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Simple French Macaron With Buttercream Recipe [2022] (So Chewy)

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  • Author: Hazel Roddy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 15 minutes
  • Yield: 16 macarons 1x


Every bite of this sweet, traditional French macaron with vanilla buttercream filling melts in your mouth.


  • ¾ cup almond flour
  • 1 cup confectioners’ sugar
  • 2 large egg whitesat room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon pure vanilla extract

Vanilla Buttercream Filling:

  • ¼ cup unsalted butter
  • ¾ cup + 2 tablespoons confectioners’ sugar
  • 1 teaspoon milk
  • ½ teaspoon pure vanilla extract


  1. In a mixing bowl, combine almond flour and confectioners’ sugar. Using a fine-mesh sieve, strain the mixture, pressing down on any clumps.
  2. In a large mixing bowl, beat the egg whites on medium speed for 2 minutes, or until soft peaks form. Add the granulated sugar and continue to beat on high for 2 minutes, or until stiff, glossy peaks form.
  3. Add the vanilla extract and continue to beat on high for 30 seconds.
  4. Gently fold in the dry ingredients and repeat until the mixture is smooth and shiny (no visible dry ingredients) and starts to run a little but not too much. Consider the consistency of lava. Make sure not to overfold.
  5. Fill a pastry bag fitted with a 12 inch round tip with the batter.
  6. Line two baking sheets with parchment paper and pipe the batter into 34-inch round circles, spacing them 1 inch apart.
  7. To release any air bubbles, firmly tap the baking sheet against the counter.
  8. Allow to stand at room temperature for 30 minutes, or until a skin forms.
  9. Preheat the oven to 325 degrees Fahrenheit.
  10. Bake for 10-12 minutes, rotating halfway through, or until cookies have risen and are just set. When you try to lift the cookies, they should just fall off the baking sheet.
  11. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Filling (Vanilla Buttercream):

  1. Cream butter with a hand mixer or a stand mixer until soft and smooth.
  2. Mix in the powdered sugar, milk, and vanilla extract until the mixture is light and fluffy.

How to Make Macarons:

  1. Fill a piping bag fitted with a round tip with the buttercream filling.
  2. Fill half of the cookies with a swirl of filling.
  3. Sandwich the remaining cookie halves together.


Make sure not to overfold. The batter will be too runny, and the macaron shells will collapse. They will either spread out and become flat and “feetless,” or they will be hollow.

Underfolding is not permitted. The macaron shells will lose their shape as well. When baked, they will rise and crack, or have a pointy top. To keep the macarons from cracking, tap the tray with the piped macarons on the counter to release air bubbles and smooth out the macarons.

  • Category: Dessert
  • Method: Bake
  • Cuisine: French


  • Serving Size: 1 macarons
  • Calories: 136kcal
  • Sugar: 20g
  • Sodium: 8mg
  • Fat: 4g
  • Carbohydrates: 21g
  • Protein: 1g
  • Cholesterol: 8mg

Keywords: Macarons, french macarons, french macarons with buttercream, french buttercream macarons