Saturday, August 1, 2015

French Macarons w/ Buttercream Filling- Sweet Saturday!

Happy Sweet Saturday everyone! I finally learned how to make french macarons. I am going to warn you, these are NOT easy. If you do not follow every single instrction carefully and over or under bake them even the smallest bit, your macarons will fail. Terribly. So if you decide to make these sweet and beautiful treats, make sure you follow the directions directly! It is important! Also, don't be discouraged if they don't turn out right the first time you  make them. You learn as you go. This is my fifth time making these little devils and I just got the hang of it. My tips should hopefully help you though so you don't have to try as many times as I did.
3 Egg Whites
1/4 cup white sugar
2 cups confectioners sugar
1 cup almond flour
pinch of salt
Buttercream Filling:
2 cups confectioners sugar
1/2 cup butter
1/2 teaspoon vanilla extract
1/2 - 1 tablespoons whipping cream
-Preheat your oven to 300F Degrees
-Beat egg whites until foamy (this will take a little while), then add salt, and white sugar and continue mixing this on a high speed for about 10 minutes. There should be stiff peaks forming in the mixture.
-Now add food coloring. Remember the color will fade once it bakes to make it slightly more vibrant than you want the actual macarons to come out.
-In a separate bowl, sift almond flour, and powdered sugar. You MUST sift these or else your macarons will be lumpy and the exact opposite of pretty. The extra chunks in the sifter of almond can be tossed out, not in the bowl.
-Fold flour/sugar mixture into the egg white mixture. You don't want to over mix or under mix. Make sure it is blended together well but not lumpy either.
-Transfer your batter into a pastry bag or a Ziploc bag and cut off the corners. You are going to pipe about 1 inch round on a baking sheet lined with parchment paper.
-BIG tip: Take the pan after piping out your circles and give it a good bang on the counter 3-4 times. This will release any air bubbles and again, make them pretty and give them those pretty "feet" on the bottom.
-HUGE TIP: Let your pan of piped macarons sit out for at least 20 minutes or up to an hour. This is the most important part because you want your macarons to start to feel tacky to the touch before putting them in the oven.
-After they have set out for a while you can bake them for 10 minutes. Keep an eye on them, you don't want them to over bake or they will be hard and crunchy instead of slightly soft like they are supposed to be.
Buttercream Filling
-In a standing mixer fitted with a whisk, mix the sugar and butter. Mix for a good 3-5 minutes.
-Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for the desired consistency.
Now you can add your frosting in between your delicious cookies and you have a delicate and beautiful macaron! Enjoy!
I hope y'all enjoyed! Comment below or email me with any questions!


  1. These look so cute! I've been wanting to try to make some French macarons ♥
    Amy xx

    Little Moon Dragon

    1. Oh they are so delicious :) Thank you!

      Juliana Grace

  2. Aw thanks! They are quite possibly the easiest thing to take a cute picture of.. and they sure taste delicious too. Hope my recipe works out for you :)

    Juliana Grace


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