Make delicious vanilla macarons with this easy, foolproof recipe. They're crisp and tasty with a 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.
There are two methods for making macarons at home, the French macarons and the Italian one in this recipe where I use the Italian meringue which is very quick and there is no need to let the macarons rest compared to the French meringue method which is a bit longer and more technical.
These vanilla macarons are all crunchy with their pretty collars and this delicious homemade vanilla ganache is made simply 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.
>> See all macaron recipes on the blog
Here are the required ingredients and possible substitutions to make the macarons at home, scroll down to see the quantities of ingredients in the recipe card.
- 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.
Useful tools: A stand mixer, pastry bag with a round tip and baking sheets with silicone macaron mat.
- 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.
>> You can replace the vanilla ganache with a simple vanilla buttercream filling made with unsalted butter, powdered sugar and vanilla bean following my recipe for Vanilla American buttercream.
⚠️ You will find the quantities of ingredients and complete instructions in the recipe card at the end of the page.
How to make vanilla macaron recipe
- 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.
Tip: It is very advisable to have smooth macaron shells, to strain the dry ingredients or mix them a few moments in a food processor.
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.
Tip: This is where you can also add your gel food coloring to color your macaron shells.
- 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.
- 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.
- 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.
- Then turn the mixer back to high speed and whip the meringue until it is shiny and stiff peaks form.
Tip: The Italian meringue is ready when it has a cooled, glossy texture with firm and stiff peaks.
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.
Tip : The macaron mixture is ready when you can make that famous continuous ribbon of batter when you pull up the batter with the spatula.
- 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.
Tip: The macaron shells are done when they peel off the parchment paper easily. Be careful not to overcook them or their color will turn golden and they will be too hard.
- 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.
Tip: You can add a bit of shredded coconut to the vanilla ganache for flavor and add more texture.
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.
The key to successful macarons is both to have the ribbon of batter but also to poach the macarons vertically to avoid cracking during baking.
This can happen if you have not whipped the egg whites enough, they should have firm peaks.
More macaron recipes
More vanilla recipes
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- Total Time: 42 minutes
- Yield: 20 macarons
Delicious recipe for vanilla macarons with a white chocolate ganache flavored with vanilla (for 20 macaroons - 40 shells)
Macaroon shell :
- 100 g (¾ cup) powdered sugar
- 100 g (1 cup) Almond flour
- 1 large egg white - about 38 g at room temperature
- 100 g ( ½ cup) Sugar - granulated
- 25 ml ( 1 ½ tbsp) water
- 1 large egg white - about 38 g at room temperature
- 100 g white chocolate chips
- 140 g ml of heavy cream - full fat
- ½ vanilla bean
- In a bowl, mix together the dry ingredients, powdered sugar with the almond flour.
- Sift the dry ingredients together or put them in a food processor.
- Then add the first 38 g of egg whites and vanilla bean seeds and mix with a tablespoon until you have a compact mixture and set aside.
- Prepare the sugar syrup by heating the sugar with water in a saucepan. Check the temperature with a cooking thermometer, it should read 230°F / 110°C.
- As soon as the syrup iS 230°F / 110°C, place the remaining 38 g of egg whites in the bowl of a stand mixer fitted with a whisk attachment and mix at medium speed.
- When the syrup is 244°F / 118°C, pour it in a drizzle over the egg whites, which should be foamy.
- Increase speed to high until the meringue is stiff and glossy.
- First, pour a small amount of meringue into the bowl containing the compact mixture and mix with a spoon quickly to loosen the texture.
- Then add all the remaining Italian meringue and fold in with the spatula until you have a smooth mixture and it forms the famous ribbon of batter.
- Preheat the oven to 320°F / 160°C and prepare baking sheets with parchment paper or silicone baking mats.
- Fill a pastry bag fitted with a small round tip with the preparation and pipe balls of dough onto the baking sheet covered with the baking paper.
- Bake one baking sheet at a time for 12 to 13 minutes.
- Let the shells cool a little before peeling them off.
- Heat the heavy cream in a saucepan with the half vanilla bean previously scraped.
- Then in a medium bowl chop the white chocolate and pour the hot cream over it.
- Mix with a spatula until you obtain a liquid ganache without lumps.
- Cover with plastic wrap and place in the fridge for 3 hours.
- When completely cooled, whip the ganache with an electric mixer at medium speed for 1-2 minutes until smooth and firm.
- Using a piping bag filled with ganache, fill a macaron shell and cover with a shell of the same diameter.
- Place the filled macarons in the refrigerator in a covered storage box for at least 1 hour before serving.
Storage: In the refrigerator in a storage box for 3-4 days and up to 3 months in the freezer.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: macarons, cookies
- Cuisine: Française
Keywords: vanilla macarons, macarons with vanilla ganache
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