Cotton Candy Macarons Recipe

Introduction

These Cotton Candy Macarons are a delightful twist on the classic French treat, featuring light, airy shells filled with a fluffy cotton candy buttercream. Perfect for special occasions or a fun baking project, they combine sweet elegance with whimsical flavor.

Ingredients

• 100 g super fine almond flour
• 65 g powdered sugar (confectioners sugar)
• 70 g egg whites (at room temperature)
• 75 g fine granulated sugar
• ¼ teaspoon cream of tartar (optional)
• ¼ teaspoon coarse kosher salt
• Gel food coloring (if desired)
• 3 egg whites (for buttercream)
• ¾ cup granulated sugar (for buttercream)
• ¼ teaspoon coarse kosher salt (for buttercream)
• ¾ cup unsalted butter, softened and cubed
• Cotton candy

Instructions

1. Step 1: Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper, a Teflon sheet, or silicone mats.
2. Step 2: Sift almond flour and powdered sugar together twice to prepare the dry ingredients. Discard any large chunks left in the sifter.
3. Step 3: In a clean bowl with a whisk attachment, beat 70 g egg whites, granulated sugar, cream of tartar, and salt on medium speed until soft peaks form.
4. Step 4: Add gel food coloring at the soft peak stage if you want colored shells.
5. Step 5: Continue beating until hard peaks form—meringue should hold a pointy tip and have sharp ribs.
6. Step 6: Sift the dry ingredients into the meringue. Fold gently with a silicone spatula until fully combined, then fold until batter flows like liquid enough to form a figure eight when lifted. Test by dropping a small amount in the bowl; it should smooth out in 10 seconds.
7. Step 7: Transfer batter to a pastry bag fitted with a round tip (Wilton 2A recommended).
8. Step 8: Pipe 1.5-inch rounds, spaced about an inch apart, onto prepared sheets. Tap sheets on the counter to remove air bubbles and use a toothpick to pop large bubbles.
9. Step 9: Let macarons rest at room temperature for 15 minutes before baking.
10. Step 10: Bake one tray at a time on the middle oven rack for 15–18 minutes. Place an empty tray on the top rack to prevent browning. Test doneness by gently moving a shell; it should be firm and not wobble.
11. Step 11: Cool macarons on the baking sheet for 10–15 minutes, then transfer to a wire rack to cool completely.
12. Step 12: For the buttercream, set up a double boiler by bringing water to simmer in a saucepan. In a heatproof bowl, whisk egg whites and sugar, then place over simmering water. Stir until sugar dissolves and mixture reaches 160°F (70°C).
13. Step 13: Remove bowl from heat. Beat the mixture on medium speed for 1 minute, then increase to medium-high until stiff peaks form and mixture is cool, about 10 minutes.
14. Step 14: Add salt and mix. On medium speed, add softened butter one tablespoon at a time, ensuring each piece is fully incorporated before adding next.
15. Step 15: Continue beating until buttercream is smooth, light, and fluffy, about 10 minutes. Switch to a paddle attachment if available.
16. Step 16: Add cotton candy and beat just until combined.
17. Step 17: Pair macaron shells by size and arrange them bottom side up on a wire rack.
18. Step 18: Pipe a dollop of buttercream onto the bottom shells, then sandwich with top shells. Press lightly to spread filling evenly to edges.
19. Step 19: Store assembled macarons in an airtight container in the refrigerator for at least 24 hours to mature and soften the shells.
20. Step 20: Bring macarons to room temperature about 30 minutes before serving.

Tips & Variations

• Use a macaron template under your parchment paper to pipe perfectly sized shells.
• If your buttercream curdles, keep beating and adding butter—the texture will smooth out.
• For a marbled effect, swirl two gel food colors gently into the batter at the soft peak stage.
• Tap baking sheets firmly multiple times to release trapped air bubbles for smooth shells.

Storage

Store filled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to reach room temperature before eating for the best texture and flavor. Unfilled shells can be kept in an airtight container at room temperature for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular almond flour instead of superfine?

Superfine almond flour is preferred for smooth shells. Regular almond flour may result in coarser texture and uneven shells. If you must use regular, pulse it in a food processor to make it finer.

Why do my macaron shells crack or have hollow feet?

Cracking can be caused by over or under mixing the batter, not resting shells long enough before baking, or oven temperature too high. Hollow feet often result from underbaking or moisture issues. Follow resting and baking times carefully and use an oven thermometer for accuracy.

