Print

Perfect Pastel Macarons Recipe with Easy Creamy Vanilla Buttercream Tutorial

perfect pastel macarons - featured image
Print Recipe

Delicate pastel macarons with a creamy vanilla buttercream filling, combining classic French technique with an easy, approachable recipe perfect for any occasion.

Ingredients

Scale
  • 100g (3.5 oz) almond flour, finely ground
  • 100g (3.5 oz) powdered sugar
  • 75g (2.6 oz) egg whites, aged at room temperature (about 2–3 large egg whites)
  • 50g (1.8 oz) granulated sugar
  • Pinch of cream of tartar
  • Food coloring gel in pastel shades (pink, mint green, lavender)
  • 115g (1/2 cup) unsalted butter, softened
  • 150g (1 1/4 cups) powdered sugar, sifted
  • 2 tsp pure vanilla extract
  • 2–3 tbsp heavy cream
  • Pinch of salt

Instructions

  1. Sift together the almond flour and powdered sugar twice to remove lumps and combine well. Set aside. Separate egg whites carefully, avoiding any yolk, and let them age at room temperature for at least an hour.
  2. Using a mixer, beat the egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar while increasing speed to high. Whip until stiff, glossy peaks form.
  3. Gently fold in pastel food coloring gel to the meringue, blending carefully to keep air bubbles intact.
  4. Fold the sifted almond flour and powdered sugar mix into the meringue in two additions. Use a spatula to fold from the bottom up and around the bowl until batter flows slowly off the spatula in a thick ribbon.
  5. Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto lined baking sheets, spacing about 1 inch apart. Tap baking sheets firmly against the counter 2-3 times to release air bubbles.
  6. Let the piped shells sit at room temperature for 30-60 minutes until a dry skin forms on top.
  7. Preheat oven to 300°F (150°C). Bake one sheet at a time on the middle rack for 12-15 minutes until shells develop a smooth, shiny surface and characteristic feet. Let cool completely before removing.
  8. Beat softened butter on medium speed until creamy. Gradually add powdered sugar and continue beating until smooth. Mix in vanilla extract, salt, and heavy cream one tablespoon at a time until light and fluffy.
  9. Match shells by size, pipe a small dollop of buttercream on one shell, and sandwich with its pair. Press gently to spread filling without cracking shells.
  10. Refrigerate assembled macarons overnight for best flavor and texture before serving.

Notes

Use aged egg whites for better meringue stability. Fold batter gently to avoid deflating. Rest piped shells until dry skin forms to prevent cracking. Use an oven thermometer to ensure accurate temperature. Refrigerate assembled macarons overnight for best texture and flavor. For dairy-free, substitute butter with vegan margarine and heavy cream with coconut cream. For vegan macarons, use aquafaba instead of egg whites.

Nutrition

Keywords: pastel macarons, vanilla buttercream, French macarons, almond flour, meringue cookies, gluten-free dessert, elegant treats

Find it online: https://juliamadeit.com/perfect-pastel-macarons-recipe-with-easy-creamy-vanilla-buttercream-tutorial/