I’m a big Harry Potter fan so I’m super excited to share my ButterBeer Macarons recipe, and I’ve joined with some other bloggers to share some other fun Harry Potter recipes, crafts and party ideas.
This recipe uses weights vs measurements. For macarons to turn out right you need to use more precise measurement than you do for ordinary baking. Use a kitchen scale to make sure you’re precise in measuring all ingredients
Butterbeer Macarons Recipe
- 90 grams of egg whites - Separated and aged 2 days
- 35-45 (approx) grams extra fine white granulated sugar- use more or less to get a good consistency
- 200 grams of powdered sugar
- 110 Grams of almond flour (finely ground without the skin)
- 2- 3 drops butterscotch flavor oil
- ¼ tsp cream of tarter
- ¼ tsp of salt
- Line baking sheets with parchment paper or you can use a silpat sheet if you have one.
- Sift together the powdered sugar and almond flour. Remove any large pieces.
- Whip the egg whites with a mixer or a whisk until they're foamy. Add the sugar slowly and continue whipping. You are done when you can turn the bowl upside down and the mixture doesn't slide out Add salt and cream of tarter to the mixture.
- Combine together the powdered sugar/almond mixture to the egg white mixture by folding them together with quick strokes.
- The batter should be thick and flow slowly.
- Fold in the butterscotch oil. When you make a peak in the batter it should hold it's shape and not disappear after 5-7 seconds, if not keep folding.
- To pipe the batter add it to a pastry bag fitted with a round shaped tip.
- Fill the pastry bag with the butterbeer macaron batter, twist the top to secure.
- Pipe quarter size circles onto the parchment paper or on a Silpat.
- Let the macarons sit and dry for about 30 minutes or until they harden.
- While they're drying preheat the oven to 325 degrees F.
- Place the macarons on the middle rack of the oven. Leave the door propped open a bit while they're baking, put a spoon or small pan in the door to keep it from closing completely
- Place second empty baking sheet on top to keep the shells from becoming too darkly toasted while they're baking.
- Bake for 18-20 minutes.
- When checking them after 10 minutes or so, if they're cooking unevenly flip the tray around.
- Test the butterbeer macarons to see if they are done by peeling back the parchment paper under one of the macarons, if it can be peeled off easily they're finished baking.
Once they’re finished baking, transfer the macaron shells to a baking rack and let them cool completely before matching them up and icing.
Fill with vanilla butterbeer cream or your choice of filling. I used my favorite Buttercream Icing recipe and added a couple drops of butterscotch flavor oil to the mix to add to the butterbeer flavor of the macarons. 🙂
Here are more fun Harry Potter recipes, crafts and party ideas from some of my favorite bloggers.
Butterbeer Poke Cake | Sugar & Soul
Butterbeer Muddy Buddies | Hey, Let’s Make Stuff
Magical Harry Potter Ornaments | Simply Made Fun
Newt Scamander Suitcase Bag | The Benson Street
Butterbeer Cupcakes | Cookie Dough and Oven Mitt
Wizard Wands | Life Currents
Fantastic Beasts Scarf and Skirt Tutorials | Rae Gun Ramblings