If you have a sweet tooth and an appreciation for delicate treats, then you are going to fall head over heels for this Classic French Macarons with Vanilla Buttercream Filling Recipe. These macarons boast perfectly crisp shells with tender, chewy interiors that complement a luxuriously smooth vanilla buttercream filling. Whether it’s a special occasion or just a moment that calls for a bit of elegance, this recipe will transport you straight to a Parisian patisserie with every bite. Ready to learn how to create these tiny masterpieces at home? Let’s dive right in!
Ingredients You’ll Need
This recipe shines because of its straightforward yet essential ingredients. Each one plays a crucial role in achieving that dreamy texture and unforgettable flavor that make macarons so beloved. From the finely ground almond flour lending a nutty base to the velvety butter enriching the filling, every item is a small building block of pure deliciousness.
- 100 g egg whites (room temperature, about 3 large eggs): Whipping these to stiff peaks creates the airy structure of the shells.
- 140 g almond flour (1 1/2 cups): Provides the signature nutty flavor and smooth texture essential for macarons.
- 90 g granulated sugar (just under 1/2 cup): Sweetens and stabilizes the meringue for your shells.
- 130 g powdered sugar (1 cup): Lightens the texture and adds extra sweetness to the batter.
- 1 tsp vanilla (5 mL): Infuses the macarons with warm, aromatic flavor.
- 1/4 tsp cream of tartar (800 mg): Helps stabilize the egg whites for perfectly formed shells.
- 1 cup unsalted butter, softened (226 g): The heart of the buttercream, delivering richness and smoothness.
- 5 egg yolks: Adds body and creaminess to the buttercream filling.
- 1/2 cup granulated sugar (100 g): Sweetens the buttercream to balanced perfection.
- 1 tsp vanilla: Enhances the vanilla flavor in the buttercream for consistency.
- 3 tbsp water (30 mL): Used to make the sugar syrup that creates a light, stable buttercream.
- 1 pinch salt: Balances sweetness and enhances overall flavor of the filling.
How to Make Classic French Macarons with Vanilla Buttercream Filling Recipe
Step 1: Prepare the Macaron Shells
Begin by sifting the powdered sugar and almond flour into a large bowl to eliminate any lumps and create a smooth base. This step ensures your macarons bake up with a perfect, even texture.
Step 2: Whip the Egg Whites
Place room temperature egg whites into a spotless bowl—cleanliness here is key. Using an electric mixer, whisk the egg whites until they begin to foam, then add the cream of tartar. Gradually add granulated sugar while continuing to whisk until you reach stiff, glossy peaks. This meringue is the backbone of your delicate shells.
Step 3: Add Flavor and Color
Gently mix vanilla extract and any desired food coloring into the meringue. This is where you can get creative with pastel shades or classic ivory tones for your macarons.
Step 4: Fold in Dry Ingredients
Carefully fold one-third of the sifted dry ingredients into the meringue using a spatula. Continue folding in the rest in two additional additions, taking care not to deflate the mixture. Your batter should flow like lava and form a figure eight when dripped from the spatula without breaking.
Step 5: Pipe and Rest
Transfer the batter to a piping bag with a medium round tip. Pipe one-inch dollops onto a parchment-lined baking sheet—use little dabs of batter to glue the paper down so it won’t shift. Tap the tray gently several times to release bubbles, then let the shells sit at room temperature for about 40 minutes until a thin skin forms. This step is crucial for getting that smooth, shiny top and a perfect “foot” on the shells.
Step 6: Bake the Shells
Preheat your oven to 300°F (150°C). Bake the macarons for 12 to 15 minutes, rotating the tray halfway to ensure even cooking. Once baked, allow them to cool completely on the tray before attempting to remove them—this helps prevent cracking.
Step 7: Make the Vanilla Buttercream Filling
In a saucepan over low heat, combine sugar and water, stirring until the sugar dissolves, then increase the heat and boil until the syrup reaches 240°F (115°C). Meanwhile, beat egg yolks in a stand mixer until thick and foamy. With the mixer running, slowly drizzle the hot syrup into the yolks. Continue mixing until the mixture cools to room temperature and the bowl feels no longer warm.
