High Altitude French Vanilla Macarons

High altitude french vanilla macarons

Baking macarons is no small task. Baking macarons at 6,500 ft above sea level is even harder. After multiple experiments, I've found that lowering the temperature works best. While this seems counter intuitive since typically we raise the temperature at high altitude, raising the temperature caused the foot of the macarons to spread excessively.



4 cups (460g) almond flour
4 cups (490g) powdered sugar
1 cup (243g) egg whites, room temperature
2 tbsps (28g) sugar
2 (3g) vanilla beans

Butter cream Filling

2 cups (448g) butter
1 cup (200g) sugar
1 tbsp (14g) vanilla extract


  1. Preheat the oven to 250F degrees. If you are baking at sea level or less than 1,000 ft above sea level, preheat the oven to 325F degrees.
  2. Prepare a few clear silicon mats and a sheet of paper with about ten 2" circles drawn in the center about half inch apart from each other.
  3. Combine the almond flour and powdered sugar together. 1 minute
  4. Whip egg whites until soft peaks, then add 2 tbsp sugar and whip until stiff peaks. 3 minutes
  5. Fold the sugar and almond flour into the whipped egg whites. Scrape the vanilla seeds from the insides of the vanilla beans and fold into the whipped egg whites. 2 minutes
  6. Transfer the batter to a piping bag and pipe the macarons on the silicon mats with the sheet of circles underneath as a guide. 5 minutes
  7. Allow the macarons to sit and rest for 1 to 2 hours. about 2 hours
  8. While the macarons are resting, prepare the butter cream filling. In an electric mixer with a paddle attachment, cream the butter and sugar until light and fluffy. Add the vanilla extract and mix thoroughly. 5 minutes
  9. When the macarons have developed a leather-like skin on top, bake for 20 minutes. The macarons are ready when it has risen a crispy shell and developed a foot. Remove from the oven and allow to cool to room temperature. 20 minutes
  10. Transfer the filling to a pastry bag and begin assembling the macarons. This is very much like creating an Oreo cookie. With a macaron foot side up, pipe about a 1/4" layer of filling. Place another macaron on top of the filling foot side down. Gently press together, making sure not to break the crisp shell. 10 minutes
  11. Enjoy immediately!
High altitude french vanilla macarons ndata