Strawberry Lemonade Macarons | Start-to-Finish Macaron Series | Recipes Included!
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- เผยแพร่เมื่อ 13 ส.ค. 2022
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Macaron Shell | French Method
Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: amzn.to/3xGbAXG )
Powdered Sugar 130g
*I used AmeriColor Dusky Rose + The Sugar Art Burgundy colors for my macarons
-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
-Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak-about at 70% of the way done.
-Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
-Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells.
-After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray -placed in the middle of the oven- at 300F for 16 minutes--18 minutes). Cool and match before filling.
I like AmeriColor gel food coloring and The Sugar Art powdered food coloring for making macarons!
www.americolorcorp.com/produc...
www.thesugarart.com/
Strawberry Lemonade Swiss Meringue Buttercream
Egg whites 100g
Sugar 130g
Vanilla TT (to taste)
Butter 225g
Powdered Freeze Dried Strawberries, to taste
Fresh Lemon Zest, to taste
Optional: Lemon extract
-- Place the whites, sugar and vanilla in a bowl and place it over a pot of simmering water. Whisk frequently until it reaches 160 degrees F, then transfer to the bowl of a stand mixer and whip until light and cooled to just above room temperature. Slowly add in the butter. After everything is incorporated, add in the powdered strawberries and lemon zest. Give your buttercream a taste, and add additional freeze dried strawberries or lemon zest if you like. Set aside until ready to use.
Strawberry Lemon Curd
4 egg yolks
130g sugar
1 T lemon zest (about the zest of one lemon)
50g lemon juice
50g strawberry puree
110g butter, room temperature
- In the bowl of a double boiler, whisk the egg yolks, sugar, lemon zest, lemon juice and strawberry puree. Cook over a pot of simmering water until the mixture reaches 82 degrees Celsius. Remove from the heat and wait about 10 minutes before using an immersion blender to add in the butter. Cover and refrigerate until cold.
**If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement**
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
Love, love your tutorials! Thank you!!!
Thank you so much! 🥰
They look amazing 👍👏
Thank you so much!
you’re so talented! they look so good & your voice is perfect for these videos 💓
Thank you so much! 🥹🥰
Congratulations on your success! I made 2 times, macarons according to your recipe: the first time they came out well, but the second time they made a foot, but it only has the top cover
Thanks! Hmm I’m not sure what you mean by only having a top cover. I would make sure to double check your meringue, the amount you mix, your oven temperature, and resting time!
Thanks!
Thanks for watching! ♥️
Thanks for sharing this video. I love your mellow voice and how you talk. Question….would this recipe work for Swiss method? Ty
Thank you so much! Yep, for the most part any of my recipes can be adapted for any style of macaron :)
I love your macaron videos😊😊. My question: do you use a convection oven at 300F when you baking macaron? Thank you so much!
Thank you! I use both convection and non convection ovens! And generally I use around 300F for both, but you might need to test anything from 275-310F depending on the oven you use (convection or otherwise)
Beyond stability, is there a texture or taste difference between the Swiss, French, and Italian method? Love the videos, going to try my first macaron here soon :)
Yep there can be a bit of a difference! Some people prefer one over another, but generally I like all of them equally :)
They look very nice! Can you please tell me what was the speed in the last minutes to make the merengue for the macaron shell? And did you let them rest before bake them and tap them to get the air out?was real time to make the whole process? Thank you for helping
Thank you! I don’t always do the same speed for my macarons- as I mentioned usually it’s on medium/ medium high speed by the end! Something like a 6 on a kitchenaid. And yep, as I mention in all my videos and in my recipe I do rest my macarons and the amount of time changes depending on where I’m living/etc. While I included everything I could in the video, I’m not going to include a still shot of macarons resting for 25 minutes 😅 Depending on where you live and what your kitchen is like, it might take you more or less time at each step in the process!!
@@MaddieBrehm thank you very much!💐
Question- sometimes when mixing everything my meringue does not soften? Sometimes it the opposite it stiffs...any recommendations??
Hmm 🧐 I have not really heard this problem before! I would double check that your quantities for all your ingredients are correct, and making sure that you start off with a really nice, stiff meringue!
Second question...I only watch a few specific people with macarons, but they do the same as you with pushing the batter against the bowl to release some of the air and make it perfect. Just curious, if we're removing air, why not just take the meringue to a medium soft peak instead of stiff peak so you aren't adding as much air and have less mixing to do? I imagine you wouldn't want a soft peak because then you'd end up overmixing pretty easily getting the dry in, but just curious if there was a reason for that. :)
With a medium peak meringue the structure hasn’t developed enough yet :) so it is necessary to do that first even if you deflate the air later
@Maddie Brehm thank you! i found all your other videos on possible goofs after writing that question lol
Hi Maddie, I’ve been making macarons for a while, usually using 100g of egg whites, and I’ve found that they never whip up correctly in my Kitchen Aid! I don’t know if it’s because of such a small amount and maybe the whisk doesn’t reach down far enough in the bowl? I tried it again today and had to switch to my hand mixer after 15 minutes in the Kitchen Aid when I still had runny, milky, viscous egg whites! Maybe my mixer is old and they make them better these days? !
Good question! If you were using 50g or less that would make more sense to me, but I’ve never heard of such a problem using 100g in a kitchenaid! It definitely could be that your whisk isn’t reaching the bottom of the bowl- you could rest it by putting a similar amount of something like flour or buttercream and observing how much it moves. Otherwise just from what you’ve told me my first guess would be that it might be an issue coming from your egg whites themselves!
If you think it’s an issue with your kitchenaid but want to keep using it, I might recommend whisking by hand for the first minute or two just to get the whites a little bit fluffier before using the kitchenaid!
Try drop the whisk method, works for me
@@olgashmtv1875 can you explain what's that?
@@ufaalvaro it's when you don't put your kitchen aid whisk into a lock position, so its basically almost touching the bottom of the bowl. I saw it on Bake Toujours, she mentions it in couple of her live videos, and it worked for me in my kitchen aid!
I've had similar problems before. Depending on your whisk attachment, you can loosen the nut at the top of the attachment to lower the whisk - OR - I've also just made 150g of eggs and it's been the perfect amount to not only get whipped properly, but I've also found it provides enough batter to fill my whole silpat easily.
You have the best videos, but do you always have hollow shells, or just this time
Thanks! But this isn’t a hollow shell 🧐
Can you explain why you pipe on the mat, move it to a pan to tap, then remove it again to rest?
Because I don’t own a lot of pans but I bake a lot of macarons and I have a huge counter 🙃 so it’s easier for me to do it this way. You can do it however is best for you!
Oh okay, thanks!
what could be the cause?