FRENCH RASPBERRY MACARONS RECIPES

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FRENCH MACARONS RECIPE | ALLRECIPES



French Macarons Recipe | Allrecipes image

These cookies are a labor of love and we did a lot of research to perfect this recipe for you, after our own failures. Please follow as written and you will have a delicious and well-presented cookie. You may wish to experiment with different fillings. Enjoy!

Provided by Wendy

Categories     French Recipes

Total Time 1 hours 33 minutes

Prep Time 45 minutes

Cook Time 18 minutes

Yield 24 macarons

Number Of Ingredients 8

3 extra-large egg whites
⅓ cup white sugar
1 ⅔ cups confectioners' sugar
1 cup almond flour
1 pinch salt
½ cup butter, softened
⅔ cup confectioners' sugar
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  • Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough they stay in place when the bowl is turned upside down, about 5 minutes.
  • Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into the egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.
  • Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
  • Bake in the preheated oven for 9 minutes. Rotate baking sheet and continue baking until macarons are shiny and rise slightly to form "feet", about 9 minutes more. Peel off the parchment paper and allow to cool completely, about 30 minutes.
  • Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
  • Pipe a small amount of filling onto the center of 1 macaron; top with another macaron and press gently to sandwich the filling between the two.

Nutrition Facts : Calories 124.6 calories, CarbohydrateContent 16.1 g, CholesterolContent 10.2 mg, FatContent 6.4 g, FiberContent 0.5 g, ProteinContent 1.6 g, SaturatedFatContent 2.6 g, SodiumContent 40.8 mg, SugarContent 14.9 g

MIX-AND-MATCH FRENCH MACARONS RECIPE | MARTHA STE…



Mix-and-Match French Macarons Recipe | Martha Ste… image

Macarons are light-as-a-feather French cookies that can be assembled using any sweet fillings and bases that you please. Our best, step-by-step recipe for this sophisticated French dessert offers variations for vanilla bean, chocolate, peanut buttter, coconut, raspberry, and pistachio macarons.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 35 macarons

Number Of Ingredients 11

1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
Chocolate: Chocolate Ganache
Coconut: 1 cup Ombre Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
Pistachio: 1 cup Ombre Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
Raspberry: 3/4 cup seedless raspberry jam
Vanilla Bean: 1 cup Pineapple Buttercream, 1 cup Ombre Swiss Meringue Buttercream, or 3/4 cup storebought jam or preserves

Steps:

  • Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
  • Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
  • Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
  • Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
  • Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately.

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