Hello friends! Today we are making some scrumptious Butterbeer Macarons! If you like Harry Potter, and if you like butterscotch, you’re in the right place, at the right time!
Naturally, I grew up loving Harry Potter. The book came out when I was 12, so I didn’t have any hopes getting a letter on the mail informing me I was a witch. But maybe I do have superpowers after all. My superpower could be making macarons!
And now these Butterbeer Macarons came to join the party!
I made these Butterbeer Macarons for my special Christmas Macaron Box, which I will show you really soon!
I figured I’d include this flavor, because somehow Harry Potter totally has a magical christmassy vibe to me.
Butterbeer Macarons could also be very fitting for New Year’s, Halloween, anyway, any occasion that calls for a celebration!
These Butterbeer Macarons are filled with Butterscotch Ganache, and Butterbeer Buttercream (say Butterbeer Buttercream fast, it’s so cool lol).
Anyway, you will need some butterscotch chips to make the ganache.
Add some heavy cream in, and microwave until melted, stirring in between.
Let the butterscotch ganache cool down all the way. You will add some of it to the Butterbeer Buttercream, and the rest to the middle of the macarons.
You can use a spoon, or a piping bag to make things a bit easier and neater.
Another thing I wanted to address in this post is the feet of my macarons.
If you notice, and compare to my other macarons, these feet are kind of huge, and the macarons were a bit hollow. And I know exactly the reason why.
First, I over whipped the meringue a bit, and I noticed it as I did it. However, it wasn’t too bad.
But when I went to fold the batter, I got distracted and over folded. So my batter was slightly runnier than usual.
So I went to bake the first tray, and most of the macarons had huge feet that I couldn’t recover. The second tray, I lowered the temperature and that seemed to help the macarons keep the feet smaller.
It was a day of distractions, I was very distracted when I was making this. And we can take a few lessons from my slips here.
- Be all in when making macarons. Focus your attention on what you are doing. Tune the outside world out. Be very present. It’s all about the small details.
- If your batter is runnier than usual, lower the temperature of the oven. I lowered the temperature all the way to 300ºF on the second tray I baked, which was enough to help the feet stay in.
- Whatever happens, whatever mistakes you make, just learn the lesson, and move on. Don’t dwell, don’t beat yourself up. I’ve had dozens of failed batches in my life, and if I hadn’t known any better, I wouldn’t have turned down the heat for the second batch. However, since I learned from past mistakes, I knew this little trick could help me.
- Make the best of it. These Butterbeer Macarons were beautiful enough for me, and they were also delicious, so I just went with it!
Anyway, if you are interested in more macaron tips, make sure to check my other posts, I always write lots of tips throughout the posts, and I also try to be very detailed on the recipe below. And check out my Youtube Channel, I have a few macaron videos there, and the visual can be so helpful when making macarons!
Here are some more macarons you may like:
- Pecan Turtle Macarons
- Nutella Macarons
- Apple Macarons
- German Chocolate Macarons
- Caramel Popcorn Macarons
- Cookie Dough Macarons
- Toffee Macarons
- Salted Caramel Macarons
- Gingerbread Macarons
Airtight container for storage in freezer and fridge
Piping bag (I’ve been loving these bags for the past few months, they have never ripped on me)
Thanks for reading! I hope you enjoyed my Butterbeer Macarons! Have a great day!
- 100 grams egg whites 3.5 oz
- 100 grams granulated sugar 3.5 oz
- 105 grams almond flour 3.7 oz
- 105 grams powdered sugar 3.7 oz
- Food coloring I used a bit of white
- 1/2 cup butterscotch chips
- 2 tablespoons heavy cream
- 1/4 cup unsalted butter at room temperature (2 oz, 56 grams)
- 1/4 cup butterscotch ganache
- 2 cups powdered sugar sifted (9 oz, 255 grams)
- 1 tablespoon cream soda
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
- Line two baking sheets with parchment paper or silicon mat.
- I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicon mat, or parchment paper. I recommend using a silicone mat.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
- Pour sifted powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula.
- Add the food coloring at this point, if using. I added some white food coloring to help keep the shells white, since they tend to get a bit orange when baked.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion. The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Place piping bag directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Right after doing this, I sprinkled some gold sugar sprinkles on top of the macarons for a special touch.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray.
- Bake for 5 more minutes. Rotate again.
- I bake each tray for a total of 18-20 minutes rotating every 5 minutes.
- When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
- Place butterscotch chips and heavy cream in a bowl.
- Microwave for 30 second intervals, mixing in between, until the chips are completely melted and incorporated with the heavy cream.
- Set aside to cool completely. Whisk every now and then to prevent a skin from forming on top of the ganache.
- You will use 1/4 cup of the ganache for the Butterbeer Buttercream, and the rest will be used in the filling for the macarons.
- Place butter in the bowl of an electric mixer.
- Cream for 30 seconds.
- Add room temperature butterscotch ganache to the butter.
- Mix until incorporated.
- Add sifted powdered sugar. Mix on low until incorporated.
- Add cream soda.
- Cream mixture for 1 minute on high.
- If the buttercream is too stiff, add a bit more cream soda, and if it’s too runny, add more sifted powdered sugar.
- Place Butterbeer Buttercream in a piping bag fitted with the tip of choice.
- And place the remaining Butterscotch Ganache in a piping bag as well, and snip the end off with scissors.
- Pipe a ring of buttercream around the edges of half of the macaron shells.
- Pipe a bit of Butterscotch Ganache in the middle.
- Place another shell on top.
- Store the macarons in the fridge for up to 1 week, and in the freezer for up to 2 months.