I have bought French Macarons from different bakeries but never found one that I liked. Some had great texture but not much flavor. Others had great flavor but disappointing texture. I wondered if I could make them with perfect texture and great flavor. I found some great recipes online and discovered that I could make them exactly the way I like them!
In this recipe I made buttercream for the filling and added raspberry in the middle. I love the sour flavor of the raspberry to balance the sweetness of the macaroons.
Add a few drops of pink color
Italian Meringue Buttercream
1 cups sugar
2/3 cup water
Pinch of salt
4 large eggs whites, room temperature
1 pound (4 sticks) unsalted butter, each stick cut into 6 pieces and softened.
1 teaspoon pure vanilla extract
Combine egg whites, sugar, and salt in bowl of stand mixer and set over medium saucepan filled with 1 inch barely simmering water, making sure that water does not touch bottom of bowl. Whisk constantly until mixture registers 120 degrees F, about 2 minutes.
Remove bowl from heat. Fit the bowl into the mixer to whisk and whip egg white mixture on high speed until barely warm (about 80 degrees), glossy, and sticky, about 8-10 minutes. Reduce speed to medium high and add butter, 1 piece at a time, followed vanilla extract, scraping down bowl as needed. Continue to whip at medium-high speed until combined, about 1 minute.
Spoon into a piping bag fitted with a medium round nozzle. (I use Wilton tip no. 12)
To assemble the Macarons
Match the macaron shells up so they have partners of similar size. Upturn one shell of each pair.
Pipe buttercream around the edge of Macarons and place a raspberry in the middle, pipe a little bit cream on top and top with macaron shell.
Note: Keep left over Italian Meringue in airtight container. Keep refrigerator for 7 days or up to 1 month in the freezer.
Italian Meringue Buttercream Recipe from America’s Test Kitchen Special Collector’s Edition