Master Irresistible Vanilla Macarons with Creamy Filling Recipe
Learn how to make masterful, irresistibly delicate French macarons with a creamy vanilla buttercream filling. These elegant almond meringue cookies are crisp on the outside and chewy inside, perfect for special occasions or a delightful treat.
- Prep Time: 1 hour 10 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 24 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Macaron Shells
- 150 grams Almond Flour (super fine for best results)
- 100 grams Powdered Sugar (no substitutes recommended)
- 50 grams Granulated Sugar (precise measurement is key)
- 3 large Egg Whites (room temperature)
- 1 pinch Salt (enhances overall flavor)
- 1 teaspoon Vanilla Extract (or almond extract for variation)
- Food Coloring (optional)
Filling
- Vanilla Buttercream (classic filling)
- Dairy-free option: Coconut cream or vegan butter can be used
Instructions
- Preparation: Sift the almond flour thoroughly to eliminate any lumps, then weigh again precisely to ensure accuracy for perfect macarons.
- Whip Egg Whites: In a clean dry bowl, beat the room temperature egg whites with a pinch of salt until frothy. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
- Fold Dry Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites using the macaronage technique, which involves careful mixing to achieve a smooth, glossy batter that flows but holds shape.
- Pipe Batter: Transfer the batter into a piping bag fitted with a round tip. Pipe uniform circles onto baking sheets lined with parchment paper, spacing them evenly to allow for spreading.
- Dry the Shells: Let the piped macarons sit at room temperature for 30 to 60 minutes until a dry skin forms on the surface — this step ensures the iconic smooth top and feet during baking.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 12-14 minutes, or until they have risen and developed feet, while remaining tender inside.
- Cool: Allow the macarons to cool completely on the baking sheets before carefully peeling them off to avoid cracking.
- Assemble: Pair shells of similar size and pipe or spread the vanilla buttercream filling onto one shell, then sandwich with the other.
- Optional Dusting: For an elegant finish, dust the macarons lightly with powdered sugar before serving.
Notes
- Ensure egg whites are at room temperature for optimal volume when whipped.
- Use superfine almond flour and sift thoroughly to prevent grainy texture.
- Be gentle but thorough when folding the batter to avoid deflating the meringue.
- Drying the piped shells is crucial to form the characteristic macaron ‘feet’.
- Macarons are best enjoyed after resting 24 hours refrigerated to develop flavor and texture.
- Store macarons in an airtight container in the fridge for up to 3 days.
- Use a kitchen scale for precise measurements to ensure success.
Keywords: macarons, French macarons, almond meringue, vanilla buttercream, delicate cookies, dessert recipe
