Chocolate Job

Vanilla Macarons

Vanilla macarons recipe: the pioneer of all macarons

How to make vanilla macarons?

Amongst other exotic flavored macarons, a vanilla macaron may seem too basic but don’t be fooled by its simple appearance. Sweet, sweet vanilla is so refreshing!


For the shells

  • 53 grams egg white
  • 53 grams fine granulated sugar
  • 69 grams almond flour
  • 69 grams powdered sugar

For the vanilla buttercream filling

  • ¼ cup of unsalted butter
  • ¾ cup + 2 tablespoons powdered sugar
  • 1 teaspoon milk
  • ½ teaspoon pure vanilla extract

Vanilla macarons video recipe

Author of video content: Muffinmania

Vanilla macarons recipe step-by-step

To make vanilla macarons, you’ll need to have a pastry bag with a flat round tip and a baking sheet lined with wax paper.

Macarons have a reputation for being finicky, but that shouldn’t stop you from having fun while making them. Although it does take time to prepare the filling and the shells with all the refrigerating and drying, the recipe itself isn’t too tricky to get after practicing a couple of times.

Part one. The shells

Mix the dry ingredients, then sieve them into a large bowl. Your dry ingredients are almond flour and granulated sugar.

Note: do not leave clumps. The mixture should have a fine texture. Use a thinner sieve if needed, and press on the remaining crumbs.

Now, take a separate large bowl and start whipping the egg whites. Start with a medium speed on your mixer and whip for about 2 minutes until soft peaks form. Then add the granulated sugar and increase the mixer speed. When stiff peaks start to form, pour the vanilla extract.

Note: overwhipping the meringue will make your macarons hollow.

When the meringue is ready, pour the dry ingredients over it.

Start folding the batter gently. When folded enough, the texture of the batter should remind that of a cake. If it falls off the spatula like lava, you know it’s ready.


Note: try not to over-fold the batter, or the macarons may come out hollow. Drawing an 8 with the batter on your spatula could help indicate whether the batter is folded well. The batter shouldn’t break, and the 8 shouldn’t sink right away (for at least 20 seconds).

When the batter is ready, transfer it to a pastry bag. Pipe the batter onto the baking sheet and form the macaron shells.

Note: with the proportions given and having each shell an inch apart from one another, you’ll need e two baking sheets lined with wax paper.

Before shoving the shells into an oven, let them dry at room temperature for about 30 minutes. Touch the surface to check. If they got dry, they won’t be sticky and will have thin skin on top.

While the shells are drying, preheat your oven to 325 F° (163 C°)

Bake for 10-12 minutes.

If the shells come off the baking sheet without sticking onto it, they are cooked enough. Do not remove them yet.

Let them cool for 5 mins, then transfer to room temperature and wait until they cool completely.

Part two. The filling

Whip the butter to a soft and smooth cream.

Add powdered sugar and continue mixing.

When the butter and sugar combine, pour the milk and the vanilla extract.

Mix the ingredients until the mass becomes light and fluffy.

Take a pastry bag and transfer the filling there.

Pipe the filling on every second shell, then sandwich halves of similar size.

Put the macarons in a fridge and leave them there for at least a day. Serve at room temperature.

Vanilla macarons are classic. Looking for more flavors? Try other recipes on our page!