Vanilla Macarons Classic, Creamy & Elegantly Sweet!
Let Me Tell You About the Time I Tried to Impress With Vanilla Macarons
So, story time: the first time I ever made vanilla macarons, I thought—how hard can it be? Oh, sweet summer child. Halfway through, my kitchen looked like a blizzard had hit (mounds of powdered sugar everywhere, including my slippers). But you know, the moment those little cookies sandwich up with the creamy filling, all the chaos feels—well, kinda worth it. There was even a time my cousin asked if I bought them (I took it as a compliment, though she probably meant I’d botched the homemade look). Life’s too short for perfectly piped circles every single time, that’s all I’m saying.
Why I Keep Coming Back to This Recipe (Even After It Bit Me Once)
I make this when the weather’s drizzly, or when my brain needs cheering up (or when I want to show off a little, not gonna lie). My family goes absolutely bonkers for these, especially if I botch the shape and they can eat the “rejects” before company comes over. Also, I love how you can play around with the filling if you’re feeling sassy. Not gonna pretend I haven’t muttered under my breath at cracked shells, but hey—each attempt gets tastier (and messier, sometimes…).
What You’ll Need — Ingredients (and, Honestly, Some Substitutions)
- 110g egg whites, room temp is best (but fridge cold has worked in a pinch, just takes longer to whip!)
- 150g almond flour (I use Bob’s Red Mill sometimes, but any fine ground stuff will do—Granny always swore by sifting it twice, but I usually just shake the bag and hope for the best)
- 200g powdered sugar (I’ve used store-brand, confectioners, whatever—just sift if you notice clumps)
- 40g granulated sugar
- 1 teaspoon vanilla extract (or vanilla bean paste if you’re feeling bougie; I once scraped actual beans but couldn’t taste the difference, oops)
- Pinch of salt
- For the Creamy Filling:
- 100g unsalted butter, softened (margarine in emergencies, but don’t tell my mother-in-law)
- 140g powdered sugar
- 1 or 2 tablespoons heavy cream (milk works, but the result’s not as lush—just my two cents)
- 1 teaspoon vanilla extract
Alright, Here’s How You Actually Make ‘Em
- Prep your pans: Line 2 trays with parchment or a silicone mat. You can draw circles on the back, but honestly, freehand does the job (just aim for similar sizes so the sandwiches aren’t wonky).
- Whip those egg whites: In a clean, very dry bowl (trust me, any grease and you’ll be crying over sad meringue), beat egg whites and a pinch of salt till foamy. Add granulated sugar gradually; keep going until you get shiny, stiff peaks. This takes longer than I always expect—like, should I just go check my emails?—but don’t walk away.
- Sift and fold: Sift your almond flour and powdered sugar together into the egg mix. This is the messy part. Gently fold with a spatula (figure 8s, or whatever shape makes you happy), until it flows in thick ribbons. Don’t overdo it, or you’ll get pancake batter. Better a bit under than soupy… actually, I find about 40 folds works, but who’s really counting?
- Pipe onto trays: Scoop into a piping bag (or a ziplock, snip the corner—seriously, it’s fine). Pipe out 1.5 inch-ish rounds. Drop the tray a couple times on the counter. The noise scares my cat, but it settles the batter.
- Wait and tap your fingers: Let the rounds sit out for 25 to 45 minutes, depending on your kitchen humidity, until they feel dry (not sticky) to a gentle poke. This is when I answer texts, wander off, or start the filling.
- Bake: Oven at 145C (290F). Bake 13–16 mins, one tray at a time. They shouldn’t go brown; if they do, maybe turn your oven down or switch pans. I check at ten minutes—paranoia from past disasters, but hey.
- Cool off: Let them sit on the tray before peeling off (if you rush, you’ll leave half stuck behind—happened to me last week).
- Make the filling: Beat butter and sugar together till fluffy. I add vanilla and just enough cream for a spreadable—but not runny—texture. Lick the spoon when nobody’s looking (or when they are, whatever).
- Assemble: Match up your shells (the prettiest tops go outside, obviously). Pipe or dollop the filling, press gently together. Ta-da!
