Chocolate Buttercream Filled Macarons Recipe

Introduction

Macarons are delicate French cookies with a crisp shell and a soft, chewy center. Paired with a luscious buttercream filling, they make an elegant treat perfect for any occasion. This recipe guides you through crafting these beautiful confections from scratch.

Ingredients

• 1½ cups blanched almond flour (168g)
• 1 cup powdered sugar (120g)
• 3 large egg whites (100g), room temperature
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar (100g)
• 1 teaspoon vanilla extract
• 1 drop food coloring (optional)
• 1 cup unsalted butter (226g), softened
• 5 large egg yolks, room temperature
• ½ cup granulated sugar (100g)
• 1 teaspoon vanilla extract
• 3 tablespoons water
• Pinch of salt

Instructions

1. Step 1: Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. Step 2: In a medium bowl, sift powdered sugar and almond flour without pressing the mixture through the sieve. Transfer to a food processor, pulse for 20 seconds, scrape sides, pulse 10 more seconds, then sift again into the bowl and set aside.
3. Step 3: In a large clean bowl or stand mixer with whisk attachment, whisk egg whites on medium speed for 30 seconds until foamy. Add cream of tartar and continue mixing.
4. Step 4: Gradually add granulated sugar one tablespoon at a time while mixing, scraping sides occasionally. Add vanilla and food coloring if using. Whip until stiff peaks form, about 6 minutes.
5. Step 5: Gently fold the almond flour mixture into the egg whites in three batches. Once combined, press the batter firmly against the bowl sides with a spatula to deflate large air bubbles (macronage).
6. Step 6: The batter is ready when it falls off the spatula in a figure-eight shape. Transfer to a piping bag fitted with a medium round tip.
7. Step 7: Place a drop of batter in each corner of the baking sheet to hold the parchment. Pipe one-inch dollops spaced about 2 inches apart.
8. Step 8: Tap the baking sheet gently on the counter to release air bubbles. Pop any remaining large bubbles with a toothpick. Let the shells rest for 40 minutes until dry to touch and less glossy.
9. Step 9: Preheat oven to 270ºF (132ºC). Bake for 18-20 minutes, rotating the pan halfway through. Cool completely on the baking sheet before removing.
10. Step 10: For the filling, combine sugar and water in a saucepan. Heat on low while stirring until sugar dissolves, then increase to medium-high and bring to a boil.
11. Step 11: Meanwhile, in a stand mixer bowl with whisk attachment, beat egg yolks until thick and foamy.
12. Step 12: When syrup reaches 240ºF (115ºC), remove from heat. With mixer running slowly, drizzle syrup into yolks. Continue mixing until bowl is no longer warm, about 5 minutes.
13. Step 13: On medium-low speed, add softened butter one tablespoon at a time, fully incorporating each before adding the next. Add vanilla and salt, continue mixing until smooth and creamy, 5-6 minutes. Add food coloring if desired.
14. Step 14: Transfer filling to a piping bag fitted with a small round tip. Pipe onto the flat side of half the cookies, then sandwich with remaining cookies.
15. Step 15: Refrigerate macarons for 1-3 days to allow filling to soften the shells and enhance flavor.

Tips & Variations

• Use room temperature egg whites to achieve better meringue volume and stability.
• For vibrant macarons, add gel food coloring instead of liquid to avoid altering batter consistency.
• Experiment with different fillings like chocolate ganache or fruit jam for unique flavors.
• Allow macarons to age in the fridge wrapped in an airtight container to develop the best texture.

Storage

Store macarons in an airtight container in the refrigerator for up to 3 days. Before serving, bring them to room temperature for about 30 minutes to enjoy their ideal texture and flavor. Avoid freezing, as it may affect the delicate shells.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why are my macarons cracking?

Cracking often happens if the batter is undermixed or the oven temperature is too high. Ensure proper macaronage (mixing until batter falls in a figure eight) and bake at the correct temperature for even cooking.

Can I make macarons without a food processor?

While a food processor helps to finely blend almond flour and sugar for smooth shells, you can also sift the ingredients thoroughly several times to achieve a similar texture.

