You know those desserts that make people’s jaws drop? The ones they think you picked up at a fancy Parisian patisserie? Well, surprise — you can absolutely make them yourself.

These classic vanilla French macarons are light, crisp yet chewy, filled with a creamy vanilla buttercream, and utterly irresistible. Perfect for bridal showers, tea parties, birthdays… or just because it’s Tuesday and you deserve something beautiful.

And once you’ve mastered the classic, I’ll walk you through 4 dreamy variations: lemon, raspberry, pistachio-rose, and cookies & cream. Trust me — you’ll be making these for every occasion.

If you’re also a fan of delicate, elegant desserts, you might also love my Strawberry Shortcake Cupcakes or Lemon Cream Tartlets!

📋 Ingredients

For the Shells:

• 100 g almond flour
• 100 g powdered sugar
• 75 g egg whites (about 2 large eggs), room temperature
• 75 g granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp pure vanilla extract
• Gel food coloring (optional)

For the Vanilla Buttercream Filling:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1–2 tbsp heavy cream
• 1 tsp pure vanilla extract
• Pinch of salt

🧁 Instructions

1️⃣ Prep your pans & ingredients: Line 2 baking sheets with parchment or silicone mats. Sift almond flour & powdered sugar together into a bowl.

2️⃣ Make the meringue: In a clean bowl, whip egg whites & cream of tartar on medium until foamy. Gradually add granulated sugar & keep whipping until stiff, glossy peaks form. Beat in vanilla & food coloring, if using.

3️⃣ Macaronage: Gently fold the dry mixture into the meringue, about 50 strokes. Batter should flow in thick ribbons & settle back after 10–15 seconds.

4️⃣ Pipe & rest: Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles on your prepared pans. Tap pans firmly to pop air bubbles. Let sit 30–60 minutes, until tops feel dry.

5️⃣ Bake: Bake at 300°F for 15–17 minutes, rotating halfway. Cool completely before filling.

6️⃣ Make the buttercream: Beat butter until creamy. Add powdered sugar, vanilla, salt, and cream and whip until fluffy.

7️⃣ Assemble: Pipe a dollop of buttercream onto half the shells, then sandwich with remaining shells.

🌸 Serving Tips

• Arrange on a tiered stand for brunch or tea parties.
• Box up in a clear gift box with ribbon for gorgeous homemade gifts.
• Sprinkle with edible glitter or gold dust for a wedding-worthy wow.

🌈 Creative Variations

Lemon Macarons: Add 1 tsp lemon zest to the shells & replace vanilla in buttercream with lemon juice + zest.
Raspberry Macarons: Fill with raspberry jam or a raspberry buttercream (puree & strain fresh raspberries to flavor).
Pistachio-Rose Macarons: Substitute 20 g almond flour with ground pistachios & add 1/2 tsp rose water to buttercream.
Cookies & Cream Macarons: Crush 2–3 Oreos into the buttercream & fold 1 tsp cocoa powder into the shells.

😅 Troubleshooting

• Hollow shells? Try baking a few minutes longer.
• Cracked tops? The shells didn’t rest long enough.
• Lopsided? Check your oven for hot spots & rotate pans halfway.

🧊 Storage Info

• Store in an airtight container in the fridge for up to 5 days.
• Freeze shells (unfilled) for up to 3 months, then thaw & fill.
• Filled macarons can also be frozen, but bring to room temp before serving.

Macarons

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Rest Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine French

Servings 24 sandwiches

Ingredients

  

For the Shells:

• 100 g almond flour
• 100 g powdered sugar
• 75 g egg whites about 2 large eggs, room temperature
• 75 g granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp pure vanilla extract
• Gel food coloring optional

For the Vanilla Buttercream Filling:

• 1/2 cup 1 stick unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 –2 tbsp heavy cream
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions

 

• 1️⃣ Prep your pans & ingredients: Line 2 baking sheets with parchment or silicone mats. Sift almond flour & powdered sugar together into a bowl.
• 2️⃣ Make the meringue: In a clean bowl, whip egg whites & cream of tartar on medium until foamy. Gradually add granulated sugar & keep whipping until stiff, glossy peaks form. Beat in vanilla & food coloring, if using.
• 3️⃣ Macaronage: Gently fold the dry mixture into the meringue, about 50 strokes. Batter should flow in thick ribbons & settle back after 10–15 seconds.
• 4️⃣ Pipe & rest: Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles on your prepared pans. Tap pans firmly to pop air bubbles. Let sit 30–60 minutes, until tops feel dry.
• 5️⃣ Bake: Bake at 300°F for 15–17 minutes, rotating halfway. Cool completely before filling.
• 6️⃣ Make the buttercream: Beat butter until creamy. Add powdered sugar, vanilla, salt, and cream and whip until fluffy.
• 7️⃣ Assemble: Pipe a dollop of buttercream onto half the shells, then sandwich with remaining shells.

Notes

• Gel food coloring is best — liquid can throw off the texture.
• Let assembled macarons mature in the fridge 24 hours for perfect texture.

💌 Let me know if you make these — tag me on Pinterest or Instagram so I can see your colorful creations!

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