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French Macarons with Buttercream Filling
I first tried macarons in Paris, and ever since, they’ve been the first thing I crave every time I visit France. These delicate, pastel-colored cookies with their crisp shells and creamy buttercream filling are easier to make than they look — just be sure to use a good silicone mat or non-stick pan for perfect results. This recipe brings a little Parisian indulgence right to your kitchen.
Prep Time: 45 minutes
Cook Time: 15–18 minutes
Serves: About 20 sandwich cookies
Ingredients
Macaron Shells:
- 1 cup almond flour
- 1½ cups powdered sugar
- 3 large egg whites, room temperature
- ¼ cup granulated sugar
- Gel food coloring (pastels preferred)
- Pinch of cream of tartar (optional)
Buttercream Filling:
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1–2 tbsp heavy cream or milk
- 1 tsp vanilla extract (or flavor of choice)
Instructions
- Sift almond flour and powdered sugar together to remove lumps and ensure smooth shells.
- Beat egg whites in a clean bowl until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Add gel food coloring if desired.
- Gently fold the dry ingredients into the egg whites until the batter flows in thick ribbons and slowly sinks back into itself (macaronage).
- Transfer batter to a piping bag with a round tip. Pipe 1.5-inch circles onto a silicone mat or parchment-lined baking sheet.
- Let shells rest at room temperature for 30–60 minutes until a dry “skin” forms on top.
- Bake at 300°F (150°C) for 15–18 minutes. Allow to cool completely before removing from the baking sheet.
- For the filling, beat softened butter until creamy. Slowly add powdered sugar, then heavy cream and vanilla extract. Beat until fluffy.
- Pipe buttercream onto one shell and sandwich with a matching shell. Refrigerate for 24 hours for best flavor and texture.
Recommended Tools
- Silicone Baking Mat for perfect non-stick baking
- Piping Bag Set for even shells and filling
- Stand Mixer to beat perfect meringue
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