These Vanilla Macarons boast a delightful flavor, lightness, and airy texture. Crafting these elegant French confections is easier than you might imagine, and this recipe will guide you through creating the ideal batch at home.
Recipe Details
I adore these scrumptious Vanilla Macarons for their rich vanilla essence, making them an ideal treat when you seek something light yet delectable. They consistently impress guests who discover they’re homemade! This dessert is a favorite among crowds and surprisingly simple to prepare.
- TASTE: These Vanilla Macarons are delightful and sweet. The fragile shells burst with vanilla flavor, while the filling offers a buttery and slightly tangy profile.
- TEXTURE: The airy macaron shells are complemented by a silky, creamy buttercream, making these delightful sandwich cookies an elegant treat.
- TIME: The preparation for this recipe requires about 2 hours, with about one hour dedicated to allowing the shells to dry.
- EASE: You might have heard that making macarons is quite challenging, especially achieving the “feet,” which are the ruffled edges at the base of each shell. However, I assure you that creating Vanilla Macarons is not as daunting as it sounds.
What You’ll Need
Ingredient Notes
- Egg whites– Ensure these are at room temperature; beating them will create the essential lightness in the shells.
- Cream of tartar– This stabilizes the egg whites and aids in the leavening of these delicate pastries.
- Vanilla extract– This ingredient provides the macarons with their delightful taste.
- Granulated sugar– Serves to sweeten the macaron shells.
- Powdered sugar– This finely milled sugar sweetens both the shells and the creamy buttercream filling.
- Blanched almond flour– Gives the macarons their smooth texture that is slightly chewy and imparts a hint of nuttiness.
- Butter– Use unsalted butter that’s softened, as it adds creaminess and a rich flavor to the filling.
- Cream cheese– Softening it makes incorporation into the mixture easier, providing creaminess and a subtle tang to the buttercream.
- Milk– This adds moisture to the filling, preventing it from being overly thick.
Add-ins and Substitutions
- Add fruit flavors– Enhance the flavor by adding blueberry, strawberry, orange, or lime to the shell batter and filling.
- Try other flavors- Consider coffee, salted caramel, lavender, cookies and cream, or red velvet. You can also drizzle dark, milk, or white chocolate on top.
- Add nuts– Incorporate chopped coconut, pistachios, or hazelnuts into the filling for added nuttiness.
- Substitute the filling- Explore using cream cheese filling, raspberry filling, lemon filling, or any other variation you prefer.
How to Make Vanilla Macarons
Making the Vanilla Macaron batter
- Prepare the baking sheets. Lay parchment paper on 2 baking sheets and set them aside.
- Whisk the wet ingredients together. Place the egg whites in the bowl of a stand mixer, using the whisk attachment at high speed. Gradually add the salt, cream of tartar, and vanilla extract. Once the egg whites begin to foam, slowly incorporate the granulated sugar. Beat for another 4-5 minutes, or until…### Steps to Make Vanilla Macarons
If you’re a macaron fan, these Vanilla Macarons are sure to impress. They are airy and sweet, featuring a rich, creamy filling bursting with vanilla flavor.
#### Ingredients and Preparation
1. **Sift the Almond Flour and Powdered Sugar.** Begin by sifting the almond flour and powdered sugar in a separate bowl, making sure to mix them well. This sifting is key to achieving the desired texture and smoothness for your macarons.
2. **Incorporate the Egg Whites.** Add the whisked egg whites to a mixing bowl, followed by one-third of the almond flour mixture. Gently fold these together using a large rubber spatula. Once there are no visible dry spots, introduce the second third of the flour mixture. Continue folding until the batter resembles brownie mix, being careful to avoid overmixing.
3. **Prepare the Piping Bag.** Insert a round piping tip, such as a Wilton 1A, into a piping bag. Fill the bag with the prepared batter, twisting the bottom to prevent any mess.
### Piping and Baking the Macarons
4. **Pipe the Macaron Batter.** Squeeze out 1-inch mounds of the batter onto your lined baking sheets, ensuring there’s 1-2 inches of space between each mound to allow for slight spreading.
