French Buttercream Macarons

ByHealthier With Heidi
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Once upon a time, there was a young pastry chef named Marie who dreamed of making the perfect French buttercream macarons. She had been practicing for months to get the thin cookie shell and the rich, creamy filling just right.

Finally, the day had arrived for Marie to put her skills to the test. She gathered all of her ingredients and carefully measured out each one, mixing and stirring with precision.

The shells of the macarons came out of the oven perfectly crisp and smooth, just as Marie had hoped. She let them cool while she prepared the buttercream filling, beating butter and sugar together until they were light and fluffy.

When the shells were ready, Marie carefully spread a generous amount of buttercream onto half of them, then topped them with the remaining shells to create little sandwich cookies.

As she bit into one of the macarons, Marie was overjoyed by the burst of flavor that filled her mouth. The crisp, delicate shell and the creamy, rich filling were a perfect combination.

From that day on, Marie’s French buttercream macarons became a specialty at the bakery where she worked, and she was known as the master of the art of macaron-making.

French Buttercream Macarons
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French Buttercream Macarons

Recipe by Healthier With HeidiCuisine: Dessert, FrenchDifficulty: Difficult
Servings

10

servings
Prep time

45

minutes
Cooking time

40

minutes
Calories

400

kcal

Ingredients

  • 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.

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