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Macarons, are the delicate and colorful French confections that have captured the hearts and taste buds of dessert enthusiasts worldwide. These sweet, almond-flour based gluten-free treats are not only visually appealing but also a true delight for your palate. So, let’s make this all-time favorite treat for your next kitty party, gluten-free potlucks, or just a little snack with the evening tea. Be prepared, because I am sure you will love making a larger batch very soon again! Besides, you can also try our favorite gold macarons or salted caramel macarons for variation.
Ingredients For Vanilla Macarons
For the Macarons: (Makes 30 Macarons)
- 1 ¾ cups powdered sugar (210 g)
- 1 cup almond flour (95 g), finely ground
- 1 teaspoon salt, divided
- 3 egg whites, at room temperature
- ¼ cup granulated sugar (50 g)
- ½ teaspoon vanilla extract
- 2 drops pink gel food coloring (optional)
For the Vanilla Buttercream:
- 1 cup unsalted butter (230 g), 2 sticks, at room temperature
- 3 cups powdered sugar (360 g)
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
Ingredient Notes and Variations
Powdered Sugar: Used both in the macaron shells and the buttercream, powdered sugar is essential for sweetness and texture. You can experiment with different types of powdered sugar, such as confectioners or icing sugar. Brown sugar isn’t recommended as it would make them sticky and leave color and flavor in macarons.
Almond Flour: This finely ground almond meal provides the signature flavor and texture of macarons. If you prefer variations, you can use nut flours like hazelnut or pistachio for unique flavors. Almond flour also makes the macarons gluten-free. Try these Almond flour Cookies, or flourless cakes for a gluten-free option.
Salt: A pinch of salt enhances the overall flavor profile. You can explore variations by using flavored salts, such as vanilla salt or lavender salt, for an added twist.
Egg Whites: Room-temperature egg whites are crucial for achieving the perfect macaron texture. There are vegan alternatives like Aquafaba if you prefer egg-free options. The leftover egg yolk or egg whites can be used to make the best egg bite recipes.
Granulated Sugar: Granulated sugar is used to stabilize the egg whites and add sweetness. For variations, you can experiment with different types of sugar, like caster sugar or even flavored sugar.
Vanilla Extract: The star of our Vanilla Macarons, vanilla extract provides a rich and aromatic flavor. Consider using vanilla bean paste or extract for a more intense vanilla taste.
Pink Gel Food Coloring: While optional, food coloring adds a lovely visual touch. Feel free to experiment with other colors to match your occasion or theme. Gel food colors are more vibrant, but you can also use the powdered ones
Unsalted Butter: For the creamy and indulgent Vanilla Buttercream, unsalted butter is the foundation. You can try using salted butter if you prefer a subtle contrast in flavor.
Heavy Cream: Heavy cream is the secret ingredient for achieving a lusciously smooth buttercream. You can use milk or dairy-free alternatives like coconut cream for a twist.
Pro Tips for The Perfect Vanilla Macarons
Do you know that professional bakers prefer to age their egg whites for a day or two in the refrigerator before using them? This can result in a more stable meringue. You can try this trick too.
Sifting the almond flour helps remove any clumps and ensures a smooth macaron batter.
When folding the almond flour into the egg whites, use gentle, deliberate strokes. Overmixing can break the air bubbles and lead to flat macarons, so be patient.
Allowing the piped macarons to rest before baking is crucial. This step helps them develop their signature smooth, shiny top.
Ensure your oven is preheated accurately. Baking at a precise temperature is vital for macarons to rise properly.
Tools You’ll Need
- Hamilton Beach 70725A Food processor (Our Best Choice)
- Cuisinart HM-50 Hand Mixer
- A large vegetable bowl for mixing
- Macarons baking sheet or Silicone baking mat for Macarons
How to make The Best Vanilla Macarons?
Step one: Achieving the perfect egg whites
Since egg whites are crucial for the meringue, they have to be at room temperature. Take them out of the refrigerator at least 30 minutes before you start the process.
Separate the egg yolks from white carefully without puncturing the yolks.
