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Classic French Macarons with Vanilla Buttercream Filling Recipe

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4.1 from 62 reviews

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

  1. Prepare the dry ingredients: Sift the powdered sugar and almond flour together into a bowl to remove lumps and ensure an even mixture.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Whisk egg yolks: Place egg yolks in a stand mixer fitted with a whisk attachment and beat until thick and foamy.
  11. 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.
  12. 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.
  13. 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.
  14. Assemble macarons: Pipe the buttercream onto the flat side of half the macaron shells, then sandwich with the remaining shells.
  15. 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.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/classic-french-macarons-with-vanilla-buttercream-filling-recipe/