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Ingredients
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Macaron Shells
Vanilla Buttercream Filling
Chocolate Ganache Filling
Caramel Filling
Method
Macaron Shells
- 1
- 2
Whip Egg Whites
In a clean bowl, whip the egg whites on medium speed until foamy. Gradually add the granulated sugar and increase the speed to high until stiff peaks form.
- 3
- 4
Pipe Shells
Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper.
- 5
Rest and Bake
Let the piped macarons rest at room temperature for 30-60 minutes until they form a skin. Preheat the oven to 300°F (150°C) and bake for 15-20 minutes. Allow them to cool completely.
Vanilla Buttercream Filling
- 6
Make Buttercream
In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream. Beat until fluffy and smooth.
Chocolate Ganache Filling
- 7
Prepare Ganache
In a saucepan, heat the heavy cream until just boiling. Pour it over the chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy. Allow to cool slightly before using.
Caramel Filling
- 8
Make Caramel
In a saucepan over medium heat, melt the granulated sugar until it turns amber in color. Carefully add the butter and stir until melted. Gradually add the heavy cream and salt, stirring until smooth. Let it cool before using.