Raspberry Macarons ( French Macaron Recipe + Tips )
French Macaron Recipe. Learn Everything you need to know, to make this wonderful french meringue cookie!
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!
♥
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!
♥
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