Delicate Pastel Macarons with Vanilla Buttercream Filling

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There’s something undeniably charming about delicate pastel macarons. These little French confections are light, crisp on the outside, and delightfully chewy on the inside. Filled with a smooth vanilla buttercream, they’re the perfect sweet treat for any occasion—whether you’re hosting an afternoon tea, celebrating a special moment, or just treating yourself. And while macarons have a reputation for being tricky, don’t worry—I’ve got all the tips to help you make them successful at home!

Why You’ll Love This Recipe

• Beautiful & Elegant: These pastel-colored macarons look as lovely as they taste!
• Homemade & Satisfying: Nothing beats the feeling of nailing a batch of perfect macarons in your kitchen.
• Customizable: You can play with different colors and fillings to make them uniquely yours.
• Perfect for Gifting: These make adorable homemade gifts wrapped in a cute box!

Ingredients Breakdown

For the Macaron Shells:

• 1 cup (100g) almond flour – Finely ground for a smooth texture.
• 3/4 cup (100g) powdered sugar – Helps create that delicate sweetness.
• 2 large egg whites – Room temperature for better whipping.
• 1/4 cup (50g) granulated sugar – Stabilizes the meringue.
• 1/2 tsp vanilla extract – Adds a hint of warmth.
• Food coloring – Pastel shades like pink, lavender, or mint for a soft, elegant look.

For the Vanilla Buttercream Filling:

• 1/2 cup (115g) unsalted butter, softened – The base of a creamy filling.
• 1 1/2 cups (190g) powdered sugar – To sweeten and give structure.
• 1 tsp vanilla extract – Classic, rich flavor.
• 1-2 tbsp heavy cream – Adjusts consistency for smooth piping.

Step-by-Step Instructions

Making the Macaron Shells:

1. Prepare your baking sheets: Line two baking sheets with parchment paper or silicone mats. If you want perfectly round macarons, print a macaron template and place it underneath the parchment.
2. Sift the dry ingredients: Sift the almond flour and powdered sugar together twice to ensure a smooth macaron texture.
3. Make the meringue: In a clean bowl, whisk the egg whites until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form. Add vanilla extract and mix gently.
4. Macaronage (mixing technique): Fold the almond flour mixture into the meringue using a spatula. The batter should flow like lava—thick but drizzling in ribbons when lifted.
5. Color the batter: Divide the batter if using multiple colors and gently fold in food coloring.
6. Piping: Transfer the batter into a piping bag fitted with a round tip and pipe small rounds onto the prepared baking sheets.
7. Resting time: Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms (you should be able to lightly touch them without sticking).
8. Baking: Preheat your oven to 300°F (150°C). Bake one tray at a time for 13-15 minutes, or until the shells are set and have developed “feet.” Let them cool completely before filling.

Making the Vanilla Buttercream:

1. In a mixing bowl, beat the softened butter until creamy.
2. Gradually add powdered sugar, mixing until smooth.
3. Add vanilla extract and 1 tablespoon of heavy cream. If the buttercream is too thick, add another tablespoon of cream until you reach your desired consistency.
4. Transfer the buttercream to a piping bag fitted with a small round tip.

Assembling the Macarons:

1. Match macaron shells of similar size.
2. Pipe a small dollop of buttercream onto one shell and sandwich with another.
3. Let the assembled macarons rest in the refrigerator for 24 hours to develop their flavors (if you can wait that long!).

Chef’s Tips and Tricks

• Weigh ingredients: Macaron making is precise—using a kitchen scale ensures accuracy.
• Avoid humid days: Humidity can prevent macarons from drying properly.
• Tap the tray: Before resting, tap the baking sheet on the counter a few times to pop any air bubbles.
• Use gel food coloring: Liquid food coloring can alter the batter’s consistency.

Recipe Variations and Serving Suggestions

• Different fillings: Swap vanilla buttercream for chocolate ganache, fruit curd, or salted caramel.
• Painted macarons: After baking, decorate with edible gold dust or splatter food-safe paint for a unique touch.
• Pair with: Serve with a cup of Earl Grey tea or a glass of prosecco for an elegant treat!

FAQs

Why did my macarons crack?

This could be due to under-mixed batter, oven temperature inconsistency, or skipping the resting step.

Can I freeze macarons?

Yes! Store filled macarons in an airtight container and freeze for up to a month. Let them thaw in the fridge.

How long do they last?

Macarons keep well in the fridge for 3-5 days. They get even better after a day as the flavors meld.

📌 Pastel Macarons with Vanilla Buttercream Recipe

Ingredients:

• For the Macarons:
• 1 cup (100g) almond flour
• 3/4 cup (100g) powdered sugar
• 2 large egg whites
• 1/4 cup (50g) granulated sugar
• 1/2 tsp vanilla extract
• Food coloring (optional)

• For the Vanilla Buttercream:
• 1/2 cup (115g) unsalted butter
• 1 1/2 cups (190g) powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp heavy cream

Directions:

1. Prepare baking sheets with parchment paper.
2. Sift almond flour and powdered sugar.
3. Beat egg whites and granulated sugar until stiff peaks form. Fold in vanilla and food coloring.
4. Gently fold dry ingredients into the meringue until smooth.
5. Pipe rounds onto baking sheets and let rest until a skin forms.
6. Bake at 300°F (150°C) for 13-15 minutes.
7. Beat butter, powdered sugar, vanilla, and cream for the buttercream.
8. Pipe buttercream onto macaron shells and sandwich together.
9. Refrigerate for 24 hours for best flavor.

Have fun making these gorgeous pastel macarons! If you try this recipe, share your creation with #TheKitchensAid—I love seeing your bakes! 💕

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