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Home » Desserts » Cookies » Vanilla Macaron Recipe

Vanilla Macaron Recipe

April 10, 2020 By Maria 50 Comments

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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.

Vanilla Macaron-2

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
1.5″ (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

Vanilla Macaron-1

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 (1.5″).

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.

Vanilla Macaron-3

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 1/2 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

  • Chocolate macarons
  • Vanilla bean cream puffs
  • Nutella choux au craquelin
  • Paris-Brest
  • Pâte à choux

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-2

Vanilla Macaron Recipe

★★★★★ 5 from 23 reviews
  • Author: Recipe Adapted from Cloudy Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 24 macarons 1x
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Description

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.


Scale

Ingredients

  • 170 g almond flour
  • 300 g powdered sugar
  • 180 g egg whites, at room temperature
  • 160 g sugar
  • 4 g pure vanilla extract
  • 1/2 batch swiss meringue buttercream

Instructions

For the macaron shells

  1. Adjust the oven rack to the center position and preheat oven to 300°F/150°C.  Using a 1.5″ (3.5 cm) round cookie cutter, draw circles for your macarons on a piece of parchment paper allowing for 1″ (2.5 cm) between each circle.  Flip the parchment paper traced side down and line baking pan.  Set aside.
  2. Sift together the almond flour and powdered sugar into a medium bowl.
  3. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until foamy.  Slowly add the sugar and increase the mixer speed to high.  Add the vanilla when you achieve soft peaks.  Whip the meringue until stiff peaks form.
  4. Remove the bowl from the mixer and fold half of the almond mixture into the meringue until combined (do not stir).  It’s ok to deflate some of the meringue at this stage but not all of it.
  5. Add the remaining almond mixture to the meringue and carefully fold together.  Deflate some more air in the batter by using the spatula to scrape the batter against the bowl in a circular motion.  Turn the bowl as you do this to ensure you spread the batter around the entire bowl.
  6. Test the mixture for consistency often.  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.
  7. Fit a pastry bag with a round tip.  Holding the piping bag at a  90˚ angle to your baking sheet pan, pipe batter on each traced circle.  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.
  8. Carefully bang the baking sheet pan on your counter a few times to eliminate any air bubbles and any points on top.  This will help your macarons spread out a bit.
  9. 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).
  10. Bake for 15-20 minutes.  Each macaron should have a foot that should bake without browning.  To check for doneness, test the feets as they should not budge when you push on them (they should be stable).
  11. Remove from the oven and allow to cool on the hot sheet pan for 10 minutes.  Peel each macaron off the parchment paper and allow to cool to room temperature on a wire rack.
  12. Fill a pastry bag with the prepared swiss meringue buttercream.  Cut the tip off the pastry bag and pipe a dime-size amount of buttercream onto half the macarons.  Top with the remaining macaron shells and gently press together to evenly spread the filling.  Enjoy.

Did you make this recipe?

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Filed Under: Cookies

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Reader Interactions

Comments

  1. Tiziana

    April 10, 2020 at 6:29 pm

    Oh I had to pin it to save it for later, looks sooo delicious!!
    Have never tried to make them myself but my boyfriend loves them so I really want to try it 🙂
    Have a great start in the weekend

    Tiziana

    http://www.tizianaolbrich.de

    Reply
    • Maria

      April 12, 2020 at 1:40 pm

      Hello Tiziana!! So happy to hear you pinned the recipe. You should definitely try them! They are so delicious and fun to make. I hope you are having a great weekend!

      Reply
  2. Amy Liu Dong

    July 24, 2020 at 4:09 pm

    These looks so tasty and delicious. You can’t argue that this is definitely be a crowd favorite especially to our kids and to kid’s at heart. thanks for sharing this to us.

    ★★★★★

    Reply
    • Maria

      July 25, 2020 at 1:50 am

      Hi Amy! So happy you enjoyed this. It definitely is a fun recipe for kids and adults!

      Reply
  3. Taleen | Just As Tasty

    July 24, 2020 at 4:53 pm

    Your macarons look perfect! I’ve been wanting to attempt homemade macarons for the longest time. The problem for me is the almond flour… I don’t use nuts in my baking due to my husband’s allergies!

