Beth's Foolproof French Macaron Recipe
By Beth Le Manach · entertainingwithbeth.com
1 hr 20 min + chilling
Delicate almond meringue cookies with raspberry buttercream filling, piped and baked until they develop characteristic feet.
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| prepPreheat oven to 300°F / 150°C | |||||||||
| 3 egg whites, at room temperature | Beat egg whites until foamy, 8–10 min | Add salt, cream of tartar & white sugar, beat to stiff peaks | Fold dry mix into meringue, ~65–75 strokes | Transfer to pastry bag, pipe 1 inch rounds on parchment | Tap pan hard 2–3 times to release air bubbles | Rest 20–30 min until tacky but not sticky | Bake 300°F / 150°C, 20 min | Cool shells, pipe filling on one, top with second shell | Refrigerate until serving |
| 50 g white sugar | |||||||||
| 200 g powdered sugar | |||||||||
| 120 g almond flour | |||||||||
| pinch of salt | |||||||||
| ¼ tsp cream of tartar | |||||||||
| 200 g powdered sugar (for sifting with almond flour) | Sift almond flour & powdered sugar, discard lumps | ||||||||
| 60 g salted butter | Whip butter until pale & fluffy | Add powdered sugar, whip until combined | Sieve raspberries, extract 3 tbsp juice into buttercream | Transfer buttercream to pastry bag with small tip | |||||
| 75 g powdered sugar (for buttercream) | |||||||||
| 150 g fresh raspberries, worked through a sieve to extract 3 tbsp juice | |||||||||
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