French Buttercream Macarons
There’s something magical about macarons…
If you’ve ever wandered through a Parisian bakery—or even just scrolled through Pinterest at midnight—you know exactly what I mean. French macarons are elegant, colorful, and somehow manage to feel both bougie and comforting at the same time. But the real beauty? You can absolutely make them at home. Seriously.
I’ve been on a little macaron journey lately. What started as a “maybe I’ll try that someday” turned into a full-blown obsession (in the best way). There’s just something deeply satisfying about piping out perfect little shells, watching them rise with those iconic feet, and then sandwiching them with the silkiest French buttercream.
And listen—are they a little finicky? Yes. But scary? Nope. Once you get the hang of a few simple techniques, you’ll be amazed at how doable they are.
Why you’ll love these macarons:
- That texture. Crispy shell + chewy center = total perfection.
- Rich, silky filling. French buttercream is next-level good—way smoother and more flavorful than American buttercream.
- Naturally gluten-free. Almond flour to the rescue.
- They freeze beautifully. Make a batch, hide a few, and pull them out when you need a fancy pick-me-up.
A quick note on French buttercream…
So many macaron recipes use ganache or standard buttercream, but I’m here to make a case for French buttercream. It’s made with egg yolks, sugar syrup, and butter—which might sound intense, but the result is insanely creamy, slightly custardy, and just a little less sweet. Basically: worth it.
Common fears, debunked:
“They’re too hard!”
I hear this a lot—and I used to say the same. But really, once you’ve made them once or twice, it becomes second nature. The key is learning how the batter should feel. And trust me, you’ll get there.
“My shells always crack or don’t rise!”
Been there. This is usually a result of under-mixing, over-mixing, or not resting the batter. Stick with the steps below, and I promise you’ll see progress.
“I don’t have a stand mixer.”
No worries. A hand mixer will do just fine—it might just take a few more minutes of whipping.
Flavor ideas & variations:
This base recipe is a canvas for whatever flavor dreams you have. Some of my favorite add-ins:
- A little espresso powder in the buttercream for mocha macarons
- Freeze-dried raspberry powder in the shells for a fruity twist
- A few drops of almond or rose extract for an extra elegant vibe
- Lemon zest in the buttercream for something bright and fresh
You can also color the shells with a gel-based food coloring—just don’t overdo it, or it’ll affect the texture.
The best part? Sharing them. 💛
These macarons make amazing gifts. Wrap them up in a cute little box or tin and you’ve got a gorgeous homemade treat that looks (and tastes) like it came from a fancy patisserie.
But honestly? I mostly just make a batch, keep a few in the fridge, and treat myself on random afternoons with a cup of coffee and a bite of something beautiful.
You deserve that kind of moment.
If you’ve made it this far—thank you for being here! I hope you give these macarons a shot, even if you’ve never tried them before. You might surprise yourself. And hey, if you do try them, I’d love to hear how it goes! Drop a comment, tag me on Instagram, or send me a picture of your masterpiece 🥰
Now scroll down to the recipe card and let’s bake some joy.
French Buttercream Macarons
Equipment
- 1 Stand mixer Or hand mixer
- 2 Mixing bowls
- 1 Sifter For almond flour and sugar
- 1 Piping bag Fitted with round tip
- 1 Baking sheet
- 1 Parchment paper Or silicone baking mat
Ingredients
Macaron Shells
- 100 g Almond flour Finely ground
- 100 g Powdered sugar
- 75 g Egg whites Aged overnight
- 100 g Granulated sugar For the syrup
- 25 ml Water
French Buttercream
- 100 g Unsalted butter Room temperature
- 50 g Granulated sugar
- 1 Egg yolk Room temperature
- 1 tsp Vanilla extract Optional
Instructions
Prepare the dry ingredients:
- Sift almond flour and powdered sugar together in a bowl. Discard any large bits.
Make the meringue:
- In a stand mixer, beat egg whites to soft peaks. Meanwhile, heat granulated sugar and water in a saucepan to 240°F (115°C) to make syrup.
Combine syrup and egg whites:
- Slowly pour the hot syrup into the egg whites while beating on medium. Then increase to high speed and beat until the bowl is cool and you have stiff glossy peaks.
Macaronage:
- Fold the meringue into the almond flour/powdered sugar mixture in 3 additions. Gently fold until the batter flows like lava and forms a ribbon when lifted.
Pipe the shells:
- Transfer to a piping bag fitted with a round tip. Pipe small circles on a parchment-lined baking sheet. Tap the tray to release air bubbles.
Rest the macarons:
- Let them sit at room temperature for 30–45 minutes until the tops are dry to the touch.
Bake:
- Preheat oven to 300°F (150°C). Bake for 12–15 minutes. Let cool completely.
Make the buttercream:
- Beat egg yolk and sugar until light and fluffy. Slowly add softened butter and vanilla. Beat until creamy.
Assemble:
- Pipe the buttercream onto half the macaron shells, then sandwich with the other half.
Chill & Serve:
- Chill for 24 hours for best texture. Bring to room temperature before serving.
Notes
- Aging your egg whites helps with stability—just leave them in the fridge overnight.
- You can flavor the buttercream with espresso, fruit puree, or chocolate if you like.
- Store in an airtight container in the fridge for up to 5 days.
