Vanilla Macarons

Make a delicious vanilla macaron recipe with this foolproof recipe using the Italian method for perfect macaron shells filled with a delicious vanilla-flavored whipped white chocolate ganache, perfect for gift-giving or to treat your loved ones during the holidays.

In the macaron family, after the delicious chocolate macarons recipe, I ask for the vanilla macarons with their delicious vanilla-flavored shell and its whipped white chocolate vanilla ganache.

Jump to:

• Why you'll love this recipe
• Ingredient Notes
• Ingredients Notes
• How to Make Vanilla Bean Macaron Recipe
• Storage instructions
• Pro Tips for macarons
• Macarons Filling Ideas
• Recipe Questions & Macarons Troubleshooting
• More Vanilla Recipes
• Vanilla Macarons

There are three macaron-making methods: the French macaron method, the Swiss meringue method, and the Italian method. This recipe uses Italian meringue, which is quicker and doesn't require resting time, unlike the longer and more technical French meringue method.

These vanilla macarons are all crunchy with their pretty collars and this delicious homemade vanilla ganache macaron filling with white chocolate, heavy cream, and vanilla beans.

So go quickly put on your apron and follow this incredible and very tasteful homemade macarons, perfect for any occasion, to offer during the holidays, for a birthday or to enjoy.

Craving for more macaron recipes? Learn to make perfect macarons with my best macarons recipe, try chocolate macarons , salted caramel macarons or raspberry macarons.

Ingredient Notes

You need these ingredients to make white chocolate ganache macarons:

Ingredients Notes

White macarons

• Almond flour: Very finely ground almonds, preferably blanched or whole, which can be replaced by hazelnut flour.
• Powdered sugar: Very fine powdered sugar or icing sugar previously sifted.
• Egg whites: Preferably use egg whites that have been aged for several days rather than fresh egg whites, and they must be at room temperature.
• Sugar syrup: a mixture of granulated sugar and water to make the syrup that will be used for the Italian meringue.
• Vanilla: the seeds of a vanilla bean or vanilla bean paste flavoring to flavor the shells.

Vanilla bean ganache

• White chocolate: quality white chocolate with at least 30% cocoa butter Valrhona or Callebaut brand, to have a less sweet taste.
• Heavy cream: Use heavy cream with at least 30% fat.
• Vanilla flavor: ½ vanilla bean or pure vanilla extract.

How to Make Vanilla Bean Macaron Recipe

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Macaron batter

Step 1 mix dry ingredients: Place the dry ingredients, almond flour and powdered sugar in a medium bowl, and mix together with a tablespoon until you get a homogeneous mixture without lumps.

Step 2 Add egg white: Add the egg whites to the powdered sugar mixture along with a few vanilla bean seeds or vanilla extract, mix with a tablespoon until you have a smooth and compact mixture, then set aside.

Italian Method

Step 1 Make the syrup: In a saucepan over medium heat, combine the granulated sugar with the water and bring to a boil while controlling the temperature, which should read 230°F / 110°C.

Step 2 Whip egg white:  As soon as the syrup reaches this temperature, place the other egg white in the bowl of a stand mixer fitted with the whisk attachment and beat at medium speed until the mixture is frothy.

Step 3 Add sugar syrup: When the candy thermometer reads 244°F / 118°C, remove from heat and drizzle the syrup over the frothy egg white while letting the mixer run at slow speed.

Step 4 Whip Italian meringue: Then turn the mixer back to high speed and whip the meringue until it is shiny and stiff peaks form.

Stir in the meringue

• Start by adding a small amount of meringue to the bowl with the almond flour mixture and mix quickly with a tablespoon to soften the mixture.
• Then add the rest of the meringue and mix gently with a spatula, making circular movements from the inside to the outside, until you have a smooth, homogenous consistency.
• Fill a piping bag fitted with a round tip with all the vanilla macaron batter.
• Pipe small mounds of batter onto a perforated baking sheet lined with parchment paper or onto a silicon macaron mat.
• Hold the baking sheet with the vanilla macarons in one hand and tap with the other hand on the underside of the baking sheet to pack them down and get rid of the air bubbles.

Bake macarons

• Preheat oven to 320°F / 160°C and bake one macaron baking sheet at a time for 12 to 14 minutes on a half-height setting without opening the oven door during the baking time.
• Remove the vanilla macarons from the oven and let them cool slightly on the baking sheet before carefully removing them from the parchment paper.
• Allow the vanilla macaron shells to cool completely before filling them.

Vanilla Ganache filling for macarons

• Heat the heavy cream in a saucepan with the half vanilla bean previously scraped off.
• Place the chopped white chocolate in a medium bowl and pour the hot cream over it.
• Let it rest for a few moments then mix with a spatula until you obtain a liquid ganache without lumps.
• Cover with plastic wrap and place in the refrigerator for at least 3 hours.
• When the ganache is completely cooled, whip it with an electric mixer at medium speed for 1-2 minutes until it is smooth and firm.
• Fill a pastry bag with the filling and pipe the inside of a macaron and close with another macaron of the same diameter.
• Place the vanilla macarons in a storage box in the refrigerator for at least 1 hour before eating.

Storage instructions

In the fridge: Store macarons filled with the vanilla ganache only in the fridge for 4-5 days, as they are made of a whipped ganache. Place them in a storage box with a lid to protect them from humidity.

Room temperature: the shells only can be kept in an airtight container box with a lid at room temperature for about 5 days.

To have macarons to keep at room temperature, do not whip the vanilla ganache.

In the freezer: These macarons with vanilla ganache can easily be stored for up to 3 months in the freezer in a storage box or plastic bag. Let them thaw gently in the refrigerator.

Recipe Questions & Macarons Troubleshooting

How do I achieve the perfect macaron shell texture?

Achieving the perfect macaron shell texture requires precision in mixing and folding the batter. Follow the recipe instructions closely and avoid overmixing to ensure the shells turn out smooth and airy.

Why do my macarons crack?

Cracked or hollow shells can result from undermixing or overmixing the batter, incorrect oven temperature, or unevenly sized macaron shells. Ensure proper mixing and piping techniques and maintain a consistent oven temperature throughout baking.

Why are my macaron shells flat?

This can happen if you have not whipped the egg whites enough, they should have firm peaks.

Can I customize the filling in vanilla macarons?

Absolutely! While vanilla bean white chocolate ganache is a classic filling, feel free to experiment with various flavors like fruit jams, flavored buttercream, or chocolate ganache to create your own unique macaron creations.

More Vanilla Recipes

I hope you love this vanilla bean macaron recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

Print