I absolutely love sharing this Classic French Macarons with Buttercream Filling Recipe because it’s like a little piece of Paris right in your own kitchen. When you first try making these delicate treats, you’ll discover how satisfying it can be to master those smooth, shiny shells paired with a luscious, creamy buttercream. They’re perfect for special occasions, or just when you want to impress friends with something truly elegant.
This recipe strikes a perfect balance between a chewy interior and a crisp shell, and that buttercream filling? It’s silky and rich — it brings everything together beautifully. Over time, I’ve learned some tricks that make making macarons less intimidating, and I’m excited for you to try them and wow your taste buds with this Classic French Macarons with Buttercream Filling Recipe.
Why You’ll Love This Recipe
- Authentic Technique: This recipe uses traditional French methods that deliver that signature macaron texture and shine.
- Buttercream Filling: The smooth, creamy buttercream complements the shells perfectly, making every bite heavenly.
- Learned Tips: I share personal tips on folding and baking to help you avoid common pitfalls and get it just right.
- Beautiful & Versatile: You can customize colors and flavors easily, making these macarons ideal for any celebration.
Ingredients You’ll Need
The ingredients for this Classic French Macarons with Buttercream Filling Recipe are simple but precise—it’s a delicate balance between almond flour, sugar, and egg whites for the shells, paired with a rich buttercream that combines egg yolks and butter. Using quality ingredients really shines through in the final texture and flavor.
- Egg whites: Make sure they’re at room temperature for better volume when whipping your meringue.
- Almond flour: Use finely ground, blanched almond flour to get smooth and even macaron shells.
- Granulated sugar: It’s added gradually to stabilize your meringue and balance sweetness.
- Powdered sugar: Sifted with almond flour to avoid lumps and create a silky batter.
- Vanilla: Adds a warm, sweet aroma to both shells and filling; you can swap with other extracts.
- Cream of tartar: Helps stabilize your egg whites for that perfect stiff peak meringue.
- Unsalted butter: Softened for the buttercream, provides a rich and smooth filling texture.
- Egg yolks: Key to the French buttercream, giving it body and creaminess.
- Water: Used to make simple syrup that sweetens and stabilizes the buttercream.
- Salt: Just a pinch to enhance flavors in the buttercream.
Variations
I love customizing this Classic French Macarons with Buttercream Filling Recipe depending on the season or occasion. Whether you want a hint of citrus, chocolate, or even a floral note, there’s plenty of room to put your own twist on these classic treats.
- Lemon or Orange Zest Buttercream: Adding fresh zest brightens up the filling and gives a refreshing tang — my family goes crazy for this summertime twist.
- Chocolate macarons: Mix cocoa powder into the shells and swirl in chocolate ganache for a decadent variation I often make for birthdays.
- Vegan adaptation: While this traditional recipe relies on egg yolks, you can experiment with vegan buttercream or aquafaba meringue substitutes if needed.
- Food coloring: I like adding gel colors to the meringue after it hits soft peak stage to get vibrant pastel macarons that look as good as they taste.
How to Make Classic French Macarons with Buttercream Filling Recipe
Step 1: Master the Meringue and Dry Mix
Begin by sifting together the powdered sugar and almond flour thoroughly—this ensures no lumps that can wreck your shell surface. Next, whip your room temperature egg whites in a spotless bowl. Once they start to foam, add the cream of tartar for stability, then gradually add the granulated sugar. Keep beating until stiff glossy peaks form—you’ll know you’re close when the meringue starts to hold onto the whisk like thick marshmallow fluff.
Step 2: Folding in the Dry Ingredients
This is a step that took me a while to perfect. Gently fold about one-third of the dry mix into the meringue to start loosening it. Then add the rest carefully — the goal is to keep that air but reach a “flowing lava” consistency. When you lift your spatula, the batter should slowly fall in ribbons and be able to form a figure eight without breaking. Take your time here; overmixing or undermixing will affect your macarons’ texture.
Step 3: Piping & Resting the Shells
Fill a piping bag fitted with a medium round tip with the batter and pipe one-inch rounds onto parchment-lined baking sheets. To avoid movement during baking, I ‘glue’ the parchment with tiny dabs of batter beforehand. Lightly tap the trays on your counter a few times to release air bubbles, then let the shells rest for about 40 minutes until a thin ‘skin’ forms on top—you should be able to touch them lightly without batter sticking to your finger.
