Vanilla macaron recipe
Struggling with cracked macarons? This vanilla macaron recipe reveals 3 proven mind hacks for perfect shells and smooth feet. Master them today!
Ingredients
- For the Macaron Shells
- 110 g blanched almond flour (1 cup, sifted)
- 200 g powdered sugar (1¾ cups, sifted)
- 100 g egg whites total (about 3 large eggs, divided into 50g portions)
- 50 g granulated sugar (¼ cup)
- 40 g water (2½ tablespoons)
- Pinch of fine sea salt
- 1 teaspoon vanilla extract
- 2-3 drops gel food coloring (optional)
- For the Vanilla Buttercream Filling
- 115 g unsalted butter (softened (½ cup / 1 stick))
- 150 g powdered sugar (sifted (1¼ cups))
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla bean paste (optional)
- Pinch of fine sea salt
Instructions
- Preparation (24-48 Hours Before)
- Separate eggs carefully (no yolk). Place 100g egg whites in a clean bowl, cover loosely with plastic wrap, and refrigerate uncovered for 24-48 hours.
- Day of Baking
- Take aged egg whites out of refrigerator 2 hours before starting to bring to room temperature (65-70°F).
- Combine almond flour and powdered sugar. Sift twice through fine-mesh sieve, discarding any large pieces.
- Preheat oven to 300°F (150°C) with rack in center position.
- Line baking sheets with parchment paper or silicone mats. Place circle templates (1.5 inches) underneath parchment.
- Prepare piping bag with ½-inch round tip.
- Make Italian Meringue
- Combine 50g granulated sugar and 40g water in small saucepan. Heat over medium heat without stirring.
- When syrup reaches 230°F (110°C), start whipping 50g egg whites with pinch of salt in stand mixer on medium speed.
- When syrup reaches 245°F (118°C), remove from heat immediately.
- With mixer on medium speed, slowly pour hot syrup down side of bowl into whipping egg whites, avoiding the whisk.
- Increase speed to high and whip for 8-10 minutes until meringue is thick, glossy, and cooled to room temperature (bowl feels barely warm).
- Add vanilla extract and gel food coloring in last 30 seconds of mixing.
- Make Macaron Batter (Macaronage)
- Add remaining 50g egg whites to sifted almond flour and powdered sugar mixture. Mix briefly to form thick paste.
- Add ⅓ of Italian meringue to almond paste. Fold vigorously with spatula to lighten mixture.
- Add remaining meringue in two additions, folding gently using "J" motion: scrape down side, cut through center, fold over.
- Test consistency: Lift spatula and let batter ribbon down. It should flow like lava, forming ribbon that disappears back into batter within 10-15 seconds. If it holds shape longer, fold 2-3 more times.
- Pipe and Rest
- Transfer batter to prepared piping bag.
- Hold bag vertically ½ inch above parchment. Pipe in steady circles to fill 1.5-inch template guides.
- Stop piping, then quickly lift straight up with small twist to avoid peaks.
- Lift tray 2 inches and drop firmly on counter 5-6 times. Rotate and repeat to release air bubbles.
- Use toothpick to pop any visible surface air bubbles.
- Let piped shells rest at room temperature for 30-60 minutes until skin forms. Touch test: finger should come away clean without batter sticking.
- Bake
- Bake one tray at a time for 12-15 minutes. Shells should not brown.
- Doneness test: Gently touch top of shell—it should not wobble or slide on base. If it wobbles, bake 1-2 minutes longer.
- Let cool completely on baking sheet (10 minutes), then peel off parchment gently.
- Make Vanilla Buttercream
- Beat softened butter on medium-high speed for 3 minutes until fluffy and pale.
- Add sifted powdered sugar ½ cup at a time, beating after each addition.
- Add heavy cream, vanilla extract, vanilla bean paste, and salt. Beat 2-3 minutes until light and smooth.
- Transfer to piping bag fitted with small round or star tip.
- Assemble
- Match shells by size, flipping half upside-down.
- Pipe small mound of buttercream (about 1 teaspoon) on flat side of upside-down shells.
- Sandwich with matching top shell, pressing gently to spread filling to edges.
- Refrigerate assembled macarons in airtight container for 24 hours before serving (maturation period).
