Name: Macarons (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 24 macarons
Cuisine: French
Ingredients: 1 cup Almond flour, finely ground; 1 cup Powdered sugar; 3 Large egg whites, aged (at room temperature for at least 24 hours); 1/4 teaspoon Cream of tartar; 1/2 cup Granulated sugar; 1 teaspoon Vanilla extract; 1/2 cup Unsalted butter, softened; 1 cup Powdered sugar; 1 teaspoon Vanilla extract; 1-2 tablespoons Milk or heavy cream

Recipe tier

Delicate French macarons with a crisp shell and a chewy interior, filled with a smooth vanilla buttercream.

Total 3h

Serves 24 macarons

Steps 9

Ingredients 10

Macaron Shells
1 cup 100 g Almond flour, finely ground
1 cup 120 g Powdered sugar
3 3 Large egg whites, aged (at room temperature for at least 24 hours)
teaspoon 1.2 mL Cream of tartar
cup 100 g Granulated sugar
1 teaspoon 5 mL Vanilla extract
Vanilla Buttercream Filling
cup 113 g Unsalted butter, softened
1 cup 120 g Powdered sugar
1 teaspoon 5 mL Vanilla extract
1-2 tablespoons 15-30 mL Milk or heavy cream

E Cook the Elevated versionUnlock restaurant-level detail with Premium.

Equipment

As an Amazon Associate I earn from qualifying purchases.

Instructions

🎙️ Cook with voice coach

For the Macaron Shells: Sift together almond flour and powdered sugar into a bowl. Set aside.
In a clean, dry bowl, whisk the egg whites and cream of tartar until foamy. Gradually add the granulated sugar, whisking constantly until stiff, glossy peaks form. Stir in the vanilla extract.
Gently fold the almond flour and powdered sugar mixture into the meringue in three additions, until a smooth, lava-like batter forms. Be careful not to overmix.
Prepare baking sheets by lining them with parchment paper or silicone mats. Pipe small, uniform rounds of batter onto the prepared baking sheets.
Tap the baking sheets firmly on the counter several times to release air bubbles. Let the macarons sit at room temperature for 30-60 minutes, or until a skin forms.
Preheat oven to 300°F (150°C). Bake for 15-18 minutes, or until the macarons are firm and lift easily off the parchment.
Let the macarons cool completely on the baking sheets before carefully peeling them off.
For the Vanilla Buttercream Filling: Beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth. Stir in the vanilla extract and 1 tablespoon of milk or cream. Add more liquid if needed to reach a spreadable consistency.
Pair cooled macaron shells and pipe or spread the buttercream filling onto the flat side of one shell, then sandwich with another shell.