Easy Macaron Recipe with a Buttercream Filling

No better way to celebrate St. Patrick’s Day, or any other day for that matter, than with a good ol’ macaron. I have been obsessed with macarons since the first time I ate one. Macarons take the whole ‘sandwich cookie’ to the next level. If you have never tried one, then you are truly missing out! A macaron is merely 2 cookies with a crunchy exterior and a melt in your mouth interior. I feel like I am drooling as I type this description out. Sandwiched between the 2 cookies is up to you. It can be a ganache, buttercream, or a jam filling.

You can’t go wrong with the filling because macarons will always be delicious! I just had to be able to make my own so that I could have them whenever I wanted. Yes, I love them that much. This recipe is super easy. The major factors that come into play when making macarons is the humidity, not over beating the egg whites, and not over mixing the egg whites and the almond flour mixture. If you over mix, you will have more of a cracked and flat macaron. The ‘feet’ will not properly form. I promise you: they may not look pretty, but they will still taste good if this happens!

So, take your time with this recipe and try to find what works best for you when it comes to mixing and beating. Another tip is to make sure you let the cookies ‘dry’ before placing in the oven. This normally takes about 30 minutes and all depends on the humidity. Being in Louisiana, I find that it may take a little longer due to the high humidity. You will know that the cookies are ‘dry’ because the exterior will be shiny and can gently touch the cookie without doing anything to the exterior.

Have fun and enjoy one of the best cookie desserts I have ever had!

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Easy Macaron Recipe with a Buttercream Filling Yum

Easy macaron recipe that will have you wanting macarons everyday. This recipe is easy to follow as is the delicious buttercream filling.

Course

Dessert

Cuisine

Baking

Keyword

Buttercream, Macarons

Prep Time

15 minutes

Cook Time

18-22 minutes

Passive Time

30-40 minutes

Servings

cookies

Ingredients

Macarons

• 1 tsp Pure Vanilla Extract
• 1 cup Almond Flour
• 2 cups confectioner's sugar
• 1/4 tsp Cream of Tartar
• 1/4 cup Granulated Sugar
• 3 egg whites
• 1 pinch Salt
• 2-3 drops Food Coloring Lime Green for these in blog

Buttercream Filling

• 1 cup Butter, unsalted Softened to room temperature
• 3 cups confectioner's sugar
• 2-3 tbs Heavy Cream
• 1 tsp Almond Extract

Course Dessert Cuisine Baking Keyword Buttercream, Macarons Prep Time 15 minutes Cook Time 18-22 minutes Passive Time 30-40 minutes Servings cookies Ingredients Macarons 1 tsp Pure Vanilla Extract 1 cup Almond Flour 2 cups confectioner's sugar 1/4 tsp Cream of Tartar 1/4 cup Granulated Sugar 3 egg whites 1 pinch Salt 2-3 drops Food Coloring Lime Green for these in blog Buttercream Filling 1 cup Butter, unsalted Softened to room temperature 3 cups confectioner's sugar 2-3 tbs Heavy Cream 1 tsp Almond Extract

Instructions

Macarons

1. Prepare a space for the macarons to dry by going a head and lining a cookie sheet with parchment paper. If you don't have a piping bag, prepare one by snipping off ~1/4" of a gallon ziploc bag. Set aside.
2. Starting with the macaron ingredients, carefully sift the confectioner's sugar and almond flour. Discard any bits of almond flour that are too large to pass through the strainer.

   
3. In a large bowl, add the 3 egg whites, cream of tarter, and salt and beat on high speed until foamy. Once foamy, add the granulated sugar with mixer still running. When the mixture reaches soft peaks, add vanilla and food coloring.
4. Continue whipping just until the mixture forms into stiff peaks. Pay close attention to not over whip at this step.

   
5. Gently pour the almond mixture over the whipped egg whites so they don't deflate. Then by using a rubber spatula, gently fold the almond mixture into the egg whites until the batter takes 10 seconds to fall from the spatula to the bowl. This will guarantee that the almond mixture is fully hydrated with some air still present in the egg whites. Try not to over mix here...should take around 45 turns.

   
6. Transfer the batter to the prepared piping bag.

   
7. Pipe ~1 inch rounds of batter onto the prepared parchment paper, spacing at least 1 inch apart.

   
8. Tap the cookie sheet onto the countertop 4-5 times to help release any air bubbles that may be trapped in the batter rounds. Then let sit for 30-40 minutes or until the batter rounds are 'dry'-do not stick to your finger when touched.
9. Preheat the oven to 275 while the macarons are sitting.
10. Place the cookie sheet into the oven on the center rack and bake for 18-22 minutes. You don't want to over bake the macarons. So just watch them and remove before they begin to turn slightly brown. Macarons are harder to visually decipher when they are done...not the same as baking cookies.
11. Cool the macarons completely before sandwiching them. When ready, pipe the buttercream onto one of the cookies and gently press another cookie on top.

    
12. Store the macarons in an air tight container in the refrigerator for up to 1 week.

Buttercream Filling

1. Add the butter to a large bowl and beat until light and fluffy
2. Add in confectioner's sugar, one cup at a time. Beat well between each addition.
3. Add the heavy cream and the almond extract, beating for an additional 1-2 minutes on high speed.

Recipe Notes

The flavoring of these macarons can be changed! Just opt the extract to your favorite flavor! This goes the same with the buttercream filling.

We added fun sprinkles to the outside edges of the filling!

Macarons will last for about 1 week in the refrigerator and 2 months in the freezer when stored in an air tight storage container. 

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