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It is time to create some absolutely beautiful and delicate macaronswith this French Vanilla Macarons recipe.
Not only do they show off nicely, but they taste like Heaven.
You know what I love most about french macarons? How beautiful they are. They really show off so well. You can change up the colors and photographmacarons in every shade of the rainbow.
They are delicate and oh-so-amazing. The first bite is a light and flaky cookie. As you continue to eat them, you discover the sugary filling which is basically sugar, egg whites, and vanilla.
The substance of the macarons is in what you don’t experience: heavy flour or a filling that is overly rich.
These are pure perfection. I love making them for my family and seeing them disappear. It just means I have to make more.
Here are some more of our favorite macaron recipes. We even made a Keto macaron recipe with no sugar.
Vanilla Macarons Shopping List
You might think that there are a ton of ingredients, but there aren’t. Surprisingly, there are only 7 ingredients:
- Powdered Sugar
- Almond Flour
- Egg Whites
- Salt
- Granulated Sugar
- Vanilla Extract
Tools & Supplies
Stand Mixer with Whisk Attachment
Baking Sheets with Parchment Paper
How to Make Vanilla Macarons
Macaron shells can be a bit tricky to make, but with these steps hopefully they will be a bit simpler.
Line a few trays with parchment paper. You will need at least two, depending on the size of your trays.
Normally I use silicon baking mats however, after a few tests I found that they tend to trap too much moisture. The goal is to have a perfectly dried out macaron.
Start by placing the almond flour, powdered sugar, and a half teaspoon of salt into a food processor.
Sift the Almond Flour
Although your almond flour might say that it is “finely ground” it still needs further processing.
This helps avoid lumpy macarons. Pulse a couple dozen times and you should be able to tell that the mixture is more powdered than it was.
Using a sifter, tip the almond flour mixture into the food processor out and gradually sift the dry ingredient mixture into a bowl.
This step is very important and also helps with getting a smooth top on the macaron. Once you are done, set the dry ingredients aside.
Carefully crack three eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off.
Repeat this with the two remaining yolk. I tried using a carton of egg whites for this step, however it can be difficult to figure out the exact volume of three egg whites.
Although some information lists it as 30mL per egg white, I found it to be just over 40ml per egg white with the eggs I was using.
Add a half teaspoon of salt to the egg whites and begin to whip using the whisk attachment. Cream of tartar is also traditionally used as a stabilizer.
Whip the egg whites on high speed until they get fluffy and add the granulated sugar and vanilla extract. Continue to whip them until you get stiff peaks.
Sometimes you will get peaks that appear stiff, but if they tip over at all, they are not stiff enough. Properly whipped, the egg whites, now a meringue, will not come out of a bowl even if you tip it upside down.
Grab a spatula and begin adding the dry mixture to the meringue a quarter at a time.
When adding it, make sure to fold the merginue and dry mix together by scooping from the bottom of the bowl upwards and folding it over.
Continue this until all is incorporated and keep folding. You will know it is ready by doing the figure 8 test.
This means you can dip the spatula and pick it up and to a complete, continuous figure as the batter drips off.
Use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping the macaron batter.
Fill a piping bag with a half inch tip and begin piping small, walnut sized circles of batter onto the parchment paper.
Give each bit of piped batter space in case it spreads slightly. Depending on the size of your baking tray, you may be able to fit 6-8 per tray. Once you finish one tray, set it aside, and start on the next.
Pick up each tray and drop them onto the counter lightly to knock any loose air out from under the macarons.
When all the batter has been piped, let it sit on the counter for at least 30 minutes.
This is an important step! It causes a film to form over top of the macaron, and will help it retain it’s shape while it is baking.
If you don’t do this, the result might not look as close to what you envision when you picture a macaron.
While waiting, preheat the oven to 300 degrees F.
Place the first tray in and bake for 15-18 minutes. Do not be tempted to open the over door while it is baking, because this can result in an uneven bake.
Take the macarons out. If they are not perfectly dried out, then you can pop them back into the over for a few more minutes.
You will be able to tell when they are ready because they will come off the parchment without sticking at all.
Let them cool completely before adding any filling. You can use any number of fillings, including piping a layer of butter cream.
You can freeze macarons in an airtight container for for up to two months.
