Brown Butter Buttercream Macarons
Some people asked me to share more simple fillings for macarons. And today I am sharing simple but very delicous filling. These Brown Butter Buttercream Macarons are made with American buttercream. The buttercream 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!
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How to make Brown Butter Buttercream Macarons
- Bake macaron shells. For recipes and instrustions how to make macaron shells check here. I have diffrent recipes using italian and french meringues.
- Make Brown Butter. See instructions below.
- Prepare Brown Butter Buttercream. Check how I make simple Buttercream here.
- Assemble macarons
How to make Brown Butter
Basically, you need to cook unsalted butter, untill the water in the butter evaporates and the milk solids in the butter will turn brown. That’s all! In the sauce pan 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 littel brown buts to foarm at the bottom of the pan. Let the butter continue to brown for a few minutes. The whole prosess took me 5-7 minutes. Remove butter from the heat and transfer into bowl. Allow to cool and place in the fridge untill use.
How to make Brown Butter Buttercream
In the bowl of stand mixer with pedal attachment beat the brown butter and pinch of salt untill it is soft and creamy. Add sifted powdered sugar and beat again until fully combined. If the butercream is too thick add heavy cream or milk. Do not add too much, 1 teaspoon at a time untill it reaches the pipping concistency.
How to assemble Macarons
Transfer the Brown Butter Buttercream to a pipping bag with round pipping tip. Pipe buttercream on flat side of one macaron shell and sandwich with another macaron shell. Place filled macarons in air-tight container and let them mature in the refregirator for 12 hours or overnight.
How to store Macarons
Store filled macarons in air-tight container in the refregirator 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 for upcoming Holidays.
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! Check other recipes:
- Cream Cheese Whipped Cream
- Pumpkin Cheesecake macarons
- Chocolate chip cookies
- Gluten Free Crumbs
- Kyiv Cake
Brown Butter Buttercream Macarons
Equipment
- 1 saucepan
- 1 stand mixer or electric hand mixer
Ingredients
- 113 gr (1/2 cup) unsalted butter
- 120 gr (1 cup) powdered sugar
- 1 Tablespoon heavy cream or milk (optional)
- pinch of salt (optional)
Instructions
- Over medium heat melt the butter in the 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 littel brown bits to 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 bowl. Allow to cool and place in the fridge until soft.
- In the bowl of stand mixer beat the butter until it is soft and creamy.
- Add sifted powdered sugar and beat again untill fully combined.
- If the buttercream is too thick add heavy cream or milk, 1 tablespoon at a time untill it reaches the desired consistency.
- Transfer the brown butter buttercream to a pipping bag with pipping tip.
- Pipe buttercream on flat side of macaron shell and sandwich with another macaron shell on top.