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Mummy Macs {Vanilla Bean French Macarons}

Be the hit of your holiday party with these adorable mummy French macarons. Made with a classic vanilla bean cookie sandwiched together by the most delicious light & fluffy vanilla bean buttercream frosting!
Course Dessert
Cuisine French
Keyword Vanilla Bean French Macarons
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 24
Calories 377 kcal
Author Yvonne


Vanilla Bean French Macarons

  • 3 egg whites room temperature
  • ¼ c. white sugar
  • 2 c. powdered sugar
  • 1 c. almond flour
  • pinch of salt
  • ¼ tsp. cream of tartar
  • 2 tsp. vanilla bean paste

Vanilla Bean Buttercream Frosting

  • c. butter softened
  • 3 ¼ c. powdered sugar sifted
  • 2 tsp. vanilla bean paste


Vanilla Bean French Macarons

  1. Preheat oven to 300F degrees.  

  2.  Beat egg whites until foamy, then add salt, cream of tartar white sugar, and vanilla bean paste for 8-10 mins. Whip until they form a stiff peak (that stands upright).

  3. Sift almond flour, and powdered sugar. Discard the large bits that remain. Fold flour/sugar mixture into the egg white mixture. Approx. 65-75 turns of your spatula when folding is about the right amount of time. 

  4.  Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking. Let them sit out for 20-30 mins.

  5. Bake for 20 mins. Meanwhile mix the buttercream.

  6. Transfer to a pastry bag, fitted with a small tip (about ¼ " in diameter) Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell. If not eating right away, keep refrigerated.

Vanilla Bean Buttercream Frosting

  1. In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed. Once the butter is pale in color and light slowly add in the powdered sugar one spoon at a time on medium speed. Let the sugar fully incorporate before adding in more. Add the vanilla bean paste. Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy. 

  2. Use the buttercream straight away for keep it refrigerated for up to 4 weeks. Before use bring to room temperature.

Recipe Notes

Frosting from: Bigger Bolder Baking | http://www.biggerbolderbaking.com/best-ever-vanilla-buttercream-frosting/

Adapted from Entertaining With Beth

Nutrition Facts
Mummy Macs {Vanilla Bean French Macarons}
Amount Per Serving
Calories 377 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 31mg10%
Sodium 112mg5%
Potassium 18mg1%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 53g59%
Protein 2g4%
Vitamin A 370IU7%
Calcium 24mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.