An easy recipe to make these dainty and delicious, basic French macarons with vanilla buttercream filling at home!
What is a macaron?
A macaron is a French sweet meringue-based cookie. Macarons are made with egg whites, granulated sugar, confectioner’s sugar, and blanched almond meal. Buttercream, ganache or jam is normally sandwiched between two macaron cookies.
There are so many flavor choices when it comes to macarons, like chocolate, coffee, pistachio, salted caramel, lavender are some which I’ve tried!
The mark of a true macaron is the ridges formed at the circumference which is known as the foot” or “pied”. This is the most daunting part of making the perfect macaron, which all boils down to the correct mixing time of the meringue with the almond flour and sugar mixture.
Is it a macaron or macaroon?
Both are different, I’ve discussed the differences in my eggless macaroon post, you could have a look at it here.
Italian macaron vs French Macaron
The basic difference in both the recipes is the way the meringue is prepared.
For the French macarons, meringue is prepared by simply beating the egg whites with sugar until it forms stiff peaks. The dry ingredients are then folded with the meringue mixture.
For the Italian macarons, meringue is prepared by pouring the boiling sugar syrup into the egg whites. This process cooks the eggs whites as they are whipped making it more stable than the French meringue.
If you are a beginner at making macarons, I’d suggest you start with the French macarons. Next, on my list would be to attempt the Italian macarons.
I wanted to make these for quite some time now and came across several recipes, however, the steps and skills involved in making these really made me apprehensive.
So finally today I decided to attempt making these tricky cookies, and I can very gladly say that I did manage to create one of the world’s most intricate cookies in my very first attempt, although not as perfect, but almost there, don’t you think so???
A special thanks to Stephy for this easy French macaron recipe, and also helping me out with a few queries.
Recipe adapted from stephysweetbakes
How to make French macarons?
1.Sift the Almond Flour and Confectioner’s sugar. Whisk well to incorporate.
2.Take your stand mixer bowl and wipe clean with a dab of vinegar to ensure its clean. Add egg whites. Attach your whisk attachment, whisk the egg whites until foamy, about a minute or so, then slowly add the sugar. Whisk until stiff peaks are formed, about 4-5 minutes. This is the meringue. At 3 minutes, add the gel coloring.
3.Add a third of the meringue to the flour and Confectioner’s sugar and with a rubber spatula fold. Repeat until all is added.
4.Fill a piping bag and prepare a baking sheet or two with baking paper or method of choice. Pipe around 2-inch circles. Use a french macaron piping template for convenience. Bang the pans on the counter top a couple of times all around to get rid of bubbles.
5.Preheat oven to 325°F. Let the Macarons dry on your countertop for about 20 minutes until the shiny surface becomes dull and a skin is formed.
6.Turn down your oven to 300°F and bake the Macarons for around 15-16 minutes. Let cool for at least 10 minutes.
For the Vanilla buttercream
1.Cream the butter, add vanilla and mix to incorporate. Add sugar a couple of cups at a time until all is added. Adjust your milk and sugar to achieve a medium consistency.
2.Now just add buttercream in between two Macarons and savor all the goodness with each bite!!
NOTES
1.The critical part to make a perfect macaron: you do not want to OVERMIX and you do not want to UNDERMIX. Both could play failure. The consistency you want will be a lava flow, thick with a slow drip.
2.Do not skip the step of sifting the almond flour and sugar, it is necessary for a smooth finish.
3.I Baked in batches, so my other batch was sitting on the countertop for 40 minutes, and turned out well. So don’t rush through the first batch when it’s baking.
4.For a better visual understanding of the whole procedure, I would suggest you view this YouTube video
HOW TO MAKE FRENCH MACARONS?
French Macarons Recipe | How To Make Macarons
Ingredients
For the Macaron shell
- 3/4 Cup of Almond Flour Blanched
- 1 Cup Confectioner’s Sugar
- 2 Large Egg whites, Aged or at room temp
- 1/4 Cup Granulated Sugar
- Gel or powdered color, I used 1/2 teaspoon of pink rosa gel color
For the vanilla buttercream
- 1/2 cup (113 grams) unsalted butter, room temp
- 3-4 cups confectioner’s sugar, sifted
- 2 Tbsp milk
- 1 tsp vanilla extract
Instructions
For the macaron shell
- Sift the Almond Flour and Confectioner’s sugar. Whisk well to incorporate.
- Take your stand mixer bowl and wipe clean with a dab of vinegar to ensure its clean. Add egg whites. Attach your whisk attachment, whisk the egg whites until foamy, about a minute or so, then slowly add the sugar. Whisk until stiff peaks are formed, about 4-5 minutes.This is the meringue. At 3 minutes, add the gel coloring.
- Add a third of the meringue to the flour and Confectioner’s sugar and with a rubber spatula fold. Repeat until all is added.
- Fill a piping bag and prepare a baking sheet or two with baking paper or method of choice. Pipe around 2-inch circles. Use a french macaron piping template for convenience. Bang the pans on the counter top a couple times all around to get rid of bubbles.
- Preheat oven to 325°F. Let the Macarons dry on your counter top for about 20 minutes until the shiny surface becomes dull and a skin is formed.
- Turn down your oven to 300°F and bake the Macarons for around 15-16 minutes. Let cool for at least 10 minutes.
For the Vanilla buttercream
- Cream the butter, add vanilla and mix to incorporate. Add sugar a couple cups at a time until all is added. Adjust your milk and sugar to achieve a medium consistency.
- Now just add buttercream in between two Macarons and savor all the goodness with each bite!!
