✨ Slytherin’s Mystic Butterbeer Macarons – A Magical Delight! 🐍🍪
Slytherin’s Mystic Butterbeer Macarons bring together the elegance of classic French pastry with the magical flavor of butterbeer. Delicate almond shells are paired with a creamy butterscotch-inspired filling, creating a treat that feels both whimsical and refined.
- Prep Time: 40
- Cook Time: 20
- Total Time: 1 hour
- Yield: 24 1x
Ingredients
Scale
For the shells:
- 120 g almond flour
- 200 g powdered sugar
- 100 g egg whites (about 3 large eggs)
- 100 g granulated sugar
- ¼ tsp cream of tartar
- Green food coloring
For the butterbeer filling:
- 100 g unsalted butter
- 120 g brown sugar
- 80 ml heavy cream
- 1 tsp butterscotch extract (or caramel extract)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Sift the almond flour and powdered sugar together into a large bowl, discarding any larger bits left behind.
- In another bowl, beat the egg whites with cream of tartar until foamy. Gradually add granulated sugar while whisking until stiff, glossy peaks form.
- Add green food coloring and gently fold it into the meringue.
- Add the sifted almond flour mixture in three parts, folding carefully after each addition. Continue folding until the batter flows slowly and forms ribbons that settle back into the mixture within a few seconds.
- Transfer the batter to a piping bag fitted with a round nozzle. Pipe small, even circles onto parchment-lined trays.
- Tap the trays firmly on the counter to release air bubbles. Rest the piped shells for 30–40 minutes, or until a skin forms on the surface.
- Preheat oven to 150°C (300°F). Bake each tray for 15–18 minutes, until the shells are firm and have developed “feet.” Allow to cool completely on the trays.
- To make the filling, melt butter in a saucepan over medium heat. Add brown sugar and stir until dissolved. Slowly pour in the heavy cream, whisking constantly. Cook until thickened. Remove from heat and stir in butterscotch extract, vanilla extract, and salt. Cool slightly, then whip until fluffy.
- Pipe the butterbeer filling onto the flat side of half the shells. Sandwich with the remaining shells to form macarons.
- Place the filled macarons in an airtight container and refrigerate for 24 hours before serving. Bring to room temperature before enjoying.
Notes
Ensure shells rest fully before baking to achieve the classic macaron “feet.”
If the filling is too runny, let it cool slightly longer before whipping.
Edible glitter can be added for a magical shimmer.