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French Macarons with Vanilla Buttercream Filling Recipe

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5 from 112 reviews

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/french-macarons-with-vanilla-buttercream-filling-recipe/