Foolproof French Macaron Recipe - Easy to make at home!
We’re sure that your mouth watered just reading that, thinking about them. Macarons are delicate French cookies with a crunchy exterior and weightless interior. They have a chewy texture which is somewhat similar to nougat. And, they’re extremely versatile! You can fill them with anything, from salted caramel and frosting to lemon curd and chocolate ganache.
Before you start making foolproof French macarons at home, we must let you know that these cookies are not simple! They require patience and a fair bit of practice. That being said, we’ll guide you through the perfect foolproof macaron recipe for making chocolate macarons or any other kind of macarons at home. So let’s put our baking hats on and get into it!
First things first!
Before we get into the nitty-gritty of it, you must ensure that you have a kitchen scale with you. It is essential for the best results and we recommend that you start only with a kitchen scale. Measuring your ingredients is important when it comes to baking. When it comes to a complicated cookie like a French macaron, you cannot do without a kitchen scale!
This is a recipe for foolproof French macarons that you can try and we’re sure that you’ll get great results. It might take a few tries to get everything perfect but this recipe is all you’ll ever need!
How to make Foolproof French Macarons at home?
Foolproof Macaron Recipe
Preheat the oven to 300F degrees.
Start with beating the egg whites until they turn foamy. Then add salt, cream of tartar, white sugar and mix for 8-10 mins.
Now, whip the mixture until it forms a peak that stands upright. Once it is whipped, add the food coloring and mix again.
Once your mixture is ready, sift the almond flour and powdered sugar. Discard the lumps of almond that remain at the end or you can snack on them! You’ll need a really fine powder mixture to create a smooth and rich layer on the top of your cookie.
Fold flour and sugar mixture into the egg white mixture. Give it around 65-75 good strokes.
Now, you have to transfer the batter to a pastry bag.
Line a baking sheet with parchment paper and place 1-inch rounds on it.
Release the air bubbles by tapping the pan hard at least 2-3 times. Doing this will prevent the tops of your macaroons from cracking.
Let them rest for at least 20-25 mins, or up to an hour if you want. This will give them some time to dry out a bit before hitting the hot oven. They should be soft to the touch, but not stick to your fingertips. When your Macarons dry out, they can't spread out in the oven. And thus, they are forced to rise up. That's what creates the feet!
Bake for 20 mins. Do not underbake your Macarons even if they look done. If you do so, the will most likely stick to your tray.
While the Macarons are baking, mix the buttercream. Use an electric mixer to whip butter until it becomes pale and fluffy. Slowly add sugar. Now, place a sieve on the top of a bowl the same size. Work raspberries through the sieve with a spatula, mashing them around until you extract their juice. You will need 3 tablespoons of juice.
Add juice to the buttercream, and whip until everything combines. Transfer this mixture to a pastry bag that is fitted with a small tip (about 1/4 inch in diameter).
Place the cookie shells on their backs, and pipe a small mound of filling on one of them. Top this with the other shell and you have just made your first Macaron! It’s time for smooth, rich indulgence.
If you’re not going to not eating right away (highly unlikely), then keep them refrigerated.
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