Brown Butter Buttercream Macaron Filling
Pack a punch into your macarons with this 5 ingredient brown butter cream cheese filling. The rich and nutty flavor perfectly balances the sweetness of the buttercream.
Servings: 48 to 96 macarons
Calories: 46kcal
Equipment
- stand or electric hand mixer
- piping bag
Ingredients
- 4 tablespoons unsalted butter
- 6 ounces cream cheese softened to room temperature
- 2 ½ cups confectioners' sugar measured then sifted
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- Heat butter in a saucepan over medium-low heat, stirring continuously until there are golden brown flecks at the bottom of the saucepan and you smell a nutty aroma, about 3 - 5 minutes. Be sure to watch the butter throughout the entire browning process to ensure the butter does not burn. As the butter melts down, foam will begin to form. As soon as you can see golden brown flecks, remove the butter from the heat and transfer to a heat-proof bowl to cool.
- Beat cooled butter and cream cheese in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
Notes
Storage: This brown butter buttercream macaron filling can be stored in an airtight container in the refrigerator for up to 1 month as long as the heavy cream and cream cheese are fresh.
If the buttercream is too warm when serving the macarons, the filling will push out the sides of the shell when you bite into it. Serve the macarons shortly after pulling them out of the refrigerator from maturing, once they reach room temperature.
If you live in a warm environment, the buttercream may become thin during the whipping process. Allow the buttercream to chill slightly in the refrigerator before piping.
I prefer to pipe 1 teaspoon (about 5 - 8 grams) of buttercream filling sandwiched between two macaron shells.
Nutrition
Serving: 1macaron (no shell) | Calories: 46kcal | Carbohydrates: 6g | Protein: 0.2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 6mg | Sugar: 6g | Vitamin A: 81IU | Vitamin C: 0.002mg | Calcium: 4mg | Iron: 0.01mg
