Name: Vanilla Macarons Classic, Creamy & Elegantly Sweet!
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: French
Ingredients: 100g almond flour; 100g powdered sugar; 75g aged egg whites; 75g granulated sugar; 1 tsp vanilla extract; 115g unsalted butter, softened; 200g powdered sugar; 1 tsp vanilla extract; 1 tbsp heavy cream (optional); Pinch of salt

Vanilla macarons are the epitome of French elegance in a bite-sized treat. These dainty, crisp-on-the-outside, chewy-on-the-inside cookies are filled with a smooth vanilla buttercream that melts in your mouth. With their subtle sweetness and delicate flavor, they make the perfect treat for afternoon tea, special occasions, or just when you’re craving a refined dessert.

Making macarons is more than just baking cookies—it’s a gentle process that involves precision, patience, and a bit of finesse. Once you master the flow of folding and piping, you’ll find them to be one of the most rewarding bakes in your kitchen repertoire.

Preparation Phase & Tools to Use

Creating perfect vanilla macarons starts with the right tools, each serving a crucial role in the delicate process:

Kitchen Scale: Accuracy is everything in macaron baking. Measuring by weight ensures consistency in your dry and wet ingredients.
Stand Mixer or Electric Hand Mixer: Beating egg whites into stiff peaks requires power. A stand mixer makes this hands-free, but a reliable hand mixer works beautifully too.
Sifter or Fine Mesh Sieve: Sifting almond flour and powdered sugar removes clumps, which is vital for smooth, bump-free macaron shells.

Silicone Baking Mats or Parchment Paper: Helps prevent sticking and ensures even baking.
Piping Bags with Round Tips: Allows you to control the size and shape of your macarons. A round tip (like Wilton 12) provides the perfect flow.
Oven Thermometer: Ovens often run hot or cold—knowing your true baking temp prevents cracked or hollow shells.

Mixing Bowls (Glass or Stainless Steel): Helps maintain clean and stable conditions for egg whites to whip up properly.

Gathering and preparing these tools before starting will set you up for success, so you can focus on creating that iconic smooth shell and creamy filling.

Ingredients for the Vanilla Macarons

Every ingredient in macarons has a very specific purpose, and leaving one out or using a substitute can drastically change your result:

Almond Flour: The core of any macaron. Its fine texture gives macarons their signature smooth shell and chewy interior.
Powdered Sugar: Combines with the almond flour to create a smooth, sweet base.
Egg Whites: Provides structure. Aged egg whites whip up into a more stable meringue, essential for proper rise and smooth tops.

Granulated Sugar: Stabilizes the meringue and adds sweetness without weighing it down.
Vanilla Extract: Infuses the shell and filling with elegant, floral vanilla flavor.
Butter (Unsalted): For the buttercream. Creamy and rich, it creates a velvety filling that balances the crisp shell.

Heavy Cream (optional): Just a splash can smooth out the buttercream texture if needed.
Salt: A tiny pinch in the buttercream enhances flavor and offsets the sweetness.

How To Make the Vanilla Macarons

Step 1: Prep and Sift

Sift together almond flour and powdered sugar into a large bowl. This removes lumps and ensures a fine, smooth batter.

Step 2: Make the Meringue

Whip aged egg whites in a clean, dry bowl until foamy. Slowly add granulated sugar and continue to whip until stiff, glossy peaks form. Add in vanilla extract at the end.

Step 3: Macaronage Magic

Fold the dry mixture into the meringue using a spatula. The key here is the consistency: the batter should flow like lava and form ribbons that disappear after 10-15 seconds.

Step 4: Pipe and Rest

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto your baking mat or parchment-lined tray. Tap trays to release air bubbles, then let them rest for 30-60 minutes until a skin forms.

Step 5: Bake

Preheat the oven to 300°F (150°C). Bake macarons for 14-16 minutes. They should have risen feet and not brown. Let them cool completely before removing.

