Deliciously light French Macaroons recipe with butter cream


French Macaroons are already popular, so adding a butter cream filling makes this dessert irresistible. Deliciously light, you can use this macaroons recipe as a base to create a myriad of cookies and treats.

Try adding different colors and flavorings to the macaroons for all different occasions, like green for St. Patrick’s Day.

Have fun being creative with your macaroons. Your guests will love these tasty treats no matter the color, shape, or size! These delectable little desserts are worth the effort.


French Macaroons



3 large egg whites (room temperature, takes about three hours)

1 cup slivered almonds (toasted)

2 cups confectioners’ sugar

2 tablespoons sugar

1 teaspoon vanilla extract

Red food coloring

Vanilla Swiss Meringue butter cream (see recipe below)


Line baking sheets with parchment paper.  Using a pencil, draw 1 to 1.5 inch circles, depending on the size you want the macaroons.  Turn parchment paper over and set aside.

Combine toasted almonds and one tablespoon of the confectioners’ sugar in a food processor, pulsing until finely ground (Do not over process). Add remaining confectioners’ sugar and process until combined.  Set aside.

Using a mixer on medium-high speed, beat egg whites until frothy.  Gradually add sugar, beating at high speed until peaks form, about 3 to 5 minutes. Add vanilla extract and desired amount of food coloring. Mix well.

Add almond mixture to egg whites, folding gently until well combined.

Place batter into a pastry bag fitted with a medium tip.  Pipe batter into drawn circles on prepared baking sheets. Tap baking sheets on counter 5-7 times to release air bubbles.  Let sit at room temperature for 45 minutes to one hour before baking.

Preheat oven to 275 degrees F.  Bake for 20-25 minutes, or until macaroons are firm to the touch. Cool completely on baking sheets until ready to fill.

Place butter cream (as prepared below) in a pastry bag fitted with a small round tip. Pipe mixture onto the flat side of a macaroon and top with another macaroon, flat sides together, pushing gently down and twisting slightly so that filling spreads to edges.  Repeat with remaining macaroons and filling.

Makes 24-30 shells or 12-15 filled macaroons.


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Vanilla Swiss Meringue butter cream



3 egg whites (room temperature)

3/4 cup sugar

1 cup butter

2 teaspoons vanilla extract


In a medium bowl, using a mixer at medium speed, whisk together egg whites and sugar.

Set the bowl over a pan of simmering water.  Whisk constantly until the mixture registers 140 degrees on an instant-read candy thermometer.

Remove from heat and beat at high-speed with whip attachment for ten minutes.  Meringue should now be tripled in volume.

Reduce mixer speed to low.  Add butter, one tablespoon at a time, beating well after each addition. Add vanilla extract and beat to combine.  Beat at medium speed for two minutes until light and fluffy.




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