Articles Blog

Beth’s Foolproof French Macaron Recipe

Beth’s Foolproof French Macaron Recipe


– Hey guys. Valentine’s Day is just a few day away, and one of my favorite
things about this holiday are all the desserts. So I thought it’d be fun to come together with a few of my favorite
food channels here on YouTube and bring you this playlist
of Valentine’s Day treats. And for my part, I’m going
to show you how to make a fool-proof French macaron. So I’m often asked, “What is the difference between a macaroon “and a French macaron?” Well, a macaroon is made with coconut, and sweetened condensed milk, and sometimes you see
them dipped in chocolate. In fact, we have a really
great recipe on Kin Community that will show you how to
make a traditional macaroon. A French macaron, or a French “macaruhn”, as they’re called, are
something a lot different. In fact, these cookies are
the hardest cookies to make. I have to be honest. However, I have come up
with a fool-proof recipe that if you follow my six tips, you cannot go wrong. You too can master the French macaron. Here’s how you do it. So the first step is… Is you’re going to
combine some almond meal and some powdered sugar. Now here comes tip number one. You want to take this mixture and run it through a sieve with a spoon. The reason being is you
want to make sure that that mixture is as finely
ground and powdery as possible. That is going to give you that smooth, beautiful top to your macaron, and make your cookies really light. If you don’t do this tip, you’re going to end up with a macaron that’s going to have little
bumps on the top of it and not look as pretty. So definitely take the
time to do this step. You will find after you do this, you’re going to be left with some kind of whole pieces of almonds. That’s okay. Those you can just put
in a bowl to snack on, because they’re too big to
actually work for the cookie. So the next step is we’re
going to beat our egg whites. Now here is tip number two. You want to make sure that your egg whites are at room temperature. That is really critical for creating a really nice, fluffy,
stiff-peaked egg white. Now, if you set out on this recipe and you forgot to take
the eggs out of the fridge to get to room temperature, you can create a room temperature egg by submerging them in warm water. Let them sit for about five minutes, and you will have room temperature eggs. You’re going to combine your egg whites with a little bit of salt and some cream of tartar. You are then slowly going to
add your granulated sugar. Then it’s time to add your food coloring. So because we’re making
these for Valentine’s Day, and we’re making a raspberry
buttercream filling, I like to add a little red food coloring. So here’s tip number three. The food coloring does
have a tendency to fade as your macaroon bakes. So you want to take it
maybe one or two drops past the desired color just to assure that you’re going to get the right color when your macaroons are
actually baked and cooled. Now it’s time to add the
flower and sugar mixture to your egg white mixture. And this is where it can all go wrong. Because if you over mix,
you’re going to end up with a macaron that’s flat and doesn’t have the
little ridges around it, and that is really the
mark of a true macaron. You want to get the ridges. The ridges are called feet. And if you get a macaron
that has feet on it, you have really succeeded. If you under mix, then
you’re going to end up with a macaron that
cracks on the top of it, and that’s also not good. So you want to go somewhere in between, and you will know when you
reach the right consistency when your batter doesn’t
have any more ridges in it. Like you don’t really see
the bumps of the almond, and it’s still kind of viscous enough that it almost feels like molten lava. So you pull your spoon up, and you can see it sort
of still dripping down. That’s when you want to stop. You don’t want to take
it any further than that. So that is really tip number four. The mixing. Do not over mix, or do not under mix. You want to be somewhere in between and that’s when you’ll get the ridges or the feet on the macaron. This part does take some practice. I will be honest. It probably took me a few tries before I got to the point
where I got my feet. That’s the thing with a macaron. They’re beautiful. They’re lovely, but they are finicky, and it’s just going to take
a little bit of practice. You’re then going to transfer your batter into a pastry bag that’s fitted with a tip that’s about a 1/2 an inch in diameter. You then want to make sure
