Brown Butter Buttercream Macarons

5 from 1 vote

These Brown Butter Buttercream Macarons are made with American buttercream, but not with regular butter; they are made with delicious Brown Butter.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: macarons

Calories: 102kcal

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 piping tip.
Pipe macaron shells on the baking mat.
Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 275°F (134 °C) -300°F (150 °C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let them 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.

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 a 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 to 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 piping tip.
Pipe buttercream on the flat side of the macaron shell and sandwich with another macaron shell on top.

Get all ingredients and tools ready before baking.

Always measure all ingredients by weight using a kitchen scale.