Ingredients
Scale
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large egg whites
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons salted butter, softened
- 1/4 cup heavy cream
- 1/2 teaspoon butterscotch extract
- Food coloring (optional, golden yellow)
Instructions
- Sift powdered sugar and almond flour together into a bowl.
- Beat egg whites until soft peaks form, gradually adding granulated sugar until glossy stiff peaks form.
- Gently fold dry ingredients into egg whites until smooth and creamy. Add food coloring if desired.
- Pipe small circles onto a baking sheet lined with parchment paper.
- Let macarons rest for 30 minutes before baking at 300°F (150°C) for 15-17 minutes.
- Meanwhile, prepare the butterbeer filling by beating softened butter, heavy cream, and butterscotch extract until smooth.
- Once cooled, sandwich macarons with the butterbeer cream and chill for at least 1 hour before serving.
Notes
- Ensure macaron shells are rested before baking for smooth tops.
- For a more authentic look, add a few drops of gold food coloring.
- Chilling the assembled macarons helps develop flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Method: Baking, Filling
- Cuisine: French / Magical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 macaron (approximately 10g)
- Calories: 45 Kcal
- Sugar: 4g
- Sodium: 15mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 0mg
