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#entertainingwithbeth #cookingchannel #macarons Learn how to make a foolproof macaron, with my 6 tips and tricks for perfecting the French Macaron cookie, one of the hardest cookies to master. PRODUCTS TO HELP YOU ACHIEVE MACARON SUCCESS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Bob's Red Mill Almond Flour http://bit.ly/EWBAlmondMealYT Parchment Paper http://bit.ly/EWBParchYT Cream of Tartar http://bit.ly/EWBCreamTarYT Kitchen Aid Mixer http://bit.ly/EWBMixerYT Gel Food Coloring http://bit.ly/EWBGelColorYT PRODUCTS FREQUENTLY SEEN IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT Kitchen Aid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT MORE FOOLPROOF RECIPES Foolproof Brownies http://bit.ly/1wu0bCq Foolproof Crepes http://bit.ly/1sXywZS Foolproof Tiramisu http://bit.ly/1ytO2hW Foolproof Snickerdoodles http://bit.ly/1ww1gLR RECIPE FOR BETH'S FOOLPROOF FRENCH MACARONS Makes 24 completed sandwich cookies GET PRINTABLE RECIPE HERE: http://bit.ly/2weYQrd STILL HAVING PROBLEMS? TROUBLE SHOOTING GUIDE HERE: http://bit.ly/2LsVtBO INGREDIENTS 3 Egg Whites ¼ cup white sugar (50 g) 2 cups confectioners sugar (200 g) 1 cup almond flour (120 g) (SEE NOTE BELOW) pinch of salt ¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work) NOTE: If you cannot find almond flour where you live, check out this great video from my new friend Dzung at Honeysuckle Catering and she'll show you a great easy way to make it yourself! http://bit.ly/WZQ1fZ RASPBERRY BUTTER CREAM 1/4 cup salted butter (60g) 3/4 cup powdered sugar (75 g) 1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice METHOD: Preheat oven to 300F degrees Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 eggwhites 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 those, or use them to 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 macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won't have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished! 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 macaroons 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 assuring 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 UNDER BAKE, 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. Then place 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 a pastry bag, fitted with a small 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 et Voila! If not eating right away, keep refrigerated.
