French Buttercream Macarons

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Basic recipe for French Buttercream Macarons:


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


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.


  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!

French Buttercream Macarons

Recipe by Cook for TasteCuisine: Dessert, FrenchDifficulty: Difficult


Prep time


Cooking time






  • Buttercream Filling
  • 2 Cups confectioners’ sugar

  • 6 oz Raspberries

  • 1 Tsp. vanilla extract

  • 1/2 Tsp. coconut extract (optional)

  • 2 Tablespoons coconut milk

  • 2 sticks salted butter, softened

  • 1 vanilla bean, seeds scraped out

  • Macarons
  • 1 3/4 Cups confectioners’ sugar

  • 1 1/4 Cups almond flour

  • 1/4 Cup coconut flour

  • 2/3 Cup egg whites

  • 3 T granulated sugar

  • 1-3 drops red or pink food coloring (optional)


  • For the Macarons
  • Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners’ sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
  • Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it
  • Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
  • Bake the first batch until the cookies are shiny and rise 1/8 inch to form a “foot,” about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
  • For the Filling
  • Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you’ll need about 3/4 cup).
  • Use a clean piping bag to pipe the filling on top of the bottom cookie. Now place another cookie on top. Repeat with the remaining cookies and filling.

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