Vanilla Macaron Recipe

A lot of people wants to know the secret behind the making of a perfect macarons but honestly practicing the making of it will let you have a perfect macaron. It may be difficult for some beginners to make this kind of pastry but if you are eager to learn and wanted to make it as perfect as you want then you must be conscious about the mistakes that you are encountering.

It is rarely to get this right for the first time because there are some important tips that must not be missed in making them. It take more than seven times for me to get the right consistency that I wanted  when making them. It may have some common errors in it but overall it was worth it. So let me share to you my recipe in making my Vanilla Macarons.

Vanilla Macarons


Ingredients: (Makes about at least 12 pairs of macarons)
Macaron Shells:
3/4 cups of almond flour/meal
1 cup of powdered sugar
2 large egg whites
2 tbsp of granulated sugar
1 tsp of vanilla extract
Food Coloring Gel (Optional: Color of your choice)

1/2 cup of unsalted butter
1/2 cup of icing sugar
2 tsp of vanilla extract
1 tbsp of heavy cream

Procedure (Shells):
1.) Line in your parachement paper on to your baking trays
1.) In a food processor,Put the almond flour and your icing sugar then pulse it until it becomes a well-fined powder
2.) In a large bowl with a large sifter on top, Put the processed powder (Almond and Icing Sugar) on to the strainer and sift them until there is no more lumps on the sifter.
3.) In a stand mixer or large bowl with a hand mixer, Put in your egg whites and beat them until it gets frothy.
4.)Add in the granulated sugar a tablespoon at a time, Beat it until it get soft peaks.
5.) Add in your food coloring gel of your choice and vanilla extract into your egg mixture and beat them until it get stiff peaks.
6.) Put the dry mixture in to your egg mixture half at a time then fold it gently (approx. 15 strokes)
7.) Add in again the other half mixture then fold it until it has a molten lava consistency. (Another 15~20 strokes so all in all you have 30~35 strokes depending on the consistency of the mixture)
8.) Put the mixture into a pipping bag fit in with a small round tip.
9.) Pipe in your macaron shells in about 3cm in diameter.
10.) When you are done pipping them, Bang the tray a few times to release some air bubbles to it.
11.) Let them sit for about 20 minutes or an hour until your shells developed a hard skin on the top (Once you touch the piped shells, it doesn’t stick anymore)
12.) While waiting for the shells to dry, Preheat your oven to 275ºF.
13.) When your shells are already dry, Bake them in the oven (middle rack) for about 12~15 minutes
14.) When its done, Let them cool for about 4~5 minutes
15.) Remove them gently from the parachment paper then place them to a plate or tray.

Filling Procedure:
1.) Beat the butter until it gets creamy.
2.) Add in your vanilla extract and powedered sugar into the beaten butter then beat it until it gets incorporated.
3.) Put it into the pipping bag fit in with a small round tip or you can just cut the tip of the bag.

1.) Pair the macaron shells by its sizes
2.) Let the other pair of your shell turn upside down
3.) Put a generous filling to the upside down shell.
4.) Sandwich the cookie together
5.) Voila! There you go! Vanilla Macarons!

Important Reminders:
•Letting your piped macarons sit to form a dry skin is very important otherwise when you skip this step, your macarons will be crack on top and there will be no feet.
•Fold your mixture gently. If you undermixed it, you will get a peaks on the top even though you bang them on to the tray, they will never flattened and when you overmixed it (cupcake batter consistency) then you will get a flat or no feet macarons.
• Make sure your oven temperature is right for the baking otherwise when you bake them and pull them out from the oven, they will be underbake where in they are still stick to the paper.

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