French macarons needn't be your baking nemesis. In this detailed tutorial, I show you how to make french macarons using the stand mixer macaronage method. Let me know if you have ever tried this method.
You're welcome. I hope it works well for you. I have a long term shoulder injury so that was my motivation to find an easier way to make macarons. Thanks for watching.
I am so happy to have found your channel. You've proven that -YES- we can use the mixer to macaronage! For the jello powder I so agree you're a genius! Question: are you using the cook n serve type or the instant, or does it matter? Thanks for your videos.
Thank you so much for your kind comments. I used jello powder, the type that makes jelly not pudding. I've actually never tried the two that you mentioned so I'm not sure whether they would work. You could always experiment with a small batch 😊. Hope that helps.
Just found your video and after multiple attempts at macarons, this is the first recipe I've gotten that actually had feet! I very rarely leave comments, on you tube but thank you so much for sharing this video!
Thank you for this wonderful tutorial!!!! I had heard of using a stand mixer for macronage, but I could never find a detailed tutorial. I have made macarons 3 times. The first time was a disaster. The last two times were fine except that my shells were hollow. I am hoping that this method will work for me.
You are very welcome Rachel. I hope you'll find this method easier and will have success with it. Keep me updated and let me know how they turn out. If you're on IG, tag me at 'cakeangelcanada'.
Hi great video, I'm new to making macarons and I had a total failure on my first batch and a lot of lop sided or fallen on my second batch, although the second batch was much better but I did do the macaronage by hand though.
Hi Erica. Welcome to the wonderful world of macarons. Please don't be discouraged that your first few batches didn't turn out perfectly. I'm so happy to hear that your second batch was much better. As you get used to the techniques and the conditions in your kitchen, you will improve so keep trying. You can do it. And the great thing with macs that don't work out is that they still taste wonderful, especially if you use them as a topping on ice cream. I'm always happy to help if you need any further help with them.
Any time wed Thursday or Friday. I tried to do some things. Broke out in a cold sweat. Tim is taking me to dr at 11:30 fri but you can be here sorry for all i have put you thru
I made some lime macarons and they turned out great. I really appreciate being able to use my stand mixer as I don’t have much strength in my arms. I’m planning to make some strawberry macarons on Saturday and wonder if it would be okay to add some red food gel to the whipped egg mixture to get a deeper red macaron. Thank you.
Hi Pat. Thanks for watching. I'm so happy to hear that your macarons turned out great. Yes, adding your colouring to the whipped mixture will work perfectly.
Hi. Thanks for your message. I generally let them rest for about 30 minutes before baking until they form a skin. I talk about that here in the video th-cam.com/video/EIiQUXzKqsk/w-d-xo.html. Hope that helps. Depending on the humidity in your kitchen, they may take longer to form the skin.
I made these macarons today and for the first time, I have full shells instead of empty ones. I am very excited. They turned out better than the macarons I made the first three times. I have two problems that I am not sure how to work out. First, the shells would not dry enough to develop a skin over them. Even after 2 hours and using a fan, they were still soft, so I decided to go ahead and bake them anyway. The humidity in my house was 51% so it was not high. Also, the second problem is that the feet stick out to the side instead of being vertical. Do you have any idea why they would not dry and why the feet are sticking out? Could it be that the shells were not dry? Overall, I am extremely pleased.
Hi Rachel. Firstly I'm so glad you got full shells 🎉. That's a great start. Do you have an internal thermometer for your oven? It sounds like your temp may be slightly too high as the side frills are often caused by a high oven temp, which prevents them from developing the feet slowly. Overmixing can also cause this so I would try a few less turns in the mixer next time as well. As far as the drying, if you're able to get the humidity down in your kitchen, that will help. I usually run a dehumidifier to around 35% when I'm making macs. That being said, with a lower temp in your oven you can compensate for the lack of skin. Keep trying. It sounds like you're almost there with them.
@@BakeAngel Thank you. I had to adjust my oven temp and I am pretty sure it was too high. Also, I think the mixture flowed a little too freely. I will definitely try again.
Ovens can definitely be temperamental and I'm so happy to hear that you're going to try again. By learning the best temp for your oven and playing around with the macaronage, you'll definitely get there and the results are so worth it 😊
I personally haven't tried it with a hand mixer but it's worth a try. Just be careful not to overmix the batter and watch the consistency. Let me know how it works out for you.
