Classic French Macarons with Delicious Butter Cream

The best way to celebrate loving moments is a delicious french treat. Whether you want to celebrate Valentine's Day, kitty parties or your special moments.

These French Macarons with French butter cream are perfect for every occasion.

I have an obsession with macarons from last few years. 

I don't know yours but I have some understandable relation with macarons. This recipe is my favorite because of its french butter cream flavor which differentiate it from others.

If you feel like normal butter cream with macarons have been old fashioned. I will give you some more options to serve with macarons. So let's start the game.

DIRECTIONS :

Macarons Shells
1. Almond Flour.                                   375gms.
2. Confectioners' Sugar.                       500gms.
3. Large Egg Whites at room temp.   300gms.
4. Granulated Sugar                             200gms.
5. Vanilla Extract                                       5 ml.

DIRECTIONS :

1. Preheat oven at 150℃ (302°F).

2. Take a bowl, mix almond powder and confectioner sugar. Then pass the flour mixture through a fine-mesh sieve.

3. Beat egg whites at medium speed using electric hand whisk or stand mixture machine for 2 minutes until soft peaks form.

4. Gently add the granulated sugar into egg whites and beat them at high speed for 3 minutes or until glossy and stiff peaks form.

5. Now take off egg white's bowl from the machine. Add flour mixture into it. Gently Fold the flour using spatula until nothing looks unmixed. Do Not Overfold.

6. Take a pastry bag and put the mixture inside it. Line baking tray with parchment paper or baking sil pad.

7. Drop the cookies to make 3/4 inch round circles. drop them 1 inche apart from each other.

8. Leave them aside at room temperature for half an hour to get a skin on top.

9. Bake for 14 - 15 minutes, until cookies well risen and got their nice shape.

10. Macarons should not stick with the tray. That means they have baked perfectly.

11. Take them out from the oven and leave at room temperature to cool.

French Buttercream Filling
1. Unsalted Butter.                550 gms.   
2. Caster Sugar.                     250 gms.
3. Large Egg Whites.            125 gms.
4. Vanilla Extract.                  5 ml.
5. Water                                  50 ml.

DIRECTIONS :

1. First, butter and egg whites should be kept at room temperature for an hour.

2. Now place the egg whites in stand machine or beat them with electric hand whisk at medium speed for 2 minutes or until soft peaks form.

3. Take the sugar and water in a saucepan and cook them at medium heat or until 112℃ ( 235°F ).

4. Now restart the egg whites to beat again at high speed and slowly drizzle the sugar syrup into the egg white's bowl. Beat egg whites continuously at high speed to prevent scrambling the eggs.

5. Do not pour the syrup onto whisk, otherwise it will spread on sides of the bowl. Beat regularly until bottom of the bowl get cool at room temperature. So that meringue get cool down at body temperature.

6. Cut butter in small cubes. Add butter cubes one by one until first kne get mixed. Stir in vanilla extract. Do not stop the mixture machine. Beat unstopped and you will see butter cream is getting smooth and fluffy texture.

7. Take a macaron and put it upside down. Drop some buttercream using pastry bag. Close it with another macaron. You can make colourful macarons adding edible food colors at the time of piping on the baking tray.

Note: The most difficult part of macaron is its folding with flour. If you don't mix well. They will crack in the oven. If you will over mix, they will get flatten. Mix only for 15 - 20 folds using a spatula. fold with flour until it should be glossy but not too liquidy.
Keep your Butter and egg whites at room temperature for an hour before use.
You can also add strawberry or blueberry or any of your favorite fruit puree with butter cream to pipe with different coloured Macarons.