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- เผยแพร่เมื่อ 21 ก.ค. 2018
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Never baked any cookie or cake
*decides to bake macarons*
no don't do it!! it will only make you never want to bake anything!! lol
Been 1 week. How did it turn out?
@@jendubay3782 they exploded😂
mag roseline w h a t
I make my cheese for the first time and it turned out look like a chocolate souffle instead :'P
if you breath the wrong way, the macarons will explode
lmao this comment made me laugh more than i should've
😂😂
lol
hahaha I know right
😂💀
why do I feel the NEED to master this after having never baked in my life
Sure. We'll I'm like somewhere of those like bake shop and else where as well
Ikr
I know, right?! ME TOO.....!!
I literally laughed out loud 🤣 😂 bcuz I thought the exact same thing lol 😆
you your all just weird i love all the suger
I make macarons regularly (at least once a month.) The first time I ever made them 2 years ago, I followed this recipe. I am grateful for the video, but I found the recipe calls for way too much sugar and is way too sweet. The granulated and powdered sugar in the macaron cookie mixture cannot be altered much, because it helps create smooth tops. However, you can halve the amount of confectioners sugar in the icing recipe. I highly recommend doing so. Also, I highly recommend only making half the amount of icing recommended. The recipe left me with bags full of icing left over, and if you halve the recipe you will only have a little left over and the perfect amount to fill all your cookies.
Finally, to anyone trying out this recipe I recommend you look up the oven drying method. It really helps me ensure that my macarons do not have cracked tops or have hollow shells (common problem.) And don't be afraid of silicon baking sheets, a ton of professional macaron makers use them for baking these cookies, like Sugar Bean 슈가빈.
Good luck!!!
I wish I had read the comments, well it didn’t work but you are right, it’s very sweet
this hasnt worked for me AT ALL on 5 separate occasions! it seems the dry ingredients outweigh the merengue. what to do?
@@mahdi69 I think your eggs are too small
Macarons are going to be sweet no matter what they are literally half sugar. Plus like you said you can’t change the sugar in the macaron recipe as it literally stabilizes it. The icing is just an extra and I don’t even include it as part of the recipe bc you can change and make your own.
@@ninjirealah, the problem of not being from the us of A
macarons consist of 2 key ingredients: tears and prayers
Quarantine baking eh partner?
Not to mention sacrificing a virgin to the Dessert Gods
Aah thats me
What 🤔
Tasty Spoons s/he means that making macarons is a pain for him/her
I feel like diffusing a bomb is much more easier than making this
Rashi Rathore based on your username i believe its easier for u
@@zead9481 😅😅😅
@@zead9481 daym
jajaja true i just can get it aaaaa
defusing*
I made these, and unfortunatly, they didnt come out as a classic macaron. They didn't have the feet, and they cracked on top a little. However, the texture and flavor was really spot on. It was my first time, so there's always room for improvement! The only thing I messed on might have been undermixing possibly. I would also just do a literal pinch of salt instead of 1 tsp bc they were slightly salty when you first bite into them.
Did you do the figure 8 method to see if the batter was ready?
If they didn’t have “feet” they probably were over mixed and you took the air out of the egg whites.
Mine come out feet . Method 8 n put at least 30-1hr til surface it firm
Preparation
Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
Transfer the macaron batter into a piping bag fitted with a round tip.
Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
Tap the baking sheet on a flat surface 5 times to release any air bubbles.
Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
Preheat the oven to 300˚F (150˚C).
Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
Transfer the macarons to a wire rack to cool completely before filling.
Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
Transfer the buttercream to a piping bag fitted with a round tip.
Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
Place in an airtight container for 24 hours to “bloom”.
Enjoy!
Total Time
1 hr 50 min
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
for 30 macarons
MACARONS
1 ¾ cups powdered sugar
1 cup almond flour, finely ground
1 teaspoon salt, divided
3 egg whites, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
2 drops pink gel food coloring
VANILLA BUTTERCREAM
1 cup unsalted butter, 2 sticks, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons heavy cream
thank you!!
I am literally in LOVE with you😭 THANK YOU!
this gonna take me 28 hours to make and 4 minutes to eat.
burn if you’re not a barb 😂😂
Literally me.
