Lucky Charms Vanilla Buttercream Macarons
Make these refined macarons featuring a vanilla buttercream filling mixed with crushed Lucky Charms marshmallows. This recipe blends precise baking with a touch of playful flavor.
Equipment
- Baking sheets
- Parchment paper or silicone mats
- Sifter
- Piping Bag
Ingredients
For the Macaron Shells
- 150 g Almond flour, sifted
- 150 g Icing sugar
- 110 g Egg whites (aged if possible)
- 40 g Sugar
- 1 g Salt
For Vanilla Buttercream
- 115 g Unsalted butter, softened
- 150 g Icing sugar
- 10 ml Vanilla extract
- 10 g Crushed Lucky Charms marshmallows For flavor and crunchy bits
Instructions
- Prepare two baking sheets lined with parchment paper or silicone mats. Draw 24 circles about 3.5 cm in diameter as a guide.
- Sift the almond flour and icing sugar together twice to remove any lumps.
- Beat the egg whites in a clean bowl on medium speed until they become foamy. Add the salt.
- Gradually add the sugar while beating until stiff, shiny peaks form.
- Fold the dry mixture into the meringue in three separate additions using a spatula. Continue folding until the batter flows like thick lava (this is the macaronage stage).
- Transfer the batter to a piping bag and pipe the shells onto your templates.
- Tap the tray firmly on the counter several times to release trapped air bubbles. Let the shells rest at room temperature for 30 to 40 minutes until a skin forms on the surface.
- Preheat your oven to 150°C. Bake the sheets one at a time for 13 to 15 minutes. Cool the shells completely on the tray.
- For the filling, beat the softened butter until creamy. Add the icing sugar and vanilla extract and beat until smooth. Gently fold in the crushed marshmallows.
- Pair the cooled shells by size. Pipe the buttercream onto one shell and sandwich it with the other shell.
- Chill the assembled macarons for 30 minutes before you serve them for the best texture.
Notes
I focused on keeping the vanilla buttercream smooth so the cereal flavor did not overpower the macaron shells.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.