(Inside: Sometimes, you just need a little dash of Harry Potter cookies in your life. This Butterbeer Macaron Recipe hits THAT spot.)
You get in a mood. It’s a mood where you’re reading Harry Potter and the Sorcerer’s Stone (AKA Hermione Granger and the First Time She Had to Save Her Idiot Friends) to your kids one night and then, suddenly, you’re craving more butterbeer in your life.
But not just ANY butterbeer.
Something that combines your most recent obsession with said butterbeer.
Yes, I made this Butterbeer Macaron Recipe to bring together my two latest loves…Harry Potter and these magnificent french cookies.
This Butterbeer Macaron Recipe goes absolutely WONDERFULLY with my Butterbeer Soda…you know, drink…that. Yeah.
And, if you need a little persuasion to see that you absolutely CAN make these butterbeer macarons on your own, here’s 12 Hacks for making Macarons and a handy slideshow…because I am super helpful that way.
Seriously. You’ve got this.
I promise that this Butterbeer Macaron Recipe is simple enough.
You’ll want a scale, like this one I got that’s just a simple-to-use digital scale–no muss no fuss.
So, be sure to pin this Butterbeer Macaron Recipe so you can find it again when you want to make another batch…
And then let’s get baking!
Butterbeer Macaron Recipe
Sometimes, you just need a little dash of Harry Potter cookies in your life. This Butterbeer Macaron Recipe hits THAT spot.
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional or you can use your favorite extract
- 1/4 tsp salt
- 2 tsp copper GEL food color optional, feel free to get creative!
- 1 stick of softened butter
- 1 ½ cups confectioners sugar
- 1 tbsp heavy whipping cream
- ¼ cup melted butterscotch chips
First, weigh out all of your ingredients.
Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. Add in the food color to the meringue mixture before adding in dry ingredients.
After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
Place the macaron template under a silicon mat on a baking sheet.
Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
Allow them to cool COMPLETELY before taking them off the baking sheet.
Place the butter in the bowl of a stand mixer and cream until light and fluffy. Slowly add in the powdered sugar and fully combined.
Add in the melted butterscotch chips and mix until combined. Add in heavy whipping cream and mix for 1-2 minutes until fluffy
Add into a piping bag with a star stip and pipe a circle around half of the macaron shells. If you would like, add some of the melted butterscotch into the center!
Sandwich them with the remaining macaron shells.
Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”. Be sure to bring them to room temperature before serving.