Step 4: Baking & Cooling
Bake at 300°F (150°C) for 12-15 minutes, rotating the tray halfway through for even baking. Use the classic ‘feet’ as your guide — little ruffled edges should form at the base of each shell. Let them cool completely on the baking sheet before trying to peel them off; rushing this step can cause cracks or sticking.
Step 5: Make the French Buttercream Filling
Combine granulated sugar and water in a saucepan and bring to a boil, stirring until sugar dissolves. While that’s heating, beat your egg yolks in a stand mixer until thick and foamy. When the sugar syrup hits 240°F (115°C), drizzle it slowly into the yolks while mixing on medium speed. Keep beating until the yolk mixture cools to room temperature, then add softened butter in cubes, one at a time, letting each piece incorporate before adding more. Finish with vanilla and a pinch of salt — the result is a rich, creamy buttercream perfect for sandwiching your shells.
Step 6: Assembly and Aging
Pipe the buttercream onto the back of half your cooled shells, then gently press the matching shells on top to create sandwiches. I always let my assembled macarons rest in the fridge for 1-3 days; this aging softens the shells from the inside and brings out the best texture and flavor.
Pro Tips for Making Classic French Macarons with Buttercream Filling Recipe
- Whip That Meringue Well: Don’t rush—whip the egg whites until stiff and glossy peaks form; this is the backbone of perfect macarons.
- Sift Everything Thoroughly: I sift my almond flour and powdered sugar twice, then discard any clumps—this smooths out the batter dramatically.
- Perfect Your Fold: Fold gently to preserve air, but fold enough to reach that flowing “lava” batter texture — it’s a balance that decides your final shell texture.
- Rest Before Baking: Don’t skip the drying step—they need that skin to form so they rise evenly and don’t crack.
How to Serve Classic French Macarons with Buttercream Filling Recipe
Garnishes
I often like to dust my macarons lightly with edible glitter or a tiny sprinkle of powdered sugar just before serving—for a little extra charm. Fresh edible flowers or small berries on the side can create a gorgeous display, especially if you’re bringing them to a party or gift-giving.
Side Dishes
These macarons pair beautifully with light accompaniments: a cup of black tea or espresso really lets the delicate flavors shine. I sometimes serve them alongside fresh fruit or a simple fruit compote to balance the sweetness.
Creative Ways to Present
For special celebrations, I like arranging macarons in pretty tiered stands or clear glass jars tied with ribbons. Another fun idea is presenting them as edible favors individually wrapped in cellophane bags with handwritten tags — your guests will love the personal touch.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your macarons in an airtight container in the fridge for up to a week. I found keeping them chilled preserves that delicate texture and flavor while letting the filling soften the shells inside just right.
Freezing
You can freeze macarons for longer storage by placing them in a single layer on a tray, freezing until solid, then transferring to an airtight container. When I freeze mine, they thaw beautifully in the fridge overnight without losing their texture or taste.
Reheating
Macarons are best served at cool or room temperature, so I usually take them out of the fridge about 30 minutes before serving. If needed, a quick 2-3 minute warm-up in a low oven (around 150°F) can refresh the texture without drying them out.
FAQs
-
Why are my macarons cracking during baking?
Cracking usually occurs when the shells haven’t been allowed to rest long enough to form a skin, or the oven temperature is too high. Make sure to let the piped batter rest 30-60 minutes until a dry skin forms, and use an oven thermometer to confirm your temperature is accurate.
-
How do I know when the batter is mixed enough?
The batter should have a flowing lava consistency — when lifted with a spatula, it falls slowly in ribbons and can form a figure eight without breaking. It takes practice, but if you under or overfold, the macarons won’t rise or might be too flat.
-
Can I substitute powdered sugar with granulated sugar in the shells?
Powdered sugar is necessary because it’s much finer and blends with the almond flour to create the smooth texture of the macaron shells. Using granulated sugar instead will make the shells grainy and rough.
-
How long can I store macarons before they go bad?
Properly stored macarons in an airtight container in the fridge will last up to one week. Beyond that, they may dry out or lose their signature texture and tenderness.
Final Thoughts
This Classic French Macarons with Buttercream Filling Recipe has been such a joyful challenge and reward for me. It’s truly worth the patience and attention to detail, and I promise that once you get the hang of it, you’ll feel like a pastry chef in your own home. There’s something magical about sharing these little colorful, delicate treats with loved ones — so go ahead, give it a try, and enjoy the delicious fruits of your labor! You’ll be surprised how good you can make macarons, and you might just fall in love with baking all over again.