Step 8: Finish the Buttercream
Add softened butter one cube at a time, making sure each piece is fully incorporated before adding the next. Once all butter is added, mix in vanilla and salt. Continue mixing for 5 to 6 minutes until you achieve a smooth, creamy buttercream. If desired, add color to match or complement your shells.
Packing It All Together
Pipe a generous dollop of buttercream onto the back of half the macaron shells. Sandwich them with the remaining shells to form delicate, bite-sized treats. For the best flavor and texture, allow your macarons to age in the fridge for 1 to 3 days—this lets the buttercream soften the shells from the inside, creating that iconic melt-in-your-mouth experience.
How to Serve Classic French Macarons with Vanilla Buttercream Filling Recipe
Garnishes
Though these macarons look stunning on their own, a dusting of powdered sugar or an elegant drizzle of melted dark chocolate elevates their appearance and taste. A small edible flower or a sprinkle of crushed nuts can add an extra touch of sophistication for a special gathering.
Side Dishes
These sweet little bites perfectly complement a cup of freshly brewed espresso or a delicate pot of jasmine tea. For a more decadent pairing, serve them alongside fresh berries or a light fruit sorbet to balance their richness.
Creative Ways to Present
Arrange your macarons in a colorful tower for an eye-catching centerpiece. Alternatively, gift them in a pretty box tied with a satin ribbon—nothing says love like homemade Classic French Macarons with Vanilla Buttercream Filling Recipe shared with friends.
Make Ahead and Storage
Storing Leftovers
Store leftover macarons in an airtight container in the refrigerator. They can keep their texture and flavor beautifully for up to three days—just be sure to bring them to room temperature before enjoying to get that fabulous chewiness back.
Freezing
If you want to make these in advance, macarons freeze well. Place them in a single layer on a parchment-lined tray, freeze until firm, and then transfer to an airtight container. When ready to eat, thaw in the refrigerator overnight and serve at room temperature the next day.
Reheating
Macarons are best enjoyed fresh or chilled, so reheating is not recommended. Simply let your macarons sit out for about 15 minutes if they’re too cold to fully appreciate their delicate texture and flavor.
FAQs
What makes macarons so tricky to bake?
Macarons require precise technique, from whipping egg whites to folding the batter just right. Ingredients must be accurately measured, and factors like humidity can affect results. Practice and patience are key to mastering this delicate treat.
Can I make the Classic French Macarons with Vanilla Buttercream Filling Recipe without food coloring?
Absolutely! The macarons are beautiful and delicious in their natural ivory color. Food coloring is optional and mainly for visual creativity.
Why do my macarons crack during baking?
Cracking often happens if the shells haven’t rested long enough to form a skin or if the oven temperature is too high. Make sure to let the shells dry for at least 40 minutes before baking and use an oven thermometer to ensure accurate heat.
How long do macarons last once filled?
Filled macarons are best after resting in the fridge for 1 to 3 days, where their texture improves. They generally keep well for about 3 days in the fridge but are best eaten soon after.
Can I substitute almond flour with another nut flour?
Almond flour is preferred for its fine texture and mild flavor, but you can experiment with hazelnut or pistachio flour to add unique tastes. Just remember that this may affect both texture and color.
Final Thoughts
There’s nothing quite like the joy of biting into homemade macarons that you crafted with care. The Classic French Macarons with Vanilla Buttercream Filling Recipe brings together simple ingredients and thoughtful technique to create an irresistible confection that’s sure to impress every time. So go ahead, gather your equipment and ingredients, and embark on this delicious French adventure—you’ll be rewarded with a taste of Paris right in your own kitchen!
