Classic French macarons are beautiful, delicate cookies that are perfect for any occasion. You can't go wrong with vanilla, and this Vanilla Macaron recipe is no exception.
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For so long, I was hesitant to add French macarons to this site. Although I made many macarons in pastry school and my internship, it has been a long time since I baked these classic French cookies. Over the years, I have gotten many questions on how to make French Macarons. So I decided it was time to add a basic macaron recipe to The Sweet Occasion.
This vanilla macaron recipe has step-by-step instructions to help make the process successful. I have included some ways to troubleshoot common macaron issues. If the first time around isn't a success, don't worry. It takes time and patience. It took me a long time to get it just right, but once you do figure it out, you'll want to make macarons often. These treats are not only delicious but so versatile with endless options for flavors.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
1.5โณ (3.5 cm) round cookie cutter
Parchment paper
1 baking sheet pan
Sifter
1 medium bowl
Stand mixer fitted with the whisk attachment
1 silicone spatula
2 pastry bags
1 round pastry tip
Scissors
Read the recipe through from start to finish.
Understanding ingredients
You will notice that the amount of sugar in this recipe is greater than any other ingredient. This is because macarons require a good amount of sugar to create a brittle, shiny shell on the outside. Therefore, you cannot reduce the amount of sugar in this recipe without affecting the macaron's appearance and texture.
Almond flour absorbs the most amount of moisture compared to any nut flour. Therefore it is the nut of choice for macarons. The dryer the almond flour, the more it will absorb the moisture from the batter. For an added step, you can let your almond flour air dry for a couple of days before making the macarons. Doing this will help ensure the flour is dry and will absorb a greater amount of moisture. For macaron recipes, select almond flour made from skinned almonds. Additionally, the finer the flour, the more water it can absorb. Therefore, if you have coarse almond flour, you can put it in a food processor with the powdered sugar and blend for 10 seconds
Troubleshooting macarons
The macaron shells have hollow interiors. This issue results from over whipping the egg whites. It's important to mix the meringue just until the white clings to the bowl, and a small, stiff mass of meringue begins to clump in the middle of the mixer. Additionally, over baking your macarons can cause hollow interiors. Check that your oven temperature is correct and take your macarons out of the oven sooner if necessary.
The macarons cracked in the oven. Not allowing enough time for the macaron shells to dry out before baking could cause them to crack in the oven. On more humid days, the drying process could take longer. Additionally, if the macarons are piped too wide, this could also cause them to crack in the oven. To prevent this second issue, make sure to pipe macarons no larger than 3.5 cm (1.5โณ).
The macaron feet are too tall. Macaron feet that rise quickly and become tall can happen from an oven temperature that is too hot or overwhipping the meringue. It is better to bake macarons at a lower temperature for a longer period than a higher temperature for a shorter period. Also, careful not to overwhip the egg whites. Stop whipping them once you achieve stiff peaks.
Tips and takeaways
- Careful not to include any yolk into your egg whites (or any grease for that matter in your bowl). Any oil will prevent your egg whites from turning into a fluffy and stable meringue.
- Macarons are finicky to make. Don't get frustrated if they don't turn out as you hoped the first time around. They do take practice to get them right every time. Be sure you know your oven. You may have to adjust the baking time based on your oven. I always keep an oven thermometer in my oven to make sure I have the correct temperature.
- Avoid making macarons on a rainy day or humid day. The meringue absorbs moisture, and when it's humid out, your meringue will weep and not hold its beautiful shape.
- Watch lots of videos on making macarons. There are many recipes out there but few variations in technique. A visual guide will allow you to see what exactly your meringue should look like and the proper consistency of the batter.
- For an extra vanilla flavor, substitute ยฝ of a vanilla bean (scraped and seeded) for the pure vanilla extract in the Swiss Meringue Buttercream.
- You will have some buttercream leftover. You can store in the refrigerator for up to 2 weeks or freeze for up to 3 months. Before using, bring to room temperature and re-whip.
More French recipes
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Vanilla Macarons. I'd love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let's make every occasion a sweet occasion!
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Vanilla Macaron Recipe
- Total Time: 1 hour 5 minutes
- Yield: 24 macarons 1x
Description
Classic French macarons are beautiful, delicate cookies that are perfect for any occasion.ย You can't go wrong with vanilla and this Vanilla Macaron recipe is no exception.
Ingredients
- 170 g almond flour
- 300 g powdered sugar
- 180 g egg whites, at room temperature
- 160 g sugar
- 4 g pure vanilla extract
- ยฝ batch swiss meringue buttercream
Instructions
For the macaron shells
- Adjust the oven rack to the center position and preheat oven to 300ยฐF/150ยฐC.ย Using a 1.5โณ (3.5 cm) round cookie cutter, draw circles for your macarons on a piece of parchment paper allowing for 1โณ (2.5 cm) between each circle.ย Flip the parchment paper traced side down and line baking pan.ย Set aside.
- Sift together the almond flour and powdered sugar into a medium bowl.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until foamy.ย Slowly add the sugar and increase the mixer speed to high.ย Add the vanilla when you achieve soft peaks.ย Whip the meringue until stiff peaks form.
- Remove the bowl from the mixer and fold half of the almond mixture into the meringue until combined (do not stir).ย Itโs ok to deflate some of the meringue at this stage but not all of it.
- Add the remaining almond mixture to the meringue and carefully fold together.ย Deflate some more air in the batter by using the spatula to scrape the batter against the bowl in a circular motion.ย Turn the bowl as you do this to ensure you spread the batter around the entire bowl.
