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?

If I am pressed for time and/or need to make large batches, I use Kristin Makes Cakes’ No Rest French Macaron recipe. Pie & Tacos has some great macaron recipes with different methods as well!

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.

Mazapan Buttercream for Macarons (Mexican Peanut Candy)

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Print Recipe

Delicious Mazapan Buttercream for Macarons

Total Time: 30 minutes
Yield: Fills 12–15 macarons 1x

Ingredients

Scale

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)

Supplies Needed:

Food scale
Spatula
Kitchen Aid Mixer or Hand Held Mixer
Measuring Spoons

Cook Mode Prevent your screen from going dark

Instructions

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.
Enjoy!

Author: Diana Yvette
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Macarons
Cuisine: Dessert