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French Buttercream Macarons

Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour

Ingredients

  • Almond flour – the base of your cookie dreams
  • Powdered sugar – makes it sweet and smooth
  • Egg whites – the magic ingredient
  • Granulated sugar – helps stabilize the meringue
  • Cream of tartar – optional but gives extra structure
  • Food coloring – totally optional but fun
  • Unsalted butter – softened not melted
  • Powdered sugar – sweetness hero
  • Vanilla extract – classic flavor
  • Milk or cream – optional for perfect consistency

Instructions

  • Prep your oven and baking sheets.
  • Preheat to 300°F (150°C). Line baking sheets with parchment paper. No oven? No cookies. Trust me.
  • Sift almond flour and powdered sugar together.
  • No clumps allowed. Macarons are picky, but in a cute way.
  • Beat egg whites until foamy. Gradually add granulated sugar (and cream of tartar if using) until stiff peaks form.
  • Pro tip: stiff peaks = your meringue can hold its ground.
  • Fold almond-sugar mixture into meringue.
  • Use gentle, deliberate folding. You want a smooth, ribbon-like batter. Overmix? Disaster.
  • Pipe onto prepared baking sheets in small, even circles.
  • Tap the tray lightly to release air bubbles. This step = smoother shells.
  • Let macarons rest for 30–60 minutes until they form a slight skin.
  • Touch lightly—no sticking? Ready to bake.
  • Bake for 15–18 minutes, rotating sheets halfway.
  • Watch the oven, because perfection is close but fragile.
  • Cool completely before removing from parchment.
  • Patience is key. Don’t skip this.
  • Make the French buttercream:
  • Beat softened butter until fluffy. Gradually add powdered sugar. Add vanilla and a splash of milk for smooth consistency.
  • Pipe or spread buttercream onto the flat side of one shell and sandwich with another.
  • Voilà! Your French buttercream macarons are alive.