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Macaron Recipe with French Buttercream Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 140 reviews
  • Author: Julia
  • Prep Time: 40 minutes (includes resting time for shells)
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes (including cooling and initial resting)
  • Yield: Approximately 24 macarons (12 sandwiches)
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

This classic French Macaron recipe guides you through creating delicate almond meringue cookies paired with a luscious French buttercream filling. These airy, crisp-on-the-outside and chewy-on-the-inside treats are perfect for a refined dessert or special occasion. The recipe emphasizes precise technique, including proper meringue whipping, folding, and aging for optimal texture and flavor.

Ingredients

Units Scale

For the Cookie

  • 100 g egg whites, room temperature (approx. 3 large eggs)
  • 140 g almond flour (about 1 1/2 cups)
  • 90 g granulated sugar (just under 1/2 cup)
  • 130 g powdered sugar (1 cup)
  • 1 tsp vanilla extract (5 mL)
  • 1/4 tsp cream of tartar (800 mg)

For the Buttercream

  • 1 cup unsalted butter, softened (226 g)
  • 5 egg yolks
  • 1/2 cup granulated sugar (100 g)
  • 1 tsp vanilla extract
  • 3 tbsp water (30 mL)
  • 1 pinch salt

Instructions

  1. Sift Dry Ingredients. Sift the powdered sugar and almond flour together into a bowl to remove lumps and ensure a smooth texture for your macarons.
  2. Whip Egg Whites. Place room temperature egg whites in a very clean bowl. Using an electric mixer, whisk until foamy. Add cream of tartar and gradually add granulated sugar while whisking. Continue beating until stiff peaks form, showing a thick, marshmallow-like consistency.
  3. Add Flavor and Color. Mix in vanilla extract and food coloring (if desired) carefully without deflating the meringue.
  4. Fold in Dry Ingredients. Gently fold one-third of the sifted almond flour and powdered sugar mixture into the meringue using a spatula. Add the remaining dry ingredients in portions, folding carefully to maintain airiness. The batter should resemble flowing lava, capable of falling off the spatula in ribbons and forming a stable figure eight.
  5. Pipe Macarons. Transfer the batter to a piping bag fitted with a medium round tip. Pipe one-inch dollops onto a baking sheet lined with parchment paper, which is fixed in place with small dabs of batter. Tap the sheet on the counter several times to release air bubbles.
  6. Rest the Shells. Let the piped shells sit at room temperature for about 40 minutes to form a dry skin, which helps develop the characteristic macaron feet when baked.
  7. Bake. Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, rotating the tray halfway through at 7 minutes to ensure even baking. Allow to cool completely before removing from the parchment.
  8. Prepare Buttercream. Combine granulated sugar and water in a saucepan over low heat, stirring until the sugar dissolves. Increase heat to medium-high and boil until syrup reaches 240°F (116°C). Meanwhile, beat egg yolks in a stand mixer until thick and foamy.
  9. Make the Swiss Meringue Base. With the mixer running, slowly drizzle the hot sugar syrup into the egg yolks. Continue mixing until the bowl feels cool and the mixture reaches room temperature.
  10. Add Butter and Flavor. Add softened butter cubes one at a time, ensuring each is fully incorporated before adding the next. Mix until smooth and creamy, about 5-6 minutes. Add vanilla extract, salt, and food coloring if desired.
  11. Assemble Macarons. Pipe the buttercream onto the flat side of half the shells. Sandwich with remaining shells. For best texture and flavor, refrigerate the assembled macarons for 1 to 3 days to allow the filling to soften the shells.

Notes

  • The meringue must reach stiff peaks and a marshmallowy consistency to ensure proper macaron structure.
  • Always sift the almond flour and powdered sugar multiple times to avoid lumps that mar the macarons’ smooth surface.
  • Accuracy with measurements and using a kitchen scale greatly improves results.
  • Folding requires practice; fold gently until batter flows like thick lava and forms a figure eight without breaking.
  • Pipe macarons perpendicularly for uniform shape; a crooked tip results in oblong cookies.
  • Add food coloring after reaching soft peaks in the meringue for best incorporation.
  • Stop squeezing the piping bag and pull up in a circular motion to finish piping neatly.
  • Macarons taste best after resting 2-3 days in the fridge for optimal texture.
  • If shells become too crisp from overbaking, brush the bottoms with milk before sandwiching to soften.

Nutrition

  • Serving Size: 11 g (1 macaron shell)
  • Calories: 63 kcal
  • Sugar: 5.2 g
  • Sodium: 18 mg
  • Fat: 1.9 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 1.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 0.5 g
  • Protein: 0.8 g
  • Cholesterol: 0.7 mg

Find it online: https://lazydayrecipes.com/macaron-recipe-with-french-buttercream-filling-recipe/