Hi friends! Today’s September 15th marks the official start of Hispanic Heritage Month. I am a first-generation Mexican American. Growing up, I indulged in Mexican candies and mazapan (Mexican Peanut Candy) was one of my favorites! I am always thinking about creating flavors for macarons and I thought that mazapan would be great to incorporate into the buttercream for mazapan macarons. Read on for the recipe, instructions, and a short video.
What is Mazapan?
Mazapan is a soft and crumbly candy made with toasted peanuts and powdered sugar. Very popular in Mexico! You can find more options at your grocery store with Latino foods or a Latino-based grocery store.
Which Macaron Recipe Do I Use?
How Do I Store These Mazapan Buttercream Macarons?
I store the macarons in airtight containers like these Rubbermaid containers. for a month in the freezer. My limit is 1 month but some people will freeze for up to 3 months. It is essential to taste one macaron to determine the freshness and quality if you are selling them. Allow the macarons to come to room temperature for the best taste! I often have the best results if I let the macarons mature for 24 hours and freeze them until they are ready to be served or packaged for an order.
Can I Use This Mazapan Buttercream For Cakes?
Yes! This recipe can be scaled larger if you want to fill or frost a cake with this buttercream! Use the scaling feature in the recipe card on the bottom. I would make a triple batch for the cake filling. More to frost the cake depending on the size of the cake. Play around with the heavy cream/milk for a thinner or thicker consistency. I hope to have a blog post on frosting a cake published soon.Print
- 2oz (56g) Butter (Room Temperature)
- 3 oz (85g) Powdered Sugar
- 2 oz Mazapan (Mexican Peanut Candy)
- 1/2 tsp Vanilla
- Heavy Cream or Milk (OPTIONAL if too thick. Start with 1 tsp and work your way up)
- Make your favorite macaron recipe.
- Lightly sprinkle the mazapan crumbles on the top of the shells.
- Bake the macarons shells.
- Beat the butter in the kitchen aid mixer or hand held mixer until it is light and fluffy.
- Add mazapan and mix until fully incorporated.
- Slowly add powdered sugar until fully mixed.
- Add Vanilla until fully mixed.
- Add Heavy Cream or Milk if the buttercream is too thick.
- Fit a piping bag with a 2A piping tip or 4B piping tip.
- Fill the macarons.
- Top off with the other shell and twist.
- Let them mature for 24 hours by placing them in the freezer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Macarons
- Cuisine: Dessert
Keywords: mazapan buttercream for macarons