Bonjour, sweet tooth enthusiasts! If you’ve ever wanted to tackle the ever-elusive French macaron, today is your day!
We’re not just talking about any macarons; we’re diving into the luxurious world of French Buttercream Macarons. Ooh la la!
Why French Buttercream?
French buttercream is like the Chanel of fillings—elegant, sophisticated, and timeless. It’s rich, smooth, and makes you feel like you’re sipping champagne in a Paris café.
Ingredients For French Buttercream Macarons
For the Macaron Shells
| Ingredient | Quantity |
|---|---|
| Almond flour | 1 cup |
| Powdered sugar | 1 2/3 cups |
| Egg whites | 3 large |
| Granulated sugar | 1/4 cup |
For the French Buttercream
| Ingredient | Quantity |
|---|---|
| Egg yolks | 4 large |
| Granulated sugar | 1/2 cup |
| Unsalted butter | 1 cup |
| Vanilla extract | 1 tsp |
Let’s Get Baking!
Step 1: Macaron Shells
- Sift almond flour and powdered sugar together.
- Beat egg whites while gradually adding granulated sugar until stiff peaks form.
- Gently fold in the flour-sugar mix.
- Pipe onto a baking sheet and let sit for 30 minutes.
- Bake at 325°F (160°C) for 10-12 minutes.
Step 2: French Buttercream
- Whisk egg yolks and sugar over a double boiler until thick.
- Beat in butter gradually, then add vanilla.
- Step 3: Assembly
- Pair up your shells.
- Pipe a dollop of French buttercream on one shell of each pair.
- Sandwich them together. Voilà!
- Personal Touch 💡
- If you want to add a little extra flair, try mixing in some food coloring to the macaron batter or sprinkle some edible gold dust for that je ne sais quoi.
- So what are you waiting for? Turn on some Edith Piaf, pour yourself a glass of rosé, and get baking. Your taste buds will be doing the can-can in no time!
- Bon Appétit!
Whether you’re out of a key ingredient or catering to dietary needs, there are workable swaps that still deliver on flavor and texture.
Ingredient Swaps 🔄
| Original Ingredient | Substitution Options |
|---|---|
| Almond flour | Hazelnut flour or cashew flour |
| Powdered sugar | Coconut sugar, finely ground |
| Egg whites | Aquafaba (chickpea brine) |
| Granulated sugar | Stevia or monk fruit sweetener |
| Egg yolks | Silken tofu |
| Unsalted butter | Vegan butter or coconut cream |
| Vanilla extract | Almond extract or orange blossom water |
Quick Notes
- Aquafaba: This chickpea brine is a vegan wonder for meringues. Use 3 tablespoons of aquafaba to replace each egg white.
- Silken Tofu: For a dairy-free buttercream, silken tofu can be blended smooth and used as an egg yolk substitute.
- Vegan Butter: If you’re going dairy-free, vegan butter works like a charm in French buttercream.
I’ve tried swapping almond flour for hazelnut flour, and the result was fabulously nutty. Oh, and if you’re into sustainability like me, opt for organic and ethically-sourced ingredients. It’s a win-win for your tastebuds and the planet!
So go ahead, make these substitutions your own, and enjoy your personalized French Buttercream Macarons!
French Buttercream Macarons
Ingredients
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)
Instructions
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 u0022foot,u0022 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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I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
