Boysenberry Buttercream Macarons

Prep Time 20 min

Cook Time 25 min

Total Time 45 mins


    For the Macaron Shells

    • 3 large egg whites, room temperature (sit out for 3-4 days prior to making for best results)
    • 1/4 cup white sugar
    • Pinch of salt
    • 1 1/4 cup powdered sugar
    • 4 oz. almond flour (I bought mine ground from Vitamin Cottage, but you can grind your own blanched almonds)
    • 1/2 tsp vanilla extract
    • Food Coloring (optional)

    For the Buttercream Filling

    • Buttercream Filling - this makes a lot but I like having some leftover for graham crackers, so adjust as necessary
    • 6 Tbsp butter
    • 1 lb package of confectioner's sugar (approx 4 3/4 cups)
    • Light cream as required up to 1/4 cup
    • 1 1/2 tsp vanilla
    • 1/4 - 1/2 cup Boysenberry Preserves, melted, whisked smooth and cooled (substitute a preserve of your choice too)


      To Make the Macarons:

      1. Line two baking sheets with parchment paper
      2. Sift powdered sugar, then whisk together with almond flour. Set aside.
      3. Whip egg whips till foamy then add the salt and sugar.
      4. Beat whites until glossy peaks form, do NOT beat to stiff peaks.
      5. Sprinkle half of the almond-sugar mixture over the eggs, and fold in quickly with as little strokes as possible.
      6. Add the vanilla and the rest of the almond-sugar mixture, and food coloring if using. Fold in until just combined. I use paste food colors so found it worked best to remove a small amount of the meringue, color it heavily and then fold it back in with the rest of the mixture.
      7. This should take less than 40 strokes. Fill a pastry bag fitted with a clean tip, and pipe ¾ to 1 ½ inch macarons, depending on desired size.
      8. Sprinkle with decorations if using; only decorate one half as the other half will be bottoms.
      9. Let piped macarons rest at room temperature for 30 minutes so that an outer shell forms on the meringue.
      10. Preheat oven to 300 degrees.
      11. After the batter has rested and the outside is firm to the touch, bake the macarons for 20-25 minutes, or until dry. Remove from oven, let cool on the parchment for five minutes, then remove and let cool completely before filling.

      To Make the Filling and Assemble:

      1. Cream butter; gradually add about half of the sugar, blending well. Beat in 2 Tbsp of the cream and vanilla.
      2. Gradually blend in remaining sugar and melted preserves. Add more cream if necessary for desired consistency. Should be very firm.
      3. Pipe filling onto one meringue, top with decorated half.
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