Great question Pat. Generally I do let them mature in the fridge, although it depends how patient we are to eat them. They will taste the same either way but maturing can help if you have any hollows in your shells. I generally don't get hollows but would still recommend maturing them if you can.
Hi Pat. Thanks for your question. Yes, you can absolutely bake the shells today and fill them the next day. I quite often do that. You can also freeze unfilled shells and filled macarons if you don't need all of them.
Thank you so much for your help and your quick responses. My godson and I get together every month and we make macarons. He’s 10 and I am grateful that he wants to spend time with me. Take care.
@@BakeAngel thanks so much! I used 300 for one batch and they burned. I used 285 and they turned out sunken :( I used the convection feature on my oven. Should I not use that feature?
Do you have an oven thermometer? I Your oven might be running hot so try baking them at 250 for longer. I'd highly recommend you try an oven thermometer as well in case your oven temperature is out. You could also turn off convection if that's an option for your oven. The key with macarons is that they need to dry out so if they are burning at 300, your oven is most likely too hot. You can also place an empty baking sheet on the shelf below the macarons if your element is on the bottom.
French macarons needn't be your baking nemesis. In this detailed tutorial, I show you how to make french macarons using the stand mixer macaronage method. Let me know if you have ever tried this method.
Thank you- I have weak arms and it is hard for me to macronage- I will be trying this method.
You're welcome. I hope it works well for you. I have a long term shoulder injury so that was my motivation to find an easier way to make macarons. Thanks for watching.
I am so happy to have found your channel. You've proven that -YES- we can use the mixer to macaronage! For the jello powder I so agree you're a genius! Question: are you using the cook n serve type or the instant, or does it matter? Thanks for your videos.
Thank you so much for your kind comments. I used jello powder, the type that makes jelly not pudding. I've actually never tried the two that you mentioned so I'm not sure whether they would work. You could always experiment with a small batch 😊. Hope that helps.
Just found your video and after multiple attempts at macarons, this is the first recipe I've gotten that actually had feet! I very rarely leave comments, on you tube but thank you so much for sharing this video!
Thank you so much for your kind words Mindy. I am so happy to hear that this method worked for you. This has really made my day.
This helped me so much today, thank you!
I'm so happy to hear that it helped you. Thanks for watching 😊
Thank you for the detailed tutorial. I am planning on making some macarons this weekend so will definitely try your method.
You're so welcome. I hope you enjoy making them. Let me know how they turn out,
Thank you for this wonderful tutorial!!!! I had heard of using a stand mixer for macronage, but I could never find a detailed tutorial. I have made macarons 3 times. The first time was a disaster. The last two times were fine except that my shells were hollow. I am hoping that this method will work for me.
You are very welcome Rachel. I hope you'll find this method easier and will have success with it. Keep me updated and let me know how they turn out. If you're on IG, tag me at 'cakeangelcanada'.
@@BakeAngel I will let you know how they turn out. I plan to try making them this week.
I always wanted to learn how to macronage in the mixer.
Thanks for watching, Torrie. Let me know if you try it. I love how easy it is once you learn to trust the process.
Love your videos, thanks for sharing.
You are so welcome!
Hi great video, I'm new to making macarons and I had a total failure on my first batch and a lot of lop sided or fallen on my second batch, although the second batch was much better but I did do the macaronage by hand though.
Hi Erica. Welcome to the wonderful world of macarons. Please don't be discouraged that your first few batches didn't turn out perfectly. I'm so happy to hear that your second batch was much better. As you get used to the techniques and the conditions in your kitchen, you will improve so keep trying. You can do it. And the great thing with macs that don't work out is that they still taste wonderful, especially if you use them as a topping on ice cream. I'm always happy to help if you need any further help with them.
Do you have the directions for the stand mixer macarons? Or are they just in the video? Thank you.
Any time wed Thursday or Friday. I tried to do some things. Broke out in a cold sweat. Tim is taking me to dr at 11:30 fri but you can be here sorry for all i have put you thru
Well that comment makes no sense 🤷♀️ . Hope you're feeling better.
Powder jelly as a flavouring....genius and so much cheaper than freeze dried fruit powders.
Thank you. It works really well and like you say, it's so much cheaper. I hope you'll try it 😊
@@BakeAngel oh I’m definitely trying it.....so much easier to use lemon jelly rather than zesting loads of lemons.....my most hated job lol
I made some lime macarons and they turned out great. I really appreciate being able to use my stand mixer as I don’t have much strength in my arms. I’m planning to make some strawberry macarons on Saturday and wonder if it would be okay to add some red food gel to the whipped egg mixture to get a deeper red macaron. Thank you.
