French Buttercream Macarons

Jump to Recipe

Basic recipe for French Buttercream Macarons:

Ingredients:

For the Macarons:

• 200g powdered sugar
• 110g almond flour
• 100g egg whites (aged, preferably at room temperature)
• 50g granulated sugar
• Gel food coloring (optional)

For the French Buttercream:

• 3 large egg yolks
• 150g granulated sugar
• 1/4 cup water
• 225g unsalted butter, softened
• 1 tsp vanilla extract

Instructions:

For the Macarons:

1. Prepare Baking Sheets:

• Line two baking sheets with parchment paper or silicone baking mats.

1. Sift Dry Ingredients:

• In a medium bowl, sift together the powdered sugar and almond flour. Discard any large pieces that don’t pass through the sieve.

1. Make Meringue:

• In a clean, dry bowl, whip the egg whites until foamy.
• Gradually add the granulated sugar and continue whipping until stiff, glossy peaks form.
• If using food coloring, add it to the meringue and mix until evenly colored.

1. Fold Dry Ingredients:

• Gently fold the sifted dry ingredients into the meringue using a spatula. Mix until just combined and the batter falls off the spatula in a ribbon-like consistency.

1. Pipe Macarons:

• Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each.

1. Rest and Preheat Oven:

• Let the macarons rest for about 30 minutes to form a skin. Meanwhile, preheat your oven to 300°F (150°C).

1. Bake:

• Bake the macarons for 12-15 minutes, rotating the sheets halfway through. The macarons should have smooth tops and lift easily from the parchment paper.

1. Cool:

• Allow the macarons to cool completely on the baking sheets before attempting to remove them.

For the French Buttercream:

1. Make Sugar Syrup:

• In a small saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then let it boil without stirring until it reaches 240°F (115°C).

1. Whip Egg Yolks:

• While the syrup is cooking, whip the egg yolks until pale and fluffy in a stand mixer.

1. Add Syrup:

• Once the syrup reaches the desired temperature, pour it in a thin stream into the whipped yolks, while the mixer is running at medium speed.

1. Cool Mixture:

• Continue whipping until the mixture is cool to the touch, and the bowl is no longer warm.

1. Add Butter:

• Gradually add softened butter, one tablespoon at a time, and continue whipping until smooth and creamy.

1. Add Vanilla:

• Mix in vanilla extract until well combined.

Assembly:

1. Match Macarons:

• Match up macarons of similar sizes.

1. Pipe Buttercream:

• Transfer the buttercream into a piping bag and pipe a small amount onto the flat side of one macaron.

1. Sandwich Macarons:

• Sandwich with another macaron, pressing gently to spread the buttercream to the edges.

1. Chill:

• Place the assembled macarons in an airtight container and refrigerate for 24 hours to allow the flavors to meld.

1. Bring to Room Temperature:

• Before serving, bring the macarons to room temperature for the best texture and flavor.

Enjoy your delicious French Buttercream Macarons!