Description
This Foolproof French Macarons recipe guides you through creating delicate, smooth, and perfectly baked macarons with a luscious raspberry buttercream filling. With precise whipping, folding, and baking techniques, these treat-sized pastries deliver a crisp shell with a chewy interior, complemented by a sweet and fruity buttercream for an irresistible dessert.
Ingredients
Scale
Macaron Shells
- 3 egg whites
- ¼ cup white sugar (50g)
- 2 cups powdered sugar (200g)
- 1 cup almond flour (120g)
- Pinch of salt
- ¼ tsp cream of tartar
Raspberry Buttercream Filling
- ¼ cup salted butter
- ¾ cup powdered sugar
- 3 tbsp raspberry juice
Instructions
- Prepare the Egg Whites: In a clean, dry bowl, whip the egg whites with cream of tartar until soft peaks form. This step ensures the whites have enough volume to provide the macarons with their signature airy texture.
- Add Sugar to Egg Whites: Gradually add the white sugar while continuing to whip, until stiff peaks form. The meringue should be glossy and hold its shape firmly.
- Combine Dry Ingredients: Sift together the powdered sugar and almond flour in a separate bowl to create a fine, lump-free mixture, essential for the smooth macaron shells.
- Fold Ingredients Together: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites until the batter flows smoothly from the spatula, being careful not to deflate the meringue.
- Pipe and Rest: Transfer the batter to a piping bag fitted with a round tip and pipe small, uniform circles onto a parchment-lined baking sheet. Tap the sheet gently on the counter to release air bubbles, then let the piped batter rest for 20-30 minutes until a skin forms on the surface.
- Bake the Macarons: Preheat the oven to 300°F (150°C) and bake for 15 minutes or until the shells have a smooth, glossy surface and can be easily lifted off the parchment paper.
- Prepare the Raspberry Buttercream Filling: While the shells bake, beat the salted butter until creamy, then gradually add powdered sugar, beating until smooth. Incorporate the raspberry juice and mix well to form a flavorful buttercream.
- Assemble the Macarons: Once cooled, pair similar-sized macaron shells and pipe a small amount of raspberry buttercream onto one shell’s flat side. Sandwich with the other shell carefully to avoid breaking.
Notes
- Ensure all bowls and utensils are completely clean and dry when whipping egg whites to achieve the best volume.
- Allow macarons to rest and form a skin before baking; this prevents cracking and gives the characteristic smooth top.
- Use parchment paper or silicone baking mats to prevent sticking during baking.
- For best results, match macaron shells by size before filling to ensure uniform sandwiches.
- The resting and baking times may vary slightly depending on oven accuracy; adjust accordingly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
