French Macarons with Creamy Butter Filling and Raspberry

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French Macarons with Creamy Butter Filling and Raspberry
French Macarons with Creamy Butter Filling and Raspberry

Learn how to make the perfect French macarons with a creamy butter filling and a hint of raspberry.

This recipe includes step-by-step instructions for creating delicate macaron shells and a luscious buttercream filling. Whether you’re looking for a classic French macarons recipe or variations like coconut flour macarons, this guide has you covered. Perfect for any occasion, these macarons will impress with their authentic French taste and vibrant color.

French Macarons with Creamy Butter Filling and Raspberry

Recipe by Recipes And HealthyCuisine: Dessert, FrenchDifficulty: Difficult
Servings

10

servings
Prep time

45

minutes
Cooking time

40

minutes
Calories

400

kcal

Ingredients

  • For the Buttercream Filling:
  • 2 cups confectioners’ sugar

  • 6 oz fresh raspberries

  • 1 tsp vanilla extract

  • 1/2 tsp coconut extract (optional)

  • 2 tbsp coconut milk

  • 2 sticks salted butter, softened

  • 1 vanilla bean, seeds scraped

  • Macarons
  • 1 3/4 cups confectioners’ sugar

  • 1 1/4 cups almond flour

  • 1/4 cup coconut flour

  • 2/3 cup egg whites

  • 3 tbsp granulated sugar

  • 1-3 drops red or pink food coloring (optional)

Directions

  • For the Macarons
  • Preheat your oven to 300°F (150°C) with the convection setting on. Line three baking sheets with silicone mats.
  • Measure out the confectioners’ sugar and almond flour by spooning them into measuring cups and leveling off with a knife. Transfer the mixture to a bowl and whisk until combined.
  • Sift the sugar-almond flour mixture through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass as much as possible. You might have about 2 tablespoons of coarse almond flour left, which you can discard.
  • Beat the egg whites, cream of tartar, and salt with a mixer on medium speed until frothy. Increase the speed to medium-high and gradually add the granulated sugar, beating until the mixture is stiff and shiny, about 5 minutes.
  • Bake the first batch until the macarons are glossy and rise about 1/8 inch to form the signature “foot,” approximately 20 minutes. Transfer to a cooling rack and let cool completely. Repeat with the remaining batter.
  • For the Filling
  • To prepare the filling, tint the batter with two drops of neon pink gel food coloring and flavor it with almond extract. Use about 3/4 cup of seedless raspberry jam for the filling.
  • Use a clean piping bag to pipe the buttercream filling onto the bottom side of a macaron shell. Place another shell on top to form a sandwich. Repeat with the remaining macarons and filling..

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