Step 6: Make the Buttercream

Beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and a splash of cream if needed. Whip until light and fluffy.

Step 7: Assemble

Match similar-sized shells. Pipe a generous swirl of buttercream onto one half and sandwich gently with its partner. Let them mature in the fridge for 24 hours for best flavor and texture.

How to Serve and Store Vanilla Macarons

Vanilla macarons shine best when served slightly chilled. Let them sit out for 10–15 minutes after removing from the fridge so the buttercream softens just enough to melt in your mouth. They pair beautifully with a light cup of tea, sparkling wine, or a delicate espresso.

For storage, place macarons in an airtight container and refrigerate. They actually taste better after maturing for 24–48 hours as the flavors meld together. Stored properly, they’ll last up to 5 days in the fridge. If you want to freeze them, store shells and filling separately, or freeze assembled macarons in a single layer, then transfer to a bag or container. Thaw in the fridge overnight.

Frequently Asked Questions

How do I know when the meringue is ready?

The meringue should be stiff and glossy. When you lift the whisk, the peaks should stand straight up without bending.

Why are my macarons hollow?

Hollow macarons are usually a result of under-mixing, over-whipping the meringue, or incorrect oven temperature. Use an oven thermometer to help with precision.

Can I make them without almond flour?

Almond flour is essential for the texture of macarons. Some recipes use sunflower seed or pumpkin seed flour, but they’ll change the flavor and may require testing.

How long should I age the egg whites?

Age egg whites for at least 24 hours in the fridge, loosely covered. Bring to room temperature before using.

What if my macarons crack on top?

Cracks are often from not letting them rest enough before baking, or baking with too much heat. Allow a full skin to form before placing them in the oven.

Do I have to mature macarons?

Yes! Maturing (resting filled macarons in the fridge) helps soften the shell slightly and blend the flavors. It makes a noticeable difference in both texture and taste.

If you love these Vanilla Macarons, you’ll probably enjoy these other favorites:

Salted Caramel Pecan Cookies for a deeper caramel crunch.
Chocolate Crinkle Sandwich Cookies with a soft ganache center.
Lemon Churro Cookies if you’re craving tangy meets warm spice.

Brown Sugar Maple Cookies for cozy fall flavor.
Peanut Butter Blossom Cookies if you prefer classic nostalgia.

And for even more sweet inspiration, check out my Pinterest where I share new treats daily: Life With Olivia on Pinterest.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use real vanilla bean or extract? Did you color your shells?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Vanilla Macarons Classic, Creamy & Elegantly Sweet!

Author: Olivia McKenney
Total Time: 55 minutes
Yield: 20 macarons

Diet: Vegetarian

Print Recipe

Description

These Vanilla Macarons are a classic French treat with perfectly crisp shells, a chewy center, and a rich vanilla buttercream filling. Delicate, elegant, and irresistibly sweet, they’re perfect for any special occasion or just a weekend baking adventure.

Instructions

1. Sift almond flour and powdered sugar into a bowl to eliminate clumps and ensure a fine texture.

2. In a clean mixing bowl, whip the aged egg whites until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Mix in vanilla extract.

3. Gently fold the sifted dry ingredients into the meringue. The batter should flow like lava and form ribbons that disappear after 10–15 seconds.

4. Transfer the batter into a piping bag fitted with a round tip. Pipe evenly sized circles onto baking mats or parchment. Tap trays firmly to release air bubbles. Let them rest for 30–60 minutes until a skin forms.

5. Bake in a preheated oven at 300°F (150°C) for 14–16 minutes. Cool completely before removing.

6. For the buttercream: Beat butter until creamy. Add powdered sugar, vanilla, salt, and cream (if needed). Beat until smooth and fluffy.

7. Match up shells by size. Pipe buttercream onto one shell and gently sandwich with another. Let macarons mature in the fridge for 24 hours for best texture.