French Macarons with Buttercream Filling
French Macarons with Buttercream Filling
Ingredients
For the Macaron Shells
- 3 egg whites, at room temperature
- 5 tablespoons granulated sugar
- 1 1/3 cups powdered sugar
- 7/8 cup almond flour
- 1 teaspoon vanilla extract
- as needed food gel coloring, optional
- 1 pinch salt
For the Buttercream Filling
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 2 tablespoons heavy cream, or 3 tablespoons, as needed
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- 1
Sift the almond flour and powdered sugar together into a medium bowl. Set aside.
⏱️ 5 min
- 2
Add the room temperature egg whites and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment.
⏱️ 1 min
- 3
Whip the egg whites on medium speed until they become foamy, about 1 1/2 to 2 minutes.
⏱️ 2 min
- 4
While the egg whites are mixing, gradually add the granulated sugar. Continue mixing for 3 to 4 minutes (or 5 to 7 minutes) until glossy stiff peaks form. The meringue should hold its shape when the whisk is lifted.
⏱️ 7 min
- 5
During the last 30 seconds of whipping, add the vanilla extract and any desired food gel coloring. Mix until fully incorporated.
⏱️ 1 min
- 6
Pour half of the sifted dry ingredients (almond flour and powdered sugar) into the meringue. Gently fold it in using a spatula until just combined.
⏱️ 3 min
- 7
Add the remaining dry ingredients and continue to fold the mixture using a spatula. The batter should reach a 'lava-like consistency,' meaning it flows slowly off the spatula and you can draw a figure eight with it when dripped back into the bowl. This usually takes 50 to 75 folds.
⏱️ 7 min
- 8
Prepare a piping bag with a small round tip. Place the piping bag in a tall cup to hold it upright, then transfer the macaron batter into the piping bag.
⏱️ 3 min
- 9
Pipe quarter-size circles onto a parchment-lined baking sheet or a silicone mat with circle guides, ensuring they are spaced apart.
⏱️ 5 min
- 10
Firmly tap the baking tray on the counter 5 times to release any trapped air bubbles from the macaron shells.
⏱️ 1 min
- 11
Rest the piped macaron shells on the counter (or on top of an oven that is off) for 45 to 60 minutes. The shells are ready for baking when you can gently touch the top and nothing sticks to your finger.
⏱️ 60 min
- 12
Preheat the oven to 315°F.
⏱️ 10 min•🌡️ 315
- 13
Bake the macaron shells at 315°F for 16 to 20 minutes. Rotate the pan every 4 minutes during baking to ensure even cooking.
⏱️ 20 min•🌡️ 315
- 14
The macarons are done when the top doesn't wiggle when gently touched. If the bottoms appear wet, bake for an additional 4 minutes.
⏱️ 4 min•🌡️ 315 - 15
Cool the macaron shells completely on the baking sheet for at least 1 hour before attempting to remove them.
⏱️ 60 min
- 16
While the shells are cooling, prepare the buttercream filling. In a stand mixer with a paddle attachment, beat the room temperature unsalted butter for 3 minutes until light and fluffy.
⏱️ 3 min
- 17
Add the vanilla extract and a pinch of salt to the butter, and mix for 1 minute.
⏱️ 1 min
- 18
Gradually add the powdered sugar and heavy cream to the butter mixture, alternating between the two, until fully incorporated.
⏱️ 3 min
- 19
Beat the buttercream for 2 more minutes until it is light and fluffy.
⏱️ 2 min
- 20
Once the macaron shells are completely cooled, transfer the buttercream filling to a piping bag. Pipe a dollop of buttercream onto the flat side of one macaron shell.
⏱️ 5 min - 21
Optionally, pipe a small dollop of strawberry compote or your desired jam/filling in the center of the buttercream.
⏱️ 1 min
- 22
Gently place another macaron shell on top to create a sandwich. Repeat with the remaining shells and filling.
⏱️ 5 min
- 23
French macarons are best eaten 1 to 2 days later after maturing in the refrigerator. This allows the flavors to meld and the shells to soften slightly.