    ★★★★★

    Reply
    • Maria

      July 25, 2020 at 1:56 am

      Thank you so much Taleen! Although I haven’t personally made them before, I’ve seen recipes that use pumpkin seeds or sunflower seeds to replace the almond flour. If you ever try something similar let me know how it turns out.

      Reply
  4. Marta

    July 24, 2020 at 7:26 pm

    These are the most precious macarons I’ve seen in a very long time. Thank you for the insightful instructions on making a successful batch of macarons.

    ★★★★★

    Reply
    • Maria

      July 25, 2020 at 1:56 am

      Thank you so much, Marta! I’m so happy that you found this information useful!

      Reply
  5. Jere Cassidy

    July 25, 2020 at 3:24 am

    It has been ages since I made macarons since most were a failure. They tasted OK but looked wrong in all ways. Thanks for posting all your tips and tricks to make a great macaron. I am going to give this a try again and love just the vanilla flavor.

    ★★★★★

    Reply
    • Maria

      July 25, 2020 at 2:59 pm

      Hi Jere! They definitely can be finicky to make a take a lot of practice. Hope you enjoy making these and these tips help you along the way! I always recommend watching lots of videos to learn the proper technique visually as well!

      Reply
  6. Stine Mari

    July 25, 2020 at 5:50 am

    What beautiful macarons. And you’re right, you can never go wrong with a classic vanilla macaron! These look so delicious and I love all the troubleshooting tips.

    ★★★★★

    Reply
    • Maria

      July 25, 2020 at 2:59 pm

      Thank you so much Stine! I always love a classic flavor!

      Reply
  7. Kushigalu

    July 25, 2020 at 12:00 pm

    How pretty are these macaroons. Looks perfect too. O would love to try this out soon.

    ★★★★★

    Reply
    • Maria

      July 27, 2020 at 8:58 am

      Thank you so much. I love making macarons because they are so pretty and delicious.

      Reply
  8. Julie @ Running in a Skirt

    July 25, 2020 at 5:04 pm

    This is such a great recipe for macarons! THe flavors in this are perfect and I love how light they are. Perfect for a weekend baking project.

    ★★★★★

    Reply
    • Maria

      July 27, 2020 at 8:58 am

      Thank you so much, Julie! Such a fun recipe to make!

      Reply
  9. Sondra Barker

    July 26, 2020 at 2:47 am

    These are so beautiful! I love macarons (especially vanilla) and now might be the time to make them on my own!

    ★★★★★

    Reply
    • Maria

      July 26, 2020 at 3:28 pm

      Thank you Sondra! They are definitely worth the effort. Macarons are such a fun and delicious treat.

      Reply
  10. Sarah James

    July 26, 2020 at 1:50 pm

    Wow, your macarons are so beautiful. I’m afraid my last attempt at making macarons were a disaster, your tips and instructions have made me think it’s time to have another go.

    ★★★★★

    Reply
    • Maria

      July 26, 2020 at 3:29 pm

      Thank you so much, Sarah! You should definitely give it another try! They are worth it 🙂

      Reply
  11. Beth

    July 26, 2020 at 6:41 pm

    Never having made macarons, I had no idea of what the process was. Your descriptions, tips and trouble-shooting are wonderful! I feel I could give these a try now.

    ★★★★★

    Reply
    • Maria

      July 27, 2020 at 8:52 am

      So happy you found this helpful! I hope you give making macarons a shot! 🙂

      Reply
  12. Lesli Schwartz

    July 26, 2020 at 8:35 pm

    These macarons look so delicate and delicious! I’m impressed that you make these at home. I could definitely give this recipe a go!

    ★★★★★

    Reply
    • Maria

      July 27, 2020 at 8:53 am

      Thank you so much, Lesli! It’s a fun dessert to make and serve with tea or coffee!

      Reply
  13. Emily

    July 26, 2020 at 9:18 pm

    Loved all these tips for making macarons, it made the process simple to follow! These vanilla macarons were so delicious!

    ★★★★★

    Reply
    • Maria

      July 27, 2020 at 8:54 am

      Thank you so much, Emily. So happy that you found my tips helpful.

      Reply
  14. sapana

    July 27, 2020 at 9:51 am

    Wow this is suhc a wonderful guided recipe for beginners who would want to try their hand on macaron baking. I tried once but they were sister, will try again following your instructions.

