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homemade vanilla macarons in a stack

Classic Vanilla Macarons

Sara Vaughn
Don't let these little dainty cookies make you think they are to hard to make. With a few tips and tricks you'll be making these naturally gluten free cookies like a pro!
Prep Time 30 mins
Cook Time 10 mins
Resting Time 30 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine French
Servings 24
Calories 95 kcal


  • 4 Large Egg Whites at room temperature 100g
  • C Sugar 50g
  • 1 C Powdered Sugar 120g
  • ¼ teaspoon Salt
  • ¼ teaspoon Cream of Tartar
  • ½ TSP Vanilla

Butttercream Frosting

  • ¼ C Unsalted Butter
  • 1 C Powdered Sugar
  • 1 TBS Milk
  • ½ teaspoon Vanilla


  •  Make sure your egg whites are aged and at room temperature and set aside.
  • Combine the almond flour and powdered sugar in a food processor and pulse
  • Transfer the mixture to a fine-mesh strainer and sift the mixture, discarding any pieces that do not easily go through. Repeat.
  •  When your egg whites are ready to place them in a bowl of a stand mixer on medium speed until they become bubbly. Add the salt and cream of tartar.
  • Turn the mixer to high and continue mixing until soft peaks are formed.
  • With the mixer on medium speed., slowly pour in the sugar. Once it is all incorporated, increase the speed back to high and continue mixing until the soft peaks have become stiff peaks and the eggs become glossy.
  • Remove the bowl from the mixer and fold in the vanilla.
  • Gently fold in the sifted dry ingredients until all incorporated. You want the mixture to have a thick, almost lava type consistency that you can make a figure 8 with the batter. DO NOT over-mix the batter. (See notes above) 
  • Take a pastry bag fitted with a ½ inch round tip and fill with the batter. 
  • Line 2 baking sheets with parchment paper (See notes above) and pipe batter into about ¾-inch circles, 1- 2 inches apart. 
  • Firmly tap the baking sheet against the counter to release any air bubbles.
  • Let stand at room temperature for at least 30 minutes until they form a skin. 
  • Preheat oven to 320 F.
  • Bake (one sheet at a time) for 10-12 minutes, rotating halfway until cookies have risen and just set. The cookies should be able just to come off the baking sheet when you try to lift them.
  • Let cool for 5 minutes, then transfer to wire rack and let cool completely.

Buttercream Fristing

  • Using a hand mixer or a stand mixer, cream butter until soft and smooth.
  • Add powdered sugar, milk, and vanilla and mix until light and fluffy.

Making Macarons

  • Transfer the buttercream filling into a piping bag with a round tip.
  • Pipe a swirl of filling on half the cookies.
  •   Store in an airtight container for up to a week or freeze for longer storage.
    Sandwich cookies together with the remaining halves.


  • It all starts with the egg whites. This is going to sound odd, but I promise it matters that your egg whites are OLD. What does this mean? It’s simple separate your egg whites, cover them, and put them in the fridge for about 2-3 days or up to a week when you are ready to make your macarons bring them back to completely room temperature before whipping them.
  • Sifting – This recipe calls for superfine almond flour, but trust me when I stay no matter what the packaging says, ALWAYS sift your almond flour with your powdered sugar. Do not force the large pieces through just discard them. I usually sift them together and then sift again before I add the mixture to the egg whites.
  • Weigh your ingredients – I know this isn’t super common, especially in the United States, but trust me, this is going to make a world of difference in your final product. A simple kitchen scale is all you need.
  • Parchment paper vs. Silicon – There is a LOT of talk between whether or not to use parchment paper or to use a silicone baking sheet for baking your macrons. I’ve tried both, and especially being in a more humid area, I find that the silicon tends to hold on to the moisture more than parchment paper does, so I prefer to use parchment paper for baking macarons.
Keyword almond flour cookies, french macarons, gluten free cookies, macaron recipe