Chocolate Buttercream Macaron Filling (6 Ingredients)
The fluffiest and tastiest chocolate buttercream macaron filling is just 6 ingredients away. You'll be shocked by how in just 8 minutes, you will make a simple, yet delicious, chocolate filling.
Servings: 36 - 44 macarons (2 ½ cups)
Calories: 72kcal
Equipment
- electric mixer with paddle attachment
Ingredients
- 12 tablespoons unsalted butter softened to room temperature
- 2 ½ cups confectioners' sugar measured then sifted
- ½ cup unsweetened cocoa powder measured then sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- Beat butter 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 and cocoa powder; 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.
- Match up macaron shells, so they are paired with a similar size/shaped shell. Pipe chocolate filling on one side of the macaron shell using a ½ inch round piping tip. Gently, place the matching macaron on top of the filling.
- Mature the macarons with the filling in an airtight container in the refrigerator overnight. This will allow the macarons to slightly soften and develop a deeper flavor.
Notes
Storage: This chocolate buttercream macaron filling can be stored in an airtight container in the refrigerator for up to 1 month as long as the heavy cream is fresh.
Looking for the perfect macaron shell to pair this with? Check out my chocolate macaron shell recipe, or go for a regular French-style macaron shell.
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 chocolate buttercream filling sandwiched between two macaron shells.
Nutrition
Serving: 1serving (filling only) | Calories: 72kcal | Carbohydrates: 9g | Protein: 0.3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 17mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 129IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.2mg
