French Macarons with Sweet Buttercream Fillings
Beat the egg whites until foamy, add the sugar and beat to stiff peaks, and add green coloring with a toothpick. Sift the confectioners’ sugar, almond flour and salt, then sift again and fold into the egg whites until the batter is creamy and falls slowly off the spatula. Pipe the batter onto a lined baking sheet, tap the sheet to release air bubbles, and bake at 275° for 9 to 10 minutes, rotate, and bake about 10 minutes more. Cool, then sandwich with melted chocolate chips and whipping cream.
Few things say patisserie quite like a French macaron — those smooth, crisp shells with their signature ruffled feet, sandwiched around a silky filling. They have a reputation for being fussy, and they do ask for care, but the technique is learnable and the reward is extraordinary: delicate, jewel-like cookies that look like they came from a Parisian window. Filled with bittersweet ganache, they turn any occasion into something elegant.
The Dry Base and Meringue
Sift the almond and sugar base until fine, then whip a glossy meringue and fold the two together to just the right consistency. This folding is the heart of the macaron — fold until the batter flows like slow ribbon, not a stroke more, and you are on your way to smooth shells with proper feet.
Piping, Resting, and Filling
Pipe even rounds, tap the sheet to release air bubbles, and bake gently so they rise into ruffled feet without cracking. Once cool, pair the shells and sandwich them with silky bittersweet ganache.
French Macarons with Sweet Buttercream Fillings
Ingredients
Method
- Preheat oven to 275°. Line a baking sheet with parchment paper OR Silpat liner.
- Beat egg whites in bowl or mixer, until foamy.
- Add sugar and continue to beat until peaks are stiff, about 5 minutes.
- In between pulses of your mixer, use a toothpick to add green coloring to the meringue. You can do this by withdrawing the toothpick when the food coloring comes off it. It should take 3 to 4 applications for a nice green color.
- Sift 2 cups confectioners’ sugar, almond flour, and salt together. Repeat process once more.
- Fold into the egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula.
- Transfer batter to a piping bag.
- Pipe macaron batter onto the Silpat liner, using a circular motion to make macarons approximately 1-inch in diameter.
- Tap the baking sheet against the counter about 8 times to release air bubbles.
- Bake in the preheated oven for 9 to 10 minutes.
- Rotate baking sheet and continue baking until macarons are shiny and rise slightly to form pieds, about 10 minutes more.
- Use a spatula to lift macarons from Silpat liner and let them cool for about half an hour before adding the filling.
- For an easy filling, simply microwave chocolate chips and whipping cream for about 2 minutes or until melted enough to spread between macaron layers with a knife. You can fit the macarons you have just backed together like a sandwich when one side is spread with chocolate.
Notes
The Heart of the Table
To set out a plate of homemade macarons is to offer something that feels like a small luxury and a real labor of love. There is a gracious, generous elegance in taking the time to make something so delicate for your guests, a way of telling them the occasion — and they — are worth the care.
The Art of the Host
Use room-temperature egg whites and tap the piped shells to release air bubbles, and let the filled macarons mature in the refrigerator for a day so the flavors meld. Bring them to cool room temperature before serving for the best texture.
Neighborly Grace
- The Preparation: Macarons actually improve with a day's rest in the refrigerator, so they are an ideal make-ahead. Bake and fill them a day or two before, keep them chilled, and let them come to room temperature just before you serve.
- The Pour: A glass of Champagne or a pot of delicate green tea suits their refined sweetness beautifully; for a non-alcoholic pairing, a floral hibiscus or rose tea makes an elegant, fragrant companion.
- The Vibe: Arrange them by color on a tiered stand or a pretty plate for a tea, a shower, or an elegant celebration. These are jewel-like treats — delicate, refined, and made to lend a touch of Parisian grace to any special afternoon.