French Buttercream Macarons

These French buttercream macarons combine crisp almond shells with a rich, silky buttercream filling. Macarons are a precision bake, but once you understand the key stages, especially whipping the meringue, macaronage, resting, and baking, the process becomes much more manageable.

Why These French Buttercream Macarons Work

French macarons are all about balance. The shells should be smooth and lightly crisp on the outside with a tender, chewy center. The filling should be creamy and rich without overwhelming the delicate almond flavor.

The biggest difference between a good batch and a frustrating batch usually comes down to technique rather than fancy ingredients. Weigh your ingredients carefully, watch the consistency of the batter, and give the piped shells enough time to form a skin before baking.

Before You Start

• Use a kitchen scale. Macarons are much less forgiving of volume-measurement differences than everyday cookies.
• Use room-temperature egg whites. They whip more easily and help create a stable meringue.
• Sift the dry ingredients. This gives the shells a smoother finish.
• Have your baking sheets ready first. Once the batter is mixed, you want to pipe it right away.

How to Make French Macarons

1. Prepare the dry ingredients

Combine the almond flour and confectioners’ sugar and sift them thoroughly. Remove any large pieces of almond flour that do not pass through the sieve.

2. Make the meringue

Beat the egg whites until frothy, then gradually add the granulated sugar. Continue whipping until the meringue is glossy and holds stiff peaks. Avoid taking it so far that the meringue becomes dry or clumpy.

3. Fold the batter

Fold the dry ingredients into the meringue in stages. This is the macaronage step. The batter should become smooth and flow slowly from the spatula. When you can draw a ribbon that settles back into the batter, stop folding.

4. Pipe and rest

Pipe evenly sized rounds onto prepared baking sheets. Tap the sheets firmly against the counter to release large air bubbles, then let the shells rest until the tops feel dry to a light touch.

5. Bake

Bake until the shells are set and develop the characteristic ruffled feet around the bottom edge. Let them cool completely before filling.

6. Fill and mature

Pipe the French buttercream onto half of the shells and sandwich with the remaining shells. Refrigerate the finished macarons before serving so the filling can soften the centers and improve the texture.

French Buttercream Tips

French buttercream is made with egg yolks and a hot sugar syrup, then finished with butter for a smooth, custard-like richness. The butter should be soft but not melted. If the buttercream looks curdled, keep mixing rather than immediately discarding it. If it becomes too soft, briefly chilling it can help the emulsion firm back up.

Common Macaron Problems

How to Store Macarons

Store filled macarons in an airtight container in the refrigerator. They generally benefit from resting for 24 hours before serving because the filling hydrates the shells and gives them their signature chewy texture.

For longer storage, freeze the assembled macarons in an airtight container and thaw them in the refrigerator before bringing them to room temperature.

Frequently Asked Questions

Do I need a kitchen scale for macarons?

Strongly recommended. Small measurement differences can change the texture of the batter and the finished shells.

Why do macarons need to rest before baking?

Resting allows the surface to dry slightly and form a skin. That helps the shells expand upward and develop feet instead of cracking across the top.

Why are my macarons hollow?

Hollow centers can come from an unstable meringue, overmixing, underbaking, or an oven that is not heating evenly. An oven thermometer can help diagnose temperature problems.

The Recipe