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Easy French macarons with vanilla buttercream filling are sweet, light, airy, and delicate cookies that melt in your mouth. Beginners can make them too! |

French Macarons with Vanilla Buttercream

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4.9 from 99 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 1 hour 15 minutes
  • Yield: 12-16 macarons
  • Diet: Gluten Free


Easy French macarons with vanilla buttercream filling are sweet, light, airy, and delicate cookies that melt in your mouth. Beginners can make them too!


For the macaron shells:

  • 3/4 cup almond flour
  • 1 cup confectioners' sugar
  • 2 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract

For the vanilla buttercream filling:

  • 1/4 cup unsalted butter
  • 3/4 cup + 2 tablespoons confectioners' sugar
  • 1 teaspoon milk
  • 1/2 teaspoon pure vanilla extract


Make the Macaron Shells:

  1. Combine almond flour and confectioners' sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.
  2. 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.
  3. Add vanilla and beat on high for another 30 seconds.
  4. 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.
  5. Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter.
  6. Line 2 baking sheets with parchment paper and pipe batter into 3/4-inch round circles, 1 inch apart.
  7. Tap the baking sheet firmly against the counter to release any air bubbles.
  8. Let stand at room temperature for 30 minutes until they form a skin.
  9. Preheat oven to 325 F.
  10. 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.
  11. Let cool for 5 minutes then transfer to wire rack and let cool completely.

Make the Vanilla Buttercream Filling:

  1. Using a hand mixer or a stand mixer, cream butter until soft and smooth.
  2. Add powdered sugar, milk, and vanilla and mix until light and fluffy.

Assemble the Macarons:

  1. Transfer the buttercream filling into a piping bag with a round tip.
  2. Pipe a swirl of filling on half the cookies.
  3. Sandwich cookies together with the remaining halves.


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