- Test the mixture for consistency often.ย The batter should flow like honey when you lift the spatula from the bowl.ย You should be able to slowly trace a figure 8 with the batter without it breaking.
- Fit a pastry bag with a round tip.ย Holding the piping bag at a ย 90ห angle to your baking sheet pan, pipe batter on each traced circle.ย Squeeze the piping bag to fill each circle and then stop squeezing and give a little flick of the wrist to help prevent the batter from forming a point.
- Carefully bang the baking sheet pan on your counter a few times to eliminate any air bubbles and any points on top.ย This will help your macarons spread out a bit.
- Allow the macarons to sit at room temperature for about 20-40 minutes, or until a skin forms on the outside (you should be able to gently touch the macarons without your finger sticking).
- Bake for 15-20 minutes.ย Each macaron should have a foot that should bake without browning.ย To check for doneness, test the feets as they should not budge when you push on them (they should be stable).
- Remove from the oven and allow to cool on the hot sheet pan for 10 minutes.ย Peel each macaron off the parchment paper and allow to cool to room temperature on a wire rack.
- Fill a pastry bag with the prepared swiss meringue buttercream.ย Cut the tip off the pastry bag and pipe a dime-size amount of buttercream onto half the macarons.ย Top with the remaining macaron shells and gently press together to evenly spread the filling.ย Enjoy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Tida says
I give this recipe a 1 out of 5 because I made it twice and it did not turn out good. I followed every part of the recipe and even used professional baking tips but the macron's were cracked and under backed. when I looked under some of them the texture looked liked the macron batter. I think It was because the ratio between the sugar and the almond flour was off, but I followed every step.
Maria Pagiotas says
Hi Tida. I'm sorry these didn't turn out as expected. Unfortunately macarons are very finicky and there can be a few of reasons why they turned out this way. Cracked macarons is common and can be because of adding too much air in the batter, not resting the macarons long enough or even if the oven is too hot (I like using an oven thermometer to make sure my oven is correctly calibrated). In terms of underbaked macarons, that can result from a low temperature or not baking long enough. I avoid baking macarons on a rainy day or humid day as well because this too can affect your results! Hope you find this helpful for your future macarons ๐
Lindsey says
I have tried making macarons SO MANY TIMES but they never come out quite right....until I tried this recipe!! I added more vanilla to the buttercream filling (cause I loveeee vanilla) and omg they were so good! Thanks so much for this recipe!
Maria Pagiotas says
Hi Lindsey!! Thank you so much for sharing. I'm thrilled you loved these macarons. And I agree, extra vanilla is always a bonus!
Kathryn Redfern says
I have been trying to make macarons for about a year now. It turns out that Maria's Vanilla Macaron Recipe is absolutely perfect. My biggest remaining problem with the shells (after I worked on all the other problems) had been feet that were not tall enough. The feet are so beautiful with this recipe. Another problem that I had not been able to conquer was that the buttercream filling was a little bit too sweet. This filling is not too sweet, but totally delicious. My family has enjoyed taste testing all my macaron efforts and this cookie got rave reviews. Maria, thank you so much for posting this recipe!
Maria says
Hi Kathryn! Thank you so much for your kind review. I am thrilled that you have mastered the macaron and that your family has enjoyed all your testing especially this recipe! Cheers to baking many more macarons ๐
Laura says
This recipe is PERFECTION! Iโve been making macarons for special occasions for a couple years now and have struggled finding a go to recipe for the shells. I always have a handful of cracked or hollow shells. I made two double batches of your recipe and each shell was absolute PERFECTION. The Swiss buttercream was delicious and I will definitely be using it for future macarons as well as cakes.
Thank you for sharing your delicious recipe!
Maria says
Hi Laura!! So happy that you love this recipe! Thank you so much for sharing. Macarons are always a special treat for any occasion ๐
Gianna says
Hi Maria!! I used your recipe for my first time ever making macaroons and they came out BEAUTIFUL and so delicious!!! Thank you so so much 10/10
Maria says
Hi Gianna!! So happy that you made these and they were a success! I hope you enjoy making many more macarons in the future ๐
Jasmine Readon says
Hi! I wanted to ask, is the 300 degrees for convection or conventional oven? I have made macarons one time before and the only thing that was wrong was they were hollow. I am still trying to figure out what went wrong for my next attempt. Thank you!
Maria says
Hi Jasmine! Thank you for reaching out. The 300 degrees is for a conventional oven. Hollow macarons are a common problem so don't be discouraged. If everything else about your macarons looked good then it could have most likely be caused by overwhipping your meringue. You should beat the meringue until stiff peaks form and then immediately stop. Another reason for hollow macarons can result from overbaking. To check for doneness, test the feet of the shells as they should not budge when you push on them (they should be stable). Lastly, I would suggest making sure your batter is the correct consistency after folding in the almond mixture. The batter should flow like honey when you lift the spatula from the bowl. You should be able to slowly trace a figure 8 with the batter without it breaking. Let me know if you have any other questions!
Back to the Book Nutrition says
We love to make macarons for birthdays, they are more fun than a traditional birthday cake. I made these recently and they were a huge hit.
Maria says
That sounds like such a fun idea for a birthday instead of a cake! So happy you enjoyed these!
Lathiya says
The vanilla macaron looks so gorgeous and fabulous. This is such a cute macorons to serve on any party.
Maria says
Thank you so much Lathiya!