Dessert

Beth’s Foolproof French Macaron Recipe

Beth’s Foolproof French Macaron Recipe



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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.”

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View Comments (29)

29 Comments

  1. Dylan Scott

    April 7, 2016 at 3:09 am

    the recipe works well but 20 minutes seems to be too long. I found that while they stick slightly to the paper they don't burn. 14-15 minutes worked best for me 🙂 great tips though Beth!

  2. Arian Marsail

    April 7, 2016 at 3:09 am

    I made them today, they are wonderful shape-wise but far too sweet. Would removing some sugar be okay or would it ruin the consistency?

  3. Brandee Agbayani

    April 7, 2016 at 3:09 am

    Is it alright if I replace the raspberries with strawberries?

  4. Pauline Balbir

    April 7, 2016 at 3:09 am

    hello there. would just like to ask. what if the macaroons start spreading on the baking sheet. what shall i do? i dont even know where have i gone wrong with the macaroons. and im not sure about the oven temperature. please help cause my macaroons did not turn out as i expected.

  5. Melany De La Cruz

    April 7, 2016 at 3:09 am

    I can't wait to ask my mom if we can make some, they look so easy and fun to make, they look Delicious!.

  6. Animal LOVER

    April 7, 2016 at 3:09 am

    Can I use icing sugar rather then confectioners sugar? I have always used powdered sugar before but I don't have any right now….

  7. icha azani

    April 7, 2016 at 3:09 am

    Hello from indonesia 🙂 mam, can I use homemade powdered sugar (no cornstarch)? sorry for my bad english thank you :)

  8. Audrey Lo

    April 7, 2016 at 3:09 am

    Hi Beth, please help me out here. I tried baking my macarons for so much more than 20 minutes because after 20 minutes the 'feet' bit was still sticky, and after 40 minutes it's still sticky, do you have any idea why? Or possibly mistakes with the oven? Thank you!

  9. Madi Life

    April 7, 2016 at 3:09 am

    MACROONS❤️❤️❤️

  10. Eun Jun Wang

    April 7, 2016 at 3:09 am

    Beth, my macaron wont dry. i think it is due to the humidity. where should i put it? Some suggested to put in the oven or some said to put it in a well air conditioned place. Where do you suggest it.

  11. Dahlia Alvarez

    April 7, 2016 at 3:09 am

    I tried this, and my cookies got stuck to my paper, what did I do wrong? Also, are the tops usually really sensitive and easy to break?

  12. Cristianoxk7ng

    April 7, 2016 at 3:09 am

    can i use nonstick parchment paper

  13. Kavita Jiawan

    April 7, 2016 at 3:09 am

    I've probably watched this video 6 times now. I am going to try according her foolproof tips!

  14. Sharlene Rivera

    April 7, 2016 at 3:09 am

    Ahhh!!! Just made these for the first time following your video and they came out PERFECT! I made straberry cream cheese filling

  15. Jaelle Branch

    April 7, 2016 at 3:09 am

    Loved this video amazing and very helpful!!

  16. Angela De Loera

    April 7, 2016 at 3:09 am

    do we have to use the whisk to mix it can we use the beaters?

  17. Sam Pena

    April 7, 2016 at 3:09 am

    bonjour merci

  18. Amanda Ling

    April 7, 2016 at 3:09 am

    CONGRATS! You made me hungry,,,, and it is 10 30 at night….

  19. Cinnacoffer

    April 7, 2016 at 3:09 am

    Is there anything i can replace for the cream of tartar? Its really hard to find it in my city

  20. Bhavesh Tailor

    April 7, 2016 at 3:09 am

    Wax paper?

  21. Carrie Carey

    April 7, 2016 at 3:09 am

    Hi Beth! If I'm using a silicone mat, do you recommend to spray it or leave it alone prior to placing your mixture on? Thanks!

  22. rapsoda92

    April 7, 2016 at 3:09 am

    Im looking for the time and temperature? Help*h*h*h(?

  23. emmayxeff

    April 7, 2016 at 3:09 am

    Thank you so much Beth! Followed your tips and definitely worked! 🙂
    I added the cream of tartar and salt in the beginning, previous recipes I followed never called for it. Overall success! 🙂
    https://www.instagram.com/p/BDglEPyB5_6/?taken-by=snapsandbites

  24. vasopavlidou

    April 7, 2016 at 3:09 am

    hi i have always the same problem it is very runny when i put it on the parchment paper why??????what should i do please tell me

  25. Nour Althalemi

    April 7, 2016 at 3:09 am

    Can you use a hand mixer +entertainingwithbeth

  26. Bluehime

    April 7, 2016 at 3:09 am

    Is it possible to replace the egg whites with another ingredient?

  27. 4.3v3r.r3d

    April 7, 2016 at 3:09 am

    Would there be any way that you could naturally color the cookie part of the macaroon???

  28. James diGriz

    April 7, 2016 at 3:09 am

    Failed utterly on the first try. Second one came out awesome, thanks for the recipe!

  29. Sasha xo

    April 7, 2016 at 3:09 am

    I don't have a stand mixer

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