In order to get ready for Valentine’s Day, Diana and I have been working on making some French Macarons as they are one of Diana’s favorite cookies. We used the recipe here (Beth’s Foolproof French Macaron Recipe) and found it very easy to follow. It definitely takes a little practice to get the right consistancy, but following the tips provided gave us a huge advantage over just using text directions. While it’s still a work in progress, I’ve been happy with our results so far, we get a relatively smooth top and some pretty good looking feet on them. One area that we could improve on is the filling, so far we did a peppermint butter cream and a raspberry butter cream (the one in the video), but the raspberry filling turned out super buttery and I had to almost triple the powdered sugar in it to get it to come together. My recommendation to anybody looking to make some would be to practice your piping and spacing skills and to stay away from premolded baking sheets. The one that we used for the second time was too cramped and we ended up with significant spill over. Below is the recipe we followed, copy/pasted from the Youtube video, but I would highly suggest just watching the video. Good luck!
- 3 Egg Whites
- 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) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work)
- 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.