Macaron 103 - Buttercream Making and Macaron Assembly

In the past two posts we talked about What's in a Macaron, and How to Make Macaron Shells at Home. This third post will talk about making the buttercream and the finally assembly of the macarons. I've chosen to make pumpkin spice buttercream as the example. 

Pumpkin Spice Buttercream

  • 80g (approx. 1/2 cup) superfine sugar 
  • 25g water 
  • 1 whole egg 
  • 1 egg yolk 
  • 160g soft butter (cut into cubes) 
  • 2 Tbsp pure pumpkin puree 
  • 1 1/2 Teaspoons pumpkin spice
Food Notes:
  • Superfine sugar can be made by taking granulated sugar and processing in a food processor.
  • You can purchase pumpkin spice at the store or make your own.

Directions for Homemade Pumpkin Spice Buttercream

  1. Bring sugar and water to a boil in a small pot. Heat the sugar to 250F(120C) using a candy thermometer. If it boils, clean the sides of the pan with a damp pastry brush. Try not to mix the solution, but allow it to heat on its own.
  2. In another bowl or the bowl of your Kitchen Aid whisk the eggs and egg yolks until it lightens in colour.
  3. Once the hot sugar mixture reaches 250F pour immediately into the whisking egg mixture. Then, increase to a higher whisking speed. Continue whisking until the mixture has cooled down completely. It will start to look like a meringue and be glossy.
  4. Keep whisking the meringue until it has cooled. Meanwhile, cream then whisk the butter until it has thickened. Once the egg mixture-meringue has cooled, add the butter. Add the whisked butter slowly into the meringue.
  5. Continue whisking until the buttercream is smooth. It may curdle slightly but this is okay. Keep whisking and the buttercream will come back together. Add in the pumpkin puree, whisk to incorporate, then add in the pumpkin spice. Take a look at this video for making the buttercream.
  6. Once the buttercream has come together, immediately transfer the pumpkin spice buttercream into a piping bag fitted with a nozzle (Here's a quick visual tutorial on piping bag basics). Match macaron shells by size, then pipe a small mound of pumpkin spice buttercream onto each half shell.
  7. Top with the remaining shell and give a slight twist to secure the macaron together.
This last post is the end of the Macaron tutorial. I would love to see the macaron creations you make! Just post them in the comments below.

Also, if you are trying to figure out what went wrong with your macarons, check out my Macawrongs - When Macaron Baking Doesn't Go Right post.

If you want to make other Macaron flavours here is a current list of recipes that I have on the blog:

Strawberry Macarons  (note: this one uses an Italian method to make the macaron shello but you can use the buttercream flavour)

More exotic flavours

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