How to Make Vanilla Macarons

French Macarons have been around for a long time, but it wasn’t until recently that they began to pop up in the United States. For the longest time, they remained a Parisian delicacy. But Americans have finally figured out why they are so popular in France (because they are awesome) and how to make them for themselves. Now, there are Macaron shops popping up all over the place. But for some reason, people still seem them as a “difficult” cookie to make at home. Yes, they can me a little bit finicky at times, but if you follow the instructions carefully and make them a few times – you will get the hang of it. They are not THAT hard.

I know this because during my time in NYC, I worked in a wonderful bakery called Macaron Parlour. The head baker and owner, Christina Ha, spent months perfecting the art of the macaron and even took classes in France to make sure she was creating the best cookie possible. She is a wonderful baker, boss, cat mama and person and she taught me everything I know about macarons. And for that, I will be forever grateful – because I really love making (and eating) macarons. Ok, mostly eating – but you have to make them before you eat them!

Best DIY French Macaron Recipes

So today, I am going to tell you the top 5 things I learned about making macarons.

  1. A good macaron has a flat top with a crinkled rim at the bottom. The crinkled rims are called the “feet”. If there are no feet, this means you over mixed the batter.
  2. You do not need to use aged egg whites. At some point, someone started a rumor that you need to use aged egg whites to make a good tasting macaron. This is totally false. Fresh egg whites work just fine.
  3. The egg whites do not have to be at room temperature. This is another rumor. Cold egg whites whip up just as well as room temperature egg whites.
  4. You have to sift the almond flour and powdered sugar together. It is important to make sure these two dry ingredients are completely mixed and fine in consistency. Macaron batter does not do well with chunks of dry ingredients in it.
  5. Piped macarons need to “rest” before they go into the oven. Once you have piped your macarons, you need to let them sit out for about 30 minutes. This allows them to form a skin before you put them in the oven to bake.

So there you go. There are a ton of tips and tricks out there for making the “perfect macaron”, but I think this is a pretty good starting point.

The other thing you should know is that there are two methods to making macarons – some use a French Meringue and others use and Italian Meringue. This recipe uses the French Meringue. Both methods work just fine, this is just the method I prefer.

Homemade French Vanilla Macarons

Quick and Easy Vanilla Macarons

Best Way to Make Macarons

French Macarons with French or Italian Meringue

A Guide to Homemade Macarons

How To Store your Vanilla Macarons

VANILLA MACARONS

5 from 1 vote

Ingredients
  

MACARON SHELLS

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

VANILLA BUTTERCREAM FILLING

  • 1/2 cup salted butter
  • 1 3/4 cup powdered sugar
  • 1/2 tsp milk
  • 1/2 tsp vanilla extract

Instructions
 

For the shells:

  • Preheat oven to 325 degrees.
  • Prepare a pipping bag with a round tip with about a 1/4" opening (Ateco #804 is what I use) and a baking sheet lined with parchment paper.
  • In a medium bowl, sift almond flour and powdered sugar together. Set aside.
  • In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
  • Lower the mixer's speed to medium and add sugar.
  • Put mixer back on the highest speed and beat until they form stiff peaks.
  • With the mixer still on high speed, add food coloring a few drops at a time until you get desired color.
  • Take bowl off of mixer and add almond flour/sugar mixture.
  • 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.
  • Put batter (about 1/3 of the mixture) into prepared pipping bag and cover the rest of the batter with saran wrap.
  • 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.
  • Add a few sprinkles to each macaron.
  • Let them rest for 30-45 minutes until they form a skin.
  • Bake for 10-12 minutes, or until they are set.
  • Let cool before peeling them off parchment paper.

For the buttercream:

  • In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
  • Add powdered sugar, milk, and vanilla and mix until light and fluffy.

Assembly

  • Peel macarons off parchment paper and pair them according to size.
  • Using a piping bag with a round tip (wilton tip #6 or #7 should work) pipe a spiral on one half of a pair of cookies.
  • Sandwich the cookie pair together.
  • EAT

Notes

Storage - Macarons have a very good shelf life. They can be wrapped in plastic wrap and stored in the fridge for up to a week or in the freezer for up to a month. Just make sure they are brought back to room temperature before serving.
*Makes 25 Macarons
Lindsay sprinkling her baked goods | Sprinkles For Breakfast

About Lindsay

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

MORE ABOUT LINDSAY







Similar Recipes


How to Make Perfect French Macarons

post 1

Nutella Macarons

post 1

Rock Candy Macarons

post 1

One comment on “Vanilla Macarons

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Follow us on Instagram

The Ultimate Pricing Calculator is actually designed to be the opposite of a “regular” spreadsheet. It is there to make things LESS stressful - becuase we have done all the hard (and boring) work for you.

It makes pricing quick and easy. All you have to do is input your info in a few cells and it automatically gives you the price you should charge for your goods and services.

It’s the best thing ever.

See how you can use it to price all the goods and services in your business in my bio!
...

53 5

Pricing was one of my biggest struggles in the beginning. I was always overthinking it and trying to analyze what other people were charging.

But with the Pricing Calculator, I no longer had to stress out about it. The calculator simply just told me what I needed to charge. It was AMAZING and a total game-changer.

