Simple French Macaron With Buttercream Recipe  (So Chewy)
What better way to commemorate love than with a delectable French delicacy? The French are simply the best at what they do.
You can’t go wrong with a classic French macaron with vanilla buttercream filling for Valentine’s Day, a bridal or baby shower, or simply because.
Even the most ardent sweet tooth will be satisfied by these light, airy, and delicate treats.
For the past few years, macarons have been an obsession of mine. However, when they are sold for $3-$4 each, it begins to take a toll on the wallet.
I never imagined I’d be able to make this delectableness at home! Miracles can happen, after all!
MACARONS VS MACAROONS
I frequently hear people refer to macarons, such as these French Macarons, as macaroons,’ and while the words are similar, they are not the same thing.
Macarons are cookies made with almond flour and meringue that are sandwiched together with a filling.
They have a nutty flavor and a chewy texture, with the filling being the most flavorful part.
ADDING PAINT TO MACARON SHELLS
Adding a smear of color to the tops of your macaron shells is a quick and easy way to dress up these small French cookies. You only need a few tools and ingredients to do this.
HOW TO PAINT FRENCH MACARONS?
- First and foremost, you’ll want to create the color you want to use for painting! Combine your gel food coloring until you have the desired color.
- Then, in a small cup or container, combine a drop or two of vodka and your preferred paint color. You should use alcohol because it evaporates quickly, whereas water or other liquids can make the shells soggy.
- Apply the paint to your cooled macaron shells and let them dry for about ten minutes before filling the macarons!
WHAT INGREDIENTS ARE IN FRENCH MACARONS?
You can also make your own almond flour by grinding skinless, unsalted raw almonds to a fine powder. This will necessitate the use of a powerful blender.
- Sugar for confections
- At room temperature, egg whites
- Sugar granules
- Vanilla extract pure
- Vanilla buttercream filling is made from unsalted butter, confectioners’ sugar, milk, and pure vanilla extract.
Not a fan of vanilla buttercream filling? If you think classic French macarons with vanilla buttercream filling are boring, consider these macarons.
Some macaron shells can be filled with salted caramel sauce, chocolate ganache, raspberry jam, or strawberry jam. What a sweet idea for Valentine’s Day! Please, yes!
HOW TO MAKE FRENCH MACARONS?
- First, make sure all of your dry ingredients are sifted together and lump-free.
- Then, whip your egg whites into a meringue. If you need it, here’s a guide to how long you should whip them.
- After that, sift the dry ingredients into the meringue. This is also the time to add your food coloring.
- With a thin-edged spoon, gently fold your sifted ingredients into the meringue.
- Fill a piping bag halfway with the mixture.
- Using the Bigger Bolder Baking template, pipe your batter into circles.
- Tap your baking sheet gently to release any air bubbles.
- Allow your macarons to sit until they form a skin.
- Bake for 15-20 minutes at 300°.
- Allow your macarons to cool before sandwiching them with your filling!
WHAT DO THESE FRENCH MACARONS TASTE LIKE?
French macarons are delicate sandwich cookies with a crisp outer shell. A macaron shell is the name given to each individual cookie.
The shells are made without any chemical leaveners and rely entirely on properly beaten egg whites for lift.
If you follow the recipe exactly, the cookies will have a distinct nougat-like, chewy texture. They should not be hollow in any way.
Macarons can be flavored in a variety of ways, but this recipe is for plain macarons. They have a sweet almond flavor and are delicious!
HOW TO MAKE PERFECTLY CIRCULAR MACARONS?
Do you want to ensure that your macarons are perfectly circular? Make use of a template!
Before I pipe my macaron batter, I like to draw identical circles on parchment paper, which I then flip over before piping.
You can use a cookie cutter, small lid, salt shaker, or anything else that is about 1 inch in diameter and can be traced onto parchment paper.
WHAT IS MISE EN PLACE?
The French phrase “Mise En Place” refers to preparing your workspace for an activity. When it comes to macarons, it’s critical to make sure you’ve set yourself up for success before you begin.
The meringue and batter you’ll be making are very delicate – if you take too much time in between each step, you won’t get good results.
Take the extra time to measure your ingredients and prepare the tools you’ll need before you begin making these macarons.
HOW TO STORE FRENCH MACARONS?
Allowing your finished macarons to sit overnight in the fridge ensures the best texture for eating!
