Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Decadent Vanilla Bean French Macarons with Creamy Butter Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 7 reviews

This classic French Macaron recipe features delicate almond flour cookies with a smooth, creamy buttercream filling. Achieve perfectly smooth shells with a glossy finish and characteristic macaron feet, then sandwich them with a rich, velvety buttercream flavored with vanilla. Ideal for elegant gatherings or a sophisticated homemade treat.

  • Total Time: 1 hour 50 minutes
  • Yield: 36 macarons (18 sandwiches)

Ingredients

For the Cookies

  • 1½ cups blanched almond flour (168g)
  • 1 cup powdered sugar (120g)
  • 3 large egg whites (100g), room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar (100g)
  • 1 teaspoon vanilla extract
  • 1 drop food coloring (optional)

For the Filling

  • 1 cup unsalted butter (softened, 226g)
  • 5 large egg yolks (room temperature)
  • ½ cup granulated sugar (100g)
  • 1 teaspoon vanilla extract
  • 3 tablespoons water
  • Pinch of salt

Instructions

  1. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. Set aside to ensure a smooth surface for the macarons.
  2. Process Almond Flour and Sugar: Sift powdered sugar and almond flour into a medium bowl without pressing through the sieve. Transfer to a food processor and pulse for 20 seconds, scrape sides and pulse another 10 seconds. Sift mixture again to remove lumps, then set aside.
  3. Whip Egg Whites: In a clean large bowl or stand mixer with whisk attachment, whisk egg whites on medium speed for 30 seconds until foamy. Add cream of tartar and continue mixing.
  4. Add Sugar Gradually: While mixing, slowly add granulated sugar one tablespoon at a time, scraping down the bowl to avoid sugar buildup. Mix until stiff peaks form, about 6 minutes. Add vanilla extract and optional food coloring, mix briefly to combine.
  5. Fold in Dry Ingredients: Using a spatula, fold almond flour mixture into the egg whites in three batches. Perform macronage by pressing mixture against bowl side to deflate large air bubbles until batter flows in a thick ribbon and can form a figure eight when dropped.
  6. Pipe the Macarons: Transfer batter to piping bag fitted with a medium round tip. Add a drop of batter in each corner of baking sheets to ‘glue’ parchment down. Pipe 1-inch dollops spaced 2 inches apart on the sheets.
  7. Remove Air Bubbles: Tap baking sheets firmly on the counter to release air bubbles. Pop remaining large bubbles with a toothpick. Let the macarons rest at room temperature for 40 minutes until dry to the touch and less glossy.
  8. Preheat Oven and Bake: Preheat oven to 270ºF (132ºC). Bake macarons for 18-20 minutes, rotating pans 180º halfway through baking (after 8 minutes). Cool completely on baking sheets before handling.
  9. Prepare Sugar Syrup: In a medium saucepan, combine sugar and water. Heat on low stirring until sugar dissolves. Increase heat to medium-high and bring to a boil, cooking syrup until it reaches 240ºF (115ºC).
  10. Beat Egg Yolks: While syrup cooks, whisk egg yolks in mixer bowl fitted with whisk attachment until thickened and foamy.
  11. Combine Syrup and Yolks: When syrup reaches 240ºF, remove from heat. With mixer running on low, slowly drizzle syrup into yolks. Continue mixing until mixture is no longer warm, about 5 minutes.
  12. Add Butter and Flavoring: On medium-low speed, add softened butter one tablespoon at a time, ensuring full incorporation before adding next. Add vanilla extract and salt; mix until smooth and creamy, about 5-6 minutes. Add food coloring if desired and mix well.
  13. Assemble Macarons: Fill piping bag fitted with a small round tip with buttercream. Pipe filling onto flat side of half the cooled macaron shells. Sandwich with remaining shells. Refrigerate for 1-3 days to let filling soften shells for best texture.

Notes

  • Make sure egg whites are at room temperature for better volume and meringue stability.
  • Do not skip resting time before baking; it helps develop the characteristic macaron ‘feet’ and prevents cracking.
  • Use a kitchen scale for accurate ingredient measurement for best results.
  • Store assembled macarons in airtight container refrigerated up to 3 days; bring to room temperature before serving.
  • If desired, add food coloring to both batter and filling to create vibrant, colorful macarons.
  • Author: Monica
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/decadent-vanilla-bean-french-macarons-with-creamy-butter-filling-recipe/