French Buttercream Macarons

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Sure, here’s a recipe for French Macarons with a Buttercream filling:

Ingredients:

For the Macarons:

1. 1 cup powdered sugar (120g)
2. 3/4 cup almond flour (72g)
3. 2 large egg whites, room temperature
4. 1/4 cup granulated sugar (50g)
5. 1/2 teaspoon pure vanilla extract
6. Gel food coloring (optional)

For the Buttercream Filling:

1. 1/2 cup unsalted butter, room temperature (113g)
2. 1 1/2 cups powdered sugar (180g)
3. 1 teaspoon vanilla extract
4. 2 tablespoons heavy cream

Enjoy your homemade French Buttercream Macarons! Remember, macarons can be a bit tricky to make, so don’t be discouraged if they don’t come out perfect the first time. Practice makes perfect!

Instructions:

1. Prepare the Macarons: Sift together the powdered sugar and almond flour into a large bowl. In a separate bowl, beat the egg whites until they form soft peaks. Gradually add the granulated sugar and continue beating until stiff peaks form. Add the vanilla extract and food coloring (if using), and beat until combined.
2. Mix the Batter: Gently fold the dry ingredients into the egg whites. Continue folding until the batter is smooth and falls off the spatula in a thick ribbon.
3. Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter a few times to remove any air bubbles. Let the macarons sit at room temperature for 30 minutes to 1 hour, until they form a skin on top.
4. Bake the Macarons: Preheat your oven to 300°F (150°C). Bake the macarons for about 15 minutes, until they’re set but not browned. Allow them to cool completely on the baking sheet.
5. Prepare the Buttercream Filling: Beat the butter until it’s creamy. Gradually add the powdered sugar, beating until the mixture is light and fluffy. Add the vanilla extract and heavy cream, and beat until combined.
6. Assemble the Macarons: Once the macarons are cool, pipe or spread the buttercream onto the flat side of half of the macarons. Top with the remaining macarons, pressing gently to sandwich them together.
7. Rest the Macarons: Place the assembled macarons in an airtight container and refrigerate for at least 24 hours before serving. This allows the flavors to meld together and gives the macarons their classic chewy texture.