    ★★★★★

    Reply
    • Maria

      July 29, 2020 at 9:27 am

      Thank you so much! Hope you enjoy making this recipe!

      Reply
  15. Jacqueline Debono

    July 27, 2020 at 10:22 am

    Your recipe reminds me of the beautiful elegant macrons sold in Paris and Brussels. These cookies are a work of art and I’ve never had the courage to try making them. But with your well explained step by step instructions and useful tips, I may just give it a go!

    ★★★★★

    Reply
    • Maria

      July 29, 2020 at 9:28 am

      Thank you so much, Jacqueline! I hope you try these and enjoy them.

      Reply
  16. Ramona

    July 27, 2020 at 11:34 am

    These vanilla macaroons look so perfect and elegant! I love the colour of them, so cute. I tried to make macaroons before, but they never come out as good😔. Now I really want to try again. Thank you for sharing this recipe!

    ★★★★★

    Reply
    • Maria

      July 29, 2020 at 9:29 am

      Thank you so much, Ramona! I hope you love this recipe and that the tips help you along the way!

      Reply
  17. Recipe Garden

    July 27, 2020 at 9:38 pm

    Delicious!

    ★★★★★

    Reply
    • Maria

      July 29, 2020 at 9:29 am

      Thank you!

      Reply
  18. Jen | Jen's Food Lab

    July 28, 2020 at 4:36 pm

    What a classic flavor! I love eating these in the streets of Paris and always loved making them at home.

    Reply
    • Maria

      July 29, 2020 at 9:29 am

      They are so fun to make and the flavor choices are endless!

      Reply
  19. Kari Alana

    July 28, 2020 at 8:51 pm

    You have made macarons that are just sheer perfection and the colour on these vanilla ones is just light and delicate. I love your tips and detailed instructions.

    ★★★★★

    Reply
    • Maria

      July 29, 2020 at 9:30 am

      Thank you so much, Kari!

      Reply
  20. Diana

    July 28, 2020 at 8:54 pm

    What a great cookie recipe. I haven’t tried vanilla macarons before. Next time my daughter and I have a tea party we are making these cookies.

    ★★★★★

    Reply
    • Maria

      July 29, 2020 at 9:30 am

      Thank you, Diana! These are the perfect tea party treat.

      Reply
  21. Lathiya

    July 28, 2020 at 9:47 pm

    The vanilla macaron looks so gorgeous and fabulous. This is such a cute macorons to serve on any party.

    ★★★★★

    Reply
    • Maria

      July 29, 2020 at 9:31 am

      Thank you so much Lathiya!

      Reply
  22. Back to the Book Nutrition

    July 30, 2020 at 7:53 pm

    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.

    ★★★★★

    Reply
    • Maria

      July 30, 2020 at 7:55 pm

      That sounds like such a fun idea for a birthday instead of a cake! So happy you enjoyed these!

      Reply
  23. Jasmine Readon

    August 13, 2020 at 9:30 am

    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!

    ★★★★★

    Reply
    • Maria

      August 13, 2020 at 6:35 pm

      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!

      Reply
  24. Gianna

    January 7, 2021 at 7:33 pm

    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

    ★★★★★

    Reply
    • Maria

      January 8, 2021 at 6:57 pm

      Hi Gianna!! So happy that you made these and they were a success! I hope you enjoy making many more macarons in the future 🙂

      Reply
  25. Laura

    January 25, 2021 at 11:02 pm

    This recipe is PERFECTION! I’ve 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!

    ★★★★★

    Reply
    • Maria

      January 27, 2021 at 6:50 pm

      Hi Laura!! So happy that you love this recipe! Thank you so much for sharing. Macarons are always a special treat for any occasion 🙂

      Reply

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Meet Maria!

Professionally trained pastry chef at your fingertips. I provide the baking knowledge and tools for bakers like you to successfully create in your kitchen. Read More…

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Meet Maria!

Professionally trained pastry chef, wife, and a mom to two. Sharing my recipes, tips & techniques so that any occasion can be a sweet occasion. Read More…

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The Latest Recipes!

Stack of brown butter cookies with toffee bits on a French wire cooling rack with milk in the backgroud.
Peppermint flavored cake with white chocolate peppermint swiss meringue buttercream on a marble round board.
Pan with frosted gingerbread flavored cinnamon rolls in a baking pan with some cinnamon rolls.

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