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected]
You can also follow me on :
Regards,
Freda
Utsavi says
Can u post the eggless version of this pleasee
Freda Dias says
I really haven’t tried an eggless version with aquafaba but will definitely share whenever I do:)
Namitha says
Beautiful creations….
Can they be made using blanched peanuts powdered fine??… Just curious!!!
JollyHomemadeRecipes says
They are just amazing with beautiful clicks Freda !
Freda @ Aromatic essence says
Thank you so much for the appreciation Jolly 🙂 thanks for stopping by !
purpleslobinrecovery says
Beautiful pictures. Recipe sounds yummy.
Thank you for following me.
Melinda
Freda @ Aromatic essence says
Thanks so much Melinda 🙂
Sadie's Nest says
They look perfect.
Freda @ Aromatic essence says
Thanks so much Sadie ☺️☺️
mypinchofyum says
They are just so amazing Freda. You have really nailed it dear. It has been on my To-do since long. Will surely attempt it some day. 🙂
Freda @ Aromatic essence says
Thanks so much Priti 🙂 one thing off my list :p
mypinchofyum says
😉
skd says
hI,I have nominated you for the dragon’s Loyalty award. Please collect it at http://aromasandflavours.com/2015/07/25/dragons-loyalty-award/
Freda @ Aromatic essence says
Thanks so much Skd 🙂
Himali Shah says
Omgggg. .. so tempting! !! I love this recipe and the pictures are WOW !! Freda, this is lovely… Thank you for the recipe :))))
Freda @ Aromatic essence says
Thanks so much 🙂
Himali Shah says
I some how love your passion to share your recipes & enthusiasm behind your posts <3
Freda @ Aromatic essence says
Thanks so much, Happy to read that 🙂
apuginthekitchen says
Thank you for following my blog and your macaron are PERFECTION!!
Freda @ Aromatic essence says
Thanks so much Suzanne 🙂
Linda Fernandes says
Woooooow delectable & you just nailed it, Freda
Freda @ Aromatic essence says
Thanks so much:)
youthfoodblog says
Great dessert!
Freda @ Aromatic essence says
Thanks Chris 🙂
Julie is Hostess At Heart says
Freda these macarons came out beautiful! I just love the cheery pink cookie with the white filling. I’ve never made them before and am a bit apprehensive. One of these days. I always call Stephy a kitchen rock star 🙂 Michelle from Giraffes Can Bake does a great tutorial on them too. Congratulations!
Freda @ Aromatic essence says
Thanks much Julie! Stephy is indeed immensely talented and an excellent baker 🙂 I’m really happy I gave these a try, and got them right 🙂 A macaron template would make life a little easier though, which I read of after I was done baking these 🙁 I’m sure you will do a great job on these too, Good luck 🙂
Love Served Daily says
Super duper awesome. I am so impressed.
Freda @ Aromatic essence says
Thanks a lot, Ritu!
soniya saluja says
They look fab!!
Perfectly done 😀
Freda @ Aromatic essence says
Thanks so much, Soniya!
Lina says
Perfect macaroons ever!
Freda @ Aromatic essence says
Thank so much Lina:)
dsupriyareddy says
Love the color and they came perfect !!!
Freda @ Aromatic essence says
Thanks Supriya 🙂
stephysweetbakes says
Thanks for sharing Freda and the shout out, that means alot to me and I’m flattered, hugs and blessings ????❤❤❤
Freda @ Aromatic essence says
Hugs right back at ya dearie <3 <3 I just had to blindly follow your recipe, coz I knew it would be perfect 🙂
Freda @ Aromatic essence says
Thanks much Stephy:) your post inspired me to go for it and I can’t thank you enough for 🙂 good day ahead 🙂
stephysweetbakes says
Awe you’re just too sweet. You did it on your own honey !!
stephysweetbakes says
They came out BEAUTIFULLY, great job honey. You are now an expert. The mixing and incorporation of Almond Flour and meringue is one of the critical keys along with the setting time in the jelly roll pan to form the “skin”. I’ve also found not to pipe any bigger than a dime or nickel. I’m so glad you decided to try your hand at it. Perfection is what you did, gorgeous
Freda @ Aromatic essence says
Thanks so much Stephy, this recipe is a keeper, I am really happy that I nailed it, all thanks to you, I was literally jumping, when I peeped Into the oven and saw those ‘feet’, literally doin the happy dance 🙂
stephysweetbakes says
I remember my first time seeing the feet too, I was like YAY, I did it lol.
Freda @ Aromatic essence says
Hehe, can imagine the feeling !
Julie is Hostess At Heart says
I told you you were a kitchen rock star!
stephysweetbakes says
Oh how I wish Julie, lol. Thank you for the vote of confidence and encouragement. Hugs !
Smiling Notes says
Ohk..macarons are one of my favorite! Can I just give you standing ovation for the perfection of these Macarons? I have never even thought of attempting them coz I know it requires absolute precision. These looks so wonderful, can I come over to have them? hahaa 😀
Freda @ Aromatic essence says
Thanks so much Shamira, I’m truly flattered, all thanks to Stephy 🙂 I am really happy I did succeed in nailing these :)And you are always welcome 🙂
Smiling Notes says
Yes Stephy is the most talented person I have ever come across! But to follow the instructions and to nail it perfectly is a great achievement in itself…I for sure don’t think will able to do it lol 😀 I better come at your place to have those Macarons 😀
Freda @ Aromatic essence says
Haha! Thanks much 🙂 as I said, you are always welcome ☺️?
It's All About Food says
Looks beautiful and I am sure they tasted awesome..
Freda @ Aromatic essence says
Thanks Anjali 🙂