Archive for September, 2015

September 15, 2015

French Macaron Recipe

Coconut french macaron

French Macaron

I thought it would be fun to share a recipe for something a little different than the usual bars, squares and cookies. Today I baked French Macaron’s, using an easy recipe from a youtube Channel, “Entertaining with Beth”. I’ve made this recipe 3 times now, using the exact instructions Beth provided and it worked great each time. Please note they are a bit finicky if you don’t follow the directions to a “T”. Beth provided a few great tips, which I’ve listed below.

These can be filled with anything you like. Some people use chocolate ganache, fruit filling, and various buttercreams. You can also add flavouring to the cookie but don’t add too much liquid or it will mess with the consistency.


  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 2 cups icing sugar, sifted
  • 1 cup almond flour, sifted
  • 1/4 tsp cream of tartar
  • pinch of salt

Buttercream Filling:

  • 1/2 butter, softened (margarine works too)
  • 1 tsp vanilla extract, (I used Marshmallow flavouring this time)
  • 1-2 tbsp milk
  • 3 – 4 cups Icing Sugar, sifted (You may not need it all. Start with 3 cups and add more until it reaches a desired consistency.)

1. Preheat oven to 300 F degrees. Prepare your baking trays with parchment paper or silpat rolls.
2. Sift almond flour, and powdered sugar into a bowl and set aside until step 6. Discard any lumps that the sieve catches.
3. Use an electric mixer to beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins.
4. Whip until stiff peaks are formed.
5. At this point you can add your food colouring. Note, the colour will fade when baking, you may need to add a few extra drops of colour.
6. Fold flour/sugar mixture into the egg white mixture. 65-75 turns of your spatula when folding is about the right amount of time.
Note: This is where all your hard work can really go wrong. Under-mix and your macaroons will be lumpy and cracked. Over-mix and your macaroons will be flat and won’t have feet(height).
7. Transfer batter to a pastry bag.
8. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. If you’re wanting to add sprinkled to the tops, this is when you would do that.
TIPS: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
TIPS: Let them sit out for 3o minutes to allow them to dry out a bit before baking. 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!
9. Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
10. In the meantime, make the buttercream filling. Beat the butter, extract, milk and icing sugar with an electric mixer. Add any food colouring, if you choose.
11. Transfer to a pastry bag, fitted with a small/med tip.
12. After the cookies have cooled completely, turn half of the cookie shells on their backs, and pipe a small mound of filling on them. Top with the other shell.

If not eating right away, keep refrigerated.
*Makes 24 completed sandwich cookies

Visual step-by-step below:

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~  Crystal


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