Buttercream and Plum Macarons

Made From High-Quality Blanched Almonds and Finely Sifted

Suggested Cookware
Made From High-Quality Blanched Almonds and Finely Sifted

Buttercream and Plum Macarons Recipe

These delicate macarons have a sweet and tangy plum jam filling and a creamy buttercream. The purple color of the macaron shells adds a lovely touch to any dessert table.

Ingredients

- 25g granulated sugar
- 100g powdered sugar
- 100g almond flour for the macarons
- 75g egg whites
- plum preserves
- 2 tablespoons heavy cream
- food coloring (purple)
- 1/2 cup softened unsalted butter for the buttercream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract

Time Needed

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Instructions

Set aside the almond flour and powdered sugar in a mixing bowl for the macarons.
Whisk the egg whites until foamy in a separate bowl, then gradually add the granulated sugar until stiff peaks form.
To the egg white mixture, add a few drops of purple food coloring and gently fold in the almond flour mixture until well combined.
Fill a piping bag with a round tip with the mixture and pipe circles onto a baking sheet lined with parchment paper.
Allow the macarons to sit for 30 minutes after tapping the baking sheet on a flat surface to release any air bubbles.
Preheat the oven to 300 degrees Fahrenheit and bake the macarons for 12-15 minutes.
Allow the macarons to fully cool before filling with plum jam and buttercream.
In a large mixing bowl, cream the softened butter until it is creamy.
Beat in the powdered sugar, heavy cream, and vanilla extract until well combined.
Fill a piping bag with a small round tip with the buttercream.
Pipe a small amount of buttercream onto each macaron shell, followed by a dollop of plum jam.
Sandwich with a second macaron shell and continue with the remaining macarons.
Serve and have fun.