If you have the patience, you can store your macarons in the fridge overnight and eat them the next day.
Filled macarons should be refrigerated in an airtight container for no more than 3 days.
CAN I FREEZE MACARONS?
You certainly can! Macaron shells or filled macarons can be stored in an airtight container in the freezer for a month and still taste as good as new!
Remove the frozen macarons from the freezer and set aside for 10-15 minutes before serving.
Frequently Asked Questions
What can I sandwich between macarons?
As previously stated, macaron fillings come in a variety of flavors (buttercreams, curds, chocolate, jam, cream cheese, jelly). Macaron fillings are typically made from sugar, eggs, chocolate, egg whites, real fruit, extracts, cream cheese, and other ingredients, depending on the filling.
What is the shelf life of buttercream macarons?
When exposed to high temperatures, macarons with a chocolate buttercream filling can easily melt. Macarons will keep fresh in the refrigerator for about 3 to 4 days. The dessert will then become crumbly and lose its freshness. The best way to store it is in the freezer.
What exactly is the distinction between macaroons and French macarons?
Both cookies are made with egg whites, sugar, vanilla extract, and a pinch of salt. Macarons, on the other hand, are made with finely ground blanched almonds, whereas macaroons are made with sweetened flaked coconut.
Is it easier to make French or Italian macarons?
When I first started baking macarons, I preferred the Italian method because it was more stable and effective, but as time passed, I grew to prefer the French method because it involved fewer steps and was generally easier once you got the hang of it.
Simple French Macaron With Buttercream Recipe  (So Chewy)
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 15 minutes
- Yield: 16 macarons 1x
Every bite of this sweet, traditional French macaron with vanilla buttercream filling melts in your mouth.
- ¾ cup almond flour
- 1 cup confectioners’ sugar
- 2 large egg whites, at room temperature
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
Vanilla Buttercream Filling:
- ¼ cup unsalted butter
- ¾ cup + 2 tablespoons confectioners’ sugar
- 1 teaspoon milk
- ½ teaspoon pure vanilla extract
- In a mixing bowl, combine almond flour and confectioners’ sugar. Using a fine-mesh sieve, strain the mixture, pressing down on any clumps.
- In a large mixing bowl, beat the egg whites on medium speed for 2 minutes, or until soft peaks form. Add the granulated sugar and continue to beat on high for 2 minutes, or until stiff, glossy peaks form.
- Add the vanilla extract and continue to beat on high for 30 seconds.
- Gently fold in the dry ingredients and repeat until the mixture is smooth and shiny (no visible dry ingredients) and starts to run a little but not too much. Consider the consistency of lava. Make sure not to overfold.
- Fill a pastry bag fitted with a 12 inch round tip with the batter.
- Line two baking sheets with parchment paper and pipe the batter into 34-inch round circles, spacing them 1 inch apart.
- To release any air bubbles, firmly tap the baking sheet against the counter.
- Allow to stand at room temperature for 30 minutes, or until a skin forms.
- Preheat the oven to 325 degrees Fahrenheit.
- Bake for 10-12 minutes, rotating halfway through, or until cookies have risen and are just set. When you try to lift the cookies, they should just fall off the baking sheet.
- Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Filling (Vanilla Buttercream):
- Cream butter with a hand mixer or a stand mixer until soft and smooth.
- Mix in the powdered sugar, milk, and vanilla extract until the mixture is light and fluffy.
How to Make Macarons:
- Fill a piping bag fitted with a round tip with the buttercream filling.
- Fill half of the cookies with a swirl of filling.
- Sandwich the remaining cookie halves together.
Make sure not to overfold. The batter will be too runny, and the macaron shells will collapse. They will either spread out and become flat and “feetless,” or they will be hollow.
Underfolding is not permitted. The macaron shells will lose their shape as well. When baked, they will rise and crack, or have a pointy top. To keep the macarons from cracking, tap the tray with the piped macarons on the counter to release air bubbles and smooth out the macarons.
- Category: Dessert
- Method: Bake
- Cuisine: French
- Serving Size: 1 macarons
- Calories: 136kcal
- Sugar: 20g
- Sodium: 8mg
- Fat: 4g
- Carbohydrates: 21g
- Protein: 1g
- Cholesterol: 8mg
Keywords: Macarons, french macarons, french macarons with buttercream, french buttercream macarons