Description
Delight in the delicate sweetness of French Buttercream Macarons, featuring a tender almond-coconut shell filled with a rich raspberry buttercream. This recipe blends traditional French techniques with a tropical twist through the use of coconut milk and extract, making for an elegant and flavorful treat perfect for special occasions or gourmet snacking.
Ingredients
Scale
Macaron Shells
- 1 3/4 cups confectioners’ sugar
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 2/3 cup egg whites
- 3 tablespoons granulated sugar
- 1-3 drops red or pink food coloring (optional)
French Buttercream Filling
- 2 cups confectioners’ sugar
- 6 oz raspberries
- 2 sticks salted butter, softened
- 1 vanilla bean, seeds scraped out
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 2 tablespoons coconut milk
Instructions
- Prepare the Macaron Shells: Whip the egg whites in a clean bowl until soft peaks form, then gradually add granulated sugar and continue whipping until stiff peaks are achieved. Gently fold together almond flour, coconut flour, and confectioners’ sugar in a separate bowl. Add the dry mixture to the egg whites, folding carefully to maintain airiness, adding red or pink food coloring if desired to achieve the classic macaron hue.
- Pipe and Bake the Shells: Transfer the batter to a piping bag and pipe small circles onto parchment-lined baking sheets. Tap the baking sheets gently to release air bubbles and let the shells rest at room temperature for 30 minutes to form a skin. Preheat the oven and bake the shells at 300°F (150°C) for approximately 15-18 minutes, until feet form and tops are firm. Allow shells to cool completely before removing from parchment.
- Make the Raspberry Buttercream: In a mixing bowl, beat the softened butter until creamy. Add vanilla bean seeds, vanilla extract, coconut extract, and confectioners’ sugar gradually, beating until smooth and fluffy. Puree the raspberries and strain to remove seeds, then fold the raspberry puree and coconut milk into the buttercream until fully incorporated. Adjust sweetness and consistency as needed.
- Assemble the Macarons: Pair up macaron shells of similar size. Pipe a generous amount of raspberry buttercream onto the flat side of one shell, then gently sandwich with the matching shell. Repeat for all shells.
- Mature and Serve: Refrigerate assembled macarons for at least 24 hours to allow flavors to meld and texture to improve. Bring to room temperature before serving for the best taste and consistency.
Notes
- Room temperature egg whites will whip better for the shells.
- Letting the piped shells rest before baking helps prevent cracks and creates the signature feet.
- Straining raspberry puree removes seeds and ensures a smooth buttercream texture.
- Buttercream can be adjusted in sweetness or coconut flavor to personal preference.
- Macarons are best enjoyed within 2-3 days but can be frozen for longer storage.
