Simple Vanilla Macaron Recipe (no fluff)

[Updated 15/09/2026]

Vanilla comes from the cured pods of orchids in the Vanilla genus. Using the seeds in the shells and infusing the pod in the ganache gives these macarons a fuller vanilla flavour than extract alone.

If you enjoy the flavour but would rather order than bake, browse our macaron cakes.

Ingredients

• 1 tested batch of macaron shells
• 3 vanilla pods, split and scraped
• 225g good-quality white chocolate, finely chopped
• 175g double cream

Method

1. Prepare the macaron shells using your tested shell method, adding the seeds from one vanilla pod to the batter.
2. Place the remaining vanilla seeds and all three scraped pods in a small saucepan with the cream. Heat gently until the cream is steaming and just beginning to simmer, then remove from the heat.
3. Cover and leave to infuse for about 30 minutes.
4. Place the chopped white chocolate in a heatproof bowl. Rewarm the infused cream gently if it has cooled completely, then remove the vanilla pods.
5. Pour the warm cream over the chocolate, leave for one minute, then stir slowly from the centre until smooth and glossy.
6. Cool the ganache, cover it and refrigerate until it is firm enough to pipe.
7. Pair the completely cooled macaron shells by size. Pipe ganache onto half and sandwich gently with the remaining shells.

Storage

Keep filled macarons covered in the refrigerator because the ganache contains fresh cream. Let them soften briefly at cool room temperature before serving. Do not leave cream-filled macarons in a warm room for extended periods.

For shell technique and troubleshooting, use a tested macaron recipe rather than changing ratios by eye.