What better way to celebrate love than with a delicious French treat. The French just know how to do it best. Whether you are celebrating love on Valentine's Day, at a bridal or baby shower, or just because, you can't go wrong with a classic French macaron with vanilla buttercream filling. These light, airy, and delicate treats will satisfy even the strongest of sweet tooths.
Macarons have been an obsession of mine for the last few years. But when they are sold at $3-$4 dollars each, it kind of starts taking a toll on the wallet. Never did I think I could whip up a batch of this exquisiteness at home!! Well, miracles can happen! 🙂
What Ingredients are in French Macarons?
- almond flour - you can also make your own almond flour by grinding skinless, unsalted, raw almonds to a super fine powder. You will need a heavy duty blender for this.
- confectioners' sugar
- egg whites - at room temperature.
- granulated sugar
- pure vanilla extract
- vanilla buttercream filling - made with a combination of unsalted butter, confectioners' sugar, milk, and pure vanilla extract.
Vanilla buttercream filling not your thing? Well, if you think that classic french macarons with vanilla buttercream filling are boring, well these macarons are versatile. You can make fill some of the macaron shells with salted caramel sauce, chocolate ganache, raspberry jam or strawberry jam. How cute would that be for Valentine's Day? Yes, please!
How to Make the Best French Macaron with Vanilla Buttercream Filling
- Combine the dry ingredients. Combine almond flour and confectioners' sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.
- Beat eggs. In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form. Add vanilla and beat on high for another 30 seconds.
- Fold in dry ingredients. Gently fold in dry ingredients and repeat until mixture is smooth and shiny (with no visible dry ingredients), and begins to run a little but not too runny. Think lava consistency. Do not overfold.
- Pipe the macaron shells. Take a pastry bag fitted with a ½ inch round tip and fill with the batter. Line 2 baking sheets with parchment paper and pipe batter into ¾-inch round circles, 1 inch apart. Tap the baking sheet firmly against the counter to release any air bubbles.
- Allow macarons to form a skin. Let macarons stand at room temperature for 30 minutes until they form a skin.
- Bake the macarons. Preheat oven to 325 F. Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them. Let cool for 5 minutes then transfer to wire rack and let cool completely.
- Prepare the vanilla buttercream filling. Using a hand mixer or a stand mixer, cream butter until soft and smooth. Add powdered sugar, milk, and vanilla and mix until light and fluffy.
- Assemble macarons. Transfer the buttercream filling into a piping bag with a round tip. Pipe a swirl of filling on half the cookies. Sandwich cookies together with the remaining halves.
Frequently Asked Questions about Macarons
- Can I double this recipe? If you want to double the recipe, I would recommend making 2 separate batches, rather than doubling the ingredients in one batch.
- Can I substitute regular flour for almond flour? No, you cannot substitute regular flour for almond flour in macarons. It will completely change the taste and texture.
- How long do macarons last? You can store macarons in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 3 days or in the freezer for up to 6 months.
- Why didn't my macarons have feet? This normally happens if you don't let the macarons develop a skin for a full 30 minutes at room temperature before being placed into the oven. This can also be caused by overfolding the batter, resulting in the macarons not having "feet" or raw edges.
- Why do my macarons have a pointy top? This happens if the batter is underfolded. It can also happen if you do not tap the tray with the piped macarons on the counter to release the air bubbles, which will help smooth out the macarons.
- Why are my macarons lumpy and bumpy? This can happen if you do not sift the almond flour through a fine mesh sieve to remove any clumps. It can also happen if the batter is not mixed properly.
- Why did my macarons crack? This can happen if there is too many air bubbles in the batter. To keep them from cracking, you need to tap the tray with the piped macarons on the counter to release the air bubbles, to help smooth out the macarons.
- Why are my macaron shells flat or hollow? This can happen if the egg whites are not whipped to stiff peaks. Overmixing can also cause hollow shells because it causes the air bubbles to deflate during the baking process. Hollow macarons can also result if you take them out of the oven too early.
More Cookie Recipes
- The Best Soft and Chewy Peanut Butter Cookies
- Chewy Chocolate Chip Oatmeal Cookies
- Chocolate-Dipped Shortbread Heart Cookies
- Soft and Chewy White Chocolate Cranberry Cookies
- Chocolate Chip Banana Bread Cookies
- Easy Sugar Cookies
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.