Beth's Foolproof Macaron
Learn how to make a foolproof macaron using my 6 foolproof tips! A great cookie recipe for Valentines Day or Baby or bridal showers!
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)
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
INSTRUCTIONS
Preheat oven to 300F degrees
Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins.
Whip until they form a peak that stands upright. Think Seattle Space needle.
Then add the food coloring.
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.
next full instruction : entertainingwithbeth.com
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)
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
INSTRUCTIONS
Preheat oven to 300F degrees
Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins.
Whip until they form a peak that stands upright. Think Seattle Space needle.
Then add the food coloring.
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.
next full instruction : entertainingwithbeth.com