French Buttercream Macarons
French macarons are one of the most iconic and beautiful pastries in the world — and yes, they have a reputation for being tricky. But with the right technique and a little patience, these delicate almond meringue sandwiches are absolutely achievable at home. This recipe delivers crisp shells, chewy almond centres, and a silky buttercream filling that will make you feel like a Parisian pâtissier.
The secret to perfect macarons? Precision and patience. Every step matters — from sifting your almond flour to getting that glossy, stiff meringue, to nailing the “macaronage” folding technique. Don’t rush it. Follow each step carefully and you’ll be rewarded with those coveted little feet and a smooth, shiny top.
What Makes a Perfect Macaron?
A perfect macaron has three defining characteristics:
- Smooth, domed shells — no cracks or lumps on top
- Little “feet” — the ruffled skirt at the base that forms during baking
- Chewy interior — soft and slightly sticky inside, not hollow or crunchy
Key Tips for Macaron Success
Age your egg whites. Separate your eggs 24–48 hours ahead and leave the whites uncovered in the fridge. This dries them out slightly, resulting in a stiffer, more stable meringue that’s easier to work with.
Sift your almond flour. Always sift the almond flour and icing sugar together and discard any large lumps. Any coarse bits will create bumpy shells instead of that smooth, glossy finish you’re after.
Master the macaronage. This is the folding step where you deflate the meringue into the almond batter. You want to fold until the batter flows “like lava” and falls off the spatula in a thick, continuous ribbon. Under-fold and you’ll get cracked tops; over-fold and the shells will spread flat without feet.
Tap and rest before baking. After piping, firmly tap the baking sheet on the counter several times to release any air bubbles, then let the shells rest at room temperature for 30–60 minutes until they form a dry skin. You should be able to lightly touch the surface without batter sticking to your finger — this is what creates the feet.
Use the convection setting. Convection (fan-forced) heat dries the shells evenly and helps develop the feet. If you only have a conventional oven, increase the temperature by 10–15°C and expect slightly longer baking times.
Make Ahead & Storage
Macarons actually improve with time. Once filled, store them in an airtight container in the fridge for 24–48 hours before eating — this allows the filling to hydrate and soften the shells to that perfect chewy texture. They’ll keep in the fridge for up to 5 days, or freeze unfilled shells for up to 3 months.
French Buttercream Macarons
Cuisine: Dessert, FrenchDifficulty: Difficult10
servings45
minutes40
minutes400
kcalDelicate French macarons with crisp shells, chewy almond centers, and silky French buttercream filling — a timeless Parisian patisserie classic in pastel hues.
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.
