Oh the French macaron….the world’s most finicky cookie! Let’s face it, these cookies are hard! They can seriously drive you crazy! I too have had my battles.
Before you set out, it might be easier to watch my French macaron recipe video below and then give it a go. Here is a list of my favorite products to help you achieve macaron greatness! (This link goes to amazon where I am an affiliate)
There’s nothing quite like seeing the success of smooth macaron tops, with bottoms that don’t stick to the pan, complete with feet, come out of the oven!
And believe me it took several tries, and endless revisions, to get it right! Yes, I too have “been there!” did I mention these cookies can drive you crazy?!
If you don’t believe me, here’s more on that topic. As a result, I set out to see if I could create a foolproof French macaron recipe. A recipe that may take some practice, but in the end would cause less problems and less hassle for us all. And friends, here it is!
And as the old adage states, if first you don’t succeed….yep, try, try, again! BUT FIRST, check out my Top 10 Troubleshooting tips!
A few other tips before you begin.
TIP#1: DON’T USE COLD EGGS
Be sure to start with with room temperature eggs. If you forgot to take your eggs out just set them in some warm water for 5-10 minutes.
TIP#2: BE GENEROUS WITH THE FOOD COLORING
The color tends to fade with baking so add a shade or two darker of coloring past the desired shade, when they bake it will fade.
TIP #3: IT’S ALL ABOUT THE FOLDING (This is what takes some practice!)
The folding of the dry ingredients into the whites is usually where it can all go wrong. Getting the sense of when to stop is really a thing that just comes with practice. 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.
SO HOW MANY STROKES DOES IT TAKE?
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!
To assure that your buttercream do not separate make sure your raspberries are at room temperature! If they are fresh out of the fridge, the juice won’t combine with the butter at all!
For the Full-Demo, you can watch my tutorial below.
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- 3 Egg Whites (at room temperature)
- ¼ cup white sugar (50 g)
- 2 cups confectioners sugar (200 g)
- 1 cup almond flour (120 g)
- pinch of salt
- ¼ tsp cream of tartar (2 ml)
- 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
- Preheat oven to 300F degrees
- Beat egg whites until foamy, then add salt, cream of tartar 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, 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. About 65-75 good strokes.
- Transfer batter to a pastry bag.
- Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
- 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 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.