Dessert

Beth’s Foolproof French Macaron Recipe

Beth’s Foolproof French Macaron Recipe



SUBSCRIBE FOR MORE RECIPES http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE: http://bit.ly/EWBWebsite

LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo
FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2
FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA
FOLLOW ME ON PINTEREST http://bit.ly/WBefLa

SHOP THIS VIDEO (This link goes to Amazon where I am an Affiliate)
Best Almond Meal for Macarons http://amzn.to/1KMVrDI
Kitchen Aid Mixer http://amzn.to/1LmJ8sH
Pyrex Mixing Bowls http://amzn.to/1KMVEqt
Sieve http://amzn.to/1SN0ozt
Baking Pans http://amzn.to/1LmIZW9
Parchment paper Sheets (Love the precut kind like this!) http://amzn.to/1KMW1RS
Gel Food Coloring http://amzn.to/1LmJ5NJ

MORE FOOLPROOF RECIPES
Foolproof Brownies http://bit.ly/1wu0bCq
Foolproof Crepes http://bit.ly/1sXywZS
Foolproof Tiramisu http://bit.ly/1ytO2hW
Foolproof Snickerdoodles http://bit.ly/1ww1gLR

RECIPE FOR BETH’S FOOLPROOF FRENCH MACARONS
Makes 24 completed sandwich cookies

INGREDIENTS
3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g) (SEE NOTE BELOW)
pinch of salt
¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work)

NOTE: If you cannot find almond flour where you live, check out this great video from my new friend Dzung at Honeysuckle Catering and she’ll show you a great easy way to make it yourself! http://bit.ly/WZQ1fZ

RASPBERRY BUTTER CREAM
1/4 cup salted butter (60g)
3/4 cup powdered sugar (75 g)
1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice

METHOD:
Preheat oven to 300F degrees

Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 eggwhites should be room temp. To create room temp eggs, submerge in warm water for 5 mins.

Whip until they form a peak that stands upright. Think Seattle Space needle.

Then add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.

TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on 🙂 You want a really fine powder mixture to create a smooth and pretty on top to your cookie.

Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won’t have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished!

Transfer batter to a pastry bag.

Pipe out 1 inch rounds on a baking sheet lined with parchment paper.

TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.

TIP#6 Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be “tacky” to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can’t spread out in the oven, and are forced to rise up. That’s what creates the feet!

Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.

Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.

Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ ” in diameter)

Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!

If not eating right away, keep refrigerated.

ABOUT THIS CHANNEL
I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! http://bit.ly/BethsEntertaining.”

source

View Comments (29)

29 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Dessert

More in Dessert

Ricotta Pineapple Pie Recipe – Laura Vitale – Laura in the Kitchen Episode 358

thecookerybookNovember 24, 2021

Blueberry Vanilla Bean Coffee Cake – Laura Vitale – Laura in the Kitchen Episode 574

thecookerybookNovember 20, 2021

Coffee & Chocolate Chunk Ice Cream Recipe – Laura Vitale – Laura in the Kitchen Episode 614

thecookerybookNovember 16, 2021

Homemade Madeleines Recipe – Laura Vitale – Laura in the Kitchen Episode 355

thecookerybookNovember 12, 2021

Homemade Granola Bars – Recipe by Laura Vitale – Laura in the Kitchen Episode 179

thecookerybookNovember 8, 2021

Raspberry Creme Brulee Recipe – Laura Vitale – Laura in the Kitchen Episode 580

thecookerybookNovember 4, 2021

Banana Cream Pudding Recipe – Laura Vitale – Laura in the Kitchen Episode 604

thecookerybookOctober 31, 2021

Bananas Foster Recipe – Laura Vitale – Laura in the Kitchen Episode 373

thecookerybookOctober 27, 2021

White Chocolate Macadamia Nut Cookies – Laura in the Kitchen Episode 170

thecookerybookOctober 23, 2021