We love Macarons and they come in all sorts of colors and flavors. There’s plenty to love and there’s a reason that they are permanent party favorites. They are pretty as a picture and one sweet treat!

Today you will learn how to make Macarons taste beyond delicious with this fool proof recipe that has been viewed millions of times on Youtube. The Creator has awesome tips and tricks too.

Macaron Towers make a perfect centrepiece on your party table. We love the Tower featured above in particular.

It’s equally at home at a glamorous wedding, or a baby shower or birthday. It’s easy to see why people love them so much.

via Catch My Party

Another of our favorite ideas are these Macaron Teacups. Are they not the cutest thing you ever did see.

They are popped on a Tic Toc Biscuit base and have lifesaver handles. You can then decorate up your lid.

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. Choose from Almond-Raspberry, Lavender-Honey, Pineapple, Mint-White Chocolate or the Blueberry Cheesecake. Yum!

Emily Coates has made this excellent Infographic that has all the necessary steps listed to master Macarons as she says.

Emily also has vegan Macarons on her site. If you have an Egg Allergy, check out the alternatives on her website.

Macarons Recipe Video Tutorial

Are you ready to learn the art of perfect Macarons? This video has been the most viewed on Youtube.  Beth shows us how to make her fool and fail proof Macarons.

You will get the 101 on how to nail this recipe and we know that you are going to love the results. Click Play above ^

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

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 the bake with no feet, over mix and your macarons, 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 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 and are forced to rise up. That’s what creates the feet!

Bake for 20 mins. DO NOT UNDERBAKE, 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 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

This Food Coloring Chart From Queen shows you how to mix up your favorite colors. There are lots of excellent tints that you can pick from. The drops have been added to one cup of buttercream. If you are measuring lots of 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

We found an excellent Troubleshooting Guide for Macaron Baking. Sweet and Savoury by Shinee has put together every possible issue that you could possibly encounter.

• You can view their article here

Once you learn how to make Macarons, you will be surprised what you can turn them into. We fell head over hooves for these adorable Unicorn Macarons from Mac Lab Bakery and Cafe on Instagram.

Another super cute idea to use your Macarons for are these Lollipops that we found on Wilton.  Get the Instructions here.