Vanilla French Macarons with French Chocolate Buttercream

Ingredients

• 270 gconfectioners’ sugar (powdered sugar)
• 192 galmond flour
• 25 ggranulated sugar
• 5egg whites, at room temperature
• 85 g (3 oz)egg yolks
• 227 g (8 oz)granulated sugar
• 57 g (2 oz)water
• 284 gbutter
• 5 mlvanilla extract
• 25 gcocoa powder
• 85 gsemisweet chocolate chips, melted and cooled

Instructions

1. 1

   Prepare the dry mix

   Preheat the oven to 93°C (200°F). If you have two ovens, set one to 93°C and the other to 190°C (375°F). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, process them with a cup of confectioners’ sugar until very fine and powdery. If the almond flour feels damp, dry it in the 93°C oven for about 10 minutes.

2. 2

   Whip the meringue

   In a clean, dry stand-mixer bowl, beat the egg whites until they form soft peaks. Gradually add the 25 g granulated sugar and beat until stiff, glossy peaks form and the mixture has grown to about four times its original size.

3. 3

   Fold in flour

   Sift a third of the almond flour mixture into the meringue and fold gently to combine. Sift in the rest in two batches, folding carefully until incorporated without overmixing.

4. 4

   Fill the piping bag

   Spoon the mixture into a piping bag fitted with a plain 1.3 cm tip. Alternatively, use a zip-top bag with one corner snipped off. To make filling easier, stand the bag in a tall glass and fold its top over the rim first.

5. 5

   Pipe the shells

   Pipe 2.5 cm mounds onto baking sheets lined with non-stick liners or baking parchment. Leave them on the worktop for at least an hour.

6. 6

   Bake the shells

   Bake the macarons for 5 minutes at 93°C (200°F). Remove the tray and raise the oven temperature to 190°C (375°F), or transfer the tray to the second oven if it is already at that temperature. When the oven reaches temperature, return the tray and bake for a further 7–8 minutes, until the shells are lightly coloured.

7. 7

   Cool the shells

   Transfer the shells to a rack and leave them to cool before filling.

8. 8

   Make the buttercream

   Put the water and 227 g sugar in a small saucepan and heat over medium-high until the syrup reaches 115°C. Once it boils, do not stir. While it heats, whip the egg yolks on medium speed until pale and considerably thickened, with a custard-like appearance. With the mixer running, carefully pour the syrup into the yolks in a slow, steady stream. Continue beating on medium until the mixture is no longer hot and the bowl feels close to body temperature. Add the butter in chunks, letting each piece incorporate before adding the next. Mix in the vanilla, cocoa powder and melted, cooled chocolate; add more cocoa powder to taste if desired. The buttercream will be runny at first and will thicken in the refrigerator. Once thick, pipe it onto the shells and sandwich them together.

What are French macarons?

French macarons are small meringue-based sandwich biscuits made with almond flour and sugar. This version fills crisp shells with a chocolate French buttercream made by adding hot sugar syrup to whipped yolks, then beating in butter and chocolate.

The shells rely on a smooth almond-sugar mixture and a glossy meringue. Letting the piped rounds rest before baking is part of the method, so allow for that hour even though the listed total time is 40 minutes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1500 calories, 30g protein, 230g carbs, 65g fat.

Most of the carbohydrates come from the confectioners’ sugar, granulated sugar and chocolate; butter and chocolate contribute much of the fat, while the egg whites, yolks and almond flour provide protein. Serve a smaller portion alongside fresh berries or another piece of fruit to balance the plate.

The ingredients that matter

Almond flour: It gives the shells their characteristic nutty flavour and fine crumb. If it is damp, the recipe calls for drying it in a low oven before mixing.

Egg whites: Room-temperature whites are beaten with a little sugar into a glossy, firm meringue. Use a clean, dry bowl so the whites can whip properly.

Chocolate and cocoa: Melted, cooled chocolate brings richness to the filling, while cocoa adds a deeper chocolate flavour. The recipe leaves room to adjust the cocoa to taste.

Folding and piping

Gentle folding: Sifting the almond flour mixture in several additions helps it combine with the meringue without deflating it too much. Stop once the dry mixture is incorporated rather than continuing to fold unnecessarily.

Even rounds: Pipe mounds about 2.5 cm across, leaving space between them on the lined trays. A plain piping tip gives a neat shape, though a snipped zip-top bag is also suggested.

Resting and baking

Resting time: Leave the piped shells on the worktop for at least an hour before baking. This is a substantial part of the process, so plan around it rather than relying only on the stated 40-minute total.

Two temperatures: The shells first spend 5 minutes in a 93°C oven, then bake for another 7–8 minutes at 190°C. The recipe uses a second, preheated oven as an option, or you can raise the temperature of the same oven between stages.

Cooking the sugar syrup

Sugar syrup: Heat the water and sugar to 115°C, and do not stir after it begins boiling. A thermometer helps you judge when it reaches the specified temperature.

Slow addition: Pour the syrup into the whipping yolks carefully and gradually while the mixer runs. Keep mixing until the bowl feels close to body temperature before adding the butter.

Getting the right textures

Shell batter: The meringue should hold stiff, glossy peaks before the almond flour is folded in. Fold gently and stop once everything is combined.

Buttercream: The filling may look runny after the chocolate and cocoa are added. Refrigerate it until it thickens enough to pipe, then use it to sandwich the cooled shells.

Serving the macarons

Pair these rich, sweet macarons with unsweetened tea or coffee, or serve them alongside fresh berries for a contrasting flavour. Let the filling firm up before serving so the shells are easier to handle.

The recipe makes four servings, so divide the finished macarons evenly if you want to keep portions consistent.

Recipe notes & tips

• Bring the egg whites to room temperature before whipping them.
• Make sure the mixer bowl is clean and dry before beating the whites.
• Sift the almond flour mixture in batches and fold gently.
• Use baking parchment or a non-stick liner under the piped shells.
• Let the buttercream chill until thick enough to pipe.
• Keep the sugar syrup undisturbed once it begins to boil.

Variations

• More cocoa: Add extra cocoa powder to the buttercream to taste.
• Chocolate choice: Use a different semisweet chocolate for a slightly different flavour.
• Smaller shells: Pipe smaller rounds and check them closely as they bake.
• Plain filling: Leave out the cocoa powder for a chocolate-and-vanilla buttercream.
• Flavoured shells: Add zest or another flavouring while folding in the almond flour mixture.

Common mistakes to avoid

• Wet almond flour: Dry it in the 93°C oven for about 10 minutes before using.
• Overwhipped or weak meringue: Beat until the whites hold stiff, glossy peaks before folding.
• Overfolding: Stop as soon as the almond flour mixture is incorporated to avoid deflating the batter.
• Skipping the rest: Leave the piped shells on the worktop for at least an hour before baking.
• Stirring boiling syrup: Do not stir once it boils, as the recipe warns this can crystallise the sugar.
• Filling warm shells: Cool them on a rack first so the buttercream does not soften.

How to store

Store the filled macarons in an airtight container in the refrigerator and eat within 3 days. Bring them towards room temperature before serving; the unfilled shells can be kept airtight at room temperature for up to 2 days.

Frequently asked questions