5. **Allow the Macarons to Dry.** Firmly bang the baking sheets on the counter several times to release any air bubbles. Let the macarons sit at room temperature for 30-50 minutes, or until they feel dry to the touch. The drying time may vary based on humidity and temperature in your environment.
6. **Bake the Macarons.** Preheat your oven to 300 degrees Fahrenheit. Bake one tray at a time for 16-18 minutes, keeping a close eye on them to prevent underbaking or excessive browning. Once baked, allow the macarons to cool to room temperature.
Pro Tip: To eliminate air pockets in the macarons, firmly bang the baking sheets on the counter up to 10 times. This helps ensure that the macarons rise evenly and develop their signature “feet.”
Prepare the Vanilla Buttercream
- Create the buttercream. In a large bowl, combine softened butter, softened cream cheese, powdered sugar, milk, and vanilla extract. Using an electric hand mixer, whip the mixture until it achieves a light and creamy texture.
- Assemble the vanilla macarons. Insert a round Wilton 10 piping tip into a pastry bag and fill the underside of half the macaron shells. Then, place the remaining half on top to complete the macarons.
Recipe Insights
- Sift the dry ingredients thoroughly- It’s crucial for achieving the right consistency in your macarons to sift the almond flour and remove any larger pieces. Alternatively, you can pulse the almond flour in a food processor to make it extra fine.
- Ensure proper batter consistency– The ideal consistency should resemble brownie batter and should be able to drip off the spatula. You can determine it’s right when you can create a figure 8 with the batter. Just be cautious not to overmix, as this can introduce air pockets into the vanilla macarons.
- Minimize piping mess– Twisting the bottom of the pastry bag while filling it with vanilla macaron batter can help keep it sealed and prevent any overflow.
- Consider your climate- If you reside in a humid area, your vanilla macaron shells may take longer to dry compared to drier locations. Allow for additional drying time on humid days to ensure the right “skin” forms before baking.
- Avoid using a fan in your oven- To maintain consistent baking, set your oven to a conventional mode while preheating. This will prevent any internal fan from disrupting the delicate baking process of these cookies.
- Avoid underbaking. Be careful not to underbake these macarons, as they may adhere to the parchment paper.
- Adapt bake time for the second tray- The second tray, having been left out longer, will dry further and may bake quicker than the first. Adjust the baking time accordingly to avoid burning.
FAQs
How long can macaron batter sit?
The duration that macaron batter can sit varies based on your environment. In humid conditions, it’s advisable not to let it sit out for too long. Generally, an hour is sufficient to allow a skin to form on the shells without risking breakage upon light contact.
What happens if you over mix macaron batter?
If you overmix the macaron batter, it results in a weakened meringue as the incorporated air begins to deflate. Consequently, air bubbles may appear on the shell surface while piping, and the batter takes on a more liquid consistency, negatively affecting the texture of the macarons. It’s crucial to avoid overmixing.
Serving Suggestions
These homemade Vanilla Macarons are both delicate and flavorful. Serve them alongside other cookies, cakes, or your preferred beverage for a delightful afternoon snack.
- Cookies: Pair them with White Chocolate Macadamia Nut Cookies, Vanilla Macarons, Easy Cream Cheese Cookies, and Almond Flour Chocolate Chip Cookies.
- Cakes: Enjoy these cookies alongside a slice of Easy Oreo Cheesecake (VIDEO), Tiramisu Cake (VIDEO), Chocolate Mousse Cake, or Easy Napoleon Cake (VIDEO).
- Chocolate treats: Complement these vanilla macarons with Coffee Chocolate Mousse, Chocolate Covered Dates, Chocolate Bark, or Chocolate Caramel Pretzel Bars.
- Beverages: Savor these macarons with a Pumpkin Spice Latte, Hot Chocolate, Iced Caramel Macchiato, or Brown Sugar Boba.
Make This Recipe in Advance
Preparation in advance: The macaron shells can be made ahead and kept in the fridge until you are ready to fill and serve them.
