Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Vanilla Buttercream Macaron Filling

Colin Clark

Yield: Yields about 1 cup

Made by whipping butter into an airy meringue, this filling has a light texture and rich vanilla flavor—the perfect accompaniment for Classic French Almond Macarons.

Ingredients

  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 4 oz. (1/2 cup) unsalted butter, at room temperature, cut into 4 to 6 pieces
  • 1/4 tsp. pure vanilla extract
  • Pinch of kosher salt

Preparation

  • In a small heatproof bowl, whisk the sugar and egg whites. In a 1-quart saucepan, bring 2 cups of water to a simmer over medium-high heat. Set the bowl over the simmering water (don’t let the bowl touch the water) and heat the mixture, whisking occasionally, until hot to the touch, 4 to 6 minutes. It will thin out a bit as the sugar melts.

    Remove the bowl from the heat and scrape the mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the mixture is light, white, and cool to the touch, 4 to 6 minutes. Reduce the speed to low and add the chunks of butter one at a time. Increase the mixer speed to medium and beat until the buttercream is smooth, 4 to 5 minutes. Mix in the vanilla and salt.

Make Ahead Tips

The buttercream can be refrigerated in an airtight container for up to 4 days. Before using, return to room temperature and then mix the buttercream in a stand mixer fitted with the paddle attachment on medium-low speed until smooth, 1 to 2 minutes.

Espresso Buttercream: Substitute 2 tsp. instant espresso powder dissolved in 1/2 tsp. warm water, cooled, for the vanilla and mix it in along with the salt.

Reviews

Rate or Review

Reviews

  • Mleticia | 11/24/2012

    OMG! We had macarons for the first time at a french bakery in NYC over the Thanksgiving Holiday...they were so good I could not wait to come home and try a recipe. Let me tell you...my son said these are EVEN better than the ones we had! They are decadent ! Thank you!

  • staceyace | 01/04/2012

    I made the filling for the first time tonight, and found it easy to follow and easy to execute. I did add additional 1/2 tsp vanilla extract and 1/2 tsp of almond extract. I also used salted butter and omitted the kosher salt. The icing tasted delicious, but was a bit thin to use immediately. After refrigerating a bit, it was perfect.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks