french macaron

Every bite of this sweet, classic french macaron with vanilla buttercream filling is melt-in-your-mouth goodness.

Classic French Macaron with Vanilla Buttercream Filling

almond flour

confectioners' sugar

egg whites,

sugar

vanilla extract

unsalted butter

milk

Combine almond flour and confectioners' sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.

In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.

Add vanilla and beat on high for another 30 seconds.

Gently fold in dry ingredients and repeat until mixture is smooth and shiny, (with no visible dry ingredients) and begins to run a little but not too runny. Think lava consistency. Do not overfold.

Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter.

Line 2 baking sheets with parchment paper and pipe batter into 3/4-inch round circles, 1 inch apart.

Tap the baking sheet firmly against the counter to release any air bubbles.

Let stand at room temperature for 30 minutes until they form a skin.

Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them.

Let cool for 5 minutes then transfer to wire rack and let cool completely.

Macaron Shells:

Using a hand mixer or a stand mixer, cream butter until soft and smooth.

Add powdered sugar, milk, and vanilla and mix until light and fluffy.

Vanilla Buttercream Filling:

Transfer the buttercream filling into a piping bag with a round tip.

Pipe a swirl of filling on half the cookies.

Sandwich cookies together with the remaining halves.

Make the Macarons:

Love this recipe so much, would 100% recommend. I used this recipe when I first learned to make macaroons and have used it countless times since. I have put food dye in mine to make them fun colors, and it gave me the same cookie just with coloring.  Hope everyone else's turned out as well as mine did.

Wow, it looks so tasty . I love your recipe very much. I think your dish is very delicious. I will make this recipe for my family and my friend. I hope you have more recipe like this. Thank you for sharing.

This was my third time attempting to make macarons and this final worked! I was very satisfied with these macrons and are planning to make them many times again in the future!

French Macarons

egg whites (4 pieces)

granulated sugar (⅓ cup)

icing sugar (1½ cups)

almond meal (1 cup)

salt

optional: gel food coloring

cream cheese, softened

icing sugar

vanilla

Sift in a medium bowl the icing sugar, almond meal and salt (twice). Set aside.

Beat egg whites.

When bubbles starts to form, gradually add the sugar.

When soft peaks form, add the gel coloring. Beat until stiff enough to turn the bowl upside down.

Fold the dry ingredients into the egg mixture. It should roughly take 30-50 folds. Do not over mix. The mixture should be smooth and not runny.

Transfer to a piping bag with round tip.

Pipe into the trays.

Tap trays on the counter with a towel underneath to break any air bubbles. Let it sit in the counter for at least 30 minutes.  Pre heat oven to 300°F.

Bake for 20 minutes. The macaron should come off cleanly on the trays.

Macaron

Make this fun and extra-ordinary unique macaron decorating idea in minutes. These funny escargot macarons are hilarious and, as you might expect, Snail Macarons are a hit with all ages.

Snail Macarons Recipe

confectioners sugar

almond flour I recommend Bob’s Red Mill

oz sugar

tsp salt

tsp GEL food color (less

butter

sugar,

tbsp vanilla extract

heavy whipping cream

Blue, Red, Black Gel food coloring

First, weigh out all of your ingredients.

Next, sift together your almond flour and powdered...

Next, sift together your almond flour and powdered sugar in a large bowl and set aside.

Add your egg whites to the bowl of...

Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.

Gradually add in your sugar to the egg...

Gradually add in your sugar to the egg whites and mix at a medium speed until you get a soft peak consistency. Add in the food color to the meringue mixture before adding in dry ingredients.

After the egg whites are the right consistency,...

After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.

Add in the remaining dry mixture to the...

Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Add food coloring, or split the batter at this point and add food coloring to each bowl. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.

Prepare your piping bag with a medium round...

Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.

Place the macaron template under a silicon mat...

Place the macaron template under a silicon mat on a baking sheet.

Hold your piping bag completely vertical when piping...

Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2-inch circles. Top with crushed fruity pebble cereal if desired.

After you have piped all the batter, bang...

After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.

Now it is time to let them dry....

Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.

Preheat your oven to 300 ⁰F. and bake...

Preheat your oven to 300 ⁰F. and bake your macarons for 15-20 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.

Allow them to cool COMPLETELY before taking them...

Allow them to cool COMPLETELY before taking them off the baking sheet.

Cream the butter until light and fluffy in...

Cream the butter until light and fluffy in a stand mixer or using a hand mixer.

Slowly add in the powdered sugar, then add...

Slowly add in the powdered sugar, then add in the cream and vanilla.

Add to a piping bag, or zipper-top baggie,...

Add to a piping bag, or zipper-top baggie, with a small star tip.

Pipe a circle around half of the macaron...

Pipe a circle around half of the macaron shells and add fruity pebbles cereal in the middle.

Sandwich them with the remaining macaron shells.

Make the marshmallow fondant as directed. Make some...

Make the marshmallow fondant as directed. Make some of them with colors using gel food coloring such as blue, or red if you prefer. Separate some fondant without color to make eyes.

Color a small piece of fondant as black...

