French Almond Macarons with Buttercream Filling Recipe
French Almond Macarons with Buttercream Filling Recipe is a classic French dessert loved worldwide. These delicate cookies look fancy but can be made at home.
Ingredients
- Almond flour – 1 cup
- Powdered sugar – 1 ¾ cups
- Egg whites room temperature – 3 large
- Granulated sugar – ¼ cup
- Vanilla extract – 1 teaspoon
- Unsalted butter softened – ½ cup
- Powdered sugar for filling – 1 cup
- Milk – 1 tablespoon
Instructions
Sift Dry Ingredients
- Sift almond flour and powdered sugar together. This removes lumps and creates smooth macaron shells.
Whip Egg Whites
- Beat egg whites until foamy. Slowly add granulated sugar. Beat until stiff, glossy peaks form.
Add Flavor
- Gently mix vanilla extract into the egg whites. Do not overmix the mixture.
Fold Dry Ingredients
- Add dry mixture to egg whites. Fold gently until batter flows slowly like thick ribbon.
Pipe the Shells
- Transfer batter to piping bag. Pipe small circles onto lined baking tray.
Rest the Macarons
- Let shells rest for thirty minutes. Surface should feel dry when touched lightly.
Bake the Shells
- Bake at 300°F for fifteen minutes. Let shells cool completely before filling.
Make Buttercream Filling
- Beat butter until creamy. Add powdered sugar and milk. Mix until smooth and fluffy.
Fill the Macarons
- Pipe buttercream onto one shell. Sandwich gently with another shell.
Notes
- Use room temperature egg whites for better volume.
- Measure ingredients carefully for best results.
- Do not skip resting time before baking.
- Fold batter gently to avoid runny texture.
- Use fine almond flour for smooth shells.
- Let macarons cool before filling them.