Magical Butterbeer Macarons
Delightful macarons infused with the flavors of butterscotch and vanilla, perfect for Harry Potter fans.
Ingredients
Macaron Shells
- 1 cup almond flour Ensure it's finely ground for the best texture.
- 1 3/4 cups powdered sugar
- 3 large egg whites Must be at room temperature for better volume.
- 1/4 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon butterscotch extract
- 1/4 teaspoon butter flavoring
Butterbeer Filling
- 1 cup butter, softened
- 2 cups powdered sugar For the filling.
- 1 tablespoon milk For the filling.
Instructions
Preparation
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a bowl, sift together almond flour and powdered sugar. Set aside.
- In a separate bowl, whip egg whites until foamy. Add cream of tartar and gradually add granulated sugar, continuing to beat until stiff peaks form.
- Gently fold the almond flour mixture into the meringue until combined and smooth, being careful not to deflate the meringue.
- Pipe small rounds onto the prepared baking sheet, traditionally about 1 to 1.5 inches in size. Let them sit for 30-60 minutes until a skin forms.
Baking
- Bake for 15-20 minutes, keeping an eye on them to avoid browning. Allow to cool completely before removing from parchment paper.
Filling and Assembly
- For the filling, beat together the softened butter, powdered sugar, milk, and flavorings until smooth.
- Pair cooled macarons and fill them with the buttercream, sandwiching them together. Allow to rest for a few hours to meld flavors.
Notes
Store macarons in an airtight container for up to a week in the refrigerator, or freeze for about a month.