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Admittedly, Harry Potter is not my favorite series. However, my husband and kids are entertained by the books and really enjoy the movies so I’ve seen at least parts on occasion. I do think, though, that a trip to Wizarding World of Harry Potter would be a blast – especially because I’d get a chance to try Butterbeer four different ways! I have a love affair with French macarons so I created this recipe that my family and I could all enjoy: Butterbeer Macarons!
How to Make Butterbeer Macarons –
Ingredients:
Cookies –
- 3 large Egg Whites, room temperature
- 1/4 cup Extra Fine Granulated Sugar
- 1 3/4 cups Powdered Sugar
- 1 1/4 cups Almond Flour
- 1 tsp Butterscotch Flavor
- 1 tsp Vanilla Extract
- 1/4 tsp. Cream of Tartar
- Pinch of Salt
- Optional: 3 – 4 drops gel food dye and 1 tsp edible luster dust
Filling –
- 1 bag Butterscotch Chips
- 2 TBSP Butterscotch Caramel Sauce
- 1 tsp Vanilla Extract
- 1/4 cup Heavy Whipping Cream
Directions:
Cookies –
- Line baking sheets with a Silpat.
- Sift powdered sugar and almond flour together – set aside.
- Whisk the egg whites with a mixer until frothy.
- Add in the vanilla extract, butterscotch flavor, salt, cream of tarter and optional gel color and continue whisking until soft peaks form.
- Add the extra fine sugar a little at a time and continue to mix until stiff peaks form. It should be very thick and glossy.
- Fold the powdered sugar/almond flour mixture into the egg white mixture. (Be careful not to over or under mix!)
- Fill a pastry bag with the batter and fit it with a round-shaped tip.
- Pipe quarter-size circles onto the Silpat.
- Let the macarons sit out and dry for about 45 minutes or until a hard shell forms. If desired, and optional luster dust gently to the tops.
- Preheat the oven to 275 degrees F.
- Place the macarons on the center rack of the oven. (If desired, put an empty baking sheet on the top rack to keep the shells from getting too dark.)
- Bake for about 20-24 minutes.
- After about 10 minutes in the oven, check the macarons. If they’re cooking unevenly, turn the tray around.
- Allow time to cool before filling.
- Serve and enjoy!
Filling –
- Put heavy whipping cream in a microwave-safe bowl. Heat for 2 minutes.
- Pour in the butterscotch chips, caramel sauce and vanilla extract. Mix until smooth.
- Pipe onto a cooled macaron.
- Serve and enjoy!
Macarons are incredibly finicky but worth the trouble. I hope you’ll give these a try!
What do you think of my Butterbeer Macarons?
Next time you visit Hogsmeade at The Wizarding World of Harry Potter, send some mail from the Owl Post!
Make some Butterbeer Lip Balm for your next Harry Potter themed party:
Do you know someone with a nut allergy? Try these Allergy-Friendly Macarons:
These look sooooo good and would be perfect to get kiddos (and adults) excited about an upcoming trip to The Wizarding World of Harry Potter! Totally making this sweet treat!
They are delicious!! Thanks for the recipe.
my grand daughter is allergic to nuts, can I use regular flour?
I’m trying to create a nut-free option but regular flour doesn’t work for macarons.
I’ve created a nut-free recipe – it’s not Butterbeer but you could try! https://sensiblysara.com/allergy-friendly-nut-free-macaron-recipe/
What size bag of butterscotch chips do you use for the filling? The recipe above does not specify – Thanks!
I bought an 11 ounce bag.
Those look so good!
I’m allergic to Almonds. Is there another kind of flour I can use?
As far as I know, no. BUT I’m working on figuring it out!
I saw a baker on the Holiday Baking Championship make macarons with Hazelnut flour and Nutella, though I haven’t tried myself.
Hi Sara!
Did you use any gel food coloring? And if so what color(s) did you use?
Thanks!
I did. I used a little copper just a tiny bit of yellow.
My batter wasnt smooth and didn’t settle. I’m not sure if I overcooked it but it was too crumbly. The filling turned out sort of like caramel but still tasted like butterscotch! Is there something I did wrong?
Macarons are super finicky. It could have been a number of things – if it was too humid, if the batter was over-or-under-mixed, etc. I hope you’ll try again, though!
How many macarons does this recipe make? Trying to decide if I need to double it.
At least 24, depending on how big or small you make them.
Can you freeze these?
Probably but I’m not sure I’d freeze them for long.
Is there something else that can be used in place of the butterscotch caramel sauce? Maybe caramel sauce with the butterscotch flavoring?
I haven’t tried it but I’m sure that could work! Or you could make a chocolate ganache filling?
What do you use for “butterscotch flavor”? I can’t find anything in my grocery store
I order my flavoring from Amazon but I’ve also found it at Walmart (in the party baking aisle) or Hobby Lobby. There are a few brands but I like LorAnn.
This is this best recipe ever! I use it for all my macarons! Never failed me!
Thank you!
This looks so good! What a great treat to make for friends or to enjoy yourself!
Thanks for sharing! Does it keep long?