French Buttercream Macarons
French Buttercream Macarons are truly a treat for the senses — delicate, elegant, and irresistibly delicious. With their crisp, airy shells and silky smooth buttercream filling, they strike the perfect balance between texture and flavor. Each bite melts in your mouth, leaving behind a subtle sweetness that feels luxurious yet…
French Buttercream Macarons are truly a treat for the senses — delicate, elegant, and irresistibly delicious. With their crisp, airy shells and silky smooth buttercream filling, they strike the perfect balance between texture and flavor. Each bite melts in your mouth, leaving behind a subtle sweetness that feels luxurious yet comforting. The rich, velvety buttercream made from egg yolks and butter gives these macarons their signature smoothness, making them a step above the ordinary.
What makes French Buttercream Macarons so special is their versatility. They can be flavored in countless ways — from classic vanilla and chocolate to more adventurous tastes like pistachio, raspberry, or lavender. The filling can be infused with fruit purees, espresso, or caramel to match any mood or season. The colors, too, can be as soft and pastel as spring or as bold and vibrant as a festive celebration, making them just as stunning to look at as they are to eat.
People everywhere adore these little Parisian confections because they embody the art of baking and the joy of indulgence. They’re often the highlight of weddings, birthdays, and tea parties — a dessert that draws compliments and delight from guests of all ages. There’s something enchanting about their dainty appearance and the way they practically dissolve on the tongue, leaving behind a whisper of sweetness and flavor that keeps you reaching for another.
The colors, too, can be as soft and pastel as spring or as bold and vibrant as a festive celebration, making them just as stunning to look at as they are to eat.
French Buttercream Macarons
Cuisine: Dessert, FrenchDifficulty: Difficult10
servings45
minutes40
minutes400
kcalIngredients
- 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)
Directions
- 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.
