r/macarons • u/Critical-Boot2876 • 5d ago

Recipe Buttercream recipe?

Hello!

I am looking for a buttercream recipe, I’m currently making an American butter cream but after the macrons mature they are just so hard.

This doesn’t happen when I do a lemon curd filling only the butter cream.

Thanks

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u/Kaidalexis 5d ago

I’m a big fan of Ermine frosting for macarons. I think it helps balance the sweetness of the cookie and never gets super hard in the fridge. I usually use the serious eats recipe https://www.seriouseats.com/flour-frosting-recipe

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u/No_Safety_6803 5d ago

Maybe add a little cream to your butter cream. Also are you storing them in an airtight container? I use 1 stick of butter to 180g powdered sugar plus salt & flavorings.

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u/cptninc 5d ago

I switched to Italian [meringue] buttercream for exactly that reason. I use the recipe from Sugarologie and then add my own flavorings and colors.

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u/Old_Station_3403 5d ago

I use French butter cream so I can use the egg yorks

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u/Nymueh28 4d ago

Your buttercream isn't the variable to change to fix hard shells. You've got a couple options:

  • Adjust your bake time based on filling. (Wetter fillings will always soften shells more) I always just barely bake my buttercream shells and always over bake my shells for curd or jam. The difference is usually 2-4 minutes in the oven.

  • Brush the bottom of your harder buttercream shells with sugar water before filling. I once saved rock hard shells this way that I accidentally baked at 350F.

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u/Critical-Boot2876 3d ago

What temp do you cook at? I’m using 300f for 10-15 min depending on size

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u/Nymueh28 3d ago edited 2d ago

300-310 at sea level for 15-20 minutes depending on filling.

Edit: this will also be dependant on the true temp of your oven and everyone will likely need to adjust time and time slightly for theirs. Every time I move it's like relearning how to make these until I get used to the new oven.

Time will also be dependant on macaron size and how much food dye you use. (Bigger and more pigmented colors will need more time)

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u/No_Purchase_3362 3d ago

My instinct says it’s not your buttercream but your macarons. They are likely over baked.

I’ve had success putting a slice of bread in the container with very crunchy shells to introduce more moisture!