And now I want to help make pricing easy for you too. Check the link in my bio to see how you can use the calculator in your business!

#smallbussinesssaturday #smallbusinesssaturday #cakebusiness #cakebaker
...

106 1

I’m so excited for you guys to try this! It’s such a game changer. See the details in the link in my bio! ...

90 13

It doesn’t matter if you are a baker, chef, content creator, or any other kind of artist.

If you are undercharging for your work, you are only hurting yourself.

Your time & money = wasted. And that sucks.

Becuase you are TALENTED. You should not just be....

-Bringing in a few bucks here and there.
-Breaking even.
-Or worse, losing money.

You deserve to be paid good $$ for your work!

But in order to actually grow your business, you have to have accurate prices.

And that’s exactly what The Ultimate Pricing Calculator helps you do. It is 100% customizable and tells you exactly what you should be charging for all your goods and services.

It makes pricing quick and easy.

You never have to stress about undercharging again.

Basically, it’s the best thing EVER.

Check the link in my bio for more details on how you can use it!
...

42 0

Time is one of our most valuable resources - especially if you run a business. Yet, so many people don’t charge for it when it comes to setting their prices.

I get it. Trying to figure out how much your time is worth is complicated.

There are a variety of factors that go into it - location, skill, demand, and more.

But we need to learn how to charge for it.

That’s why I dedicated an entire section to labor in The Ultimate Pricing Calculator. I make sure you add in your time so it is factored into the final price.

Then the calculator does all the magic math for you!

And becuase I know setting your hourly rate can be a little intimidating, I made a bonus video that helps you figure out exactly what it should be.

So tell me...how are you charging for your time right now? Do you think you should be charging more?

And if you want to use The Ultimate Pricing Calculator to help you set your prices, check the link in my bio for details!

#cakebaking #bakingbusiness #bakerylife #homebakery #pricing
...

106 2

The Ultimate Pricing Calculator is the best thing everrrr. It allows you to quickly price your goods and services with CONFIDENCE! And you don’t even have to do any math. (Becuase Steffen did it all for you).

Link in bio for how you can get your own Pricing Calculator!
#homebakers #bakingbusiness #cakebaker #bakerylife
...

582 15

Requiring a deposit is a simple way to protect yourself from all the 👻 out there.

They have already agreed to pay you. So in order to start the work, you should ask for some of the money up front.

How much?

It depends on if your prices are set up correctly.

When you have accurate prices, anything from 25-50% should work just fine.

But if your prices are too low (which is the case for MOST new bakers and content creators I work with), you are still not getting enough to make this worth your time (in case they still do 👻).

If you want to see if you are undercharging, my Pricing Calculator can help you check. It’s 100% customizable and will tell you exactly what you need to be charging for each item you sell.

Check out the link in my bio for more info!
...

80 2

If you think you are undercharging - you probably are. 😬 The best thing you can do for your business right now (especially with all this inflation going on) is to make SURE your prices are helping you, not hurting you.

And if you are not sure how to do that, I highly recommend using The Pricing Calculator. It makes pricing easy.

It tells you exactly what you need to charge for all your goods and services.

No more uncertainty.
No more complicated math.
Just the right prices every single time.

And the best part is, you never have to worry about undercharging again.

Check out the link in my bio fro more info.
...

246 0

Things change. So should your prices! You should be reevaluating your prices 1-2 times a year just to make sure you are still on the right track. And if you have not raised your prices in a while...it’s time.

🤷‍♀️ But how much should you raise them?

Here are some options:
1. Pick a random number and just got with it.
2. Do a tiny bump up and hope that inflation is not killing your business.
3. Use my Pricing Calculator - it will tell you exactly how much you should be charing for all your goods and services (while making sure you are still making money).

If the Pricing Calculator sounds like something that would be helpful for you and your business, join the waitlist in my bio.

That way I can notify you as soon as it is released next week (and you can get access to a sweet discount)!

I can’t wait for you guys to use this magic calculator!

#bakingbusiness #smallbusinesswomen #homebakingbusiness #bakerylife #cakebusiness
...

152 2

Pie Season is here! If you are looking to upgrade your pie game, the crust is a great way to start! You can find the recipe in my blog here: sprinklesforbreakfast.com/decorative-pie-crust-tutorial

Also, these photos are from one of my earliest blog posts (before my mom lost her battle to cancer). The photos definitely could use an upgrade, as I was just learning how to take food photos. But my mom is the hand model - and I just can’t bring myself to redo them.

It’s so crazy how a photo of some fingers pinching a pie crust can make me so happy and ugly cry at the same time.

Grief is such a strange thing. It comes in so many different shapes and sizes and colors. It shows up for big life events, and it shows up on a random Tuesday when you are diving home from the market and you go to call them and realize they are not there.

Or when you are sitting on your couch posting about pie on Instagram...although that one feels pretty specific.

I know there is no right or wrong way to deal with grief. And everyone has to find their own way to heal.

But I just wanted to say this:

To anyone who has ever experienced loss in any way - I am so so sorry. And while I know words can’t fix it, I just wanted you to know you are not alone❤️
...

82 4