Beth's Foolproof Macarons Recipe

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First, let me tell you how much I love macarons. They are my favorite dessert and I’ve tried hundreds of macaron recipes. However, I always make the same mistake with my macarons. I think about the recipe each time I make them, and it always ends up being one of my most boring macaron recipes ever. That’s why I decided to make the perfect macaron recipe that was never boring. Today I will share with you a recipe for Beth’s foolproof macarons. These macarons are so easy to make and so delicious and they’re also super pretty and fun to eat!

When it comes to Beth’s foolproof macarons, few people know exactly what they’re talking about. Making macarons is a fairly difficult and complicated process, and the overwhelming majority of macaron recipes on the web are simply wrong. In this article, you’re going to learn how to make Beth’s foolproof macarons, and it’s going to look a lot like the ones you’re used to seeing at a bakery, but it’s going to taste a lot better.

Beth’s foolproof macarons recipe is not exactly a traditional French dessert. Instead, it is an equally delicious and versatile snack and appetizer. These macarons (also known as macaroons) can be found in shops and cafes across the globe and are especially popular in France. If you’re one of those people who can’t seem to get enough of their favorite sweets, then you may be ready to make some foolproof macaron recipes.

How To Make Beth’s Foolproof Macarons

Beth’s foolproof macarons recipe is easy enough to make, yet keeps its complexity through the use of creative ingredients and techniques. After collecting all the following ingredients, let’s start making yummy Beth’s foolproof macarons.

Ingredients

Egg whites, 3
White sugar, 1/4 cup
Confectioners’ sugar, 2 cups
almond flour, 1 cup
Salt
Cream of tartar, 1/4 tsp
Salted butter, 1/4 cup
Powdered sugar, 3/4 cup
Fresh raspberries (drained and crushed), 1 cup

Instructions

Step 1

Preheat the oven to 300°F. Beat egg whites until foamy with a mixer. Add cream of tartar, salt, and sugar. Allow the mixture to mix for eight to ten minutes.

Step 2

Add the food coloring. Using a sifter, sift the almond flour and powdered sugar. Fold the egg mixture. With a spatula, turn 65 to 70 times.

Step 3

Fill a pastry bag with the mixture. On baking trays, place parchment paper. Fill 1-inch molds with the mixture.

Step 4

Bake for about 20 minutes in the oven. Add butter to a mixer and whip until pale. Add sugar.

Step 5

Strain raspberries through a sieve. Add the juice to the butter mix. Fill a piping bag with buttercream.

Step 6

Place cookie shells on their backs and pipe a small amount of buttercream on top. Continue with a second cookie.