Classic French Vanilla Macarons With Creamy Buttercream Filling

The filling is a seeded vanilla buttercream, the plain version that tells you whether a shop knows what it is doing. I use real beans so the specks show.

Though they require some technique, making macarons is quite rewarding. With practice, you’ll master the skill of creating these elegant confections that are sure to impress anyone who tries them.

Easy Recipe for French Vanilla Macarons

These classic French Vanilla Macarons are characterized by their smooth, shiny shells and chewy texture. The recipe yields about 20 macarons, perfect for sharing or enjoying yourself with a cup of coffee or tea.

Ingredients

1 cup almond flour
1 3/4 cups powdered sugar
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1 teaspoon vanilla extract
Buttercream Filling: 1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons heavy cream, as needed

Instructions

Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside.
Make the Macaron Batter: In a bowl, sift together the almond flour and powdered sugar. In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and continue to beat until stiff peaks form. Gently fold the dry mixture into the egg whites, being careful not to deflate the batter.
Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, spacing them a couple of inches apart. Tap the baking sheets on the counter to release any air bubbles.

Rest the Macarons: Allow the piped macarons to rest for 30-60 minutes until a skin forms on the surface. Preheat the oven to 300°F (150°C).
Bake the Macarons: Bake for 15-18 minutes, or until the macarons are set and can be easily lifted off the parchment paper. Let them cool completely before filling.
Make the Buttercream Filling: In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until combined. Add heavy cream as needed to achieve a spreadable consistency.

Assemble the Macarons: Pair the cooled macaron shells and pipe or spread a dollop of buttercream filling onto the flat side of half of them. Top with the remaining shells to create sandwiches.
Serve: Store macarons in an airtight container in the refrigerator for a day before serving to enhance flavors. Bring to room temperature before enjoying.