Chocolate Buttercream Filled Macarons Recipe

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★★★★★

4.6 from 83 reviews

• Author: Ella
• Total Time: 2 hours 10 minutes (includes resting and cooling time)
• Yield: About 24 sandwich macarons 1x
• Diet: Vegetarian

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Description

This classic Macarons recipe guides you through creating delicate, airy almond meringue shells paired with a rich, creamy buttercream filling. Featuring precise steps for preparing the perfect smooth batter, resting the shells to develop the characteristic skin, and baking to achieve that signature crisp exterior with a chewy interior. Ideal for an elegant treat or special occasion dessert.

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Ingredients

Scale 1x2x3x

For the Macaron Shells

• 1½ cups blanched almond flour (168g)
• 1 cup powdered sugar (120g)
• 3 large egg whites (100g), room temperature
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar (100g)
• 1 teaspoon vanilla extract
• 1 drop food coloring (optional)

For the Buttercream Filling

• 1 cup unsalted butter, softened (226g)
• 5 large egg yolks, room temperature
• ½ cup granulated sugar (100g)
• 3 tablespoons water
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preparation: Line two baking sheets with parchment paper or silicone mats and set aside.
2. Sift Dry Ingredients: In a medium bowl, sift powdered sugar and almond flour without pressing. Transfer to food processor, pulse 20 seconds, scrape sides, pulse 10 seconds more. Sift again into the bowl and set aside.
3. Beat Egg Whites: In a clean large bowl or stand mixer with whisk attachment, beat egg whites on medium speed until foamy (about 30 seconds). Add cream of tartar and continue mixing.
4. Add Sugar: Gradually add granulated sugar one tablespoon at a time while mixing, scraping down the sides repeatedly. Add vanilla extract and optional food coloring, then continue beating until stiff peaks form (~6 minutes).
5. Fold in Dry Mix: Gently fold almond flour mixture in 3 batches using a spatula. Press mixture against bowl sides to remove large air bubbles (macaronage). The batter should flow off spatula in a figure eight shape, holding its form.
6. Pipe Shells: Transfer batter to piping bag fitted with medium round tip. Add a drop of batter to each corner of the baking sheet to glue parchment. Pipe one-inch dollops spaced 2 inches apart.
7. Remove Air Bubbles and Rest: Gently tap baking sheets to release air bubbles; pop any remaining bubbles with a toothpick. Let shells rest 40 minutes until a dry skin forms and surface is no longer glossy.
8. Preheat and Bake: Preheat oven to 270ºF (132ºC). Bake for 18-20 minutes, rotating pan 180º after 8 minutes. Cool completely on baking sheet before removing.
9. Prepare Buttercream Syrup: In a medium saucepan, combine sugar and water over low heat, stirring until sugar dissolves. Increase to medium-high and bring to boil.
10. Whip Egg Yolks: In stand mixer bowl with whisk attachment, beat egg yolks until thick and foamy.
11. Make Italian Meringue: Once sugar syrup reaches 240ºF (115ºC), remove from heat. With mixer running on low, slowly pour syrup into yolks. Continue mixing until bowl is cool to touch, about 5 minutes.
12. Add Butter and Flavor: Add softened butter one tablespoon at a time, mixing until smooth before next addition. Stir in vanilla extract and salt. Mix until creamy and smooth, about 5-6 minutes. Optionally add food coloring.
13. Assemble Macarons: Transfer filling to piping bag with small round tip. Pipe filling onto underside of half the shells. Sandwich with remaining shells.
14. Age Macarons: Refrigerate assembled macarons for 1-3 days to allow filling to soften shells and meld flavors.

Notes

• Ensure egg whites are at room temperature for best meringue volume.
• Do not skip the resting step to form a skin; it prevents cracking during baking.
• Use a food processor to finely blend almond flour and powdered sugar for smooth shells.
• Carefully fold dry ingredients into the meringue to avoid deflating the batter.
• Rotate the baking sheet halfway through baking for even color and rise.
• Store macarons in an airtight container refrigerated; bring to room temperature before serving.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: macarons, almond flour, French dessert, meringue cookies, buttercream filling, elegant sweets