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vanilla almond macarons

How to Make Vanilla Almond Macarons

I have loved French Macarons since my first trip to Paris at age 15. I knew after my first bite, those little almond confections were something special. But, it took the rest of the United States a little bit longer to catch on. It was not until recently that French Macarons starting popping up all over the country. But, even with their newfound popularity, there still seems to be some difficulty when it comes to their spelling.

Best Macaron Recipe - Vanilla Almond

During my time in NYC, I worked at a (very delicious) macaron shop called Macaron Parlour, and one day a man walked in and approached the girl working the front counter. He said, "Excuse me, but your sign is wrong. It's supposed to be spelled M-a-c-a-r-o-o-n".

DIY Vanilla Macarons with Almonds

The girl at the front kindly explained that the double "o" is for the dense coconut dessert and the single "o" is for the French meringue based cookie that we were selling. This is an important lesson that I think everyone should learn... Macaroons are the coconut mounds you usually find at Jewish bakeries and Macarons are the far superior French almond based sandwich cookie.

Homemade Macaron Recipe with Vanilla and Almonds

Today I am giving you a recipe for the latter - a delicious almond and vanilla bean filling sandwiched between classic macaron shells and topped off with chopped almonds for a little extra crunch.

Do It Yourself Macorons

I know a lot of people shy away from macarons because of their hard to make reputation. However, I have had a lot of first time macaron makers tell me that they have had great success with this recipe. So don't be scared - give them a try!

Quick and Easy Vanilla Macarons Complete Guide to Homemade Vanilla Almond Macarons

Vanilla Almond Macarons

Vanilla Almond Macarons | Sprinkles For Breakfast


Macaron Shells

  • 1 1/2 cups powdered sugar
  • 1 cup + 2 tbs almond flour
  • 3 eggs whites
  • 1/2 cup sugar

Vanilla Bean and Almond Filling

  • 1/2 cup salted butter
  • 1 3/4 cup powdered sugar
  • 1/2 teaspoon milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 vanilla bean, halved and scraped


  • small paint brush
  • 2 tablespoons piping gel
  • 1/4 - 1/2 cup finely chopped almonds


for the shells:

  1. Preheat oven to 325 degrees.
  2. Prepare a pipping bag with a round tip with about a 1/4" opening (wilton tips #9, #10 and #11 should work) and a baking sheet lined with parchment paper.
  3. In a medium bowl, sift almond flour and powdered sugar together. Set aside.
  4. In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
  5. Lower the mixer's speed to medium and add sugar.
  6. Put mixer back on the highest speed and beat until they form stiff peaks.
  7. Take bowl off of mixer and add almond flour/sugar mixture.
  8. Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it is ready.
  9. Put batter (about 1/3 of the mixture) into prepared pipping bag and cover the rest of the batter with saran wrap.
  10. Pipe 1 1/2" circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out. Repeat with remaining batter.
  11. Let them rest for 30-45 minutes until they form a skin.
  12. Bake for 10-12 minutes, or until they are set.
  13. Let cool before peeling them off parchment paper.

*Makes about 25 macarons

for the filling:

  1. In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
  2. Add powdered sugar, milk, vanilla, almond extract, and scraped vanilla bean seeds and mix until light and fluffy.

for the assembly:

  1. Peel macarons off parchment paper and pair them according to size.
  2. Using a piping bag with a round tip (wilton tip #6 or #7 should work) pipe a dollop of filling on one half of a pair of cookies.
  3. Sandwich the cookie pair together.
  4. Using a small paint brush, paint a little bit of piping gel on the top macaron shell. Sprinkle on chopped almonds.

*Makes 25 macarons

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (7)

Deidre Targowski

Do you have the ingredients in weight? I'm always hesitant to try a macaron recipe without having the weight of the ingredients

Lindsay Nathanson

Yes, we are in the process of updating the site to include measurements as well. But if you email me at [email protected], I can send you the measurements!


Are yours hollow on the inside? Mine look great but they’re hollow... maybe I didn’t deflate the meringue enough when mixing?

Lindsay Nathanson

Hi Emily! This is a GREAT question. This is an amazing blog post that goes into great detail about getting rid of those hallow insides ( Hopefully this helps - but let me know if you have any further questions!

Rachel D

When making your macarons, did you use blanched or unblanched almond flour? What would work best?

Lindsay Nathanson

Hi Rachel! You can use either for macarons. But, I prefer to used blanched almonds because they have the dark skin removed before they are made into almond flour. I find this is more ideal when coloring the macaron shells as the unblanched almonds still have brown flecks in the flour. Let me know if you have any further questions!

Jennifer Morgan

What color dye did you use? I can’t tell if it’s a light orange or brown. Also, step 12 for the shells states to add sprinkles to each but they aren’t in the ingredient list? Thanks for the help.

Lindsay Nathanson

Hi Jennifer! I did not use any food coloring in these - this is just the natural color from the almond flour. But thanks so much for letting me know about the mistakes in the recipe! I will fix them asap! And please let me know if you have any more questions!


When do you add the milk and extracts to the shells? Your recipe doesn’t state

Lindsay Nathanson

Hi Veronica! Sorry about that mix up! I have updated the recipe! Let me know if you have any questions.

Emerald S

perhaps they maybe be flavored with amaretto liquor ~ instead of the vanilla =the almond flavor with almond flavored amaretto . your recipe reads very well ,especially about the egg whites texture during a few different stages in prep.

Lindsay Nathanson

That is an amazing idea! I will have to try it. And I am so glad you found the instructions easy to follow.


These look and seem fantastic! When I make my batch, I'll let you know how they turn out!

Lindsay Nathanson

Please do!