Beths Foolproof Macarons Recipe
Do you dream of making perfect French cookies? Many people find macarons very scary to bake. This Beths Foolproof Macarons Recipe changes everything.
Equipment
- Kitchen scale
- Sifter
- Electric mixer
- Large bowl
- Rubber spatula
- Piping bag
- Round Tip
- Baking sheet
- Parchment paper
- Oven thermometer
Ingredients
- 1 cup Almond Flour
- 1 ½ cups Powdered Sugar
- 3 Large Egg Whites
- ¼ cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 pinch Salt
- ½ cup Unsalted Butter
- 1 cup Powdered Sugar for filling
- 1 tbsp Heavy Cream
Instructions
- Sift your almond flour and powdered sugar twice. This makes the shells very smooth. Toss out any large almond chunks.
- Beat egg whites and salt in a clean bowl. Add granulated sugar slowly while mixing. Beat until you see stiff, pointy peaks.
- Fold the dry mix into the egg whites. Use a slow "J" motion with your spatula. Stop when it looks like flowing lava.
- Fill your piping bag with the macaron batter. Pipe small circles onto your lined baking sheet. Tap the tray hard to pop bubbles.
- Leave the trays on the counter for thirty minutes. A dry skin must form on top. They should not feel sticky to touch.
- Put them in a warm oven for twelve minutes. Look for the "feet" at the bottom. Let them cool fully before touching them.
- Pipe your favorite frosting on one cooled shell. Press another shell on top very gently. Your macaron is now ready to eat.
Notes
- Use aged egg whites at room temperature for volume.
- Always weigh your ingredients using a digital kitchen scale.
- Avoid liquid food coloring because it ruins the texture.
- Tap the baking tray firmly to remove trapped air.
- Wait for a dull skin to form before baking.
- Do not bake on a very rainy or humid day.
- Use a silicone mat for perfectly round cookie shapes.
- Let the cookies mature in the fridge for flavor.
- Wipe your mixing bowl with vinegar to remove oil.
- Be patient during the folding process to avoid runny batter.