Storage: Macaron shells generally last for 4-6 days in an airtight container at room temperature or in the fridge. However, once filled, they should be kept in the refrigerator, separated by plastic wrap or parchment paper to prevent sticking, and will remain fresh for 2-4 days.
Freezing: Both the buttercream and macaron shells freeze well. Simply store the vanilla macarons in an airtight container in the freezer for up to 3 months.
More Delicious French Desserts!
Full Recipe Instructions
Vanilla Macarons
These Vanilla Macarons are fluffy, light, and utterly delightful. With this straightforward recipe, you’ll be crafting these indulgent treats in no time!
Print
Pin
RateCourse: Dessert
Cuisine: French
Diet: Gluten Free
Prep Time: 40 minutes
Cook Time: 18 minutes
Dry Time: 1 hour
Total Time: 1 hour 58 minutes
Servings: 32 macarons
Calories: 138kcal
Instructions
Prepare two baking sheets by lining them with parchment paper and set them aside.
- In the bowl of a stand mixer, add 4 egg whites at room temperature and beat on high speed with the whisk attachment. Incorporate a pinch of salt and 1/2 teaspoon of cream of tartar.
- In a large bowl, start by whipping 3 egg whites with a pinch of cream of tartar and 1 teaspoon of vanilla extract. When the egg whites start to foam, gradually incorporate 1/3 cup of granulated sugar. Continue beating for 4-5 minutes until stiff peaks form.
- In another bowl, sift together 1 1/2 cups of blanched almond flour and 2 1/2 cups of powdered sugar, mixing to combine. Sifting is essential to eliminate larger almond bits. For an extra smooth texture, you might want to pulse the almond flour in a food processor to achieve a finer consistency. This is optional but can enhance the appearance of your macarons.
- Combine the whipped egg whites in a large bowl and fold in 1/3 of the almond flour and powdered sugar mixture using a large rubber spatula. Once no patches of dry ingredients remain, incorporate another 1/3 of the mixture, folding again, before adding the last third. Mix gently until the batter resembles brownie batter, taking care not to over-mix as this can cause air pockets in the final product. A good test for doneness is to let the batter drip from the spatula; it should form a figure 8.
- Fit a round piping tip such as Wilton 1A into a pastry bag and fill it with the batter. This part can get messy, so it’s useful to twist the bottom of the bag to prevent any batter from leaking out.
Pipe 1-inch mounds of the macaron batter onto your prepared baking sheets, ensuring to leave 1-2 inches of space between each mound, as they will spread slightly during baking.
To eliminate air bubbles, gently tap the cookie sheets against the counter several times. A firm hit about 10 times usually does the trick.
Allow the macarons to dry at room temperature for around 30-50 minutes, or until they are not tacky to the touch. Drying time may vary based on humidity; in humid environments, it may take longer for the macarons to achieve a “skin” before baking.
Preheat your oven to 300 degrees Fahrenheit, ensuring that it is set to conventional mode (if your oven has a fan, keep it off).
Bake one tray at a time for 16-18 minutes, being cautious not to underbake, as this could cause them to stick to the parchment paper. I’ve noticed that the second batch, which rests while the first bakes, tends to brown more due to prolonged exposure; consider taking it out a minute or two early. Once baked, let the macarons cool to room temperature.
To prepare the vanilla buttercream, combine 1/2 cup of softened unsalted butter, 2 ounces of softened cream cheese, 2 cups of powdered sugar, 2 teaspoons of milk, and 1 teaspoon of vanilla extract in a large bowl. Use an electric hand mixer until the buttercream is light and creamy.
- Insert a round Wilton 10 piping tip into a pastry bag and fill the bottom half of the macaron shells with buttercream. Then place the other half on top to complete the macarons.
Notes
For additional tips, tricks, and troubleshooting advice, please refer to the blog post above.
Nutrition
Calories: 138kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg |
Sodium:
13
mg
|
Potassium:
18
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
113
IU
|
Calcium:
14
mg
|
Iron:
1
mg
