If you think a Macarons Recipe is beyond your skills .. think again! We’ve found a foolproof version that produces Pro results.
We love Macarons, they come in all sorts of flavors are pretty as a picture .. let’s be honest, there’s plenty to love! They are little sandwiches of deliciousness with the lightness of meringue.
They are a french treat that looks incredibly sweet, especially when you present them in a tower form like the photo above. They are great for parties, afternoon and high teas and they will add real elegance to any event. They will also leave your guests gushing!
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Teacup Macarons via Catch My Party
There are so many ways you can present them. These cute little teacups above are adorable and easy. Are you one of many that think that Macarons are beyond you? Well, today, we are going to share a recipe with you that will show you just how simple they are. Beth is the lady behind what she calls a Foolproof French Macaron Recipe. She has plenty of tips and tricks to share with you and you will soon be baking like a Pro.
A box of Macarons is a great homemade gift for family and friends and once you learn how to make them, you will find everyone requesting them. Continue scrolling our page for Beth’s video and after you have watched, be sure to view our post in its entirety. We’ve included some great flavour charts that you will want to Pin.
Are you ready to learn the art of perfect Macarons? This is the most viewed youtube video for Macarons and you won’t want to miss it. Click Play above to watch Beth work her magic now ⇑
Beth’s Foolproof Macarons Recipe Ingredients:
- 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
Macarons Recipes via Cendrine Bakes
How To Make Macarons Recipe Directions :
The following details have been taken from Beth’s Youtube Channel Comments section. These are her words and comments regarding her recipe.
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.
Mastering Macarons via Emily Coates
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.
We found an excellent Troubleshooting Guide for Macaron Baking. Sweet and Savoury by Shinee has put together every possible issue. This will come in so handy!
Once you learn how to make Macarons, you will be surprised what you can turn them into. We fell head over hooves when we came across these adorable Unicorn Macarons from Mac Lab Bakery and Cafe on Instagram.