The infamous french macaron… This was my second time in one day and fifth time ever attempting to make french macarons. I would not say they were absolutely, positively perfect, BUT pretty damn close. The tops were smooth. They had feet. They were soft. The color was a light blue, like I wanted. What more could I ask for! In the future, I think I will stencil out circles because I seem to make each one slightly larger and more oval shaped. Actually I probably won’t because I’m lazy, but it’s a good idea. I think a chocolate ganache filling would also be wonderful for these and maybe a chocolate cookie as well. I was not feeling too adventurous after my previous failures. Anyways, french macarons! They are lovely and yummy and impressive. They can be tricky to master because sometimes they decide to turn out totally ugly and lumpy and weird (but still delicious). You just gotta try and try again to come up with your own technique because everybody has a different idea about what will make or break (literally) your macarons. Good luck and enjoy! 😉
P.S. Check out this SUPER helpful youtube video: Beth’s Foolproof French Macaron Recipe. That video was my starting point and after a few tries and looking up a few different recipes, I tweaked her recipe and technique slightly to do what worked for me.
RECIPE (adapted from Beth’s Foolproof French Macaron Recipe)
– 4 egg whites (room temperature)
– 1/4 cup sugar
– 1 cup almond flour, sifted
– 2 cups confectioners’ sugar, sifted
– pinch of salt
– gel food coloring
Raspberry buttercream filling:
– 1/4 cup unsalted butter (room temperature)
– 3/4 cup confectioners’ sugar
– 1 cup raspberries, pressed through sieve
Place rack in the middle of the oven and preheat to 300 degrees F. Line baking sheets with parchment paper.
Beat egg whites on low until foamy. Add salt and sugar as you continue to beat. Beat for a couple minutes on low. Increase speed to medium, beat for a couple more minutes. Increase speed to high and beat until forms stiff peaks. Add the food coloring and beat just until the color is completely mixed in.
In a medium bowl, combine sifted almond flour and sifted confectioners’ sugar.
Pour flour/sugar mixture directly into the stiff egg white mixture. Fold about 25-30 times, until the mixture is combined and then 20-25 more times until the consistency is runny but still thick.
Transfer batter to a pastry bag. Pipe out circular mounds about an inch in diameter. Tap baking sheets hard on a surface to release the air bubbles in the cookies.
Let them sit out for 30-45 minutes so that you can touch tops without them sticking to your fingers.
Bake for 8 minutes. Turn baking sheet around and bake for another 7 minutes. (I live in high altitude, so it is possible that they baked faster than they would have at a lower altitude) Try 20 minutes in increments of 10 minutes for each side. Remove from the oven and allow to cool.
To make the buttercream, mix butter until fluffy. Slowly add sugar. Press raspberries into sieve over the bowl. Mix until all combined. Transfer into a pastry bag.
Flip cookies so that there flat sides are facing up. Pipe a small mound of buttercream onto center of one cookies and top with another cookie. Do this until all cookies are assembled AND enjoy! 🙂 (I think they taste best after they are refrigerated for a couple of days because the cookies become softer, but if you can’t way, by all means, eat ’em up!)