Fail Proof Macarons For Beginners

We are huge fans of Macarons, not be confused with Macaroons, and you can make them in every color and flavor under the sun! 

Today we’re excited to show you how to make Macarons with a Youtube Video that has been viewed over 6 million times. The Creator says that her recipe is both failproof and foolproof! The results will not disappoint and boy are they delicious!

Once you learn how to make them, you can present them in all sorts of ways.

Macaron Towers make a perfect centerpiece on your party table and are a favorite at weddings,  a baby shower, or birthdays. It’s easy to see why people love them so much.

via Cendrine Bakes 

Popular Macaron Flavors

via Cendrine Bakes 

Before we move onto the Foolproof Macaron Recipe, let’s look at some of the delicious flavors that you can make.

This Infographic from Cendrine Bakes has some lovely ideas. You can choose from Almond-Raspberry, Lavender-Honey, Pineapple, Mint-White Chocolate, or Blueberry Cheesecake.

Macaron Ingredients

• Raspberry Butter Cream
• 1/4 cup salted butter (60g)
• 3/4 cup powdered sugar (75 g)
• 1 cup (150g) fresh raspberries, worked through a sieve to extract 3 tablespoons of juice

Macarons Recipe Video Tutorial

via Entertaining With Beth 

Are you ready to learn the art of perfect Macarons? This video has been the most viewed on Youtube with over 6.5 million views. Beth shows us how to make her fool and fail-proof Macarons and you are going to love the results!

You will get the 101 on how to nail this recipe and amaze and delight your family and friends in the process! To see Beth in action, click Play above ^

Beth’s Foolproof Macaron Recipe

Preheat oven to 300F (150C).

Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. 

TIP: #1 egg whites should be room temp.  To create room temp eggs, submerge in warm water for 5 mins. Whip until they form a peak that stands upright. Think Seattle Space needle. Then add the food coloring. 

TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.

TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard or 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. 

TIP#4 This is where all your hard work can really go wrong.  Under-mix and your macarons will be lumpy and cracked when they bake with no feet. If you over-mix and your macarons, they will be flat and won’t have feet.

The mark of a well-made macaron, according to Beth is 65-75 turns of your spatula when folding. She says this is about the right amount of time. 

Transfer the batter to a pastry bag. Pipe out 1-inch rounds on a baking sheet lined with parchment paper.

TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macarons from cracking.

TIP#6 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 ensuring your macarons develop feet!

When they dry out they can’t spread out in the oven, they are forced to rise up. That’s what creates the feet!

Bake for 20 mins and be sure that you do not under bake, even if they look done  otherwise, they will stick to your tray.

Meanwhile, mix the buttercream. 

Macaron Buttercream Instructions

via Entertaining With Beth 

Whip butter with an electric mixer until pale and fluffy.  Slowly add sugar and then place the 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 pastry bag fitted with a 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 and you are done!

If not eating right away, keep refrigerated.

• Get Beth’s Printable Instructions Here

via Queen 

Food Coloring Chart

via Queen 

This Food Coloring Chart From Queen shows you how to mix up your favorite colors. There are lots of excellent tints that you can choose from. The drops have been added to one cup of buttercream. If you are measuring multiple drops, use a spoon as follows.

• ¼ tsp Queen Gel Colour = 40 drops Queen Gel Colour = 1 tsp Queen Liquid Colour
• 1 tube Queen Gel Colour = 2 ¾ tsp