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Strawberry Buttercream and Blackberry Filling for French Macarons

5 from 3 reviews

Ingredients

Scale

For the Strawberry Buttercream Frosting:

  • 0.6 ounces (1 cup) freeze-dried strawberries
  • 1/4 cup egg whites (about 2 large eggs)
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
  • 1/2 teaspoon vanilla

For the Blackberry French Macaron Filling:

  • 1 cup blackberries
  • 2 tablespoons water
  • 1/4 cup butter, room temp
  • 1/4 cup powdered sugar

Special equipment:

Macaron Shells Recipe

Instructions

Make the Strawberry Buttercream Frosting:

  1. Pulse freeze dried strawberries in a food processor until powdery. Sift through a fine mesh strainer to remove lumps and seeds. Set aside.
  2. Bring a medium pot filled with one inch of simmering water to a boil. Place the egg whites and sugar in a stainless-steel bowl (like a stand mixer bowl) and place on the saucepan. Use a whisk to beat the mixture until very hot (about 160° Fahrenheit).
  3. Remove from heat and mix with the whisk attachment on high until it is cool, thick and glossy and has tripled in volume, about 5 minutes.
  4. Reduce speed to medium and add the butter a few pieces at a time. Add the vanilla and continue to beat until smooth and fluffy.*
  5. Beat in the freeze-dried strawberry powder.
  6. Put the mixture in a piping bag with the tip snipped off so the hole is approximately 1/4 inch in diameter. Pipe a ring of filling about 1/4 inch from the edge of the macaron shell. Fill in the ring with more filling and top with another macaron shell.

Make the Blackberry French macaron filling:

  1. Heat the blackberries and water in a small saucepan over medium-low heat until the fruit has broken down.
  2. Strain the mixture through a medium or fine mesh sieve.
  3. In a large bowl, beat the butter, powdered sugar and berry juice on medium speed until thoroughly combined. Increase speed to high and beat until smooth.
  4. Put the mixture in a piping bag with the tip snipped off so the hole is approximately 1/4 inch in diameter. Pipe a ring of filling about 1/4 inch from the edge of a macaron shell. Fill in the ring with more filling and top with another macaron shell.

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