Print
Classic French Macarons with Vanilla Buttercream Filling Recipe
This classic French macaron recipe guides you through creating delicate almond meringue shells paired with a smooth, creamy buttercream filling. The macarons feature a perfectly chewy interior and crisp exterior, ideal for elegant desserts or special occasions.
- Total Time: 1 hour 15 minutes
- Yield: 36 macarons (18 sandwiches)
Ingredients
Macaron Shells
- 100 g egg whites (room temperature, about 3 large eggs)
- 140 g almond flour (1 1/2 cups)
- 90 g granulated sugar (just under 1/2 cup)
- 130 g powdered sugar (1 cup)
- 1 tsp vanilla extract (5 mL)
- 1/4 tsp cream of tartar (800 mg)
French Buttercream Filling
- 1 cup unsalted butter, softened (226 g)
- 5 egg yolks
- 1/2 cup granulated sugar (100 g)
- 1 tsp vanilla extract
- 3 tbsp water (30 mL)
- 1 pinch salt
Instructions
- Prepare the dry ingredients: Sift the powdered sugar and almond flour together into a bowl to remove lumps and ensure an even mixture.
- Whisk egg whites: Place the room temperature egg whites in a very clean bowl. Using an electric mixer, whisk until foamy. Add the cream of tartar to stabilize the whites, then slowly add the granulated sugar while continuing to whisk.
- Add flavor and color: Mix in vanilla extract and optional food coloring. Continue beating until stiff peaks form, meaning the meringue stands firmly when the beaters are lifted.
- Fold in dry ingredients: Gently fold one-third of the almond flour and powdered sugar mixture into the meringue. Carefully incorporate the remaining dry ingredients with gentle folding to avoid deflating the batter.
- Check batter consistency: The final batter should have the texture of flowing lava and be able to fall like a ribbon (figure eight) without breaking. This ensures proper macaronage.
- Pipe the shells: Transfer batter to a piping bag fitted with a medium round tip. Pipe one-inch dollops onto parchment-lined baking sheets. Press small dabs of batter under parchment to prevent movement. Tap the tray several times to release air bubbles.
- Rest the shells: Let the piped shells sit at room temperature for about 40 minutes until a slight skin forms on top, which helps achieve the characteristic macaron feet when baking.
- Bake the shells: Bake in a preheated oven at 300°F (150°C) for 12-15 minutes, rotating the tray halfway through the baking time for even cooking. Allow shells to cool completely before removing from the parchment.
- Prepare sugar syrup: Combine sugar and water in a medium saucepan. Heat over low heat while stirring until sugar dissolves, then increase heat to medium-high and boil until the syrup reaches 240°F (116°C) on a candy thermometer.
- Whisk egg yolks: Place egg yolks in a stand mixer fitted with a whisk attachment and beat until thick and foamy.
- Combine syrup and yolks: With the mixer running, slowly drizzle the hot sugar syrup into the beaten yolks to cook them and create a smooth base for the buttercream.
- Cool mixture: Continue mixing until the bowl bottom is cool to the touch and the mixture reaches room temperature to ensure safe incorporation of butter.
- Add butter and flavoring: Add softened butter a cube at a time, mixing thoroughly after each addition until smooth and creamy. Mix in vanilla extract and a pinch of salt. Optional: add food coloring to desired shade.
- Assemble macarons: Pipe the buttercream onto the flat side of half the macaron shells, then sandwich with the remaining shells.
- Mature the macarons: Refrigerate the assembled macarons for 1-3 days to allow flavors to meld and the filling to soften the shells internally, enhancing texture and taste.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Use a very clean, grease-free bowl to achieve stable meringue peaks.
- Allowing the shells to rest before baking develops a skin important for the macaron’s characteristic feet.
- Careful folding is essential; over-mixing will flatten the batter, under-mixing will create uneven shells.
- French buttercream is less stable than Swiss or Italian buttercream; keep refrigerated and consume within a few days.
- Macarons can be colored with gel or powdered food coloring; avoid liquid colorants that thin the batter.
- For best results, age macarons in the fridge for 1-3 days before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
