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Perfect Spring Pastel Macarons with Buttercream Filling

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Delightful pastel-colored macarons with a light, airy buttercream filling, perfect for spring gatherings and special occasions. These macarons feature a crisp shell and chewy center with a balanced sweet buttercream.

Ingredients

Scale
  • 100g (3.5 oz) almond flour (preferably Bob’s Red Mill)
  • 150g (5.3 oz) powdered sugar
  • 90g (about 3 large) egg whites, room temperature
  • 50g (1.8 oz) granulated sugar
  • Food coloring gel in pastel shades (pink, mint, lavender)
  • Pinch of cream of tartar (optional)
  • 170g (6 oz) unsalted butter, softened (Plugrá recommended)
  • 150g (5.3 oz) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 1–2 tablespoons (15–30 ml) heavy cream

Instructions

  1. Prepare your work area and ingredients: sift almond flour and powdered sugar together twice to remove lumps; set aside. Ensure egg whites are at room temperature.
  2. Make the meringue: beat egg whites on medium speed until foamy, add cream of tartar, gradually add granulated sugar while increasing speed to high, beat until stiff, glossy peaks form.
  3. Fold dry ingredients into meringue: gently fold almond flour mixture into meringue using a spatula with scooping and folding motion until batter flows like molten lava.
  4. Add food coloring: divide batter if making multiple colors, add gel dye and fold until uniformly colored without overmixing.
  5. Pipe the shells: transfer batter to piping bags, pipe 1.5-inch (4 cm) circles spaced 1 inch (2.5 cm) apart on lined baking sheets, tap tray twice to release air bubbles.
  6. Rest the shells: let piped shells sit at room temperature for 30-45 minutes until a skin forms and they do not stick to touch.
  7. Bake the shells: preheat oven to 300°F (150°C), bake one sheet at a time on middle rack for 14-16 minutes, rotate halfway through baking.
  8. Cool completely: allow shells to cool on baking sheet for 20 minutes before peeling off.
  9. Prepare the buttercream filling: beat softened butter until creamy, gradually add powdered sugar and beat until fluffy, mix in vanilla and almond extracts, add heavy cream one tablespoon at a time to desired consistency.
  10. Assemble the macarons: pair shells of similar size, pipe about 1 teaspoon (5 ml) buttercream onto one shell, sandwich with the other, press lightly to spread filling.

Notes

Use gel food coloring to avoid batter consistency issues. Rest shells until a skin forms to ensure feet develop. Oven temperature accuracy is crucial; use an oven thermometer. For dairy-free buttercream, substitute vegan butter and coconut cream. Avoid overmixing or undermixing batter to prevent cracks or spreading. Store macarons in airtight container refrigerated up to 3 days or freeze up to 2 weeks.

Nutrition

Keywords: macarons, pastel macarons, buttercream filling, spring dessert, homemade macarons, gluten-free dessert, French pastry

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