Easy French macarons with vanilla buttercream filling are sweet, light, airy, and delicate cookies that literally melt in your mouth. Smooth macaron shells with the perfect feet are filled with a delicious buttercream filling and sandwiched together. I'm sharing all my tips and tricks that answers our most common ready FAQs with troubleshooting tips so that you can make the perfect macaron, even as a beginner!
Why You'll Love Homemade French Macarons
- Classic and pretty cookie. Macarons are delicate, pretty, and delightful treats. What is not to love? These gluten-free cookies are great when you are craving something sweet. They also freeze well so you can make a big batch and save the rest to satisfy last-minute sugar cravings. They are also perfect packaged up and gifted to family and friends.
- Perfect for any occasion. 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 classic French macarons with vanilla buttercream filling.
- Cheaper to make at home. Macarons are one of my favorite cookies. But when they are sold at $5 dollars each, it kind of starts taking a toll on the wallet. After a little practice with this French macaron recipe, you can whip up a batch of homemade macarons that look and taste just like you picked them up from a fancy French bakery. They are the perfect macarons.
Ingredient Notes
To make delicious and delicate French Macarons, you will need the following ingredients (full quantities in recipe card below):
- almond flour - you will need to use fine almond flour (NOT almond meal which has a coarser texture). 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.
Equipment
To make french macarons, you will need:
- measuring cups and spoons or a kitchen scale
- mixing bowl
- piping bag and large ½ inch round tip
- silicone baking mat (or parchment paper)
- large half sheet baking pan
- wire cooling rack
How to Make the Best French Macarons 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 egg whites. In a large bowl, beat the egg whites using an electric mixer (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 glossy stiff 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 macaron 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.
How to Make Vanilla Buttercream Filling for Macarons
Vanilla buttercream is so easy to make in minutes using a handful of pantry staples. 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.
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 Assemble French 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 to make a cookie sandwich.
How to Store Macarons
How long do French 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.
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 can I customize the colors? You can easily customize the colors of your macaron shells by adding gel food coloring to the batter. I recommend gel food coloring because it doesn't change the consistency of the batter.
Troubleshooting
- 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
- 50 Best Cookie Recipes
- Chocolate Macarons with Chocolate Buttercream
- Chocolate Chip Cookies
- Almond Biscotti
- Soft and Chewy Peanut Butter Cookies
- Cut Out Shortbread Cookies
- Sugar Cookies
Tried this recipe?
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Recipe
French Macarons with Vanilla Buttercream
- Total Time: 1 hour 15 minutes
- Yield: 12-16 macarons 1x
- Diet: Gluten Free
Description
Easy French macarons with vanilla buttercream filling are sweet, light, airy, and delicate cookies that melt in your mouth. Beginners can make them too!
Ingredients
For the macaron shells:
- ¾ cup almond flour
- 1 cup confectioners' sugar
- 2 large egg whites, at room temperature
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
For the vanilla buttercream filling:
- ¼ cup unsalted butter
- ¾ cup + 2 tablespoons confectioners' sugar
- 1 teaspoon milk
- ½ teaspoon pure vanilla extract
Instructions
Make the Macaron Shells:
- Combine almond flour and confectioners' sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.
- 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.
- 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.
- 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.
- Let stand at room temperature for 30 minutes until they form a skin.
- 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.
Make 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 the 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.
Notes
Do not overfold. The batter will be too runny and the macaron shells will not hold their shape. They will spread out and become flat and "feetless", or can be hollow.
Do not underfold. The macaron shells will also lose shape. They will rise and crack when baked, or have a pointy top. To keep them from cracking, make sure to tap the tray with the piped macarons on the counter to release the air bubbles, to help smooth out the macarons.
How to store macarons: 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.
How to double the recipe: To double the recipe, I would recommend making 2 separate batches, rather than doubling the ingredients in one batch.
