Blue Chewy French Macarons with Milk Pastry Cream and Condensed Milk Buttercream
Recipe by Cooking tree 쿠킹트리
A step‑by‑step home‑cook friendly recipe for classic French macarons with a silky milk pastry‑cream filling and a rich condensed‑milk buttercream. The shells are colored a soft blue, piped, rested to form a glossy skin, baked at a low temperature, and sandwiched with two complementary creams for a chewy, melt‑in‑your‑mouth treat.
MediumFrenchServes 12
Printable version with shopping checklist
Source Video
25h 42m
Prep
30m
Cook
3h 9m
Cleanup
29h 21m
Total
Cost Breakdown
Total cost:$7.46
Per serving:$0.62
Critical Success Points
- • Achieving stiff, glossy meringue
- • Folding the batter to the correct consistency (macaronage)
- • Allowing the shells to rest until a dry skin forms
- • Baking at the low temperature of 140 °C for the exact time
- • Cooling shells completely before filling
Safety Warnings
- • Raw egg whites can carry salmonella – use fresh eggs or pasteurized egg whites.
- • Hot milk and saucepan handle with care to avoid burns.
- • The oven is hot; use oven mitts when inserting or removing trays.
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