Step two: Mixing ingredients
In a mixing bowl, add sifted almond flour. Combine powdered sugar and half a teaspoon of salt.
Add this to a food processor and blend for a very fine flour mixture. Sift and add to a mixing bowl.
In a separate bowl, beat egg whites and remaining salt until soft peaks form. The meringue should be stiff so that even if you flip the bowl, nothing falls out.
Gradually add granulated sugar, vanilla extract, and food coloring. Beat again.
Add 1/3rd of the dry ingredient mixture to the meringue. Fold gently so that the air bubbles do not break.
Gently fold the remaining flour mixture until the batter is ribbon-like. Do not overmix or undermix the batter or the macarons won’t achieve the desired texture.
Setting and Baking the macarons
Set a baking tray by lining a parchment paper. You can also use a silicone mat for baking.
Transfer the batter into a piping bag and pipe 1½-inch circles onto parchment paper.
Tap the baking sheet to release air bubbles and let the macarons rest for ½ an hour at least. . Tapping helps them to rise and achieve the perfect macaron texture without the top becoming dry.
Preheat the oven to 300˚F (150˚C) and bake the macarons for 17-20 minutes.
Let the macaron shells cool completely on a fire rack before filling them with Vanilla Buttercream.
Preparing Buttercream
In a mixing bowl, add unsalted butter which is at room temperature. Cream it until it becomes soft and fluffy.
Sift the icing sugar in the creamed butter. Beat again until sugar and butter are thoroughly combined. Add vanilla essence and heavy cream and beat well.
Your buttercream is ready.
Filling the macarons
Pour the buttercream into a piping bag. Pipe a dollop of it onto one macaron shell. Cover it with another of the same size and press gently.
Repeat until you get a set of 30 macarons.
Transfer them to an air-tight container and wait for at least 24 hours for the flavors to meddle. Enjoy teatime snacks or mini desserts.
Storage, Refrigeration, and Freezing
Store your Vanilla Macarons in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week, or freeze them for up to two months.
Ensure they are in an airtight container or well-wrapped with a plastic cling film. This is to prevent moisture absorption and flavor loss.
Allow them to thaw in the refrigerator overnight before consuming.
What Goes Well With Vanilla Macarons
Things that go well with gluten-free vanilla macarons are;
- Tea
- Coffee
- Fruit, Fresh berries, such as raspberries or strawberries.
- Ice Cream
Related Recipes You Can Try
Gluten-Free Vanilla Macarons
Ingredients
For the Macarons
- 1 ¾ cups powdered sugar 210 g
- 1 cup almond flour 95 g, finely ground
- 1 teaspoon salt divided
- 3 egg whites at room temperature
- ¼ cup granulated sugar 50 g
- ½ teaspoon vanilla extract
- 2 drops pink gel food coloring optional
For the Vanilla Buttercream
- 1 cup unsalted butter 230 g, 2 sticks, at room temperature
- 3 cups powdered sugar 360 g
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
Instructions
For the Macarons
- In a food processor, combine powdered sugar, almond flour, and ½ teaspoon of salt. Sift this mixture into a large bowl.
- In a separate bowl, beat egg whites and remaining salt until soft peaks form. Gradually add granulated sugar, vanilla extract, and food coloring.
- Gently fold the sifted almond flour mixture into the beaten egg whites until the batter is ribbon-like.
- Transfer the batter into a piping bag and pipe 1½-inch circles onto parchment paper.
- Tap the baking sheet to release air bubbles and let the macarons rest until dry.
- Preheat the oven to 300˚F (150˚C) and bake for 17 minutes. Let the macarons cool completely before filling.
For the Vanilla Buttercream
- In a large bowl, beat the room-temperature butter until light and fluffy.
- Sift in the powdered sugar and beat until fully incorporated.
- Add vanilla extract and heavy cream and beat until you achieve the desired consistency.
Assembly
- Pair up the macaron shells of similar size.
- Pipe a dollop of Vanilla Buttercream onto one macaron shell and top it with another to create a sandwich.
- Place in an airtight container for 24 hours before consuming.
- Serve your homemade Vanilla Macarons with Breakfast Tea or as an afternoon snack.
