Description
This Foolproof French Macarons recipe guides you through creating delicate and perfectly smooth macarons with a luscious raspberry buttercream filling. Using simple ingredients like almond flour, egg whites, and powdered sugar, this recipe provides step-by-step instructions to achieve the classic glossy macaron shells paired with a creamy, fruity filling that’s perfect for any special occasion or elegant 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 provides the meringue base essential for light and airy macarons.
- Whip to Stiff Peaks: Gradually add the white sugar to the egg whites while continuing to whip until stiff peaks form, ensuring a stable meringue structure.
- Combine Dry Ingredients: In a separate bowl, sift together the powdered sugar and almond flour. Sifting removes lumps and creates a fine dry mixture for a smooth batter.
- Fold Ingredients Together: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Continue folding until the batter flows smoothly from the spatula and is well combined without deflating the meringue.
- Pipe and Rest: Transfer the batter to a piping bag fitted with a round tip. Pipe small, uniform circles onto a baking sheet lined with parchment paper. Tap the baking sheet gently on the counter to release any trapped air bubbles. Let the piped batter rest for 20-30 minutes to form a skin on the surface, which is critical for a smooth shell.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15 minutes or until they have a smooth, glossy surface and can be easily lifted off the parchment paper without sticking.
- Prepare the Filling: While the macarons are baking, beat the salted butter until creamy. Gradually add powdered sugar while continuing to beat until smooth. Mix in the raspberry juice until fully incorporated, forming a silky raspberry buttercream.
- Assemble: Once the macaron shells have completely cooled, pair them by size. Pipe a small amount of raspberry buttercream onto the flat side of one shell and gently press the matching shell on top to form a sandwich.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Fold the batter gently but thoroughly to achieve the right macaronage consistency—batter should flow slowly off the spatula.
- Resting the piped batter to form a skin is essential for the classic macaron “feet”.
- Allow macarons to cool completely before filling to avoid melting the buttercream.
- Use fresh almond flour and sift it well as coarse flour will affect texture.
