Macarons Fool Proof Recipes

HOW TO MAKE MACARONS RECIPE

Steps:

• Begin by lining two clean baking sheets with parchment paper cut to fit them or silicone mats. Trim off the end of a new piping bag and fit it with a clean piping coupler.
• Separate the 4 egg whites from the yolks, weight them out to 120 grams, then set them aside in a clean mixing bowl to come to room temperature.
• Weigh and measure out the rest of your ingredients to have them ready, then sift the almond flour and powdered sugar through a mesh sieve to remove any lumps and combine them well. You can also pulse them together in a food processor until thoroughly mixed. Add in the salt and stir well.
• When the egg whites are at room temperature, begin to beat them with an electric hand or stand mixer using the beater attachment. Once they have become frothy, add in the cream of tartar and slowly pour in the granulated sugar while beating.
• Continue to beat the egg whites until they are at the stiff peak stage, meaning that the meringue stays in straight peaks when you lift a beater out of it. Mix in the vanilla extract and any gel food coloring you wish.
• Stir one third of the almond flour and powdered sugar mixture into the egg whites with a rubber spatula. Once it's mixed in, add the rest of the dry ingredients and gently fold it into the egg whites. Continue doing this until the batter comes off of the spatula in thick ribbons--you should be able to draw a figure eight with it when it's the correct consistency.
• Once your batter is ready, fold down the edges of the prepared piping bag and fill with the batter. Then, fold up the edges, twist the bag shut, and place the twist in the joint of your thumb. You will have to repeat this more than once as all of the batter won't fit in a piping bag. Holding the bag straight over the parchment paper, squeeze gently to a count of three, then stop squeezing, pull the bag away, and repeat. Leave 1-1 ½" between each of the cookies.
• Preheat the oven to 300° and set the macarons aside to allow the tops to dry for about 30 minutes. Bake them for 15-16 minutes, turning the baking sheet halfway through the baking time. Once the tops look crisp and the lower edges look dry and set, remove them from the oven and cool completely.
• While the macarons are cooling and baking, make your filling and put it in a clean piping bag fitted with a coupler and round or star piping tip. Pipe a layer of filling onto the bottoms of half of the cookies, then place a second cookie on top and gently press them together.

BETH'S FOOLPROOF FRENCH MACARON RECIPE

Steps:

• Preheat oven to 300F degrees
• Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins.
• Whip until they form a peak that stands upright. Think Seattle Space needle.
• Then add the food coloring.
• Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on :) You want a really fine powder mixture to create a smooth and pretty on top to your cookie.
• Fold flour/sugar mixture into the egg white mixture. About 65-75 good strokes.
• Transfer batter to a pastry bag.
• Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
• Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
• Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up. That's what creates the feet!
• Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
• Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.
• Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ " in diameter)
• Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!
• If not eating right away, keep refrigerated.

MACARONS

Steps:

• Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
• Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
• Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
• Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
• Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
• Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
• Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.

HOW TO MAKE MACARONS RECIPE BY TASTY

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Transfer the macaron batter into a piping bag fitted with a round tip.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
• Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to "bloom".
• Enjoy!

MACARONS (FOOL PROOF) RECIPE

Steps:

• 3 eggs cracked in a bowl room temp for at least 30 minutes (makes fluffier airier meringue) separate yokes by hand into a separate bowl from the whites. Add 1 ¾ cup powdered sugar, 1 cup of almond flour(extra fine is possible), 1 tsp salt, to a food processor and pulse at least 10 times to get this as fine as possible. The finer the better. Sift after food processor to remove and chunks. Beat the 3 egg white that you have at room temp with a pinch of salt until milky white. Add ¼ cup of granulated sugar a little bit at a time. Once all the sugar is added, keep beating until stiff peaks form. You should be able to turn the bowl upside down and have it not move. Add ½ tsp vanilla Add gel food coloring of your choice Add 1/3 of the dry ingredients to the wet ingredients at a time and fold in aggressively. ***When the batter is right it should look like wet sand ribbons. Once you can make a figure 8 with the batter without it breaking, you are done mixing and good to go. IMPORTANT NOT TO OVER OR UNDER MIX!!! Do the figure 8 test to get it right***** Fill a piping bag with a round tip and some batter. Put a dot of batter into each corner of the pan to secure the parchment paper. USE PARCH PAPER. Squeeze batter onto pan-each cookie about an inch and a half wide. Once they are piped drop and bang the tray to eliminate air bubbles and make smooth surface on top. Let them rest at room temp for 30-60 minutes (better with 60) They will get a weird film on top that you should be able to graze for finger gently across the top and it will be smooth and should not indent Bake at 350 for 17 minutes Do not open oven door. If they are sticking that means that they are under baked. Pop them back in for a minute or 2. Let cool on the baking sheet for 15-30 minutes When they are done they should lift right off the paper. Transfer to wire cooling rack. Make sure they fully cool and dry out before filling. Filling (classic butter cream for now) 2 sticks of unsalted room temp butter Cream in a bowl. When good and fluffy add in 3 cups of sifted powdered sugar. Once combined, add 1 tsp vanilla. And then 1 or 2 tbs of heavy cream. You can add a tbs at a time if necessary to get to right consistency. Add to piping bag with round tip and pipe in center just smaller than the cookie. Press top on and done. WAIT to eat for 24 hours to develop flavor and texture.