But what about the 24 hour wait? 🥺
More like 4 seconds
This made me realise something
sheesh, now I know why they are so expensive
Cheap to make but yes very involved
Certified Mochi almond flour is also kinda expensive to get
They’re 2/$6 at my local bakery and I always buy at 6-8 because I 100% will not share my 2 and someone always asks for one. I’d rather fork over cash for good macarons than my Starbucks.
They dont wanna waste hard work 🤷
Cassis Emway of course because you are French lol! Here they are very expensive. At least in the Chicago area.
I did this with my mom 2 weeks ago and the macaroons were AMAZING!!! The best ive ever had, at least. The buttercream goes perfect with the vanilla and if ya eat them chilled.. MMMMMMMMMMMM I LOVED THESE!!!
I tried making macaroons for the first time a few days ago following this recipe and it turned out perfectly. I couldn't believe it turned out so good on my first try. I'm scared of making them again because maybe I just had begginers luck.
Omg my first time they came out perfect too but I used the Swiss method. Im scared of doing it again too bc I have a perfect record so far and I don’t wanna mess it up
Macaroons are different from macarons tho
Don’t look at them too much or they’ll get offended and deflate!!!!
Best comment of the year 😂😂😂
?
LMAO
I choked on my cookies 😂😂😂😭
Little Liyah lol
who's watching this in quarantine looking for ways to destroy your kitchen out of boredom
yes....
and not only get my kitchen going, I've also started my own baking channel lol
inspired by this video lol
Not a baker but I love to eat them so I just got learn to make them!!! 😊
i reccomend to not use this recipient! i failed multiple times before and then i tried another recipie it was amazing!!
Jennifer xu what recipe ?
BoBo Cooking the stuff on your channel is actually really nice what
Thank you! Thank you, because of this video I was able to finally conquer macarons! This is a wonderful feeling as I look at what I was able to accomplish with your help!!😀😊
I tried my first macaron yesterday… yummy! We got the frozen 12pk I found at Target.
It tasted like the Mexican “Ostia” thing that you eat with cajeta. I tasted the almond in it(I didn’t even read the flavors on the box). We all liked them. It was crunchy in the outside and soft on the inside. My girls now want to try to make them!
I will never again complain about the price of macarons. NEVER.
It was $20 for a bag with 6 macarons 😭 that's so underpriced!!
Yes In Bangladesh the price 20 pieces of macorons in 2400 tk which is 28$.
@@jannatulferdous6709 ikr sad life😭😭
Man, I actually never found macarons selling in Brazil.
Kay . Perez I bought 6 macarons for like 8 dollar but in my country it is equal to 28 tl whick is like 28 dollars in usaü
You know you're a real legend when you mess up a fool proof recipe
I took out my first badge and rn and I wanna kms
catherine arreola did they turn out nice tho?
I’m only at the folding the batter part and I can tell I’ve already messed up (they’re too dry :
Guess I’m a real legend then.
@@deeer293 haha me too!!! Gonna post my video of how i made them this thursday and boy oh boy... im joining the hall of fame 😎
These were delightful but incredibly sweet. I ended up making a raspberry shell with a tart lemon buttercream. It really helped balance the flavour!
I didn't think this was possible, but these macarons seem to be more sensitive than me
x 2.
Babi Carranza wtf ?
Same 😂
SAME. I’ll cry at the teeniest saddest thing, or even at any slightly fluffy moments, and then these macarons over here are besting me at what I do best.
I did this, and it worked so well! I made amazing soup.
Really? I swore it made boneless pizza
Mine just looks like slime
😂
Oops! I guess my burger is raw then!!
Same
This video is the BEST of the BEST on Macrons...
WOW... Thank YOU.
For a beginner Baker like me this video is So perfectly & easily illustrated .. thank you for the tips & notices .. grateful!! ❤
Can anyone appreciate that they worked a lot to find the perfect recipe.
