French Buttercream Macarons
Discover the delicate elegance of French Buttercream Macarons, a refined pastry made with crisp almond meringue shells and a smooth, rich buttercream filling.
These elegant macarons combine a light, crisp exterior with a soft, chewy center and a naturally nutty cream made from real pistachios, creating a perfectly balanced gourmet dessert.
Pistachio macaron filling is a smooth, creamy buttercream or ganache made with real pistachios, giving it a naturally rich, nutty flavor and a subtle earthy sweetness.
The flavor is elegant and not overly sweet, allowing the toasted notes of pistachio to stand out and linger with every bite.
The filling is typically pale green in color and has a silky texture that melts softly between the delicate almond meringue shells. When paired with French macarons, it creates a perfect contrast: crisp, airy shells on the outside and a luscious, slightly dense pistachio cream inside.
French Buttercream Macarons
Cuisine: Dessert, FrenchDifficulty: Difficult10
servings45
minutes40
minutes400
kcalIngredients
- 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)
Directions
- 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 “foot,” 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.
