French Macarons with Vanilla Buttercream Filling Recipe

Introduction

French macarons are delicate meringue-based cookies, known for their crisp exterior and chewy interior. These colorful treats come in various flavors, perfect for celebrations or an elegant snack. Though they require some technique, the satisfying results make them well worth the effort.

Ingredients

• 1 cup (100g) almond flour
• 1 3/4 cups (200g) powdered sugar
• 3 large egg whites (aged at room temperature for 24 hours, if possible)
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon cream of tartar
• Food coloring (optional)
• 1/2 cup (115g) unsalted butter (softened)
• 2 cups (240g) powdered sugar (for filling)
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Flavoring or food coloring (optional, such as fruit puree, chocolate, or extracts)

Instructions

1. Step 1: In a bowl, sift together almond flour and powdered sugar to remove lumps, then set aside. In a clean, dry bowl, whip egg whites on medium speed until foamy. Add cream of tartar and continue whipping until soft peaks form. Gradually add granulated sugar, whipping until stiff, glossy peaks form. Add food coloring if desired. Gently fold the almond flour mixture into the egg whites in three additions, folding carefully until batter flows like lava and forms a ribbon when lifted.
2. Step 2: Line two baking sheets with parchment paper or silicone mats. Transfer batter to a piping bag fitted with a round tip and pipe 1.5-inch circles, spacing them evenly. Tap the baking sheets gently on the counter to release air bubbles. Let macarons sit at room temperature for 30 to 60 minutes, until a skin forms and the surface is no longer sticky.
3. Step 3: Preheat oven to 300°F (150°C). Bake macarons for 15 to 20 minutes, rotating baking sheets halfway through. They should have smooth surfaces and develop “feet” (ruffled edges). Cool completely on the baking sheets before removing.
4. Step 4: For the filling, beat softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, mixing until smooth and fluffy. Adjust consistency with extra cream or sugar as needed. Add any additional flavoring or coloring if desired.
5. Step 5: Match macaron shells of similar size. Pipe or spread a small amount of filling onto one shell’s flat side, then gently press the matching shell on top to form a sandwich. Refrigerate assembled macarons for at least 24 hours to improve flavor and texture.
6. Step 6: Serve macarons chilled or at room temperature as a delightful treat.

Tips & Variations

• Use gel food coloring for vibrant macaron shells without affecting batter consistency.
• Experiment with different buttercream flavors like lemon zest, matcha, or chocolate for variety.
• Try alternative fillings such as fruit preserves, ganache, or whipped cream for different textures.
• Be patient when folding the batter; overmixing can cause flat macarons without feet.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to one week. For best flavor and texture, allow them to come to room temperature before serving. Unfilled shells can be kept in an airtight container at room temperature for up to two days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack or have no feet?

Cracking or lack of feet usually results from under-mixing or over-mixing the batter, incorrect oven temperature, or insufficient resting time before baking. Make sure the batter has the right consistency and allow a skin to form before baking.

Can I make macarons without almond flour?

Almond flour is essential for authentic macarons, providing their characteristic texture and flavor. Substituting it may drastically change the result and is not recommended.

French Macarons with Vanilla Buttercream Filling Recipe

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French Macarons are delicate, meringue-based cookies that offer a crisp exterior and a chewy interior. These colorful, flavorful sandwich cookies are made from almond flour, whipped egg whites, and sugar, filled with a smooth buttercream. Perfect for special occasions or as an elegant treat, macarons require attention to technique but yield impressive, beautiful results.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 15-20 minutes
• Total Time: 50-55 minutes (plus 24 hours resting time for assembled macarons)
• Yield: Approximately 24 macarons (12 sandwich cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Macaron Shells:

• 1 cup (100g) almond flour
• 1 3/4 cups (200g) powdered sugar
• 3 large egg whites (aged at room temperature for 24 hours, if possible)
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon cream of tartar
• Food coloring (optional)

For the Filling (Buttercream):

• 1/2 cup (115g) unsalted butter (softened)
• 2 cups (240g) powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Flavoring or food coloring (optional, such as fruit puree, chocolate, or extracts)

Instructions

1. Prepare the Macaron Batter: Sift together the almond flour and powdered sugar in a bowl to remove lumps and set aside. In a clean, dry mixing bowl, whip the egg whites on medium speed until foamy. Add cream of tartar and continue whipping until soft peaks form. Gradually add granulated sugar while whipping until stiff peaks form and the mixture is glossy. If desired, add food coloring. Gently fold the dry mixture into the whipped egg whites in three additions; the batter should flow like lava and form a ribbon when lifted.
2. Pipe the Macarons: Line two baking sheets with parchment paper or silicone mats. Transfer the batter to a piping bag fitted with a round tip and pipe small 1.5-inch circles onto the sheets, spacing them apart. Tap the sheets on the counter to remove air bubbles. Let the piped macarons rest at room temperature for 30–60 minutes until a skin forms and they are no longer sticky.
3. Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 15–20 minutes, rotating the sheets halfway through. They should have smooth tops and developed feet. Remove from oven and cool completely on the baking sheets.
4. Prepare the Filling: Beat the softened butter in a bowl until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, mixing until the buttercream is smooth and fluffy. Adjust texture by adding more cream or powdered sugar as needed. Optionally, mix in flavorings or coloring.
5. Assemble the Macarons: Pair similar-sized macaron shells. Pipe or spread a small amount of buttercream onto the flat side of one shell and sandwich it with its pair. Refrigerate assembled macarons for at least 24 hours to enhance flavor and texture.
6. Serve: Serve macarons chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.

Notes

• For best results, age egg whites at room temperature for 24 hours before use.
• Be careful not to overmix the batter; it should flow slowly like lava when lifted with a spatula.
• Allow piped macarons to rest and form a skin before baking to develop characteristic feet.
• You can customize filling flavors with extracts, fruit purees, or chocolate additions.
• Use gel food coloring for vibrant macaron shell colors without affecting batter consistency.
• Let assembled macarons rest in the refrigerator for 24 hours before serving for optimal texture and flavor.
• Store macarons in an airtight container in the fridge for up to one week.

Keywords: French macarons, almond meringue cookies, buttercream filling, colorful macarons, delicate cookies, baking macarons