you have two cookie sheets ready to go that are lined
with parchment paper. I will say this. You really want to go
get the parchment paper. It’s definitely better than
trying to pipe these out on a cookie sheet that’s been greased or sprayed with cooking spray. You don’t want to add any
fat to these macarons, or your meringue will not work. So definitely go for the parchment paper. You’re going to pipe out one inch mounds. And then here is tip number five. And this is a really good tip
that you don’t want to miss. You want to take those trays and bang them on your countertop just
to release all the air. What I’ll usually do
is bang it on one side, flip the tray around,
bang it on the other, and you’ll start to see
little air bubbles pop. That’s what you want. Now for tip number six. And tip number six is another critical tip that it can all go wrong
if you do not do this step. You want to make sure that your macarons sit out for at least 20 to 30 minutes. I know, you’ve come this far and you want to throw them in the oven. But you really don’t want to do that, because if you do, those
macarons are going to spread out, and they’re going to get flat, and you’re not going to
get the little ridges or the little feet if you do that. If you let them sit out for 30 minutes, and they dry and start to
get a little bit tacky, that is then going to help
those macarons rise up instead of spread out. When they rise up, they
will get those little ridges and those little feet, and you will have the true marking of a true macaron. One other thing I will
say before you bake these. I know that there are people that say put both trays in and
then swap them out midway, and then that way they’ll bake evenly. I really don’t think that’s a good idea. Remember, these cookies are finicky, and they don’t like to be moved around. They kind of want the
oven all to themself, and I give them that privilege. Remember, it’s better to leave
the tray to sit out anyway. So while you’re baking one tray, the other tray can sit out. Let it bake for 20 minutes and then swap them when they’re done. Doing it this way, you’ll end
up with better-formed cookies that have even heat throughout and will actually produce just
a better, prettier cookie. While your cookies are baking, you can then get on
with making the filling. The raspberry buttercream. I love this filling, because
it’s a little bit tart, and I think with a cookie
like this that’s very sweet, it’s a nice relief to add something that’s tart in the center. It just adds for a nice counterbalance. In your mixer, you’re
going to start to beat up about a half a stick of butter. You’re going to let that go just until it’s really whipped up, almost five to seven minutes. You’ll want it to be a nice
pale, fluffy white almost. Once your butter has reached
a very pale yellow color, you are then slowly
going to add your sugar. Whip that all up just
until well-incorporated, and then you can set it aside. Now, to create the raspberry flavoring, we’re going to take
some fresh raspberries, put them back in your sieve, and take a nice large bowl
and place that under it. You’re then going to work the
raspberries through the sieve, pressing them up against the
sides to extract their juice. Once you have about three
tablespoons of raspberry juice, you can stop, but don’t
throw away those raspberries. They make for a great addition
in your morning smoothie. So you can just pop those in the fridge. Then you’re going to
add the raspberry juice to the butter mixture, and whip it all up and you will see you will have a beautiful
raspberry buttercream. You are then going to take that mixture, put it in pastry bag
fitted with a smaller tip, about a quarter of an inch in diameter, and then at this point, you’re
going to fill your shells. So, you’re going to take
all of those macaron shells that you made, flip them
over on their backs, and then pipe out about
a 1/2 mound of filling. You’re then going to put
the other shell on top, and you will see you will have a beautiful French macaron cookie. So there you have it. A fool-proof recipe for French macarons if you follow my six tips. So give it a try. Let me know how it goes. I want to make sure you guys get the same results that I did. I’m here to help if something goes wrong. So leave me a comment and let me know. And also, remember to check out the other videos in this playlist. There’s some other wonderful desserts that are perfect for Valentine’s Day for sharing with somebody that you love. Happy Valentine’s Day everybody! (upbeat music)

