Beth’s Foolproof French Macaron Recipe with Raspberry Buttercream Filling Recipe

Introduction

Discover the joy of making delicate and colorful French macarons right in your own kitchen with Beth’s foolproof recipe. These light, airy cookies filled with fresh raspberry buttercream are perfect for special occasions or a delightful treat anytime.

Ingredients

• 3 egg whites (at room temperature)
• ¼ cup white sugar (50 g)
• 2 cups powdered sugar (200 g)
• 1 cup almond flour (120 g)
• Pinch of salt
• ¼ tsp cream of tartar (2 ml)
• ¼ cup salted butter (60 g)
• ¾ cup powdered sugar (75 g)
• 1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice

Instructions

1. Step 1: Preheat the oven to 300°F (150°C).
2. Step 2: Beat the egg whites until foamy, then add salt, cream of tartar, and white sugar. Continue beating for 8-10 minutes until stiff peaks form that stand upright, resembling the Seattle Space Needle.
3. Step 3: If desired, add food coloring to the egg white mixture and gently combine.
4. Step 4: Sift together the almond flour and 2 cups powdered sugar, discarding any large almond pieces. This ensures a smooth cookie surface.
5. Step 5: Carefully fold the flour and sugar mixture into the egg white mixture with about 65-75 gentle strokes.
6. Step 6: Transfer the batter to a pastry bag.
7. Step 7: Pipe 1-inch rounds onto a baking sheet lined with parchment paper.
8. Step 8: Tap the baking sheet firmly 2-3 times to release air bubbles, preventing cracked tops.
9. Step 9: Let the piped shells sit at room temperature for 20-30 minutes (up to an hour if preferred) until they become tacky but do not stick to your fingers. This dries them slightly, which helps form the characteristic feet during baking.
10. Step 10: Bake for 20 minutes. Do not underbake, even if they look done, to avoid sticking.
11. Step 11: While the shells bake, prepare the buttercream by whipping the salted butter with an electric mixer until pale and fluffy. Slowly add ¾ cup powdered sugar and continue whipping.
12. Step 12: Extract raspberry juice by pressing fresh raspberries through a sieve until you have 3 tablespoons of juice.
13. Step 13: Add the raspberry juice to the buttercream and whip until well combined. Transfer the filling to a pastry bag fitted with a small tip (about ¼ inch in diameter).
14. Step 14: Pair cookie shells by size, place one shell upside down, and pipe a small mound of filling onto it. Top with its matching shell to assemble the macarons.
15. Step 15: Refrigerate assembled macarons if not serving immediately.

Tips & Variations

• Ensure egg whites are at room temperature for better volume when whipped.
• Discard any large almond flour lumps after sifting to achieve a smooth surface on your macarons.
• Allowing the shells to dry before baking is crucial to developing the signature “feet”.
• Try adding vanilla or almond extract to the buttercream for a flavor twist.
• Use different fruit purees instead of raspberry juice to create varied fillings.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Let them return to room temperature before serving for the best texture and flavor. Unfilled shells can be stored in an airtight container at room temperature for up to 2 days. Avoid freezing to maintain their delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make macarons without cream of tartar?

Yes, but cream of tartar helps stabilize the egg whites and improve volume. If unavailable, you can substitute with a few drops of lemon juice or white vinegar.

Why do my macarons crack or not have feet?

This could be due to batter consistency, insufficient drying time before baking, or baking temperature. Make sure to fold the batter properly, allow the shells to dry until tacky, and bake at the correct temperature to encourage feet formation and prevent cracking.