Vanilla Macarons

Vanilla Macaron Ingredients

Ingredient Notes

• Egg Whites – Use egg whites that have been aged overnight in the refrigerator or previously frozen egg whites that have been thawed. Do not use pasteurized egg whites unless the carton specifically states they can be used for meringue.
• Almond flour – Use premade almond flour or grind blanched almonds in a food processor.
• Sugar – Powdered sugar absorbs moisture easily, which allows the whites to whip up to a light and stable meringue.
• Cream of Tarter – Acidifies and stabilizes the egg whites. Increased acidity helps prevent over-browning and supports a more stable meringue.

Vanilla Macaron Process Photos

Here’s what the recipe process looks like at each stage. Refer to the recipe card below for measurements and exact instructions.

• Combine the almond flour and sugar in a food processor.
• Pulse to combine the ingredients.
• Sift the almond mixture through a fine sieve. Toss any larger bits of almond left in the sieve.
• Divide the almond base into two parts.

• Whip the egg whites to soft peak and begin adding the remaining powdered sugar.
• Scrape the seeds from half the vanilla bean and add them to the egg whites.
• Gather the whipped whites and the almond base.

• Fold the almond base into the meringue into two parts.
• The macaron batter will start out quite rough but will gradually smooth out and come together.
• The final batter should be glossy and smooth, not thin and runny.

• Pipe the cookies using the circles as a guide for consistent size.
• Pipe slightly smaller than the circle as the batter will spread as it settles.
• The macarons should start to form a “foot” about 5 minutes after they go into the oven.
• To check if the shells are baked gently shimmy the top of the shell. If it jiggles separately from the “foot” the inside is still too soft. If it feels soft but is attached to the foot it’s done.

• To make the buttercream combine the remaining almond base, softened butter and remaining vanilla seeds in a mixer bowl.
• Mix to combine.
• Increase the speed and whip until light and aerated.

• Allow the macaron shells to cool completely.
• Macarons shells should easily separate from the parchment paper if they are baked correctly.
• Pair the shells up by size. Flip over one shell per pair and pipe buttercream onto the flat sides. Sandwich the cookies.

French Macaron Method and Troubleshooting

This section explains the key steps that determine macaron success, along with visual cues to help you recognize correct and incorrect results. Use it as a reference while you bake or to identify where the process went off track.

Ingredient and Preparation Fundamentals

• Weighing ingredients: Macarons require precision. Volume measures are not reliable enough for consistent results.
• Egg whites: Aged egg whites contain less excess moisture and whip higher and faster. This improves structure and consistency in the shells. Previously frozen egg whites behave similarly once thawed.
• Processing the almonds and Sugar: Even when using premade almond flour, process it with the confectioners’ sugar and then sift. Processing ensures a very fine, evenly distributed mixture and allows the sugar to absorb some of the natural oils from the almonds. This extra step produces smoother, shinier macaron shells. When I tested simply whisking the almond flour and sugar together, the shells baked up with a slightly rough surface. They were acceptable, but lacked the refined finish that defines a good French macaron.
• Sifting the dry ingredients: Always sift the almond flour and sugar after processing to remove lumps or larger nut pieces that can mar the shell surface.
• Drying the shells: Allow the piped shells to rest until the surface is dry to the touch. This sets the top and helps the shells rise cleanly to form a proper foot.
• Maturation: Refrigerating assembled macarons allows the shells to absorb moisture from the filling and improves both texture and flavor.

Macaron Batter: What to Look For

Properly mixed macaron batter should be smooth and glossy but still have structure. When drizzled onto itself, the batter should hold its shape briefly before slowly settling.

Overmixed batter becomes very shiny and runny. It spreads immediately after piping and will not hold its shape.

In the mixing bowl, properly mixed batter looks cohesive and satiny, not loose or watery. Overmixed batter loses structure and flows like a thick liquid rather than a soft paste.

After piping, properly mixed batter will hold its shape briefly before slowly spreading. Overmixed batter spreads quickly, resulting in flatter shells with uneven edges.

Macaron Shell Behavior in the Oven

How macaron shells behave in the oven is largely determined by two factors: moisture and temperature. The shell surface needs to set quickly so the cookies rise straight up, forming an even foot. Excess moisture or excessive heat interferes with that process in different ways.

If your oven traps steam, excess moisture can prevent the tops of the shells from setting quickly enough. When this happens, the shells may crack or fail to form a proper foot.

Propping the oven door open with the handle of a wooden spoon allows moisture to escape and can dramatically improve shell structure in humid ovens. If your oven has a convection setting turn it on to keep the air circulating in the oven.

Macarons baked at too high a temperature tend to color more quickly and unevenly. The shells may develop a mottled surface, bake with an irregular texture, or stick to the parchment paper.

Macarons baked at too low a temperature can prevent the tops of the shells from setting quickly enough. When this happens, the shells may crack or fail to form a proper foot.

At the proper temperature, the shells bake with minimal browning, a smooth surface, and an even foot.

Batter consistency also affects how the shells bake. Macarons made from overly runny batter spread excessively, resulting in flatter, uneven shells.

Shells baked from properly mixed batter rise evenly, with a gently rounded top and a well-defined foot.

Macaron Storage

• Macarons can be held at room temperature for 2-3 days.
• Macarons can be refrigerated in a covered container for up to a week.
• You can freeze macarons for several weeks after they’re assembled, making them a reliable make-ahead dessert or gift.