Cotton Candy Macarons Recipe

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★★★★★

4.6 from 139 reviews

• Author: lina
• Total Time: 2 hours including resting and maturing time
• Yield: About 20–24 macarons 1x
• Diet: Vegetarian

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Description

This recipe guides you through making delicate and colorful Cotton Candy Macarons, featuring crisp almond flour shells with a light and fluffy cotton candy buttercream filling. Perfect for special occasions or a sweet treat, these macarons require careful technique and baking precision to achieve their signature texture and appearance.

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Ingredients

Scale 1x2x3x

Macaron Shells

• 100 g superfine almond flour
• 65 g powdered sugar/confectioners sugar
• 70 g egg whites (at room temperature)
• 75 g fine granulated sugar
• ¼ teaspoon cream of tartar (optional)
• ¼ teaspoon coarse kosher salt
• Gel food coloring (if desired)

Buttercream Filling

• 3 egg whites
• ¾ cup granulated sugar
• ¼ teaspoon coarse kosher salt
• ¾ cup unsalted butter, softened and cubed
• Cotton candy (amount as desired for flavoring)

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Instructions

1. Preheat the Oven: Set your oven to 300°F (150°C) and prepare two baking sheets lined with parchment paper, Teflon sheets, or silicone mats to prevent sticking.
2. Sift Dry Ingredients: Sift together the almond flour and powdered sugar twice to ensure a smooth mixture, discarding any large bits left in the sifter.
3. Make Meringue: In a clean mixing bowl with a whisk attachment, combine the room temperature egg whites, granulated sugar, cream of tartar, and salt. Beat on medium speed until soft peaks form, which can take 30-40 minutes.
4. Add Coloring: If you want colored shells, add gel food coloring at the soft peak stage.
5. Beat to Stiff Peaks: Continue beating the meringue until stiff peaks form, where the meringue holds a sharp peak and forms ribs when the whisk is lifted.
6. Fold Dry Ingredients into Meringue: Sift the almond flour mixture into the meringue, then fold gently with a silicone spatula until fully incorporated and the batter flows in a figure-eight pattern, testing every few folds to avoid overmixing.
7. Pipe Macaron Shells: Transfer the batter into a pastry bag fitted with a round tip, pipe 1.5-inch rounds onto the baking sheets about an inch apart, and tap the sheets to remove air bubbles, using a toothpick if needed.
8. Rest Before Baking: Let the piped macarons rest at room temperature for 15 minutes to form a skin before baking.
9. Bake Macarons: Bake one sheet at a time in the middle rack, placing an empty sheet on the top rack to prevent browning, for 15-18 minutes until firm and the bases do not move when touched.
10. Cool Macarons: Cool the macarons on the baking sheets for 10-15 minutes, then transfer to a wire rack to cool completely.
11. Prepare Buttercream Filling – Step 1: Bring water to a boil in a small saucepan, then reduce to simmer for a double boiler setup.
12. Prepare Buttercream Filling – Step 2: In a heat-proof bowl, whisk together egg whites and sugar and place over simmering water, stirring continuously until sugar dissolves and mixture reaches 160°F (70°C).
13. Whip Meringue for Buttercream: Remove bowl from heat and beat mixture on medium speed, increasing to medium-high, until stiff peaks form and mixture is cool to touch, about 10 minutes.
14. Add Salt and Butter: Scrape bowl sides, add salt, and beat on medium speed while adding the softened butter one tablespoon at a time, ensuring each is incorporated before adding more; continue beating until smooth and fluffy.
15. Add Cotton Candy: Switch to a paddle attachment and beat in cotton candy until fully blended, about one minute.
16. Assemble Macarons: Pair shells by size, pipe filling onto bottom shells, top with matching shells and press lightly to spread filling evenly.
17. Mature Macarons: Store filled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to mature and shells to soften slightly.
18. Serve: Bring macarons to room temperature about 30 minutes before serving for the best taste and texture.

Notes

• Using superfine almond flour helps achieve the smooth texture of macaron shells.
• Room temperature egg whites whip better for making meringue.
• Cream of tartar is optional but helps stabilize the meringue for better volume.
• To avoid cracking, let macarons rest before baking to form a skin.
• Use a thermometer to ensure sugar syrup or egg white mixture reaches the correct temperature during buttercream preparation.
• Don’t overfold the batter; a good test is that small peaks in the batter dissolve within 10 seconds when dropped.
• The buttercream might curdle while adding butter; continue mixing to bring it back together.
• Maturing macarons overnight improves flavor and shell texture.

• Prep Time: 45 minutes
• Cook Time: 18 minutes per baking sheet
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: cotton candy macarons, french macarons, almond flour macarons, buttercream filling, colorful macarons