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French Macarons with Vanilla Buttercream Filling

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Delicate French macarons with crisp shells and chewy centers, filled with smooth vanilla buttercream for an elegant, bakery-style treat.

Ingredients

  • 1 cup almond flour
  • 1 3/4 cups powdered sugar (divided)
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 1/4 tsp cream of tartar (optional)
  • 1 tsp vanilla extract
  • Food coloring (optional)
  • 1/2 cup butter, softened
  • 1 cup powdered sugar (for filling)
  • 1–2 tbsp heavy cream or milk
  • 1 tsp vanilla extract (for filling)

Instructions

  1. Sift together almond flour and powdered sugar to remove lumps and ensure a fine texture.
  2. In a clean bowl, beat egg whites until foamy, then add cream of tartar.
  3. Gradually add granulated sugar while beating until stiff, glossy peaks form.
  4. Mix in vanilla extract and food coloring if desired.
  5. Gently fold the dry ingredients into the meringue using a spatula until the batter flows like lava and forms ribbons.
  6. Transfer batter to a piping bag and pipe small circles onto a lined baking sheet.
  7. Tap the tray firmly on the counter to release air bubbles.
  8. Let macarons rest for 30–60 minutes until a skin forms on the surface.
  9. Bake at 300°F (150°C) for 12–15 minutes, then cool completely before removing.
  10. For the buttercream, beat softened butter until smooth, then gradually add powdered sugar.
  11. Add vanilla extract and cream, mixing until smooth and spreadable.
  12. Pipe buttercream onto one shell and sandwich with another.
  13. Refrigerate assembled macarons for 24 hours before serving for best texture.

Notes

  • Accurate measurements and proper folding technique are key to success.
  • Resting time helps prevent cracking and allows proper feet formation.
  • Avoid overmixing the batter to maintain structure.
  • Oven temperature consistency is crucial for even baking.
  • Macarons taste better after maturing in the refrigerator.

Nutrition

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