Buttercream filling substitutes: You can also fill these macarons with salted caramel sauce, strawberry jam, or chocolate ganache.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: French
Nadia Jude says
The recipe was delicious! I added 2 tablespoons of earl grey tea into the almond flour and confectioners sugar mixture and placed it in the food processor. The bigger tea leaves were sifted out as I sifted this mixture in the egg whites. I then added a drop of grey blue food coloring to echo the earl grey feel. I also added a couple drops of lavender oil to the buttercream for an additional hint of flavor. The only issue was that the macarons came out partially burnt at only 6 minutes into the baking time so i had to take them out early, which gave them a nice chew. However, next time I will lower the temperature to perhaps 225 and extend the time to maybe 20 minutes for more even browning.
Bob says
This was my first time making macaroons, and I loved it! The macaroon shells turned out beautifully. I love this recipe and will recommend it to all my friends. Thanks!
Becca says
When the recipes says it can make 12-16, does that mean individual cookies or 12-16 actual double stacked, filled sandwich cookies?
Sam | Ahead of Thyme says
Hi Becca, it means that the recipe makes 12-16 double stacked sandwich cookies 🙂
Casey says
This was my first attempt at Macarons, and while they are beautiful and the recipe easy-to-follow... my god are they sweet. Waaay too sweet with this recipe. And I have a crazy sweet tooth! The almond flour + the two different additions of vanilla extract made them unbearably sweet, almost hard to eat. I will keep the recipe to try again with some changes - namely, not adding the vanilla extract at all, and trying a different filling rather than the vanilla buttercream. I think having confectioner's sugar used twice is overkill, and it would turn out better with a chocolate filling to help cut the sweetness. But hey for my first time making Macarons, this recipe does a good job with describing how to do it, because mine looked beautiful and were a great success. I know a lot of people struggle with Macarons, and I was scared going into it, but following the recipe here taught me a lot about making them. I'm very excited to try making them again with some changes.
Mandy says
Vanilla extract isn’t sweet. Are you saying there’s too much sugar for your taste or you don’t care for a strong vanilla flavor?
Cyndi Crabtree says
I understand what you're saying about the sweetness. I've filled mine with chocolate ganache' and they're pretty sweet. But I've also done a lemon curd with rosemary filling and the tartness did help balance out the sweetness of the cookie.
Caroline says
To combat the sweetness I like to pipe an O shape of buttercream and put a dollop of berry (or any other flavor) preserves/curd into the center of the O. I use this as the filling for the sandwiches vs. straight buttercream
Vanessa says
If you are going to add food coloring to the batter, at what step do you recommend doing that?
Becci says
I always add the food coloring to the egg whites before beating. You can adjust the coloring a bit more once you’ve added the sugar, but be sure to color darker than you want your final product to be since the addition of the lighter sugar and almond flour will lighten up the batter significantly.
Samantha says
Vanessa, I would add it the same time you add the vanilla essence
Jaina says
I added food coloring when the vanilla was added and they still worked out perfectly
Kate says
For the filling, can I substitute the vanilla extract for instant espresso for a coffee taste? Or any suggestions to go about that coffee flavor for the filling?
Alayna says
Put instant coffee in with milk and you might have to warm the milk up a little for the coffee to dissolve. I have done this for my cupcake frosting but not with macarons. That is how I would get the flavor into the frosting, and you could still leave the vanilla in as well.
Ben says
This recipe is great! Very easy to follow, and the results were fantastic. First time, I under-folded a bit and so the shells were a bit lumpy (still great feet, flavor, and texture). The second time, I modified the shells by adding a rounded tablespoon of unsweetened cocoa powder to the confectioner's sugar and almond flour while reducing the vanilla to 1/4tsp, and modified the filling by substituting 1.5tsp coffee concentrate for the vanilla (I made the concentrate by mixing ~3tsp instant coffee crystals with just enough boiling water to dissolve them, 1~2tsp). Chocolate coffee macarons are the greatest thing ever!!! Next up, coconut, pistachio, and whatever else sounds good 😉
One suggestion: I found the drying time of 30 minutes to be perfect the first time, but it took about twice as long the second time (cooler and more humid day, more water content in fresher egg whites). The skin should be pretty stout by the time you bake them, otherwise they will crack. Make sure you can touch them without sticking, and even gently slide a finger across the top smoothly - then, they are ready for the oven!