Vanilla Bean Macarons

Vanilla Bean Macarons are the perfect treat for Easter, Mother’s Day, bridal & baby showers. Everyone loves these deliciously elegant cookies.

My friends, do you love macarons? For me, they are the epitome of special. So when I think of recipes I like to have on special occasions and holidays, macarons always come to mind.

These pretty little turquoise and cream vanilla bean macarons are great for just about any special event. However, you don’t have to wait for a special event to make or enjoy these. They can make any ordinary day all the better by themselves!

Growing up, having macarons meant something really extraordinary was happening. My mom would order a box of them from the bakery – I loved it.

They were usually being served for a party of some type and she always made sure to have chocolate-covered strawberries there too. It’s fair to say that when we had those things along with a cake made with her bakery buttercream frosting – it was an exciting day.

So now I love that I don’t have to order from the bakery to get these beautiful little cookies. This recipe is all I need and I can enjoy them anytime.

vanilla bean macaron recipe

Here are some commonly asked questions

What is the best way to store vanilla bean macaron cookies?

Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.

What food scale do you recommend?

I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull-out display so I can still see the screen even when I have a large plate or bowl on there.

vanilla macaron filling recipe

Why do you add vanilla extract?

Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too.  It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.

Can I use a sugar substitute?

Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.

vanilla macarons

Can this recipe be doubled?

Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.

What is the best way to measure the ingredients on a scale?

Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.

But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.

The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.

vanilla macarons recipe

How to make vanilla macarons

For the Shell

1. Measure the egg whites, granulated sugar, powdered sugar, and almond flour into separate small bowls.
2. Line two large sheet pans with a Silpat mat or parchment paper.
3. Fit a piping bag with a small, round tip (I like a Wilton #10 or 12).
4. Heat a small pot of water over medium-low heat.
5. Place a heatproof bowl over the pot, making sure it doesn’t touch the water.
6. Add the egg whites and granulated sugar to the bowl. Whisk them together continuously until the sugar has fully dissolved– about 4-5 minutes.
7. Transfer the egg whites and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium-high speed (Kitchenaid #6-8) until they form a stiff peak.
8. Sift the confectioner’s sugar and almond flour through a fine-mesh sieve into the egg whites.
9. Fold in the confectioner’s sugar and almond flour gently, making sure not to deflate the egg whites yet. Make sure to scrape all the way to the bottom of the bowl while you fold.
10. (Optional) Once all of the dry ingredients have been incorporated, remove half of the meringue to a separate bowl and add gel food coloring. To make the teal, I used ¼ teaspoon of Wilton teal gel food coloring.

Preparing & Piping Macarons

1. Smush the batter against the sides of the bowl and fold it back together until the meringue flows smoothly. When the meringue is ready to pipe, you should be able to draw a figure 8 without the stream breaking.
2. If the batter falls off in clumps or breaks during your figure 8, continue smushing and folding a few more times before testing again.
3. Transfer the meringue to the piping bag fitted with the round tip.
4. Pipe 1” macarons about 2” apart on the Silpat-lined baking sheet.
5. Immediately when you’ve finished piping a tray, hold the tray 6” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until it appears that any large air bubbles have popped.
6. (Optional) Make sure to decorate the macarons with sprinkles before they dry.
7. Allow the macarons to sit at room temperature until they have formed a skin– about 30 minutes. If it’s a humid day, it may take up to one hour. While the macarons rest, preheat your oven to 325F (see notes).
8. Bake the macarons one tray at a time for 14 minutes, turning the macarons halfway through baking. Repeat with the second tray.
9. Allow the macarons to cool fully before removing them from the tray.

HOW DO YOU MAKE VANILLA BEAN MACARON FILLING?

1. Whisk together all of the ingredients in a small bowl.
2. Whisk vigorously until no lumps of powdered sugar remain.
3. Transfer the icing to a piping bag and store it in the fridge until ready to use.

Assembly and Aging

1. Place the macarons in similar-sized pairs. Pipe a small dollop of icing onto the flat side of one of the macarons.
2. Gently press another macaron on top, just until the icing reaches the edges.
3. Transfer the macarons to an airtight container and place them in the fridge to age overnight.
4. Bring to room temperature before serving.

Can Vanilla Macarons be frozen?

You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.

simple macaron recipe

Can these be made with all-purpose flour?

Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.

Can I use a vanilla substitute instead of vanilla extract?

Yes.  Vanilla essence does not provide quite the same flavor as regular vanilla extract.  However, it is a good alternative.

macaron recipe easy

This recipe calls for a stand mixer.  Can I also make this recipe by hand?

Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.

blue macarons

Can these cookies be made ahead of time?

You bet. The baked and assembled macarons will keep for up to 3 days when properly stored. Because of the delicate nature of the batter, I don’t recommend making just the batter that ahead of time. The batter needs to be piped and baked immediately after deflating per the instructions.

Can these be made in a different color?

Yes, of course! If you want to make them in pink, purple, yellow or any other color you like -that will work just fine. Just be sure to use gel food coloring and not the liquid variety so you don’t alter the consistency of the batter.

baby shower macarons

What other varieties of macarons can I make?

If you fall in love with these macarons as I think you will, you’ll definitely want to check out these other macaron varieties too.

• Irish Cream Macarons
• Mummy French Macarons – for Halloween
• Strawberry Macarons

spring macarons

• scale
• mixer
• silicone mat
• piping bag
• piping tip
• baking sheet
• granulated sugar
• confectioner’s sugar
• almond flour
• Gel Food Coloring  *optional
• pure vanilla extract

bridal shower cookies

If you love this Vanilla Macaron recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

cookies for Easter

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