Beth’s Foolproof Macarons Recipe
Beth’s Foolproof Macarons Recipe is a classic French dessert guide that ensures perfect, delicate macarons every time. With a step-by-step process from sifting almond flour and powdered sugar to whipping egg whites into stiff peaks, piping, and baking at precise temperatures, this recipe produces beautifully smooth macaron shells filled with your choice of buttercream, ganache, or jam. Ideal for bakers looking to master this elegant treat with reliable results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 macarons (12 sandwiches) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1 ¾ cups powdered sugar
Wet Ingredients
- 3 large egg whites, room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Food coloring (optional)
Filling
- Buttercream, ganache, or jam of choice
Instructions
- Sift dry mix: Sift together the almond flour and powdered sugar into a bowl to remove lumps and combine thoroughly.
- Whip egg whites: In a separate bowl, beat the room temperature egg whites until they become foamy, then gradually add the granulated sugar while continuing to beat.
- Make stiff peaks: Continue whipping the egg whites and sugar until you achieve glossy, stiff peaks. Add the vanilla extract and food coloring if desired, folding gently to incorporate.
- Fold mixture: Carefully fold the sifted dry ingredients into the whipped egg whites using a spatula, mixing until the batter flows smoothly but is not runny.
- Pipe shells: Transfer the batter into a piping bag and pipe small circles onto parchment paper lined baking sheets, spacing them evenly.
- Rest shells: Let the piped batter rest at room temperature for 30 minutes or until the tops form a dry skin to ensure a smooth finish after baking.
- Bake: Preheat the oven to 300°F (150°C). Bake the macaron shells for 15 minutes until they rise and become firm.
- Cool and fill: Allow the shells to cool completely on the baking tray, then pair similarly sized shells and sandwich them together with your chosen filling of buttercream, ganache, or jam.
Notes
- Always measure ingredients carefully for perfect macaron texture and consistency.
- Sifting the almond flour and powdered sugar is crucial to avoid a lumpy batter.
- Letting the shells rest before baking helps develop smooth, shiny tops and proper “feet.”
- Use parchment paper to prevent sticking and to ensure even baking.
- Store filled macarons in the fridge to let the flavors meld and for best texture when served.
Keywords: macarons, almond flour, French dessert, baking, buttercream filling, ganache, jam, French macarons, dessert recipe
Find it online: https://hannahdelgado.com/beths-foolproof-macarons-recipe/
