Name: Vanilla Macarons: Classic, Creamy & Elegantly Sweet!
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Cuisine: French
Ingredients: 100g almond flour 100g powdered sugar 75g egg whites (aged, room temperature) 75g granulated sugar; 0.25 tsp cream of tartar; 0.5 tsp vanilla bean paste or pure vanilla extract; 0.5 cup unsalted butter (softened); 1.5 cups powdered sugar 1 tbsp heavy cream 1 tsp vanilla bean paste or pure vanilla extract

Vanilla macarons are the little black dress of the dessert world—timeless, versatile, and always a hit. These delicate French cookies, with their crisp shells and soft, chewy centers, are paired with a creamy vanilla bean filling that melts beautifully on your tongue. Whether you’re baking for a celebration or just to treat yourself, these macarons bring a touch of Parisian charm to any occasion.

What makes them truly irresistible is the balance of textures and flavors. The shells are made from almond flour and meringue, which gives them their signature lift and crackled finish. The vanilla buttercream, infused with real vanilla bean or extract, adds that dreamy floral sweetness that feels both sophisticated and comforting.

What Kind of Vanilla Should I Use for Macarons?

For the richest flavor, opt for pure vanilla bean paste or real vanilla extract. Vanilla beans give those beautiful flecks and a deeper aroma, while extract is a reliable pantry staple. Avoid imitation vanilla—macarons are worth the real deal!

Ingredients for the Vanilla Macarons

100g almond flour
100g powdered sugar
75g egg whites (aged, room temperature)
75g granulated sugar
1/4 tsp cream of tartar
1/2 tsp vanilla bean paste or pure vanilla extract

For the Vanilla Buttercream Filling:

1/2 cup unsalted butter (softened)
1 1/2 cups powdered sugar
1 tbsp heavy cream
1 tsp vanilla bean paste or pure vanilla extract

Vanilla Macarons Classic, Creamy & Elegantly Sweet! (1)

How To Make the Vanilla Macarons

Step 1: Sift & Mix Dry Ingredients

Sift almond flour and powdered sugar into a bowl to ensure a smooth shell texture.

Step 2: Make the Meringue

In a clean bowl, beat egg whites with cream of tartar until foamy. Slowly add granulated sugar and beat until stiff peaks form.

Step 3: Fold in Dry Ingredients

Gently fold the almond flour mixture into the meringue. The batter should flow like thick lava and form ribbons when lifted.

Step 4: Pipe & Rest

Transfer batter to a piping bag and pipe small circles onto parchment-lined baking sheets. Tap the tray to release air bubbles. Let sit for 30-60 minutes until a skin forms.

Step 5: Bake

Bake at 300°F (150°C) for 15-18 minutes until the macarons lift cleanly from the parchment.

Step 6: Prepare the Filling

Beat butter until creamy. Add powdered sugar, cream, and vanilla. Mix until fluffy.

Step 7: Fill & Assemble

Pair similar-sized shells and pipe buttercream onto one side. Gently press another shell on top.

Serving and Storing These Elegant Treats

Vanilla macarons are best enjoyed after maturing in the fridge for 24 hours. This resting time allows the shells to absorb some moisture from the filling, creating that perfect bite. Serve them chilled or at room temperature with tea, champagne, or espresso.

Store in an airtight container in the refrigerator for up to 5 days. You can also freeze assembled macarons for up to one month—just bring them to room temperature before serving.

Frequently Asked Questions

How do I know when the meringue is ready?

When stiff peaks form and the mixture holds its shape, your meringue is ready.

Why do my macaron shells crack?

This could be due to under-mixing, skipping the resting step, or an oven that’s too hot. Letting the shells rest until a skin forms is crucial.

Can I use a hand mixer instead of a stand mixer?

Yes, but it may take longer to reach stiff peaks. Just be patient and consistent.

How long should I age egg whites?

24 to 48 hours in the fridge, then bring them to room temperature before using.

What if my macarons are hollow?

Hollow macarons usually result from over-beating or incorrect oven temperature. Try adjusting your bake time or temperature next time.

Do I need to use food coloring?

Not at all! Classic vanilla macarons look beautiful in their natural ivory hue.

If you love these vanilla macarons, you might enjoy these other treats:

Lemon Sugar Cookies for a zesty bite.
Cherry Chocolate Cheesecake for richness with a fruity touch.
Irresistible Pecan Pie Bites for nutty caramel goodness.
Funnel Cake Bites for a fair-inspired crunch.
Christmas Maraschino Cherry Shortbread Cookies for a festive twist.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go full vanilla bean or keep it simple with extract? Any creative fillings you tried?

I love seeing how you bring these classics to life. Questions are welcome too—we’re all learning together.

More of my daily recipes live here on Pinterest Nina Dishes.

Vanilla Macarons: Classic, Creamy & Elegantly Sweet!

Author: Nina Klatten
Total Time: 48 minutes
Yield: About 20 macarons
Diet: Vegetarian

Print Recipe

Description

Vanilla Macarons are delicate French cookies with crisp shells and creamy vanilla buttercream centers. Perfect for any elegant occasion, their subtle sweetness and airy texture are utterly irresistible.

Instructions

1. Sift almond flour and powdered sugar into a bowl to ensure a smooth shell texture.

2. In a clean bowl, beat egg whites with cream of tartar until foamy. Slowly add granulated sugar and beat until stiff peaks form.

3. Gently fold the almond flour mixture into the meringue. The batter should flow like thick lava and form ribbons when lifted.

4. Transfer batter to a piping bag and pipe small circles onto parchment-lined baking sheets. Tap the tray to release air bubbles. Let sit for 30-60 minutes until a skin forms.

5. Bake at 300°F (150°C) for 15-18 minutes until the macarons lift cleanly from the parchment.

6. Beat butter until creamy. Add powdered sugar, cream, and vanilla. Mix until fluffy.

7. Pair similar-sized shells and pipe buttercream onto one side. Gently press another shell on top.