Hi Pat. Thanks for watching. I'm so happy to hear that your macarons turned out great. Yes, adding your colouring to the whipped mixture will work perfectly.
Thank you so much,I am going yo try this method!
You're very welcome. Thanks for watching. Let me know how it works out for you.
So we don’t need to let them sit and form the skin before baking? Is that because the jello powder helps to set them up!
Hi. Thanks for your message. I generally let them rest for about 30 minutes before baking until they form a skin. I talk about that here in the video th-cam.com/video/EIiQUXzKqsk/w-d-xo.html. Hope that helps. Depending on the humidity in your kitchen, they may take longer to form the skin.
I made these macarons today and for the first time, I have full shells instead of empty ones. I am very excited. They turned out better than the macarons I made the first three times. I have two problems that I am not sure how to work out. First, the shells would not dry enough to develop a skin over them. Even after 2 hours and using a fan, they were still soft, so I decided to go ahead and bake them anyway. The humidity in my house was 51% so it was not high. Also, the second problem is that the feet stick out to the side instead of being vertical. Do you have any idea why they would not dry and why the feet are sticking out? Could it be that the shells were not dry? Overall, I am extremely pleased.
Hi Rachel. Firstly I'm so glad you got full shells 🎉. That's a great start. Do you have an internal thermometer for your oven? It sounds like your temp may be slightly too high as the side frills are often caused by a high oven temp, which prevents them from developing the feet slowly. Overmixing can also cause this so I would try a few less turns in the mixer next time as well.
As far as the drying, if you're able to get the humidity down in your kitchen, that will help. I usually run a dehumidifier to around 35% when I'm making macs. That being said, with a lower temp in your oven you can compensate for the lack of skin. Keep trying. It sounds like you're almost there with them.
@@BakeAngel Thank you. I had to adjust my oven temp and I am pretty sure it was too high. Also, I think the mixture flowed a little too freely. I will definitely try again.
Ovens can definitely be temperamental and I'm so happy to hear that you're going to try again. By learning the best temp for your oven and playing around with the macaronage, you'll definitely get there and the results are so worth it 😊
What ratio of jello powder to Af/PS do you use? And do you replace some of the PS to accommodate or just add to the recipe?
The full recipe and more information is in the description.
Can this procedure be used with a hand mixer
I personally haven't tried it with a hand mixer but it's worth a try. Just be careful not to overmix the batter and watch the consistency. Let me know how it works out for you.
Do you let your macarons mature in the fridge for 24 hours? I’m told that step is critical to get a good macaron.
Great question Pat. Generally I do let them mature in the fridge, although it depends how patient we are to eat them. They will taste the same either way but maturing can help if you have any hollows in your shells. I generally don't get hollows but would still recommend maturing them if you can.
@@BakeAngel Do you place them in the fridge after filling them?
Hello, can I make the macarons shells today and fill them the next day? Thank you.
Hi Pat. Thanks for your question. Yes, you can absolutely bake the shells today and fill them the next day. I quite often do that. You can also freeze unfilled shells and filled macarons if you don't need all of them.
What would be the best way to keep the shells until I can fill them in a day or so?
I keep mine in an airtight container on my counter if I know I'll be using them in a few days.
Thank you so much for your help and your quick responses. My godson and I get together every month and we make macarons. He’s 10 and I am grateful that he wants to spend time with me. Take care.
That's wonderful. I hope you have a wonderful baking day together.
What temperature 🌡??
I bake the macarons at 300F. I talk about the baking stage here in the tutorial: th-cam.com/video/EIiQUXzKqsk/w-d-xo.html
@@BakeAngel thanks so much! I used 300 for one batch and they burned. I used 285 and they turned out sunken :( I used the convection feature on my oven. Should I not use that feature?
Do you have an oven thermometer? I Your oven might be running hot so try baking them at 250 for longer. I'd highly recommend you try an oven thermometer as well in case your oven temperature is out. You could also turn off convection if that's an option for your oven.
The key with macarons is that they need to dry out so if they are burning at 300, your oven is most likely too hot. You can also place an empty baking sheet on the shelf below the macarons if your element is on the bottom.
Thanks