French Vanilla Bean Macarons
Course: DessertCuisine: FrenchDifficulty: MediumServings
20
servingsPrep time
30
minutesCooking time
15
minutesCalories
110
kcalFrench Vanilla Bean Macarons are delicate, crisp-on-the-outside and soft-on-the-inside sandwich cookies filled with a smooth vanilla buttercream. Made with finely ground almonds and premium Madagascar vanilla beans, these elegant macarons have a naturally rich vanilla aroma and a light, melt-in-your-mouth texture. Perfect for celebrations, afternoon tea, gifting, or an elegant homemade dessert.
Ingredients
- For the Macaron Shells
1 cup almond flour
1½ cups powdered sugar
3 large egg whites, at room temperature
¼ cup granulated sugar
1 Premium Madagascar Vanilla Bean, split and seeds scraped
Pinch of salt
- For the Vanilla Buttercream Filling
½ cup unsalted butter, softened
1 cup powdered sugar
1 Premium Madagascar Vanilla Bean, split and seeds scraped
1 tbsp heavy cream or milk
Pinch of salt
½ tsp vanilla extract
How to Cook
- Sift the almond flour and powdered sugar together into a bowl to remove any lumps and create a smooth macaron mixture.
- In a clean mixing bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the granulated sugar and continue beating until the meringue forms stiff, glossy peaks.
- Gently fold the vanilla bean seeds into the meringue.
- Add the sifted almond flour and powdered sugar mixture in batches, folding gently until the batter becomes smooth and flows slowly from the spatula. Avoid overmixing.
- Transfer the batter to a piping bag and pipe small, evenly sized rounds onto a parchment-lined baking tray.
- Tap the tray gently on the counter to release air bubbles, then allow the shells to rest for 30–45 minutes, or until the surface feels dry to the touch.
- Preheat the oven to 300°F (150°C) and bake the macarons for about 13–15 minutes, until the shells are set and develop characteristic feet.
- Allow the shells to cool completely on the tray before removing them.
- For the filling, beat the softened butter until light and creamy. Gradually add the powdered sugar, followed by vanilla bean seeds, cream, vanilla extract, and salt. Beat until smooth and fluffy.
- Pipe the vanilla buttercream onto half of the macaron shells and gently sandwich them with the remaining shells.
- Refrigerate the filled macarons for at least 12 hours before serving. Bring them to room temperature for about 15–20 minutes before enjoying.
Additional Tips
- Use Premium Madagascar Vanilla Beans for an intense, natural vanilla aroma.
- Make sure the mixing bowl and beaters are completely clean and free from grease when whipping the egg whites.
- The macaron batter should flow smoothly but should not be runny.
- Resting the piped shells helps create a smooth surface and classic macaron feet.
- Macarons develop an even better texture after resting in the refrigerator overnight.
- Store in an airtight container in the refrigerator for up to 5 days.