What’s the Difference Between Macarons and Macaroons?
Don’t confuse macarons with macaroons. It’s easy to mistype them, but they are very different to make and eat.
A macaron has an egg-shell like crust and is filled with a meringue or buttercream.
A macaroon is chewier, with lots of sugar and normally features coconut.
Equipment You Will Need
To make these macarons, I recommend gettinga pastry bag fitted with a 1/2-inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.
What is the Filling for Macarons?
There are a number of filling options for macarons. Many times, a simple buttercream can suffice. Chocolate and white chocolate ganache can also be used. You can also create another batch of meringue to use as a filling.
Vanilla Macarons Recipe
Are you ready for my vanilla macarons recipe? Here’s a printable recipe card. Don’t forget to pin this post so you can find it again. After making these once you’ll want to make them for lots of other events.
Vanilla Macarons Recipe
Super easy French Vanilla Macarons that will impress your family and friends.
Course Desserts
Cuisine French
Prep Time 30 minutes minutes
Cook Time 17 minutes minutes
Resting Time 30 minutes minutes
Total Time 1 hour hour 17 minutes minutes
Servings 12 cookies
Calories 1766kcal
Author Aprilgolightly
Ingredients
- 2 Cup powdered sugar
- 1 Cup almond flour or almond meal
- 1 tsp Salt
- 3 egg whites large, room temperature
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
Line a few trays with parchment paper. You will need at least two, depending on the size of your trays. Normally I use silicon baking mats however, after a few tests I found that they tend to trap too much moisture. The goal is to have a perfectly dried out macaron.
Start by placing the almond flour, powdered sugar, and a half teaspoon of salt into a food processor. Although your almond flour might say that it is "finely ground" it still needs further processing. This helps avoid lumpy macarons. Pulse a couple dozen times and you should be able to tell that the mixture is more powdered than it was.
Using a sifter, tip the contents of the food processor out and gradually sift the dry ingredient mixture into a bowl. This step is very important and also helps with getting a smooth top on the macaron. Once you are done, set the dry ingredients aside.
Carefully crack three eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off. Repeat this with the two remaining yolk. I tried using a carton of egg whites for this step, however it can be difficult to figure out the exact volume of three egg whites. Although some information lists it as 30mL per egg white, I found it to be just over 40ml per egg white with the eggs I was using.
Add a half teaspoon of salt to the egg whites and begin to whip. Cream of tartar is also traditionally used as a stabilizer.
Whip the eggwhites until they get fluffy and add the granulated sugar and vanilla extract. Continue to whip them until you get stiff peaks. Sometimes you will get peaks that appear stiff, but if they tip over at all, they are not stiff enough. Properly whipped, the egg whites, now a meringue, will not come out of a bowl even if you tip it upside down.
Grab a spatula and begin adding the dry mixture to the meringue a quarter at a time. When adding it, make sure to fold the merginue and dry mix together by scooping from the bottom of the bowl upwards and folding it over. Continue this until all is incorporated and keep folding. You will know it is ready by doing the figure 8 test. This means you can dip the spatula and pick it up and to a complete, continuous figure as the batter drips off.
Use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping.
Fill a piping bag with a half inch tip and begin piping small, walnut sized circles of batter onto the parchment paper. Give each bit of piped batter space in case it spreads slightly. Depending on the size of your baking tray, you may be able to fit 6-8 per tray. Once you finish one tray, set it aside, and start on the next.
Pick up each tray and drop them onto the counter to knock any loose air out from under the macarons.
When all the batter has been piped, let it sit on the counter for at least 30 minutes. This is an important step! It causes a film to form over top of the macaron, and will help it retain it's shape while it is baking. If you don't do this, the result might not look as close to what you envision when you picture a macaron.
While waiting, preheat the over to 300 degrees.
Place the first tray in and bake for 15-18 minutes. Do not be tempted to open the over door while it is baking, because this can result in an uneven bake.
Take the macarons out. If they are not perfectly dried out, then you can pop them back into the over for a few more minutes. You will be able to tell when they are ready because they will come off the parchment without sticking at all.
Let them cool completely before adding any filling. You can use any number of fillings, including piping a layer of butter cream.
