Vanilla Macarons (French Method, Step by Step)
This vanilla macaron recipe uses the French meringue method and makes about 20 sandwich macarons. The keys are weighing everything, folding the batter to a slow ribbon, resting the piped shells until they form a skin, and baking at 300°F. Plan on about 2½ hours, plus an optional night in the fridge for the best texture.
Quick answer
Sift 100 g almond flour with 100 g powdered sugar. Whip 90 g egg whites to stiff peaks with 100 g sugar, fold in the almond mix until the batter ribbons, pipe 1½-inch rounds, rest 30 to 45 minutes, and bake one sheet at a time at 300°F for 14 to 16 minutes. Fill with vanilla bean buttercream.
Vanilla Macarons
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Vanilla Macaron Ingredients
- 100 g almond flour (finely ground, blanched)
- 100 g powdered sugar
- 90 g egg whites (about 3 large eggs)
- 100 g granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla bean powder
- Optional: a drop of gel food coloring
- 1/2 cup (113 g) unsalted butter, softened, for the filling
- 1 1/2 cups (180 g) powdered sugar, for the filling
- 1/2 tsp vanilla bean powder, for the filling
- 1 to 2 tbsp heavy cream, for the filling
How to Make Vanilla Macarons
- Line 2 baking sheets with parchment or silicone mats. Sift the almond flour and powdered sugar together twice, discarding any coarse bits left in the sieve.
- In a clean, grease-free bowl, whip the egg whites with the cream of tartar on medium speed until foamy.
- Add the granulated sugar in three additions, then whip on medium-high until the meringue is stiff and glossy and holds a sharp peak.
- Whip in the vanilla bean powder (and food coloring, if using) for a few seconds.
- Fold the almond mixture into the meringue in three additions. Keep folding and pressing the batter against the bowl until it flows off the spatula in a thick ribbon that sinks back into itself in about 15 to 20 seconds.
- Spoon the batter into a piping bag with a 1/2-inch round tip and pipe 1 1/2-inch rounds, holding the bag straight up.
- Tap each sheet firmly on the counter several times, then pop any remaining bubbles with a toothpick.
- Let the shells rest at room temperature for 30 to 45 minutes, until the tops are dry and no longer tacky. Meanwhile, heat the oven to 300°F.
- Bake one sheet at a time for 14 to 16 minutes, rotating halfway, until the shells lift cleanly from the parchment.
- Cool the shells completely on the sheet before peeling them off.
- For the filling, beat the butter, powdered sugar and vanilla bean powder until smooth, then add cream a little at a time and beat until fluffy.
- Pair shells of the same size, pipe filling on the flat side of one and sandwich with the other.
- Refrigerate the filled macarons in a covered container, ideally overnight, so the shells soften slightly. Serve close to room temperature.
Nutrition Facts
Per serving (1 vanilla macaron, 1 of 20) (estimated)
- Calories: 150
- Total fat: 8 g
- Saturated fat: 3.5 g
- Cholesterol: 15 mg
- Sodium: 10 mg
- Carbohydrates: 20 g
- Fiber: 0 g
- Sugar: 19 g
- Protein: 2 g
Estimated from USDA FoodData Central (SR Legacy) values, with blanched almonds for the almond flour. The vanilla bean powder and optional food coloring add negligible amounts and are not included. Actual values vary with shell size and how much filling you pipe.
Why the Ratios Matter
Vanilla macarons are an equal-weight recipe: 100 g almond flour, 100 g powdered sugar, 100 g granulated sugar and about 90 g egg white. Small changes show up quickly as cracked tops, hollow shells or no feet, which is why a kitchen scale matters more here than in most baking.
| Ingredient | Weight | Job |
|---|---|---|
| Almond flour | 100 g | Structure and the nutty base flavor |
| Powdered sugar | 100 g | Sweetness and a smooth, matte top |
| Egg whites | 90 g | The meringue that lifts the shell |
| Granulated sugar | 100 g | Stabilizes the meringue |
| Cream of tartar | 1/4 tsp | Helps the whites hold their peaks |
About the Egg Whites
Many vanilla macaron recipes call for aged whites. If you separate the eggs ahead, keep the whites covered in the fridge and use them within a few days. Take them out about 30 minutes before whipping so they lose their chill; room-temperature whites whip to a fuller meringue. FoodSafety.gov advises keeping eggs refrigerated and not leaving them out longer than 2 hours (cold storage chart).
How to Get Smooth Tops and Ruffled Feet
- Sift twice: lumps of almond flour show up as bumps on the shells.
- Fold to a ribbon: under-folded batter keeps peaks and cracks; over-folded batter spreads flat with no feet.
- Tap out the air: trapped bubbles burst in the oven and leave cracks.
- Rest until dry to the touch: the skin lets steam push up and form the feet instead of splitting the top.
- Know your oven: an oven thermometer helps; too hot gives browned, hollow shells.
Vanilla Macaron Filling
The filling is a simple American buttercream flavored with vanilla bean powder. For a firmer filling that holds up better at room temperature, use the smaller amount of cream. For a white chocolate version, beat 2 ounces of melted and cooled white chocolate into the buttercream.
Storage
Keep filled vanilla macarons in a covered container in the fridge for up to 5 days and let them sit out for 15 to 20 minutes before serving. Unfilled shells freeze well for up to 2 months; thaw them in their container before filling. For a nut-forward version of the same method, see our almond meal macarons.
Frequently Asked Questions
Why are my vanilla macarons hollow?
Usually the meringue was under-whipped or the oven was too hot. Whip to stiff, glossy peaks and check your oven temperature with a thermometer.
Why don’t my macarons have feet?
The batter was over-folded or the shells did not rest long enough to form a skin. Stop folding at the slow-ribbon stage and rest until the tops are dry.
Do I have to age the egg whites?
No. Fresh whites at room temperature work. Aging can help a little, but if you do it, keep the whites covered in the fridge.
Can I make vanilla macarons without a scale?
It is possible, but results are much less consistent. Vanilla macarons are very sensitive to ratios, so a scale is worth it.
Why do vanilla macarons need to rest in the fridge?
Resting the filled cookies lets moisture from the filling soften the shells, giving the classic crisp-then-chewy bite. It is optional but makes a noticeable difference.
Sources
Featured photo: Unsplash
