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French Macaron Recipe with Vanilla Buttercream Recipe

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★★★★★

5 from 64 reviews

This classic French Macaron recipe guides you through creating delicate, crisp macarons with a smooth, shiny shell and a chewy interior. Featuring almond flour, powdered sugar, and a glossy meringue, these macarons are piped into perfect rounds, rested to form a skin, and baked to perfection. You can fill them with vanilla buttercream frosting or any filling of your choice to enjoy an elegant treat ideal for special occasions or everyday indulgence.

Ingredients

Scale

Dry Ingredients

  • 150 grams sifted super-fine almond flour (measure after sifting)
  • 180 grams powdered sugar
  • ¼ teaspoon salt

Meringue and Flavoring

  • 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

Filling

  • Vanilla Buttercream Frosting or your choice of filling

Instructions

  1. Prepare baking sheets and piping bag: Line 3 large baking sheets with parchment paper. Cut the tip off a large piping bag and fit it with a large plain tip. Twist the bag just above the tip to prevent batter leaks, then place the bag in a tall glass, folding the top over the glass edges to keep it upright.
  2. Mix dry ingredients: Sift almond flour into a bowl and measure 150 grams. Discard any large pieces left in the sifter. Sift 180 grams of powdered sugar into the same bowl, gently mix with almond flour to combine, then set aside.
  3. Make meringue base: Wipe a large glass or metal bowl with vinegar or lemon juice to remove grease. Add ¼ teaspoon salt and 120 grams egg whites. Using an electric mixer with whisk attachment, beat on medium-high until bubbles form, about 30 seconds to 1 minute.
  4. Add granulated sugar gradually: With mixer on medium-high, slowly add 60 grams granulated sugar in tiny increments (about ½ teaspoon at a time), whipping well for 20–30 seconds between additions to ensure sugar dissolves and meringue builds volume.
  5. Whip to stiff peaks: Continue whipping until meringue is glossy and forms stiff peaks that don’t curl when the whisk is inverted.
  6. Add color and vanilla: Gently mix in 4 drops of liquid-gel food coloring and 1 teaspoon vanilla extract until evenly distributed.
  7. Fold in almond mixture: Fold the almond flour and powdered sugar blend into the meringue in 3 additions, carefully combining to avoid deflating the meringue too much.
  8. Macaronage technique: Use a spatula to fold and fold the batter along the sides of the bowl and through the center until it reaches a thick lava-like consistency that flows smoothly off the spatula in ribbons. The batter should form a figure 8 without breaking, sinking back into the mix slowly (about 20 seconds).
  9. Fill piping bag: Pour the batter into the prepared piping bag by tilting the bowl and scraping down sides. Twist the bag’s end to prevent spilling and gently pull the tip open.
  10. Pipe macarons: Hold the bag perpendicular to the parchment-lined baking sheet and pipe small rounds spaced about 1 inch apart, slightly smaller than the intended size to allow for spreading.
  11. Even tops and remove air bubbles: Firmly but gently slam each baking sheet on the counter 5 to 10 times to level the macaron tops and release air bubbles. Use a toothpick to prick any stubborn surface bubbles.
  12. Dry shells: Let the piped macarons sit for 30 to 60 minutes until a skin forms and the surface is no longer sticky to the touch. Drying time depends on kitchen humidity.
  13. Preheat oven: Preheat oven to 315°F (157°C).
  14. Bake macarons: Bake one sheet at a time in the center of the oven for 12 to 15 minutes. The shells are done when their bottoms do not jiggle and they have formed feet along the edges.
  15. Cool and assemble: Cool shells completely on sheets, then carefully peel off parchment. Pair shells by size, pipe filling on one, and sandwich with the other. Use vanilla buttercream or your favorite filling for delicious results.

Notes

  • Ensure no grease is present in the mixing bowl and whisk when making the meringue for best volume.
  • Do not overmix the macaron batter; it’s better to undermix slightly to preserve texture.
  • Food coloring should be gel or liquid-gel to avoid altering batter consistency.
  • Resting time before baking is crucial to develop the macaron’s signature feet and to prevent cracking.
  • Baking time can vary depending on oven calibration; watch closely for color and foot development.

Keywords: French macarons, almond macarons, classic macaron recipe, meringue cookies, gluten free dessert, baking macarons, delicate cookies

Find it online: https://www.sanacooks.com/french-macaron-recipe-with-vanilla-buttercream-recipe/