Beth’s Foolproof French Macaron Recipe

Introduction

Master the art of delicate French macarons with Beth’s foolproof recipe. These light, crisp shells filled with raspberry buttercream are a delightful treat perfect for any occasion. With simple ingredients and clear steps, you’ll impress with these elegant cookies.

Ingredients

• 3 egg whites (at room temperature)
• ¼ cup white sugar (50 g)
• 2 cups powdered sugar (200 g)
• 1 cup almond flour (120 g)
• Pinch of salt
• ¼ tsp cream of tartar (2 ml)
• ¼ cup salted butter (60 g)
• ¾ cup powdered sugar (75 g)
• 1 cup fresh raspberries (150 g), worked through a sieve to extract 3 tbsp juice

Instructions

1. Step 1: Preheat your oven to 300°F (150°C).
2. Step 2: Beat egg whites until foamy. Add salt, cream of tartar, and white sugar gradually, then continue beating for 8-10 minutes until stiff peaks form, like the Seattle Space Needle standing upright.
3. Step 3: Add food coloring if desired and gently mix to combine.
4. Step 4: Sift almond flour and powdered sugar together to remove any large lumps. Discard or snack on the leftover bigger pieces.
5. Step 5: Fold the sifted flour and sugar mixture into the egg whites with about 65-75 gentle strokes until well combined but still airy.
6. Step 6: Transfer the batter to a pastry bag.
7. Step 7: Pipe 1-inch rounds onto a parchment-lined baking sheet.
8. Step 8: Tap the baking sheet firmly 2-3 times to release air bubbles and prevent cracking.
9. Step 9: Let the macarons sit at room temperature for 20-30 minutes, or up to an hour, until their surface is tacky but not sticky.
10. Step 10: Bake for 20 minutes. Do not underbake as this causes sticking.
11. Step 11: While baking, prepare the raspberry buttercream. Whip butter until pale and fluffy, then gradually add powdered sugar. Extract 3 tablespoons of raspberry juice by pressing the berries through a sieve and add it to the buttercream. Whip to combine.
12. Step 12: Transfer the buttercream to a pastry bag fitted with a small tip (about ¼ inch diameter).
13. Step 13: Once macarons have cooled, pair similar-sized shells. Pipe a small mound of buttercream onto one shell and sandwich with its match.
14. Step 14: Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

• Ensure egg whites are at room temperature for better volume and structure.
• Sifting the dry ingredients thoroughly is key to smooth, crack-free shells.
• Letting the macarons rest before baking helps develop the characteristic “feet.”
• Try different fillings like chocolate ganache or lemon curd for variety.
• Discard large almond pieces after sifting for best texture — these can be toasted as a snack.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 20 minutes before serving for the best texture and flavor. Unfilled shells can be stored airtight at room temperature for 1-2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack on top?

Cracking usually happens when the shells haven’t rested long enough before baking or the oven temperature is too high. Make sure the shells form a dry, tacky skin and use an oven thermometer to maintain steady heat.

Can I use a different nut flour?

Almond flour is traditional and gives the best texture, but you can try hazelnut or pistachio flour for a unique flavor. Just ensure it’s finely ground and sifted well to avoid rough shells.

Beth’s Foolproof French Macaron Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

Beth’s Foolproof French Macaron Recipe is a delicate and elegant treat featuring crisp, smooth almond meringue shells filled with a fresh raspberry buttercream. Perfect for special occasions or as a delightful homemade dessert, this recipe guides you through the essential steps to achieve that iconic macaron texture and beautiful feet every time.

• Author: Ria
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: Approximately 20–24 macarons (12–24 filled cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells

• 3 Egg Whites (at room temperature)
• ¼ cup white sugar (50 g)
• 2 cups powdered sugar (200 g)
• 1 cup almond flour (120 g)
• Pinch of salt
• ¼ tsp cream of tartar (2 ml)

Raspberry Buttercream Filling

• ¼ cup salted butter (60 g)
• ¾ cup powdered sugar (75 g)
• 1 cup (150 g) fresh raspberries (to extract 3 tbsp juice)

Instructions

1. Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for baking the macarons.
2. Beat Egg Whites: Beat the egg whites until foamy, then add a pinch of salt, cream of tartar, and the white sugar. Continue beating for 8-10 minutes.
3. Whip to Stiff Peaks: Whip the mixture until it forms stiff peaks that stand upright, resembling the Seattle Space Needle in shape.
4. Add Food Coloring: Incorporate your chosen food coloring into the whipped egg whites carefully to maintain the peak structure.
5. Sift Dry Ingredients: Sift together the almond flour and powdered sugar to remove any larger almond pieces. Discard or snack on these lumps to ensure a smooth, fine powder for the macaron shells.
6. Fold Dry Ingredients into Meringue: Gently fold the almond flour and powdered sugar mixture into the egg white meringue, performing approximately 65-75 careful strokes to combine without deflating the batter.
7. Pipe Batter: Transfer the batter to a pastry bag and pipe into 1-inch rounds on parchment-lined baking sheets.
8. Release Air Bubbles: Tap the baking sheet firmly 2-3 times to remove air bubbles, which helps prevent cracked macaron tops.
9. Dry the Shells: Allow the piped shells to rest at room temperature for 20-30 minutes, or up to an hour, until they form a dry, tacky surface that doesn’t stick to your fingers—this step is essential for creating the macaron feet.
10. Bake: Bake the shells at 300°F (150°C) for 20 minutes. Avoid underbaking even if shells look done, as this will cause sticking.
11. Prepare Buttercream: While baking, whip the salted butter with an electric mixer until pale and fluffy. Gradually add powdered sugar, continuing to whip.
12. Extract Raspberry Juice: Push fresh raspberries through a sieve using a spatula to extract approximately 3 tablespoons of juice.
13. Add Raspberry Juice: Mix the raspberry juice into the buttercream and whip until fully combined. Transfer to a pastry bag fitted with a small ¼ inch tip.
14. Assemble Macarons: Turn the baked macaron shells upside down, pipe a small mound of buttercream on one shell, then sandwich it with another.
15. Store: If not serving immediately, refrigerate the assembled macarons to keep fresh.

Notes

• Ensure egg whites are at room temperature to achieve optimal volume.
• Sifting is crucial to remove lumps and ensure smooth macaron shells.
• Do not skip the drying step before baking; it prevents cracking and helps create the classic feet.
• Be gentle when folding to avoid deflating the meringue.
• Use fresh raspberries for best flavor and bright color in the filling.
• Refrigerate assembled macarons for at least 24 hours when possible; flavors improve with resting.
• Bring refrigerated macarons to room temperature before serving for the best texture.

Keywords: french macarons, raspberry macarons, almond meringue cookies, homemade macarons, buttercream filling, delicate desserts