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Beth’s Foolproof French Macaron Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/beths-foolproof-french-macaron-recipe/