Recipe: Perfect French Macaron with buttercream

French Macaron with buttercream. And if you think that classic french macarons with vanilla buttercream filling are boring, well these macarons are versatile. You can make fill some of the macaron shells with raspberry jam. How cute would that be for Valentine's Day?

I find it too sweet and the texture is just not right. Give it a read through and you'll see it's not that bad. They are filled with a fool proof green tea buttercream frosting that is so easy it should be illegal! You can have French Macaron with buttercream using 7 ingredients and 13 steps. Here is how you cook it.

Ingredients of French Macaron with buttercream

1. Prepare of Macarons Shell.
2. Prepare 60 grams of egg whites.
3. Prepare 50 grams of almond powder.
4. You need 30 grams of caster sugar.
5. It's 90 grams of icing sugar.
6. You need 1 pinch of of salt.
7. You need 1 of gel food coloring.

Fit your piping bags with a large round piping tip. Pipe a dollop of green tea buttercream on to one macaron shell. Gently cover with another macaron shell. These are called French Vanilla Macarons because they are filled with a French Vanilla Buttercream, which is a yolk-base buttercream.

French Macaron with buttercream step by step

1. Age the egg whites on the countertop for a day or two. Then microwave it for 4 seconds plus another 4 seconds..
2. Beat the egg whites with low speed for a minute with a pinch of salt. Add a third of the caster sugar and beat for another minute. Continue with the other two third of the caster sugar..
3. Continue beating for three to four minutes with a medium speed until it forms soft peak..
4. Stop beating and add a drop or two food coloring. Use spatula to fold in the color. Five folds will do..
5. Mix the icing sugar and almond meal. Put in the food processor for two minutes. Sift before adding to the beaten egg whites..
6. Add half of the mixture into the beaten egg whites. Fold five times. Add the rest of the mixture and fold another 40 to 50 times..
7. Make sure that the mixture not too runny or not too thick. It should flows like lava..
8. Put the mixture into the piping beg. Use nozzel no 11 or 12..
9. Pipe around 1.5 inches in diameter, 1 inch apart on a baking paper in a tray..
10. Tap the tray four to five times on the countertop. Leave until they form shell for about 30 minutes to an hour. This depends on the humidity of the kitchen..
11. Bake for about 18 to 20 minutes at 155 degress celcius or until they don't stick on the baking paper..
12. Let them cool before sandwiched them..
13. It is best that the macarons are make during a hot dry day..

We start by making an egg/sugar syrup and bringing its temperature up over a double boiler, while whisking non-stop. This week I'm sharing my French macaron recipe. Customer Review: Making Perfect French Macarons with the Angel Bake French Macaron Mix. Tweets that mention Vanilla French Macaron with French Chocolate Buttercream Bakerita -- Topsy.com says There are many different types of meringue and non-meringue based buttercreams: Swiss, Italian, French etc.