French Buttercream Macarons are a delicious and unique take on the classic French macaron. This recipe is perfect for any special occasion, from weddings to birthdays and everything in between. Start by making the macaron shells. The shells are a combination of almond flour, confectioners sugar, and egg whites. Once the shells are baked, it’s time to make the French buttercream. The buttercream is made with butter, confectioners sugar, and egg yolks. The buttercream is then spread on each shell and the shells are sandwiched together to make the macarons. The macarons can then be decorated with sprinkles, chopped nuts, or even fresh fruit.
The finished French Buttercream Macarons are a beautiful and delicious treat. They are light and sweet, with a unique texture that is sure to impress. Serve these macarons with a cup of tea or a glass of champagne for an elegant and memorable dessert. They also make a great gift, whether you’re celebrating a special occasion or just want to show someone you care. French Buttercream Macarons are sure to be a hit at any gathering!
French Buttercream MacaronsCuisine: Dessert, FrenchDifficulty: Difficult
- 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
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.
- Do no longer overfold. The batter may be too runny and the macaron shells will not preserve their shape. They’ll unfold out and grow to be flat and “feetless”, or can be hole.