The Most-Loved Vanilla Macaron Recipe That Will Make Everyone Melt

These delicate, delicious macarons are hands down my most requested treat for tea parties. The recipe comes from the renowned French pastry chef Pierre Hermé, and while it’s a bit technical, the results are always worth it.

A few tips:

• Oven performance matters: I have two, and the macarons only rise perfectly in one; in the other, they tend to crack.

• Storage: Once filled, keep them in the fridge for 3 days to let the flavors meld, then freeze if needed.

Light, crisp on the outside, and perfectly chewy inside — these are the kind of macarons that make people swoon.

Ingredients

For the Macaron Shells (makes approximately 25 macarons):

• 110g Almond Flour (finely ground)
• 120g Powdered Sugar
• 80g Egg Whites, divided into two portions of 40g each
• 110g Granulated Sugar
• 37g Water
• 1 pinch of Salt
• Food Coloring (optional)

For the Vanilla Ganache:

• 165g White Chocolate
• 150g Heavy Whipping Cream (30% fat content)
• 2 Vanilla Beans

Equipment Needed

• Sifter
• Food Processor
• Stand Mixer
• Spatula
• Candy Thermometer
• Piping Bags with 8mm and 12mm round tips
• Baking Sheet
• Plastic Wrap

1. Prepare the Macaron Shells

Sift and Mix the Dry Ingredients:

• In a food processor, combine almond flour and powdered sugar. Pulse for a few seconds, then sift to ensure a smooth, lump-free mixture.

Make the Italian Meringue:

1. In a saucepan, combine granulated sugar and water. Heat over medium heat while monitoring the temperature with a candy thermometer.
2. Begin whipping 40g of egg whites with a pinch of salt in a stand mixer when the sugar syrup reaches around 100°C (212°F).
3. Once the syrup reaches 117°C (242°F), remove from heat and pour it gradually into the egg whites, avoiding the sides of the bowl.
4. Continue beating the meringue on high speed until it cools to 37°C (99°F).

Combine Meringue with Almond Mixture:

1. Add the remaining 40g of egg whites and a few drops of food coloring to the almond mixture, stirring until well combined.
2. Gently fold the Italian meringue into the almond mixture. Mix until it flows in smooth ribbons off the spatula (the “macaronage” stage).

2. Pipe and Bake the Macarons

1. Preheat the oven to 150°C (300°F) with fan-assisted heat.
2. Pipe small rounds of batter onto a lined baking sheet, using the 8mm piping tip.
3. Let the piped macarons sit for 20-30 minutes to form a slight crust.
4. Bake for 15-16 minutes. Allow to cool completely before filling.

3. Prepare the Vanilla Ganache

1. The day before, split the vanilla beans and scrape out the seeds.
2. In a saucepan, heat the whipping cream with vanilla seeds and pods until it reaches a simmer. Remove from heat and let infuse for 30 minutes.
3. Melt the white chocolate over a double boiler.
4. Bring the vanilla-infused cream back to a boil, then strain and gradually mix into the melted chocolate until smooth.
5. Cover the ganache with plastic wrap and refrigerate overnight.

4. Assemble the Macarons

1. Remove ganache from the fridge, stir to soften slightly, and transfer it to a piping bag with the 12mm tip.
2. Pipe a generous amount of ganache onto half of the macaron shells, then top with remaining shells to form sandwiches.
3. Store in the refrigerator for 24 hours to let flavors meld. Macarons keep for up to 3-4 days in an airtight container.

Bon appétit!