Kitchen Tools
Nutrition Facts (per serving)
French Macarons with Buttercream Filling
For the Macaron Shells
- 3 egg whites, at room temperature
- 5 tablespoons granulated sugar
- 1 1/3 cups powdered sugar
- 7/8 cup almond flour
- 1 teaspoon vanilla extract
- as needed food gel coloring, optional
- 1 pinch salt
For the Buttercream Filling
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 2 tablespoons heavy cream, or 3 tablespoons, as needed
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- 1
Sift the almond flour and powdered sugar together into a medium bowl. Set aside.
⏱️ 5 min - 2
Add the room temperature egg whites and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment.
⏱️ 1 min - 3
Whip the egg whites on medium speed until they become foamy, about 1 1/2 to 2 minutes.
⏱️ 2 min - 4
While the egg whites are mixing, gradually add the granulated sugar. Continue mixing for 3 to 4 minutes (or 5 to 7 minutes) until glossy stiff peaks form. The meringue should hold its shape when the whisk is lifted.
⏱️ 7 min - 5
During the last 30 seconds of whipping, add the vanilla extract and any desired food gel coloring. Mix until fully incorporated.
⏱️ 1 min - 6
Pour half of the sifted dry ingredients (almond flour and powdered sugar) into the meringue. Gently fold it in using a spatula until just combined.
⏱️ 3 min - 7
Add the remaining dry ingredients and continue to fold the mixture using a spatula. The batter should reach a 'lava-like consistency,' meaning it flows slowly off the spatula and you can draw a figure eight with it when dripped back into the bowl. This usually takes 50 to 75 folds.
⏱️ 7 min - 8
Prepare a piping bag with a small round tip. Place the piping bag in a tall cup to hold it upright, then transfer the macaron batter into the piping bag.
⏱️ 3 min - 9
Pipe quarter-size circles onto a parchment-lined baking sheet or a silicone mat with circle guides, ensuring they are spaced apart.
⏱️ 5 min - 10
Firmly tap the baking tray on the counter 5 times to release any trapped air bubbles from the macaron shells.
⏱️ 1 min - 11
Rest the piped macaron shells on the counter (or on top of an oven that is off) for 45 to 60 minutes. The shells are ready for baking when you can gently touch the top and nothing sticks to your finger.
⏱️ 60 min - 12
Preheat the oven to 315°F.
⏱️ 10 min•🌡️ 315 - 13
Bake the macaron shells at 315°F for 16 to 20 minutes. Rotate the pan every 4 minutes during baking to ensure even cooking.
⏱️ 20 min•🌡️ 315 - 14
The macarons are done when the top doesn't wiggle when gently touched. If the bottoms appear wet, bake for an additional 4 minutes.
⏱️ 4 min•🌡️ 315 - 15
Cool the macaron shells completely on the baking sheet for at least 1 hour before attempting to remove them.
⏱️ 60 min - 16
While the shells are cooling, prepare the buttercream filling. In a stand mixer with a paddle attachment, beat the room temperature unsalted butter for 3 minutes until light and fluffy.
⏱️ 3 min - 17
Add the vanilla extract and a pinch of salt to the butter, and mix for 1 minute.
⏱️ 1 min - 18
Gradually add the powdered sugar and heavy cream to the butter mixture, alternating between the two, until fully incorporated.
⏱️ 3 min - 19
Beat the buttercream for 2 more minutes until it is light and fluffy.
⏱️ 2 min - 20
Once the macaron shells are completely cooled, transfer the buttercream filling to a piping bag. Pipe a dollop of buttercream onto the flat side of one macaron shell.
⏱️ 5 min - 21
Optionally, pipe a small dollop of strawberry compote or your desired jam/filling in the center of the buttercream.
⏱️ 1 min - 22
Gently place another macaron shell on top to create a sandwich. Repeat with the remaining shells and filling.
⏱️ 5 min - 23
French macarons are best eaten 1 to 2 days later after maturing in the refrigerator. This allows the flavors to meld and the shells to soften slightly.