French Macarons are dainty little confections that just make me smile. While studying in Paris I made regular trips to Ladurée for their famous macarons. The presentation and packaging of their sweet treats were worth the metro ride alone. I decided to test out these beauties for myself and Valentine’s day is the perfect occasion. I followed Martha Stewart’s French Macarons recipe for the macrons and and 1/3 batch of her Swiss Meringue Buttercream for the filling. These pretty pastries will make the perfect valentines treat for my family and friends
Before baking off the macarons I divided the mixture to make different color macarons: pink, purple, green and natural white. Then baked up the little babies till they were light and crisp.
While the macarons cooled I made a 1/3 batch of the Swiss Meringue Buttercream, which is more than enough to sandwich between the macarons and a few spoonfuls to make sure the buttercream tastes just right. This buttercream is heavenly! I split up the buttercream to make different flavors for my different colored macarons. My flavors include: raspberry, coconut, pistachio, peanut butter, peanut butter and jelly, and vanilla.
Raspberry: 1/4 cup Swiss Meringue Buttercream + 1 tbsp raspberry preserves
Coconut: 1/4 cup Swiss Meringue Buttercream + 1 tbsp sweeten shredded coconut
Pistachio: 1/4 cup Swiss Meringue Buttercream + 1 tbsp chopped pistachios
Peanut Butter: 1/4 cup Swiss Meringue Buttercream + 1 tbsp creamy peanut butter
Peanut Butter and Jelly: spread peanut butter filling on macaron and raspberry filling on another and sandwich together
Vanilla: plain Swiss Meringue Buttercream