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French Macaron Recipe. Learn how to make macarons! I'm going to show you how to make Raspberry macarons, but this method applies for any macaron flavor you'd like to make. Find me also here Facebook: https://www.facebook.com/emmasgoodies Twitter: https://twitter.com/emfontanella Instagram: http://instagram.com/emmafontanella ♥ Raspberry Jam: https://www.youtube.com/watch?v=CJZ_4HXd1aQ&t=3s - P.O. Box info - Emma Fontanella Via di Tor Vergata, 257 00133 Roma Italia _________________________________________ Recipe in grams: - 90 gr Egg Whites ( Aprox 2 EXTRA LARGE Egg Whites, OR 3 Medium Egg Whites. Please check the size of your eggs and weigh them out for best results) - 200 gr Powdered Sugar ( 1 2/3 cups ) - Pinch of Cream of Tartar - 50 gr White Sugar(4 tbsp) for the meringue - 110 gr Almond Flour ( 1 cup ) - Pinch of Salt Raspberry Cream Cheese Frosting: - 100 gr Cold Philadelphia Cream Cheese ( 3.5 ounces) - 25 gr Soft Butter ( 1 1/2 tbsp) - 1 tbsp Raspberry Jam - 50 gr Powdered Sugar (6 tbsp) - Splash of Vanilla Extract + Pinch of Salt Things you MUST KNOW AND FOLLOW before making macarons: - If you can, please use a scale. It's best to weigh out ingredients for this recipe - Use room temperature eggs whites. - Make sure you are using a grease free glass bowl. - Beat your eggs and sugar well until stiff peaks form. - Sift your powdered Sugar and Almond flour twice ( You will have a tbsp of almond flour left over, don't be tempted to add it to your batter) - Your batter should have a thick cake batter consistency. Check minute " 3:56" of the video. It should flow like lava but keep somewhat of it's shape. - Tap your pan well against your counter to release air bubbles. Pop them with a toothpick if necessary. - Let your macarons stand for about 30-40 min in a dry place before baking them. Do not put them in a humid room. - Bake macarons ONE sheet at a time for 10-13 min. ( Do not over bake or they will dry out) - Do NOT use a fan assisted oven. - Once baked, let them cool and gently pull them away from the parchment paper with the help of a knife. - Refrigerate the cookies for better texture. - If they shouldn't turn out right the first time, please don't be discouraged. Macarons take practice. Enjoy! ♥