Notes
The 3 Proven Mind Hacks
Mind Hack #1: Aging Egg Whites (24-48 Hours) Aged egg whites have 10% less moisture, creating more concentrated proteins
Stronger protein bonds form more stable meringue that resists deflating
Room temperature aged whites (65-70°F) whip faster and achieve greater volume
If using fresh whites, add ⅛ teaspoon cream of tartar per 3 egg whites Mind Hack #2: Italian Meringue Method Hot sugar syrup (245°F) cooks egg whites, creating marshmallow-like structure
Far more stable than French meringue (just whipped whites and sugar)
Nearly impossible to overmix or deflate
Results in fewer cracks and more consistent texture Mind Hack #3: Macaronage Technique & Lava Flow Test Perfect consistency = batter flows like lava, ribbon disappears in 10-15 seconds
Under-mixed: Creates thick, lumpy shells without feet
Over-mixed: Spreads too much, creates flat cracked shells
The "lava flow" test is the foolproof indicator of success Critical Success Factors Use a kitchen scale - Weight measurements in grams are essential; volume measurements are too imprecise
Sift dry ingredients twice - Eliminates lumps and aerates for smooth shells
Rest until skin forms - Touch test must pass; prevents cracking and helps feet form
Precise oven temperature - 300°F is the sweet spot; use oven thermometer
One tray at a time - Ensures even baking and proper heat distribution
Maturation is key - 24-48 hours in fridge after filling creates perfect chewy texture Troubleshooting Common Problems Cracked shells: Under-rested (no skin), oven too hot, or door opened during baking
No feet: Batter under-mixed (too thick) or oven temperature too low
Hollow shells: Oven too hot causing rapid expansion, or meringue over-whipped
Lopsided feet: Oven hot spots; rotate tray halfway through baking
Shells stick: Under-baked; bake 1-2 minutes longer or cool completely before removing
Flat spreading shells: Batter over-mixed or resting time insufficient Environmental Considerations Humidity above 65%: Use dehumidifier, point fan at trays, extend rest time to 60-90 minutes, or add 5g more powdered sugar
Rainy days: Consider postponing—high humidity makes success significantly harder
Temperature: Ideal kitchen temperature is 68-72°F Storage Instructions Room temperature (unfilled): 1 week in airtight container with silica packets
Refrigerated (filled): 5-7 days in airtight container; bring to room temp 30 min before serving
Frozen (unfilled): 3 months layered with parchment in airtight container; thaw at room temp
Frozen (filled): 2 months individually wrapped; thaw in fridge overnight Flavor Variations Chocolate: Replace 10g almond flour with cocoa powder; fill with chocolate ganache
Lemon: Add 1 tsp lemon zest to meringue; fill with lemon curd
Raspberry: Add ½ tsp raspberry extract and pink coloring; fill with raspberry jam
Pistachio: Replace 20g almond flour with ground pistachios; add green coloring
Coffee: Add 2 tsp instant espresso to dry ingredients; fill with coffee buttercream
Salted Caramel: Fill with salted caramel buttercream Equipment Recommendations Kitchen scale measuring in grams (essential)
Candy/digital thermometer for Italian meringue
Stand mixer (highly recommended over hand mixer)
Silicone baking mats (more consistent than parchment)
Large piping bag with ½-inch round tip
Fine-mesh sieve for sifting Special Notes Italian meringue method heats egg whites to 245°F, pasteurizing them (safe during pregnancy)
Almond-free option: Use sunflower seed flour (shells will turn green when baked—this is normal)
Use gel food coloring only—liquid adds moisture and prevents proper drying
Natural coloring: Freeze-dried fruit powder works better than natural liquid colors
Mind Hack #1: Aging Egg Whites (24-48 Hours) Aged egg whites have 10% less moisture, creating more concentrated proteins
Stronger protein bonds form more stable meringue that resists deflating
Room temperature aged whites (65-70°F) whip faster and achieve greater volume
If using fresh whites, add ⅛ teaspoon cream of tartar per 3 egg whites Mind Hack #2: Italian Meringue Method Hot sugar syrup (245°F) cooks egg whites, creating marshmallow-like structure
Far more stable than French meringue (just whipped whites and sugar)
Nearly impossible to overmix or deflate
Results in fewer cracks and more consistent texture Mind Hack #3: Macaronage Technique & Lava Flow Test Perfect consistency = batter flows like lava, ribbon disappears in 10-15 seconds
Under-mixed: Creates thick, lumpy shells without feet
Over-mixed: Spreads too much, creates flat cracked shells
The "lava flow" test is the foolproof indicator of success Critical Success Factors Use a kitchen scale - Weight measurements in grams are essential; volume measurements are too imprecise
Sift dry ingredients twice - Eliminates lumps and aerates for smooth shells
Rest until skin forms - Touch test must pass; prevents cracking and helps feet form
Precise oven temperature - 300°F is the sweet spot; use oven thermometer
One tray at a time - Ensures even baking and proper heat distribution
Maturation is key - 24-48 hours in fridge after filling creates perfect chewy texture Troubleshooting Common Problems Cracked shells: Under-rested (no skin), oven too hot, or door opened during baking
No feet: Batter under-mixed (too thick) or oven temperature too low
Hollow shells: Oven too hot causing rapid expansion, or meringue over-whipped
Lopsided feet: Oven hot spots; rotate tray halfway through baking
Shells stick: Under-baked; bake 1-2 minutes longer or cool completely before removing
Flat spreading shells: Batter over-mixed or resting time insufficient Environmental Considerations Humidity above 65%: Use dehumidifier, point fan at trays, extend rest time to 60-90 minutes, or add 5g more powdered sugar
Rainy days: Consider postponing—high humidity makes success significantly harder
Temperature: Ideal kitchen temperature is 68-72°F Storage Instructions Room temperature (unfilled): 1 week in airtight container with silica packets
Refrigerated (filled): 5-7 days in airtight container; bring to room temp 30 min before serving
Frozen (unfilled): 3 months layered with parchment in airtight container; thaw at room temp
Frozen (filled): 2 months individually wrapped; thaw in fridge overnight Flavor Variations Chocolate: Replace 10g almond flour with cocoa powder; fill with chocolate ganache
Lemon: Add 1 tsp lemon zest to meringue; fill with lemon curd
Raspberry: Add ½ tsp raspberry extract and pink coloring; fill with raspberry jam
Pistachio: Replace 20g almond flour with ground pistachios; add green coloring
Coffee: Add 2 tsp instant espresso to dry ingredients; fill with coffee buttercream
Salted Caramel: Fill with salted caramel buttercream Equipment Recommendations Kitchen scale measuring in grams (essential)
Candy/digital thermometer for Italian meringue
Stand mixer (highly recommended over hand mixer)
Silicone baking mats (more consistent than parchment)
Large piping bag with ½-inch round tip
Fine-mesh sieve for sifting Special Notes Italian meringue method heats egg whites to 245°F, pasteurizing them (safe during pregnancy)
Almond-free option: Use sunflower seed flour (shells will turn green when baked—this is normal)
Use gel food coloring only—liquid adds moisture and prevents proper drying
Natural coloring: Freeze-dried fruit powder works better than natural liquid colors