Blue Chewy French Macarons with Milk Pastry Cream and Condensed Milk Buttercream

Ingredients

• 100 g Almond flour (Finely ground, sifted twice)
• 100 g Powdered sugar (Sifted with almond flour)
• 2 large Egg whites (Room temperature, separated from yolks)
• 50 g Granulated sugar (For meringue)
• 1/2 tsp Blue gel food coloring (Add a few drops to achieve pastel blue)
• 200 ml Whole milk (For pastry cream)
• 30 g Cornstarch (Thickening agent for pastry cream)
• 100 g Unsalted butter (Softened to room temperature)
• 50 g Condensed milk (Adds sweetness and richness to buttercream)
• 1 tsp Vanilla extract (Pure extract)
• 30 ml Heavy cream (Room temperature, for buttercream)
• 1 pinch Salt (Enhances flavor, optional)

Instructions

1. Sift dry ingredients

   Place the almond flour and powdered sugar into a fine‑mesh sieve, sift into a bowl, discard any large particles, then repeat the sifting once more to ensure a very fine, uniform mixture.

   Time: PT5M

2. Make the meringue

   In a clean, dry bowl, whisk the egg whites on medium speed until foamy. Gradually add the granulated sugar while continuing to whisk. Increase speed to high and whisk until stiff, glossy peaks form (hard meringue).

   Time: PT10M

3. Add color and finish meringue

   Add the blue gel food coloring (about ½ tsp) to the meringue and whisk on the lowest speed for 2 minutes until the color is evenly distributed and the meringue stays dense.

   Time: PT2M

4. Fold in dry mixture

   Spoon a third of the sifted almond‑sugar mixture onto the meringue. Using a rubber spatula, gently fold from the bottom of the bowl, lifting and turning until just incorporated. Repeat with the remaining dry mixture, stopping when the batter flows like lava and forms a ribbon when the spatula is lifted.

   Time: PT5M

5. Pipe the shells

   Fit the piping bag with a 0.8 cm round tip, fill with the batter, and pipe 3 cm‑diameter circles onto parchment‑lined baking sheets, spacing them about 2 cm apart.

   Time: PT10M

6. Rest the shells (forming the skin)

   Allow the piped shells to sit at room temperature for 30‑45 minutes, or until the surface feels dry to the touch and no longer sticks to a fingertip.

   Time: PT45M

7. Bake the shells

   Pre‑heat the oven to 140 °C (284 °F). Bake the shells for 15 minutes, rotating the tray halfway through for even colour. Adjust time by ±2 minutes if your oven runs hot or cool.

   Time: PT15M

   Temperature: 140°C

8. Cool shells completely

   Remove the tray and let the shells cool on a wire rack for at least 10 minutes before handling.

   Time: PT10M

9. Prepare milk pastry cream (milk cream)

   In a saucepan, combine milk, 30 g sugar, and cornstarch. Whisk over low heat until the mixture begins to boil and thickens to a custard‑like consistency. Remove from heat, transfer to a bowl, cover with plastic wrap directly on the surface, and chill in the refrigerator until cold.

   Time: PT15M

   Temperature: Low heat

10. Prepare condensed milk buttercream

    In a mixing bowl, beat softened butter with powdered sugar for about 5 minutes until light and fluffy. Add heavy cream, condensed milk, and vanilla extract, then continue to whip until the buttercream is smooth and spreadable.

    Time: PT5M

11. Assemble the macarons

    Fit a clean piping bag with a round tip, fill half with the chilled milk pastry cream and the other half with the condensed‑milk buttercream. Pipe a small dollop onto the flat side of one shell, then sandwich with a matching shell, gently pressing to spread the filling to the edges.

    Time: PT10M

12. Age the macarons

    Place the assembled macarons in an airtight container and refrigerate for at least 24 hours. This aging step allows the shells to soften slightly and the flavors to meld, resulting in a chewy texture.

    Time: PT24H

    Temperature: 4°C

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Almond flour: Finely ground almonds, Hazelnut flour
• Instead of Powdered sugar: Confectioners' sugar
• Instead of Egg whites: Pasteurized egg whites
• Instead of Granulated sugar: Caster sugar
• Instead of Blue gel food coloring: Other food coloring
• Instead of Whole milk: 2% milk
• Instead of Cornstarch: Arrowroot powder
• Instead of Unsalted butter: Margarine
• Instead of Condensed milk: Dulce de leche
• Instead of Vanilla extract: Vanilla bean seeds
• Instead of Heavy cream: Whipping cream

Equipment Needed

• Kitchen scale
• Mixing bowls (2)
• Electric hand mixer or stand mixer
• Fine mesh sieve or sifter
• Rubber spatula
• Piping bag with round tip (≈0.8 cm)
• Baking sheet
• Parchment paper or silicone baking mat
• Oven
• Saucepan (medium)
• Whisk (for sauce)
• Cooling rack
• Thermometer (optional) (optional)
• Timer

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Age the macarons for 24‑48 hours for the classic chewy texture.
• Use a kitchen scale for all ingredients – precision is key for macarons.
• A silicone baking mat gives a more even bake than parchment alone.
• If you have trouble achieving the perfect skin, place the tray in a low‑heat oven (around 50 °C) for 5 minutes after the rest period.

Troubleshooting

Storage

Refrigerator: Store assembled macarons in an airtight container for up to 3 days.

Freezer: After the 24‑hour age, you may freeze them for up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Unfilled shells can be kept at room temperature for 1‑2 days in a sealed container.

Make-Ahead Tips

• Shells can be piped and baked up to 2 days in advance; store in an airtight container.
• Both fillings keep well refrigerated for up to 5 days; pipe just before assembling.
• Assemble the day before serving and let them age in the fridge for optimal texture.