Brown Butter Buttercream Macarons
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Some people asked me to share more simple fillings for macarons. Today I am sharing a simple but very delicious filling. These Brown Butter Buttercream Macarons are made with American buttercream. The buttercream is made with brown butter. This filling for macarons is perfect for fall macarons. If you never made brown butter you have to check this recipe. You will be impressed!
How to make Brown Butter Buttercream Macarons
- Bake macaron shells. I used a basic French Meringue Recipe. I also have an online video lesson on how to make macaron shells using The rest method. I colored shells into white and light brown colors.
- Make Brown Butter. See instructions below.
- Prepare Brown Butter Buttercream.
- Assemble macarons.
How to make Brown Butter
Cook unsalted butter until the water evaporates and the milk solids turn brown. That’s all! In the saucepan over medium heat, melt the butter. Stir the butter occasionally. After the butter has melted, it will start to get foamy, this is normal. You can even hear some crackly noises that butter makes. Butter will change color to darker orange. You will see little brown bits form at the bottom of the pan. Let the butter continue to brown for a few minutes. The whole process took me 5-7 minutes. Remove butter from the heat and transfer into a bowl. Allow to cool and place in the fridge until use.
How to make Brown Butter Buttercream
In the stand mixer bowl with a pedal attachment, beat the brown butter and pinch of salt until it is soft and creamy. Add sifted powdered sugar and beat again until fully combined. If the buttercream is too thick, add heavy cream or milk. Do not add too much, one teaspoon at a time, until it reaches the pipping consistency.
How to assemble
Transfer the Brown Butter Buttercream to a pipping bag with a round pipping tip. Pipe buttercream on the flat side of one macaron shell and sandwich with another macaron shell. Place filled macarons in an air-tight container and let them mature in the refrigerator for 12 hours or overnight.
Recipe FAQs
Store filled macarons in an air-tight container in the refrigerator for 2-3 days or in the freezer for up to 6 months. This filling is good for freezing. You can make these macarons and freeze them for upcoming Holidays.
Overmixed batter that runs off the spatula very fast. Check the consistency of the batter every 2-3 folds.
This happens when macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
Yes, macarons are gluten-free cookies because the shells are made from almond flour, sugar, and egg whites.
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If you make these Brown Butter Buttercream Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Brown Butter Buttercream Macarons
Equipment
- 1 saucepan
- 1 stand mixer or electric hand mixer
- 1 spatula
Ingredients
Macaron shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Brown Butter Buttercream
- 113 gr (1/2 cup) unsalted butter
- 120 gr (1 cup) powdered sugar
- 1 Tablespoon heavy cream or milk (optional)
- ½ tsp salt (optional)
Instructions
Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava.”
- Transfer macaronage into a prepared pastry bag with a round pipping tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
How to make Brown Butter Buttercream
- Over medium heat, melt the butter in a small saucepan.
- Stir the butter occasionally. After the butter has melted, it will start to get foamy, this is normal. You can even hear some crackly noises that butter makes.
- Butter will change color to darker orange. You will see little brown bits form at the bottom of the pan.
- Let the butter continue to brown for a few minutes.
- Remove butter from the heat and transfer into a bowl. Allow to cool and place in the fridge until soft.
- In the bowl of a stand mixer, beat the butter until it is soft and creamy.
- Add sifted powdered sugar and beat again until fully combined.
- If the buttercream is too thick, add heavy cream or milk, one tablespoon at a time, until it reaches the desired consistency.
- Transfer the brown butter buttercream to a pastry bag with a pipping tip.
- Pipe buttercream on the flat side of the macaron shell and sandwich with another macaron shell on top.