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Butterbeer Macarons with Butterbeer buttercream and butterscotch ganache filling topped with gold sugar

Butterbeer Macarons

Butterbeer Macarons are filled with Butterbeer Buttercream, and butterscotch ganache! These Macarons are a dream for any Harry Potter fans, or butterscotch fans.
Course Dessert
Cuisine French
Keyword macarons
Prep Time 2 hours
Cook Time 40 minutes
Resting Time 40 minutes
Total Time 3 hours 20 minutes
Servings 22 macarons
Calories 135 kcal
Author camila


Macaron Shells

  • 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

Butterscotch ganache

  • 1/2 cup butterscotch chips
  • 2 tablespoons heavy cream

Butterbeer Buttercream

  • 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


Macaron Shells

  1. Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
  2. Line two baking sheets with parchment paper or silicon mat.
  3. 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.
  4. Measure out all of your ingredients.
  5. Sift powdered sugar and almond flour together. Set aside.
  6. 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.
  7. Make sure the bottom of the bowl isn’t touching the simmering water.
  8. Transfer mixture to the bowl of a stand mixer.
  9. 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.
  10. 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.
  11. Pour sifted powdered sugar and almond flour into stiff whites.
  12. Start folding gently forming a letter J with a spatula.
  13. 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.
  14. 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.

  15. 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.
  16. There’s another test you can do. I call it the Teaspoon test.
  17. Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
  18. 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.
  19. Test again.
  20. 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.
  21. 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.
  22. 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.

  23. 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.
  24. Once you’ve piped as many circles as you could, bang the trays against the counter a few times each.

  25. Use a toothpick to pop any air bubbles in the surface of the shells.
  26. Right after doing this, I sprinkled some gold sugar sprinkles on top of the macarons for a special touch.
  27. 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.
  28. Pre-heat the oven to 325F.
  29. Bake one tray at a time.
  30. Bake for 5 minutes, rotate tray.
  31. I bake each tray for a total of 18-20 minutes rotating after the first 5 minutes baking.

  32. 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.
  33. Remove from the oven and bake the other tray.
  34. Let the macarons cool down before proceeding with the filling.

Butterscotch Ganache

  1. Place butterscotch chips and heavy cream in a bowl.
  2. Microwave for 30 second intervals, mixing in between, until the chips are completely melted and incorporated with the heavy cream.
  3. Set aside to cool completely. Whisk every now and then to prevent a skin from forming on top of the ganache.
  4. 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.

Butterbeer Buttercream

  1. Place butter in the bowl of an electric mixer.
  2. Cream for 30 seconds.
  3. Add room temperature butterscotch ganache to the butter.
  4. Mix until incorporated.
  5. Add sifted powdered sugar. Mix on low until incorporated.
  6. Add cream soda.
  7. Cream mixture for 1 minute on high.
  8. If the buttercream is too stiff, add a bit more cream soda, and if it’s too runny, add more sifted powdered sugar.

To assemble

  1. Place Butterbeer Buttercream in a piping bag fitted with the tip of choice.
  2. And place the remaining Butterscotch Ganache in a piping bag as well, and snip the end off with scissors.
  3. Pipe a ring of buttercream around the edges of half of the macaron shells.
  4. Pipe a bit of Butterscotch Ganache in the middle.
  5. Place another shell on top.


  1. Store the macarons in the fridge for up to 1 week, and in the freezer for up to 2 months.

Recipe Notes

Food coloring: Make sure to use gel food coloring. I use Wilton Color Right Performance Food Coloring Set. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.

Scale: Please use a scale when measuring the ingredients for accuracy.

Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.

Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.

Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.

Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.

Storage: This is the Storage Container I use to store my macarons.

Nutrition Facts
Butterbeer Macarons
Amount Per Serving (1 macaron)
Calories 135
* Percent Daily Values are based on a 2000 calorie diet.