A Few Things I Wish Someone Had Told Me
- If your shells crack, it might be the oven heat or humidity, but probably it’s just a kitchen’s way of keeping you humble. They’ll still taste ace.
- Sifting helps, but I’ve made decent ones with not-great almond flour too. If you forget to age your egg whites, don’t despair—the world keeps turning.
- Oh, and piping tiny shapes for fun? Cute, but they dry out fast and are fiddly. Maybe don’t.
Times I Got Creative… and Sometimes Paid the Price
- Lemon zest in the shells was a hit! Super zingy.
- Chocolate filling—gorgeous, especially with some instant coffee powder mixed in.
- Tried adding food coloring once (red). They came out oddly brown-ish and sad looking. Wouldn’t do it again without gel colors, the liquid stuff’s no good.
Don’t Stress the Equipment
I do own a stand mixer, but a hand mixer totally works—my mate used a whisk once, but her arm nearly fell off. If you don’t have a piping bag, honestly, just use a big ol’ sandwich bag. Parchment or a silicone mat both work, although someone online swears by teflon sheets (never tried those, maybe one day).
Real Talk: Storage
Store these little beauties in an airtight container, in the fridge; they keep for three days, maybe four if you hide them from your family. But honestly, in my house they never last more than a day. Oh—and I reckon they taste even better on day two, if you’re patient.
How I Like to Serve ‘Em—You Do You
I usually stick ‘em on a cake stand for some drama, but a plate’s fine. My sister dunks hers in coffee (bit odd, but to each their own). Once, we added a sprinkle of sea salt to the top—salty sweet, dreamy.
Pro Tips (Learned the Hard Way)
- Don’t rush the drying step. I tried skipping it once—big mistake. The shells spread everywhere. Panic!
- Bake one tray at a time, even if you’re impatient. I stacked them once and the bottoms were soggy. *shudder*
- Actually, check your oven runs true to temp—a little oven thermometer can save a lot of tears (I stubbornly refused one for years, then caved after a disaster batch).
Folks Always Ask Me These—Maybe You’re Wondering Too?
Do I really have to age my egg whites?
Quick answer? Maybe. I do when I remember, but honestly, I’ve forgotten and still got decent shells. If you’ve got an hour, let ‘em sit out, but don’t panic.
Why are my macarons hollow? Oh, the million-dollar question! Sometimes it’s overmixing, sometimes not drying, could even be oven temperature. There’s a good post here that dives deep.
Can I freeze these? Yep! Shells or even filled ones, wrapped tight. Just let them come to room temp before eating, or the filling’s rock hard.
Are almond allergies a total dealbreaker? Not always—some people use sunflower seed flour (I haven’t tried, but supposedly it’s works decent).
Check this nut-free recipe for inspiration.
Do I really need fancy vanilla? Nah. I like real vanilla, but extract is fine. I reckon if you’re eating the macaron with a grin, you did it right.
Anyway, if you’ve made it this far, thanks for sticking with my ramble. And if yours come out a bit wonky, just call them “rustic.” That’s what I do. Good luck, and happy baking!
Ingredients
- 110g almond flour
- 200g powdered sugar
- 100g egg whites, room temperature
- 50g granulated sugar
- 1 tsp pure vanilla extract
- Pinch of salt
- 90g unsalted butter, softened
- 120g powdered sugar (for buttercream)
- 2 tbsp heavy cream
Instructions
-
1Sift almond flour and powdered sugar together into a large bowl to ensure a smooth texture.
-
2Whip egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar and beat until stiff, glossy peaks appear.
-
3Gently fold the dry mixture into the whipped egg whites in three parts, adding vanilla extract after the first addition. Mix until the batter flows in ribbons.
-
4Pipe small rounds onto a parchment-lined baking sheet. Tap tray to remove air bubbles and let sit for 25-30 minutes, until a skin forms.
-
5Bake in a preheated oven at 300°F (150°C) for 14-15 minutes. Allow shells to cool completely before filling.
-
6For the buttercream, beat softened butter until creamy. Add powdered sugar, vanilla extract, and heavy cream. Beat until light and fluffy. Pipe onto half of the macaron shells and sandwich with remaining shells.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
