flavored buttercream for variety.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor. Unfilled shells can be stored separately in an airtight container at room temperature for up to a week.

How to Serve

The image shows several purple macarons arranged on a white round board and a gray surface with a white marbled texture background. Each macaron has two smooth, slightly domed purple shells as the outer layers with a rough textured edge, sandwiching a thick layer of light cream-colored, swirled filling in the center. Some macarons are stacked in pairs, while others lie flat or lean on each other, creating depth and variation. The overall look is neat, delicate, and elegant. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why did my macarons crack?

Cracked macarons often result from insufficient resting time before baking or an oven that’s too hot. Make sure to let the shells dry until a skin forms and bake at a steady, correct temperature.

Can I make macarons without a food processor?

Yes, but sifting the almond flour and powdered sugar thoroughly is essential to prevent lumps. You can use a fine mesh sieve instead.