Nutrition Facts
Vanilla Macarons Recipe
Amount Per Serving
Calories 1766Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 3g15%
Cholesterol 0mg0%
Sodium 736mg31%
Potassium 270mg8%
Carbohydrates 300g100%
Fiber 11g44%
Sugar 275g306%
Protein 33g66%
Calcium 235mg24%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.
More Dessert Recipes
Want more baking inspiration? Here are some of my favorite recipes.
- No Bake Apple Cheesecake Cupcakes
- Easy Dessert Bars
- Chocolate Bun Recipe
Vanilla Macarons Recipe
Super easy French Vanilla Macarons that will impress your family and friends.
Course Desserts
Cuisine French
Prep Time 30 minutes minutes
Cook Time 17 minutes minutes
Resting Time 30 minutes minutes
Total Time 1 hour hour 17 minutes minutes
Servings 12 cookies
Calories 1766kcal
Author Aprilgolightly
Ingredients
- 2 Cup powdered sugar
- 1 Cup almond flour or almond meal
- 1 tsp Salt
- 3 egg whites large, room temperature
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
Line a few trays with parchment paper. You will need at least two, depending on the size of your trays. Normally I use silicon baking mats however, after a few tests I found that they tend to trap too much moisture. The goal is to have a perfectly dried out macaron.
Start by placing the almond flour, powdered sugar, and a half teaspoon of salt into a food processor. Although your almond flour might say that it is “finely ground” it still needs further processing. This helps avoid lumpy macarons. Pulse a couple dozen times and you should be able to tell that the mixture is more powdered than it was.
Using a sifter, tip the contents of the food processor out and gradually sift the dry ingredient mixture into a bowl. This step is very important and also helps with getting a smooth top on the macaron. Once you are done, set the dry ingredients aside.
Carefully crack three eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off. Repeat this with the two remaining yolk. I tried using a carton of egg whites for this step, however it can be difficult to figure out the exact volume of three egg whites. Although some information lists it as 30mL per egg white, I found it to be just over 40ml per egg white with the eggs I was using.
Add a half teaspoon of salt to the egg whites and begin to whip. Cream of tartar is also traditionally used as a stabilizer.
Whip the eggwhites until they get fluffy and add the granulated sugar and vanilla extract. Continue to whip them until you get stiff peaks. Sometimes you will get peaks that appear stiff, but if they tip over at all, they are not stiff enough. Properly whipped, the egg whites, now a meringue, will not come out of a bowl even if you tip it upside down.
Grab a spatula and begin adding the dry mixture to the meringue a quarter at a time. When adding it, make sure to fold the merginue and dry mix together by scooping from the bottom of the bowl upwards and folding it over. Continue this until all is incorporated and keep folding. You will know it is ready by doing the figure 8 test. This means you can dip the spatula and pick it up and to a complete, continuous figure as the batter drips off.
Use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping.
Fill a piping bag with a half inch tip and begin piping small, walnut sized circles of batter onto the parchment paper. Give each bit of piped batter space in case it spreads slightly. Depending on the size of your baking tray, you may be able to fit 6-8 per tray. Once you finish one tray, set it aside, and start on the next.
Pick up each tray and drop them onto the counter to knock any loose air out from under the macarons.
When all the batter has been piped, let it sit on the counter for at least 30 minutes. This is an important step! It causes a film to form over top of the macaron, and will help it retain it’s shape while it is baking. If you don’t do this, the result might not look as close to what you envision when you picture a macaron.
While waiting, preheat the over to 300 degrees.
Place the first tray in and bake for 15-18 minutes. Do not be tempted to open the over door while it is baking, because this can result in an uneven bake.
Take the macarons out. If they are not perfectly dried out, then you can pop them back into the over for a few more minutes. You will be able to tell when they are ready because they will come off the parchment without sticking at all.
Let them cool completely before adding any filling. You can use any number of fillings, including piping a layer of butter cream.
Nutrition Facts
Vanilla Macarons Recipe
Amount Per Serving
Calories 1766Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 3g15%
Cholesterol 0mg0%
Sodium 736mg31%
Potassium 270mg8%
Carbohydrates 300g100%
Fiber 11g44%
Sugar 275g306%
Protein 33g66%
Calcium 235mg24%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.