Color a small piece of fondant as black to make part of the eyes, and another piece as red for the mouth. You will not need a lot of this, but make sure to make more than you think you need.

Divide the marshmallow fondant into several pieces. Between...

Divide the marshmallow fondant into several pieces. Between your palms, make a round shape about 1 ½ inch in diameter. 

While the fondant is between your palms, roll...

While the fondant is between your palms, roll out the fondant to make an elongated shape. About 4 inches long. While rolling out, note where the head and the body will be, making the body part a bit thicker.

Place a finger 1 inch away from the...

Place a finger 1 inch away from the "head" and gently press to make the neck part thinner.

Then bend upward. Work carefully on the head...

Then bend upward. Work carefully on the head to make it round using your fingers.

With a spoon, press down the body part...

With a spoon, press down the body part and make a bowl-shape. Make sure the bottom part is flat.

Fix the shape further using the spoon or...

Fix the shape further using the spoon or with your fingers. I use mostly my fingers to fix the shape.

For 1 head, make 2 small white balls,...

For 1 head, make 2 small white balls, and another 2 tiny black balls (to be the iris of the eye).

To work out with the 2 irises, you...

To work out with the 2 irises, you can roll it between your forefinger and your thumb to shape, then press to flatten a bit. OR use the tip of the small icing round tip. Flatten the black fondant, then press the icing tip on the fondant. Use a toothpick to push out the fondant.

Get the 2 toothpicks. Attach 1 white ball...

Get the 2 toothpicks. Attach 1 white ball on each toothpick.

Damp the middle of the white ball with...

Damp the middle of the white ball with water with the use of a pastry brush (but make sure it's not too wet). This is where you will attach the “iris” to complete the eye. Option: Instead of black-colored fondant, you can use the black edible marker to put the dot as the iris.

After completing the eye with the toothpick, attach...

After completing the eye with the toothpick, attach the 2 eyes by carefully pushing the other end of the toothpick to the head.

Use your thumb and forefinger to make a...

Use your thumb and forefinger to make a tiny oval-shaped red fondant moon-shape and flatten it a bit. OR use the tip of the round icing round tip. Flatten the red fondant, then press the icing tip on the fondant. Use a toothpick to push out the fondant.

Cut the red fondant in half to make...

Cut the red fondant in half to make the lip shape.

With a toothpick, make a small cut on...

With a toothpick, make a small cut on the “face” of the snail. Damp the cut part with water with the use of the brush. Place the “lip” on the cut.

Arrange the “snails” on a tray. Place the...

Arrange the “snails” on a tray. Place the Macaron at the back of the “snail.”

Easy French macarons with vanilla buttercream filling are sweet, light, airy, and delicate cookies that melt in your mouth. Beginners can make them too!

French Macarons with Vanilla Buttercream

Make the Macaron Shells:

Make the Vanilla Buttercream Filling:

Assemble the Macarons:

Hi! I don’t have almond flour, and was wondering if I could substitute with the same amount of all purpose flour?

Omg!! These macarons turned out awesome!!! Thank you so much!
I knew that Vanilla would be too sweet for me, so I made a blueberry lemon curd, and I piped circles on the macarons and in the middle swirled the blueberry lemon curd in the middle.. It was very sweet and tangy! Thank you for sharing this amazing recipe!! Blessings to you guys &lt;3

Absolutely LOVE this recipe! It never fails me. I have other recipes that are finicky and I never know how they'll turn out. This one is perfect every time regardless of humidity, heat, or whether I pipe into a shape other than round. I follow the recipe exactly and bake for 11 minutes, plus I don't have to fuss with measuring out grams like other recipes. One hint I've learned it to slide the silpat off the baking sheet to cool so they have no residual heat from the pan.  Thank you for a great macaron!

My 2.5 year old daughter and I made these together and they came out so good. This was our first time making them, but we followed the instructions and our first batch ever came out perfectly shaped with perfect little feet. We’ll definitely be making these again and experimenting with some other flavors.

This is such an awesome recipe that can easily be built upon to make any flavor shell and filling you like! This steps are really clear and easy to follow as well :)

These came out perfect the fist time! I have made macarons before, but they cracked and had no feet. These came out smooth with feet at the bottom on my first try. They are chewy and delicious!

Our family’s go-to macron recipe; requested by all the birthday boys and girls. Thank you for making this intimidating dessert so accessible!

https://www.youtube.com/watch?v=WGbZEm8iCmc

Easy French macarons with vanilla buttercream filling are sweet, light, airy, and delicate cookies that literally melt in your mouth. Smooth macaron shells with the perfect feet are filled with a delicious buttercream filling and sandwiched together. I’m sharing all my tips and tricks that answers our most common ready FAQs with troubleshooting tips so that you can make the perfect macaron, even as a beginner!

FULL RECIPE: https://www.aheadofthyme.com/2017/02/classic-french-macaron-with-vanilla-buttercream-filling/

PIN for later: https://www.pinterest.ca/pin/150870656259226195/

C O N N E C T 

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#macarons #frenchmacarons #vanillamacarons

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The most viewed french macaron recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine