Perfect Pastel Macarons Recipe Easy Homemade Buttercream Filling
A friendly and approachable recipe for delicate pastel macarons with creamy buttercream filling, perfect for impressing guests without stress.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes per batch
- Total Time: 1 hour 30 minutes
- Yield: 20-24 macarons (10-12 pairs) 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 100g (about 1 cup) almond flour, finely ground
- 150g (1 1/4 cups) powdered sugar, sifted
- 90g (3 large) egg whites, aged at room temperature for 24 hours
- 30g (2 tablespoons) granulated sugar
- Pinch of cream of tartar (optional)
- Gel food coloring in pastel shades (pink, lavender, mint green)
- 115g (1/2 cup) unsalted butter, softened
- 200g (1 2/3 cups) powdered sugar, sifted
- 1–2 tablespoons heavy cream or whole milk
- 1 teaspoon pure vanilla extract (or almond extract)
- Pinch of salt
Instructions
- Sift the almond flour and powdered sugar together at least twice to get a fine, lump-free mixture. (5 minutes)
- In a clean, grease-free bowl, beat the room-temperature egg whites with an electric mixer on medium speed until foamy. Add cream of tartar if using. Gradually add granulated sugar and increase speed to high. Beat until stiff peaks form. (8-10 minutes)
- Add a few drops of gel food coloring to the meringue and gently fold to combine without deflating. (1 minute)
- Fold half of the sifted almond flour mixture into the meringue gently but thoroughly. Add the rest and continue folding until the batter flows slowly off the spatula in thick ribbons. (5 minutes)
- Transfer batter to a piping bag. Pipe 1.5-inch rounds spaced about 1 inch apart on parchment-lined baking sheets. Tap the baking sheet firmly against the counter to release air bubbles. (5-7 minutes)
- Allow the shells to rest at room temperature for 30-60 minutes until a skin forms and the batter doesn’t stick to your finger. (30-60 minutes)
- Preheat oven to 300°F (150°C). Bake one sheet at a time for 15-18 minutes, rotating halfway through. Shells should be firm and lift easily. (15-18 minutes)
- Let the shells cool completely on the baking sheet before removing. (20 minutes)
- Beat softened butter until creamy. Gradually add powdered sugar, beating after each addition. Add vanilla extract, salt, and cream to reach smooth spreading consistency. (10 minutes)
- Pair shells of similar size. Pipe a small dollop of buttercream onto one shell and sandwich with its partner. Press gently to spread filling evenly. (10 minutes)
- For best flavor and texture, refrigerate assembled macarons for 24 hours before serving (optional but recommended).
Notes
Use aged egg whites left at room temperature for 24 hours for better volume. Avoid liquid food coloring to maintain batter consistency. Rest piped shells until a skin forms to prevent cracking and create the signature macaron foot. Use an oven thermometer to ensure accurate baking temperature. Refrigerate assembled macarons for 24 hours for best texture and flavor. For vegan adaptations, use aquafaba instead of egg whites and coconut cream-based frosting.
Nutrition
- Serving Size: One macaron (one she
- Calories: 90110
- Sugar: 79
- Sodium: 30
- Fat: 67
- Saturated Fat: 4
- Carbohydrates: 810
- Fiber: 1
- Protein: 2
Keywords: macarons, pastel macarons, buttercream filling, homemade macarons, easy macarons, French dessert, almond flour, baking