Beth’s Foolproof French Macaron Recipe | ENTERTAINING WITH BETH

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Learn the tips and tricks associated with perfecting the French Macaron cookie, one of the hardest cookies to master.

PRODUCTS TO HELP YOU ACHIEVE MACARON SUCCESS!

MORE FOOLPROOF RECIPES
Foolproof Brownies
Foolproof Crepes
Foolproof Tiramisu
Foolproof Snickerdoodles

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!

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!

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Comment (34)

  1. Can we also add flavour to the macaroon shell? For instance I want to add earl grey powder to the macaroon, how many grams do I add into the almond flour mixture?

  2. We try few recipes without success till my girl found yours. At least it tasted n look better with those "foot" …
    We going practice more n hope on time to serve for his brother's birthday..thanks!!

  3. Funny thing is, my first try I got the feet but my macaroon didn’t look pretty. It was cracked flakey on the top.
    I used Rosanna Pansino’s tip of using two cookie trays to help create the feet. Just put one try on top of the other and bake like you normally would.

  4. These tips are spot on but the recipe for the macaron cookies is no good. I've successfully made macarons before but thought this recipe would be better to get a few more cookies per batch. Better off using a different recipe.. 3 batches and none of them turned out.

  5. They taste delicious but I tend to undermix because some of them cracked. I will keep practicing as I really, really love the taste and texture of this recipe. Thank you.

  6. Me and my friend Lily are making these over the weekend and we will do so much better then all you !!!!Its everyday bro peace!Fight us if you want to but you will fail because becky and carol do what we want to and we make money now.!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  7. Hi Beth,
    Hello there,
    When we were making macarons today, some of them came out with cracks in the top. Some on the same tray came out good and smooth. Do you know why the cracks would happen? Thank you very much!
    Linda Ciaravino

  8. I’m so excited, I got the “feet” and everything on my very first try!!

    My only two hindrances:
    The macarons stuck to the wax paper on the pan. It was really hard to remove them. I had them in the oven for exactly 20 mins at 300 F.
    The raspberry buttercream turned out really weird…I followed the recipe but it was pretty runny, and it even looked like it was curdling. The white color and pink color were separating. Not sure what happened??

  9. Will the macarons still taste alright if I put them in the fridge two days before serving? I once watched another video that recommended not to eat them right away, and to refrigerate for two days.

  10. i just made them i love ur tips they worked perfectly first try and i’m proud i made them rlly good (cause i’m 15) but i rlly hate them i hate almonds so idk why i made them but my family likes them

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