Butterbeer Macarons

Updated at: Thu, 17 Aug 2023 12:48:55 GMT

Step 1

For coockies: Line baking sheets with a Silpat.

Step 2

Sift powdered sugar and almond flour together – set aside.

Step 3

Whisk the egg whites with a mixer until frothy.

Step 4

Add in the vanilla extract, butterscotch flavor, salt, cream of tarter and optional gel color and continue whisking until soft peaks form.

Step 5

Add the extra fine sugar a little at a time and continue to mix until stiff peaks form. It should be very thick and glossy.

Step 6

Fold the powdered sugar/almond flour mixture into the egg white mixture. (Be careful not to over or under mix!)

Step 7

Fill a pastry bag with the batter and fit it with a round-shaped tip.

Step 8

Pipe quarter-size circles onto the Silpat.

Step 9

Let the macarons sit out and dry for about 45 minutes or until a hard shell forms. If desired, and optional luster dust gently to the tops.

Step 10

Preheat the oven to 275 degrees F.

Step 11

Place the macarons on the center rack of the oven. (If desired, put an empty baking sheet on the top rack to keep the shells from getting too dark.)

Step 12

Bake for about 20-24 minutes.

Step 13

After about 10 minutes in the oven, check the macarons. If they’re cooking unevenly, turn the tray around.

Step 14

Allow time to cool before filling.

Step 15

Put heavy whipping cream in a microwave-safe bowl. Heat for 2 minutes.

Step 16

Pour in the butterscotch chips, caramel sauce and vanilla extract. Mix until smooth.

Step 17

Pipe onto a cooled macaron.

Step 18

Serve and enjoy!

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