Butterfinger Macarons are one of a kind indulgence that is made impress! With luscious buttercream and all of the peanut buttery flavor of a Butterfinger these cookies are decadent and are sure to be mistaken for a bakery treat! This macaron recipe is easy to follow, and will give you that light and airy macaron you buy in bakeries.
Macarons are one of those cookies that I could never tire of. Made with a sweet meringue base and filled with luscious creams, there are so many ways to enjoy them. While I adore fruity options like pear and lemon raspberry, sometimes I require chocolate for dessert! Hence where these Butterfinger macarons came in to play.
Butterfinger Macarons
When the craving for cookies and candy hit at the same time, this recipe is the way to go. While the cookies look and taste incredibly fancy they are surprisingly easy to make. They do take time, but good things are worth waiting for. These Butterfinger Macarons are no exception!
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Macaron vs Macaroon
Macaron vs Macaroon.. is there a difference? The answer is yes, quite a large difference. Macarons are a French pastry that is light, airy, with a crispy texture on the outside and sweet filling sandwiched in between. Macaroons are made with coconut and are baked in the oven. You can drizzle chocolate over and eat similar to a coconut haystack. Both are tasty, but there is a huge difference in the recipes. Next time you ask what is a macaron? Just think pastry, French, airy cookie.
What Do Macarons Taste Like?
My Butterfinger Macaron is a bit different from the classic. I wanted to get that buttery crispness you get when you bite into a Butterfinger. I used a chocolate base so the cookie is a cocoa-flavored cookie that has a crispy shell that turns light and airy when you bite. Then the filling is a rich and creamy homemade buttercream. I think hands down this is the best macarons recipe.
Why Did My Macarons Go Flat
If your macarons go flat, the issue could be your batter is too thin. You can also get cracking if you overmix your batter. So make sure to watch the consistency and not to overmix the batter. Macarons take a little trial and error to get the texture and consistency right, but once you do you will find they are easy to make.
How Long Do You Let Macarons Dry Before Baking In The Oven
Be prepared to let the cookies dry for up to 60 minutes before baking to give them the shell that you expect of a macaron. It is also important to allow the cookies to cool completely before removing them from the baking sheet and adding the filling.
Can Macarons Dry Too Long
Yes. Macarons can over-dry and that is not good. When your shells become less glossy or show that they have a skin over it that is a great indicator they need to go in the oven. If you allow them to over-dry, they can bake unevenly and fall apart.
Do Macarons Need To Be Kept In The Fridge
Macarons are delicate and best when stored in the fridge up for to a week. If you plan to keep them for longer I recommend freezing any leftover macarons you don’t plan to eat. Just freeze in an airtight freezer container for up to two months. Thaw and enjoy.
Butterfinger Macarons
Butterfinger Macarons are one of a kind indulgence that is made impress! With luscious buttercream and all of the peanut buttery flavor of a Butterfinger these cookies are decadent and are sure to be mistaken for a bakery treat! This macaron recipe is easy to follow, and will give you that light and airy macaron you buy in bakeries.
Ingredients
Macarons
- 4 oz. Confectioners Sugar, Minus 2 Tbsp.
- 2 oz. Almond Flour
- 2 Tbsp Unsweetened Cocoa Powder (Hershey's is the best)
- 1 oz. Granulated Sugar
- 2 oz. Egg Whites - Roughly Two Eggs at Room Temperature
- 1 tsp Vanilla (Optional), or You Can Use Your Favorite Extract
- 1/4 tsp Salt
Toppings
Buttercream
- 1 Stick Butter at Room Temperature
- 1 1/2 Cups Confectioners Sugar
- 1 1/2 tsp Heavy Whipping Cream
- 1 tsp Vanilla Extract
- About 1/8 Cup Smashed Butterfinger Bars (You can add more or less to your liking)
Instructions
How To Make Butterfinger Macarons:
- First, weigh out all of your ingredients.
- Next, sift together your almond flour, powdered sugar, and cocoa powder in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
To Make The Buttercream:
- Place the butter in the bowl of your stand mixer with a paddle attachment and cream until light and fluffy. Add in the confectioners sugar and mix until combined.
- Mix in the cocoa powder, vanilla extract, and cream until combined.
- Add in the crushed Butterfingers
- Place in a pipping bag with a star tip and set aside
- Melt the caramel chips in a microwave safe bowl with about 1 tsp of vegetable shortening or coconut oil
- Using a fork, dip in the melted peanut butter chips and sling the peanut butter on top of the macaron shells. You can get creative with this part.
- Pipe a circle of buttercream on half of the macaron shells.
- Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”. Be sure to allow to come to room temperature before serving.
- Enjoy!
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Have you ever tried a Butterfinger Macaron before?
I’m a 20-something stay-at-home mother and wife. I have an amazing husband, a beautiful daughter, two loving dogs, and a lazy cat. I wouldn’t change my life for anything! I love to read, listen to music, cook and blog!
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