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.
Why you'll love this recipe
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.
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Ingredient for this recipe
*You will find the quantities of ingredients and complete instructions in the recipe card at the end of the page.
- 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.
- 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
- 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.
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.
- 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.
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.
- 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.
- 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.
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.
Tips for this recipe
- Perfect Shells: Monitor your macarons closely as they bake. They are ready when they come off the parchment effortlessly, without leaving any residue behind. Be vigilant to prevent them from turning golden and losing their delicate texture.
- Batter Consistency: Achieve the ideal batter consistency by mixing until it flows like lava and you can draw figure eights with the batter that slowly disappears back into the mix.
- Italian Meringue Mastery: Know your Italian meringue has reached its peak when it cools to the touch and stands up in shiny, defiant peaks.
- Vibrant Colors: Introduce colors to your macarons by adding gel food coloring to the meringue, and whisking until just incorporated to maintain the perfect consistency without deflating the mixture.
- Silky Smooth Shells: Ensure your shells are as smooth as silk by sifting the almond flour and confectioners' sugar together or giving them a brief pulse in a food processor. This prevents any lumps that might mar the surface of your macarons.
Buttercream filling option: 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.
Citrus Zest: Infuse the vanilla ganache with lemon, orange, or lime zest for a refreshing citrus note.
Berry Swirl: Fold a berry compote through the vanilla filling for a fruity surprise. Consider raspberry, strawberry, or blueberry for a tart contrast.
Chocolate Indulgence: Dip the finished macarons halfway into melted chocolate or add a layer of chocolate ganache along with the vanilla cream.
Espresso Lift: Mix a teaspoon of espresso powder into the macaron batter and the vanilla filling for a coffee-infused delight.
Salted Caramel: Swirl salted caramel into the vanilla filling for a rich, indulgent flavor.
Spiced Wonder: Add a pinch of cinnamon, nutmeg, or pumpkin spice to the macaron shells for a warm, spiced version.
Tea Infusion: Incorporate matcha powder or earl grey tea leaves into the macaron batter for a sophisticated tea-flavored macaron.
Candy Crush: Add crushed candy canes or toffee bits into the filling for a sweet crunch.
FAQ - Commons Questions
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.
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