Best French Macarons Recipe - How To Make French Macarons

almond flour

🥗Healthier: ground oats

💰Cheaper: sunflower seed flour

Ground oats are lower in fat, while sunflower seed flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat, while margarine can be more budget-friendly.

Measure out 120 grams of powdered sugar and 70 grams of almond flour.

Put both into a food processor and pulse a couple of times to combine, then blend for about a minute and a half until fine flour.

Sift the mixture through a sieve, discarding any leftover almond pieces.

Add 2 room temperature egg whites to a large mixing bowl and beat on medium speed until frothy.

Gradually add 1/4 cup of granulated sugar while beating, then crank up the mixer to high speed and continue beating for about 2 and a half minutes until stiff, glossy peaks form.

Add all of the dry ingredients at once and use a two-motion stroke to mix, doing a total of 35 to 40 complete strokes until the batter flows like lava and forms a thick ribbon when lifted with a spatula.

Transfer the batter into a pastry bag fitted with a round tip.

Pipe small circles onto a large baking sheet lined with parchment paper, keeping them about an inch apart and 3/4 inches wide.

Tap the baking sheet several times to release any air bubbles and use a toothpick to remove any obvious bubbles.

Crush 1/4 cup of freeze-dried raspberries in a Ziploc bag with a rolling pin until it becomes a fine powder, then sift it generously over the top of each macaron cookie.

Let the piped macarons sit at room temperature for at least 30 minutes.

Preheat the oven to 300 degrees Fahrenheit.

Bake the macarons for 15 minutes.

Once baked, slide the macarons off the baking sheet onto the kitchen counter and let them cool to room temperature.

Flip half of the macarons over and prepare the raspberry buttercream filling by combining the raspberries, sugar, and a little lemon juice in a small saucepan, mashing them and bringing to a simmer.

Strain the syrup to extract as much juice as possible.

In a large mixing bowl, beat 6 tablespoons of softened butter until creamy, then add the raspberry syrup and beat on low speed to avoid splatter.

Once incorporated, beat for about 2 and a half minutes until fluffy.

Transfer the frosting into a pastry bag fitted with a large round tip and pipe a generous dollop onto half of the macarons, then sandwich with the other half.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens