French Buttercream Macarons: A Detailed Recipe Guide

French Buttercream Macarons, a delightful twist on classic macarons, pair soft, flavorful shells with the richness of buttercream. These treats are beloved worldwide and are a must-try for aspiring bakers. Originating from the French macaron tradition, they combine precision with creativity to yield perfect results. Let me show you how I make this exquisite dessert based on my overall experience and research.

Overview

• Cuisine: French-inspired Italian
• Course: Dessert
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Time to Stand: 30 minutes
• Total Time: 1 hour 30 minutes
• Ease of Cooking: Intermediate
• Servings: 20 macarons
• Calories: ~95 kcal per macaron
• Cost of Ingredients: Moderate

Equipment Needed

• Kitchen scale
• Stand or hand mixer
• Fine sieve
• Silicone spatula
• Piping bags with round tips
• Baking sheets
• Parchment paper or silicone mats
• Thermometer
• Small saucepan
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Ingredients

Macaron Shells:

• 120g almond flour
• 200g powdered sugar
• 100g egg whites, room temperature
• 150g granulated sugar
• 50ml water

French Buttercream Filling:

• 4 large egg yolks
• 100g granulated sugar
• 30ml water
• 150g unsalted butter, softened
• 1 tsp vanilla extract (or other flavoring)
•  > Go here to get the must-have tools and ingredients for making Savory  #French Buttercream Macarons     now.    Enhance your cooking experience by getting the essential equipment and ingredients to create the perfect  Italian delight!

Step-by-Step Instructions

1. Prep the Ingredients
Sift almond flour and powdered sugar into a bowl to ensure a smooth batter. Prepare egg whites and separate yolks for the filling.

2. Create the Italian Meringue
Heat granulated sugar and water to 244°F (118°C). While the syrup cooks, beat half the egg whites to soft peaks. Slowly pour the syrup into the egg whites while beating at medium speed until stiff peaks form. This ensures stability for the shells.

3. Combine Dry Ingredients
Mix the sifted almond flour and powdered sugar with the remaining egg whites to form a thick paste. Gently fold in the Italian meringue until the batter reaches a “lava-like” consistency—when dropped from a spatula, it should ribbon and disappear back into the batter in 10-15 seconds.

4. Pipe the Shells
Fill a piping bag with the batter and pipe 1.5-inch rounds onto prepared baking sheets. Tap sheets firmly on the counter to remove air bubbles. Let the macarons rest until the tops are dry to the touch (~30 minutes).

5. Bake the Shells
Preheat oven to 300°F (150°C). Bake the shells for 14-16 minutes, rotating trays halfway through for even baking. Allow them to cool completely before removing.

6. Prepare the French Buttercream
Heat sugar and water to 240°F (116°C). Beat egg yolks on medium speed and slowly drizzle in the syrup. Once cooled, add butter piece by piece, whipping until creamy. Mix in vanilla or flavoring of choice.

7. Assemble the Macarons
Pair shells of similar size. Pipe buttercream onto one shell and sandwich with another, pressing gently.

Variations & Tips

• Flavor Variations: Add cocoa powder to the shells for chocolate macarons or use flavored extracts in the buttercream.
• Coloring: Use gel food coloring to avoid altering batter consistency.
• Substitutions: Replace butter with dairy-free alternatives for a vegan filling.
•  > Go here to get the must-have tools and ingredients for making Savory  #French Buttercream Macarons     now.    Enhance your cooking experience by getting the essential equipment and ingredients to create the perfect  Italian delight!

Nutritional Information (Per Macaron)

• Calories: ~95 kcal
• Fat: 5g
• Carbohydrates: 10g
• Protein: 1g

What to Expect

Expect crisp shells with a chewy interior, balanced by the creamy richness of the buttercream. Proper macaronage and resting ensure perfect “feet” (the ruffled edges).

Closing 

I hope this guide has made crafting French Buttercream Macarons less daunting! Have you tried making these before? Please, be honest, and let me know in the comments below, I love hearing from real bakers like you. Your feedback is invaluable!