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Beth’s Foolproof French Macaron Recipe | ENTERTAINING WITH BETH

mayo 27, 2018

Hey guys valentine’s Day is just a few days 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 foolproof French macaroon so I’m often asked what is the difference between a macaroon and a French macaroon 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 Qing community that will show you how to make a traditional macaroon a French macaroon or french maca haul 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 foolproof recipe that if you follow my six tips you cannot go wrong and you too can master the French beckel 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 macaroon and make your cookies really light if you don’t do this tip you’re going to end up with a macaroon 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 stuff 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 a little 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 peak 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’re 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 assure that you’re going to get the right color when your backers are actually baked and cooled now it’s time to add the flour and sugar mixture to your egg white mixture and this is where it can all go wrong because if you over mix you’re gonna end up with a macaroon that’s flat and doesn’t have the little ridges around it and that is really the mark of a true macaroon you want to get the ridges the ridges are called feet and if you get it back a rune that has feet on it you have really sixteenths if you under mix then you’re gonna end up with a macaroon 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 almonds and it still kind of biscuits enough that it almost feels like molten lava so you pull your spoon up and you can see it’s 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 macaroon 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 the macaroon 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 half 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 macaroons or your meringue will not work so definitely go for the parchment paper you’re going to pipe out 1-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 will see 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 macaroons sit out for at least twenty to thirty 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 macaroons are gonna spread out and they’re gonna get flat and you’re not gonna get those 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 macaroons rise up instead of spread out when they rise up they will get those little ridges in those little feet and you will have the true marking of at room a current 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 themselves 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 form 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 no 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 just adds for a nice counterbalance in your mixer you’re gonna start to beat up about a half a stick of butter you’re gonna let that go just until it’s really whipped up almost 5 to 7 minutes you 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 gonna 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 wringing 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’re then going to take that mixture put it in a 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 macaroons shells that you made flip them over on their backs and then pipe out about a half inch mound of filling you’re then gonna put the other shell on top and you will see you will have a beautiful French macaroon cookie so there you have it a foolproof recipe for French macaroons 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 you