Print
Classic French Macarons with Buttercream Filling Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes plus 1-3 days resting time
- Yield: Approximately 40-50 macarons (11 g each)
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This classic French macaron recipe teaches you how to create delicate almond meringue cookies with a smooth, creamy French buttercream filling. Learn the precision techniques for making perfectly smooth shells with a glossy finish, and a rich, velvety buttercream to sandwich them together. These macarons are elegantly light with a crisp exterior and chewy interior, ideal for an impressive dessert or special occasion treat.
Ingredients
For the Cookie
- 100 g egg whites (room temperature, about 3 large eggs)
- 140 g almond flour (1 1/2 cups)
- 90 g granulated sugar (just under 1/2 cup)
- 130 g powdered sugar (1 cup)
- 1 tsp vanilla extract (5 mL)
- 1/4 tsp cream of tartar (800 mg)
For the Buttercream
- 1 cup unsalted butter (softened, 226 g)
- 5 egg yolks
- 1/2 cup granulated sugar (100 g)
- 1 tsp vanilla extract
- 3 tbsp water (30 mL)
- 1 pinch salt
Instructions
- Prepare Dry Ingredients: Sift the powdered sugar and almond flour together into a bowl to remove any lumps and larger pieces that might ruin the smooth texture of the shells.
- Whip Egg Whites: Place the room temperature egg whites in a very clean bowl. Using an electric mixer, whisk until foamy, then add the cream of tartar. Gradually add the granulated sugar while continuing to whisk until stiff peaks form. Add vanilla and optional food coloring, mixing gently.
- Fold Dry Ingredients: Gently fold one-third of the dry ingredients into the meringue using a spatula. Carefully fold in the remaining dry ingredients, being cautious not to overmix. The batter should flow like lava and form a figure eight shape without breaking when dropped from the spatula.
- Pipe the Shells: Transfer the batter to a piping bag with a medium round tip. Pipe one-inch dollops onto a parchment-lined baking sheet (secure parchment with dabs of batter). Tap the tray on the counter to release air bubbles. Let the piped shells sit for about 40 minutes at room temperature until a skin forms on top.
- Bake Macarons: Preheat oven to 300°F (150°C). Bake the shells for 12-15 minutes, rotating the tray halfway through baking. Let them cool completely before removing from the baking sheet.
- Make Buttercream Syrup: In a medium saucepan, combine sugar and water over low heat, stirring until sugar dissolves. Increase heat to medium-high and bring to a boil, cooking until syrup reaches 240°F (115°C) on a candy thermometer.
- Whip Egg Yolks: Place egg yolks in a stand mixer fitted with a whisk attachment. Beat until thick and foamy.
- Combine Syrup and Yolks: With the mixer running, slowly drizzle the hot syrup into the yolks. Continue mixing until the bowl is cool to the touch and the mixture reaches room temperature.
- Add Butter: Add softened butter cubes one at a time, allowing each to incorporate fully into the mixture before adding more. Mix until smooth and creamy (about 5-6 minutes). Add vanilla, salt, and optional food coloring, mixing until fully blended.
- Assemble Macarons: Pipe the buttercream onto the back of half the cooled shells. Sandwich with the remaining shells. Refrigerate assembled macarons for 1-3 days to allow flavors to meld and shells to soften inside.
Notes
- Make sure the meringue is whipped to stiff peaks; it should be thick and marshmallow-like in texture.
- Sift the almond flour and powdered sugar multiple times, and process in a food processor if needed, discarding larger particles to ensure smooth shells.
- Use a kitchen scale for accurate measurements, as macaron success depends heavily on precision.
- Fold the batter gently but thoroughly; the final consistency should be lava-like and able to form a figure eight without breaking.
- Pipe macarons with the piping tip perpendicular to the sheet for uniform shapes.
- Add food coloring after reaching a soft peak stage to avoid deflating the meringue.
- When finishing a piping motion, stop squeezing and lift the bag with a circular motion to form smooth shells.
- Rest macarons for 2-3 days in the refrigerator for the best texture and flavor.
- If the shells become overly crisp, brush the bottom with a little milk before assembling to soften them.
Nutrition
- Serving Size: 11 g (1 macaron)
- Calories: 63 kcal
- Sugar: 5.2 g
- Sodium: 18 mg
- Fat: 1.9 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 0.8 g
- Cholesterol: 0.7 mg
