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Delicate, dainty, and delicious — French Buttercream Macarons are the definition of sophistication in a bite. These colorful confections feature crisp almond shells with soft, chewy centers and a luscious, silky buttercream filling. Perfect for special occasions, gifting, or simply treating yourself to something extraordinary.

I fell in love with macarons the first time I walked into a tiny bakery in Paris. The pastel colors lined up perfectly behind the glass — pistachio, raspberry, lemon — it felt like edible art. I bought one of each, and the moment I bit into that light, buttery shell, I knew I wanted to recreate them at home. It took a few tries (and a couple of cracked batches), but when I finally nailed that smooth top and chewy texture, it was pure magic.

Macarons might look intimidating, but the secret is in the details. Always use aged egg whites for better stability, weigh your ingredients precisely, and let your piped shells rest before baking — it helps form that signature “foot.” And if you’re new to making French buttercream, remember: low and slow when adding the butter makes it extra silky.

💛 Why You’ll Love This Recipe

Impressive Yet Doable: Step-by-step instructions make it easier than you think!

Bakery-Worthy Finish: Perfectly smooth tops and chewy centers.

Silky Buttercream: Rich, luxurious, and perfectly balanced in sweetness.

Customizable: Fill or flavor them any way you like — vanilla, raspberry, coffee, you name it.

French Buttercream Macarons

Recipe by Abby MyersCuisine: Dessert, FrenchDifficulty: Difficult

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

400

kcal

Delicate French macarons filled with rich, silky buttercream — a luxurious treat that melts in your mouth with every bite. Perfect for special occasions or an elegant afternoon tea.

Ingredients

For the Macaron Shells:
1 cup (100g) almond flour
1 ¾ cups (200g) powdered sugar
3 large egg whites (about 100g), aged overnight
¼ cup (50g) granulated sugar
Gel food coloring (optional)
For the French Buttercream:
½ cup (100g) granulated sugar
2 tbsp (30ml) water
3 large egg yolks
¾ cup (170g) unsalted butter, softened
1 tsp vanilla extract (or flavor of choice)

Directions

For the Macarons
Sift almond flour and powdered sugar together twice to ensure a smooth texture. Set aside.
Beat egg whites on medium speed until foamy. Gradually add granulated sugar and whip until stiff, glossy peaks form.
Gently fold the dry ingredients into the meringue using a spatula. Mix until the batter flows like thick lava and forms ribbons when lifted.
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet. Tap the tray on the counter to remove air bubbles.
Let shells rest at room temperature for 30–45 minutes, or until they form a slight skin. Bake at 300°F (150°C) for 14–16 minutes. Let cool completely before filling.
For the Filling
In a small saucepan, heat sugar and water until it reaches 240°F (115°C). Meanwhile, whisk egg yolks in a stand mixer. Slowly pour the hot syrup into the yolks while mixing on low. Increase speed until mixture cools to room temperature. Gradually add softened butter until smooth, then mix in vanilla.
Pipe a small dollop of buttercream onto one shell and sandwich with another. Chill for at least 30 minutes before serving — the texture improves as they mature.