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Beth’s Foolproof French Macaron Recipe

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Beth's Foolproof French Macaron Recipe
images – https://www.youtube.com/watch?v=xJ636Y8N6E8

Macarons are traditionally made from shredded coconut and condensed milk. French macarons are meringue-based cookies made from eggs, sugar, and almond powder. It usually has flavored buttercream, jam or ganache in the middle. These macarons are beautiful and elegant desserts, and they can be made into different flavors and colors. However, French macarons are not that easy to make. This recipe gives you 6 foolproof tips that will give you flawless French macarons.



This recipe takes a total of 1 hour to prepare and cook. Serves 24 sandwiched cookies.

Ingredients:

Macarons
• 3 egg whites
• 1/4 cup of white sugar
• 2 cups of confectioners sugar
• 1 cup of almond flour
• Salt
• 1/4 tsp of cream of tartar



Raspberry Butter Cream
• 1/4 cup of salted butter
• 3/4 cup of powdered sugar
• 1 cup of fresh raspberries, drained and crushed through a sieve to extract juice

Instructions:

Preheat oven to 300F.
Use a mixer to beat egg whites until foamy. Add salt, cream of tartar, and sugar. Mix for 8 to 10 minutes.
Whip until soft peaks appear. Add food coloring.
Sift almond flour and powdered sugar. Fold the egg mixture. Do 65 to 70 turns with a spatula.
Transfer the mixture into a pastry bag.
Put parchment paper on baking trays. Pipe out 1-inch molds of the mixture.
Bake for 20 minutes.
In a mixer, add butter and whip until pale. Add sugar.
Strain raspberries using a sieve. Pour the juice into the butter mix.
Transfer buttercream into a piping bag.
Reverse cookie shells on their backs and pipe a small amount of buttercream. Top off with another cookie.

Ideas and Tips:

• Make sure eggs are at room temperature. If not, add the eggs in warm water for 5 minutes.

• Color fades as you bake, so make the color a shade darker than what you want.

• Sifting the almond flour and powdered sugar gives you finer texture so that your macarons don’t have bumps.

• Over mixing the flour with egg mixture can cause the macarons to be flat once baked. Under mixing them makes them flat.

• After you pipe the macaron mixture on the baking tray, tap them to remove air bubbles.
Last tip: Leave the piped macaron mixture on the tray for 20 to 30 minutes before putting them in the oven one tray at a time.


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2 Comments

  • By Heidi, February 18, 2017 @ 8:23 pm

    You might need to add an O to that first part about macarOOns.

  • By admin, February 18, 2017 @ 8:42 pm

    No; Macaron is the correct French spelling for this French recipe.

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