Name: Beth’s Foolproof French Macaron Recipe with Raspberry Buttercream Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: French
Ingredients: 3 egg whites (room temperature); ¼ cup white sugar (50 g); 2 cups powdered sugar (200 g); 1 cup almond flour (120 g); Pinch of salt; ¼ tsp cream of tartar (2 ml); ¼ cup salted butter (60 g); 3/4 cup powdered sugar (75 g); 1 cup fresh raspberries (150 g), worked through a sieve to extract 3 tbsp juice

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Introduction

Discover the delight of homemade French macarons with Beth’s foolproof recipe. These delicate, airy cookies paired with a fresh raspberry buttercream make for an impressive and delicious treat perfect for any occasion.

A pile of seven pink macarons stacked neatly on a white plate with a thin gold rim. Each macaron has two smooth, round shells in light pink color with a ruffled edge texture, sandwiching a thick layer of darker pink creamy filling in the middle. The macarons are arranged in a small pyramid shape, showing off the smooth shiny surface on top and the soft texture of the filling inside. The scene is set on a white marbled texture background with soft light creating a gentle shadow under the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 egg whites (at room temperature)
¼ cup white sugar (50 g)
2 cups powdered sugar (200 g)
1 cup almond flour (120 g)
Pinch of salt
¼ tsp cream of tartar (2 ml)
¼ cup salted butter (60 g)
¾ cup powdered sugar (75 g)
1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice

Instructions

Step 1: Preheat the oven to 300°F (150°C).
Step 2: Beat the egg whites until foamy, then add the salt, cream of tartar, and white sugar. Continue beating for 8–10 minutes.
Step 3: Whip the egg whites until they form stiff peaks that stand upright like the Seattle Space Needle.
Step 4: Add food coloring if desired and gently combine.
Step 5: Sift almond flour and powdered sugar together. Discard any large lumps; you want a fine powder for a smooth macaron surface.
Step 6: Fold the sifted flour and sugar mixture into the egg white mixture with about 65–75 good strokes until well combined.
Step 7: Transfer the batter to a pastry bag.
Step 8: Pipe 1-inch rounds onto a baking sheet lined with parchment paper.
Step 9: Firmly tap the baking sheet 2–3 times on the counter to release air bubbles and prevent cracking.
Step 10: Let the piped macarons sit at room temperature for 20–30 minutes (up to an hour) until they develop a “tacky” surface that doesn’t stick to your fingers. This helps create their signature feet during baking.
Step 11: Bake for 20 minutes. Do not underbake or the macarons will stick to the tray.
Step 12: Meanwhile, prepare the buttercream: whip the butter with an electric mixer until pale and fluffy. Gradually add powdered sugar and continue to mix.
Step 13: Place a sieve over a bowl and press the fresh raspberries through with a spatula to extract 3 tablespoons of juice. Add this juice to the buttercream and whip until combined.
Step 14: Transfer the buttercream to a pastry bag fitted with a small tip (about ¼ inch in diameter). Flip the macaron shells over and pipe a small mound of filling onto one shell, then sandwich with a second shell.
Step 15: If not serving immediately, refrigerate the filled macarons.

Tips & Variations

Sift your dry ingredients multiple times to ensure a smooth texture and prevent cracked tops on your macarons.
Letting the macarons dry before baking is key to developing the classic feet; don’t skip this step.
For a flavor twist, try swapping raspberry juice for lemon or orange zest in the buttercream.
Use a kitchen scale for accurate measurements to improve consistency.

Storage

Store finished macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. You can also freeze unfilled shells for up to one month and fill them after thawing.

How to Serve

A white plate with a raised base holds two layers of pink macarons stacked neatly, each macaron showing a smooth, slightly shiny top layer and a creamy pink filling in the middle layer, creating a uniform stack of about eight macarons. A woman’s hand is reaching towards the macarons, fingers gently curved as if to pick one up. The surface beneath the plate is a white marbled texture, and a silver knife with a red handle lies flat on this surface near the plate. The background is softly blurred with soft natural light coming from windows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why did my macarons crack?

Cracking is often caused by skipping the drying step before baking or baking at too high a temperature. Allowing the macarons to dry until they form a skin helps prevent cracks.

Can I use almond meal instead of almond flour?

Almond meal is usually coarser and can affect the texture of your macarons. It’s best to use finely ground almond flour for smooth, delicate shells.