Classic French Macarons with Vanilla Buttercream Filling Recipe

I absolutely love how this Classic French Macarons with Vanilla Buttercream Filling Recipe turns out every single time. There’s something so magical about those delicate, crisp shells giving way to a soft, creamy buttercream inside that just makes you want to savor each bite slowly. Whether you’re looking for a fancy treat to impress guests or a special homemade gift, macarons are that little bit of elegance that feels totally worth the effort.

When I first tried making these, I was a little intimidated, but once you get the hang of the folding and the meringue, you’ll find that the process becomes almost meditative. Plus, the vanilla buttercream filling is rich and smooth, perfectly balancing the nutty almond flavor of the shells. This Classic French Macarons with Vanilla Buttercream Filling Recipe is a joy to make and even more delightful to share.

this …

Ingredients You’ll Need

Each ingredient here plays an important role, combining to create those classic macaron shells and that luscious vanilla buttercream filling. Using quality almond flour and fresh eggs will really elevate your results!

• Egg whites: Room temperature whites whip up better, giving you that perfect meringue consistency.
• Almond flour: Finely ground and sifted is key to smooth shells—avoid large bits to keep your surface flawless.
• Granulated sugar: Helps stabilize the meringue and sweeten the shells just right.
• Powdered sugar: Adds sweetness and works with almond flour for the delicate texture.
• Vanilla: Use pure vanilla extract to add warmth and depth to shells and buttercream filling.
• Cream of tartar: Stabilizes the egg whites, making your meringue fluffier and longer-lasting.
• Unsalted butter: For the buttercream, softened to room temperature, so it blends smoothly.
• Egg yolks: Added to buttercream for richness and that classic French flavor.
• Water: Used to make the sugar syrup, a staple in French buttercream recipes.
• Salt: Just a pinch enhances all the flavors beautifully without overpowering.

Variations

I like to keep things classic, but that doesn’t mean you can’t get creative! Adding your own twist to this Classic French Macarons with Vanilla Buttercream Filling Recipe is a great way to make it your own.

• Flavored Shells: I’ve tried adding a little matcha powder or cocoa to the almond flour mixture for a subtle flavor change—it’s a fun way to switch things up without changing the technique.
• Colored Buttercream: Adding gel food coloring to the buttercream filling makes them perfect for themed celebrations.
• Dairy-Free Alternative: You can replace the butter with coconut oil and try aquafaba (chickpea water) for egg whites, though the texture changes a bit.
• Fruit Fillings: Sometimes I fold in a bit of raspberry puree into the buttercream for a fruity zing that my family goes crazy for.

How to Make Classic French Macarons with Vanilla Buttercream Filling Recipe

Step 1: Perfectly Whip Your Meringue

Start by whisking those room-temperature egg whites in a perfectly clean bowl. I discovered this trick when I’d have trouble getting stiff peaks—using a grease-free bowl makes all the difference. Once the whites start foaming, add cream of tartar. Then, slowly add the granulated sugar while continuing to whisk until you get a marshmallowy, stiff meringue that holds its shape and even clings to the whisk. You’ll see it start filling the whisk—that’s your cue you’re close!

Step 2: Sift and Fold Your Dry Ingredients Gently

Sift the powdered sugar and almond flour multiple times to avoid any lumps or larger bits—this helps the shells come out smooth and pretty. Then, carefully fold one-third of the dry ingredients into your meringue. Folding is key here, and it took me a bit to get the technique down: gently press the batter against the bowl with your spatula and keep folding until the batter flows like thick lava and can fall into a figure eight without breaking. If you overmix, you’ll lose air and get flat shells, so patience is your best friend.

Step 3: Pipe and Rest Before Baking

Pipe inch-wide dollops onto parchment paper that you’ve “glued” down with a dab of batter (this stops it from slipping). I learned the hard way to pipe straight down, keeping the tip perpendicular for nice round shells. After piping, tap your baking sheet a few times to pop air bubbles—those bubbles love to cause cracks if you don’t. Then, be patient and let them rest for about 40 minutes, or until the surface forms a skin that isn’t sticky when touched. This step helps get those classic “feet” beneath the shells.

Step 4: Bake and Cool with Care

Bake at 300°F (150°C) for 12-15 minutes. I always rotate the tray halfway through baking for even cooking since home ovens can be a bit uneven. Once baked, let the shells cool completely on the sheet before trying to peel them off—rushing this can cause breakage. If your shells end up a little too crisp, I’ve found brushing the bottoms with a bit of milk before assembly softens them nicely.

Step 5: Make the Creamy Vanilla Buttercream Filling

This buttercream is the perfect finishing touch—rich, smooth, and balanced. First, make a sugar syrup by dissolving sugar in water and bringing it to a boil until it reaches 240°F (115°C). While that’s cooking, whisk your egg yolks until thick and foamy in your stand mixer. Then, slowly drizzle the hot syrup into the yolks while mixing on medium speed—this step took me a bit of practice but it’s key for a silky texture. When the mixture cools to room temperature, add softened butter piece by piece, mixing until creamy, then stir in vanilla and a pinch of salt. Voilà: luxurious vanilla buttercream ready to sandwich your shells.

Step 6: Assemble and Age for Best Flavor

Pipe the buttercream onto the back of half your macaron shells and gently press the matching halves on top. I always refrigerate these for 1-3 days before enjoying. This “aging” softens the shells slightly inside and blends the flavors beautifully—trust me, it’s worth the wait!

How to Serve Classic French Macarons with Vanilla Buttercream Filling Recipe

Garnishes

I usually keep garnishes simple since the macarons are already a centerpiece—but a light dusting of powdered sugar or edible gold dust adds a lovely sparkle when I’m serving these for special occasions. Tiny edible flowers can make them look super fancy without extra effort.

Side Dishes

I love pairing these macarons with a cup of strong espresso or a delicate Earl Grey tea. Their lightness and sweetness complement a warm drink perfectly, making for a little moment of indulgence.

Creative Ways to Present

For birthdays or holidays, I’ve created colorful macaron towers by stacking these beauties on a cone-shaped stand. Another fun idea is to arrange them in a pretty box with tissue paper for gifting—a guaranteed smile every time!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be rare!), store your macarons in an airtight container in the fridge. I’ve found this keeps them fresh and the buttercream softens the shells even more over time.

Freezing

Macarons freeze really well! I’ve wrapped them individually in plastic wrap, then placed them in a sealed container. When you’re ready, just thaw in the fridge overnight — they taste almost as good as freshly made.

Reheating

I don’t recommend reheating macarons in the traditional sense since their texture is best enjoyed cool or at room temperature, but if you want to soften slightly crisp shells, letting them sit out for about 20 minutes works wonders.

FAQs

Final Thoughts

This Classic French Macarons with Vanilla Buttercream Filling Recipe is truly a labor of love—and one that I always find so rewarding. It’s a perfect project if you want to challenge yourself a bit but end up with something undeniably impressive and delicious. I promise, once you learn the little tricks, you’ll be whipping up these elegant treats for birthdays, special occasions, or even just a luxurious afternoon treat. Give it a go, and you’ll love the satisfaction that comes from creating your own beautiful macarons at home.

Print