beth’s foolproof macaron recipe

Oh French macaron ... the crispy cake in the world! Let's face it, cookies are difficult! They can seriously drive you crazy! I also experienced battle. But this very easy French Macron Recipe will save you!

French macarons sit on a plate
The trick with cookies is patience and to follow the steps correctly!

Hands take the French macaron cake from the green cake stand
Even before you leave, it might be easier to watch my French macaron recipe below below on a recipe card and then try it.

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The smooth top of the French Macaron cake comes out of the oven
There's nothing really like seeing the success of a smooth macaron boss, with a butt that doesn't stick to the pan, complete with legs, coming out of the oven!

French Macaron Cookie substrate looks smooth and not sticky
And believe me, it takes a few trials, and endless revisions, to fix it! Yes, I have also been "there!" Did I mention this cookie can make you crazy ?!


WHAT IS MACARON FRENCH VERY REALLY HARD?
In one word, YES. There is so much that can be wrong! Between poor mixing problems and excessive mixing, roasting time, cracks, lack of legs ... and the list continues! If you don't believe me, there's more about that topic.

INGREDIENTS

• 3 Egg Whites (at room temperature)
• ¼ cup white sugar (50 g)
• 2 cups powdered sugar (200 g)
• 1 cup of almond flour (This link goes to Amazon where I am compensated for products sold) (120 g)
• pinch of salt
• Sp tsp cream of tartar (This link goes to Amazon where I am compensated for products sold) (2 ml)

RASPBERRY BUTTER CREAM

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

INSTRUCTIONS

Preheat oven to 300F degrees

Beat egg whites until foamy, then add salt, cream of tartar (This link goes to Amazon where I am compensated for products sold) and white sugar for 8-10 mins.

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

Then add the food coloring.

Sift almond flour (This link goes to Amazon where I am compensated for products sold), and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on want You want a really fine powder mixture to be smooth and pretty on top to your cookies.

Mixture of sugar mixture into the egg white mixture. About 65-75 good strokes.

Transfer batter to a pastry bag.

Pipe out 1 inch rounds on baking sheet lined with parchment paper (This link goes to Amazon where I am compensated for products sold).

Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.

Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This step is important for assuring your macarons to develop feet! When they dry out they won'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 the sieve on top of a bowl the same size. Work raspberries through 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 small pipes of mound of filling on one of them. Top with the other shell et Voila!

If not eating right away, keep refrigerated.

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