100 thoughts on “Beth’s Foolproof French Macaron Recipe”

  1. I just made two batches, the first are great, but the second are both cracked AND have no feet. What happened?? I did them both the same way… 🙁

  2. Mine look beautiful, though not completely smooth on top but I have beautiful feet! I was so excited then bit into one and they are completely hollow! What gives??

  3. So yeah I do stand by the don’t put the two trays in the oven at the same time. I did that once, didn’t turn out well. One of the trays turned out beautiful, they were so so pretty and I was so happy with them… and then I looked at the other tray. They ended up so badly. So yeah please listen to that piece of advice. It takes more time but it’s worth it.

  4. I've tried to make these 4 times before, and they were never right, but i tried one last time and they worked so well!! thank you for this video!!!

  5. Anyone tried adding extra flavors to the shell? What was the amount you used? I’m trying to make matcha but the macarons shells get really wrinkly and hollow

  6. BETH! you were amazing! because I did what you did and it was amazing! from now on, I'm going to add the picture of your macarons in my favourite cooking book.😍😊

  7. Whats the best way to store them? I mean, do I need to refrigerate them because of the cream filling?

  8. Thanks so much for your recipe and instructions. It was my first attempt at making French macaron and it was a resounding success!

  9. Wow love the videos Beth!

    So here's a little one just you, and all the Beth's out there! 🙂

    https://youtu.be/-BbrIECxjzw

  10. Why do my macarons turn brown after 15 minutes baked. I have the correct temp 300F. How do I correct this issue? Thank you.

  11. When I always do it it doesn’t have the “feet” and it’s too liquid and it gets off the tray .I need help. I might be too late, but LOVE your vids!☺️Once I watched other videos in Spanish it came all RONG, but I can’t wait to try your tips!

  12. Help! Mine spread out only on the feet and I have no idea why. The tops are all round, then the feet are spread out so far and touching each other…

  13. I love your guides on how to do stuff, I always watch your videos after I see some new trends.
    Thanks you very much ! 🙂

  14. I’m able to make macarons with feet and the right texture/taste but I don’t have a sieve so they’re always ugly 😩

  15. About to try to make this my brother birthday let’s see how this goes I think I’ve may have found the “FOOL PROOF” recipe. this my third try of making macarons

  16. I tried two different recipes and failed. Your recipe was going to be my last try, and I worked! Thank you for your tips and this great recipe!

  17. Hi Beth, for the filling, just want to make sure it's salted butter that I need to use. I know usually it's unsalted butter that's called for in baking, so want to double check before I ruin them 🙂

  18. She's awesome, I was always afraid to try to make these, and when I did, they looked so professional….awesome!!

  19. your video was the first to show up on google (that's an awesome achievement)…but what the hell is half a stick of butter!!?? if you were more accommodating and actually used measurements I'd be able to try this recipe and possibly give you an awesome rating. something for you to consider if you want your videos to be appreciated internationally.

  20. I have a small oven, and it didn’t work. I’ve tried several of times, but it didn’t work.
    Can it still work with a small oven?

  21. hi thank you for all the tip can i use honey that has no process sugar because my grandson have allergy to sugar

  22. I tasted these cookies one time and I've loved them every sense n can't wait to make these recipe hope they come out good sense difficult to make thanks for sharing

  23. I made macaroons for the very first time using her recipe and tips! They turned out PERFECT. I did lemon flavored instead of raspberry, but that was the only change.

  24. I’m currently using this recipe and the batter for my shells turned into dough as soon as i started mixing it. Can someone tell me what i’ve done wrong?

  25. I'm interested that these are referred to as macaroons and not macarons. Aren't macaroons a coconut-based biscuit?

  26. Your almond flour doesnt look like 1cup. I followed your recipe and the very moment i saw how runny my batter was i knew it was going to be a flop

  27. I love baking with my daughters and making macarons. Thanks for the six tips they really helped us make the macarons.

  28. Great recipe I’ve tried 4 times and failed miserably and so far this is the one that I’ve succeeded thank you!

  29. I made these last year for the first time, and I got the little feet at the bottom, but I overbaked them a little, the bottoms were way too brown, and the center was just a gross texture. But, I was still so proud of myself for trying them out. It was really fun watching them bake and seeing that I could make something this complex!

  30. Can I freeze the macarons? I had time to make some today, Tuesday, but they’re not needed until Saturday.

  31. Can someone tell me if I can place the macarons on the refrigerator? Are they taste better cool or just room temperature?

  32. I tried this and I got the feet and flat top but my cookie top came apart. Looked like there was empty space in between so it easy came off. What did I do wrong? When the flat top separates from the feet

  33. Idk who else had this problem but I made this buttercream twice and both times it started curdling, I wish she would mention tips about that

  34. I used your recipe and they came out great but just not as fluffy as the store bought ones, there was a large space between the top shell and the bottom of thr cookie and i had to take them out at 17 minutes because they were already starting to burn. Any suggestions for the next time i try making them?

  35. Hey thank you so much ..made my first batch and turned out amazing 🙌 ..one thing I noticed was that it tasted a bit odd. Like a stake cookie ..what am I doing wrong ? I opened a fresh pack of almond flour too

  36. Sifting takes forever, so I gave up, and I don't sift the dry ingredients (I do blend them together), and it works just fine. Got them right the first time. Thanks, Beth!

Leave a Reply

Your email address will not be published. Required fields are marked *