Armyy!! 💜 ⁿᵃᵐʲᵒᵒⁿ ⠀⠀⠀✦ ⠀ ⠀ ⠀⠀⠀⠀⠀* ⠀⠀⠀. . ⠀⠀⠀⠀⠀⠀⠀⠀ᵇᵗˢ⠀⠀⠀✦⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⟬⟭⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀☄️ ⠀ ⠀⠀⠀⠀⠀⠀. ˢᵉᵒᵏʲⁱⁿ . ﾟ . 💜 . ✦ , ✨ 🌈 . ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀☀️ * 💜 . . . ✦⠀ , * ⠀ ⠀ ʸᵒᵒⁿᵍⁱ, ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀. ⠀ ⠀. ˚ ⠀⟭⟬ ⠀ , . . *⠀ ⠀ ✨ ⠀✦⠀ 💜 . . . ʰᵒˢᵉᵒᵏ ⠀🌖 . 🚀 ˚ ﾟ ʲⁱᵐⁱⁿ .✨ .⠀ 🌎⠀⠀⠀⠀⠀⠀⠀⠀⠀💜⠀⠀, * ⠀ ᵗᵃᵉʰʸᵘⁿᵍ . ⠀✦ ˚ * .⠀ ʲᵘⁿᵍᵏᵒᵒᵏ . . ✦ ,💜 ⟭⟬ ✨ .💜 ~ᵃʳᵐʸ
@@jonahiieyo I am not an army but this is cool😂❤️
@@jonahiieyo Shut up
Macarons are hard to make. So a lot of work must've been put into this.
@@taherrangwala6504 whyyy
Me: flips bowl while making
Also me: *everything falls out and I have to restart*
I laughed so hard! 😂
potatoooe ‘ oof
@@miqua360 uhhh i see what you did here... ;)
@@miqua360 I think your thinking about Jimin 😂
@@miqua360 don't know about you but i thought about jimin in run bts ep
Tried the it! work out great. I used a teflon baking mat with macaron circles, from Amazon and it raised and baked all round perfectly! really surprise with the results thank you for the video
What’s the temperature you tried on?
just so you know, i made these two years ago as an 11 year old and they actually turned out pretty well
If you don’t blink your eyes every 2 seconds, the macarons will explode
Ohhhh that's why my macaroons didnt turn out right🤔😂
My eyes are now watery
blueberry cheesecakes are the best!!!! plus you can do it no bake
On 2 or after 2?
Oh gosh I’m stressing now
Huh
wtf why did i watch this all the way through i dont even have the ingredients
Same
Same. I can't even make gingerbread without messing it up, let alone MACARONS
Lol same
HAHAHAHAAH SAMEEEE
Buy them.
Tried this and they turned out great!! Thanks for the tips!
Never baked before- but I aced the macarons the first time. A very good recipe!
*Tips:*
- Crack you eggs and separate the whites the day before. Keep them in the fridge until you make your macarons. This dehydrates the egg whites, which makes your macarons have a better texture.
- If your aren’t the best at piping, I would consider using a template. Just get a image from the internet of just a bunch of circles. Then print it out. You can put that paper under the parchment paper, and pipe the batter onto the parchment, following the circle template. After your done piping, carefully slide out the template from under the parchment. You can also reuse it. I would consider myself pretty good at piping. I’ve made over 50 batches of macarons, but I still use the template. It helps space them evenly, and makes sure they are all the same size. I would definitely recommend this.
- If you think your macarons are under baked, because they wont come cleanly off of the parchment paper, they're probably not. I've made this mistake so many times, thinking they weren't ready yet. They wont come of cleanly immediately, you have to let them cool for at least 5 minutes.
- If you do end up over-cooking them, leave them in the fridge for at least around 4 hours, but up to 24 hours would be best. I am not lying. If your macarons are over baked and hard. Leave them in the fridge with the filling in it, and it works wonders. My past 4 tries have all been over-baked, and doing this has helped so much.
Hope this helps, Good Luck!
Apple Sauce thankyou!
Manuela Montoya No problem, glad to help. Let me know if there’s any other tips you want.
Macarons*
Bless
THANK YOU SO MUCH! I totally over baked mine (along with some other mistakes) past the point of no return because I didn't realize that they had to be cooled for a bit before being able to be lifted off the parchment! This is a life saver
Am I the only person who’s never had a macaroon before but I see them all of the time
Nope not at all
I’m Me
*Macaron
yes
Nope, I'm here.
I only ate half a macaron my friend gave me uwu
Thank you for this easy to follow video - my first time making macarons and they came out great!
I’m 10 years old and when I made them they turned out perfect first try thank you tasty for your amazing tips and tricks ❤
Fool proof- HA, I always find a way to ruin anything.
VY Luu same
Hello fellow screw up
Literally made this recipe 5 times, and I only actually succeeded ONCE, but even some of the successful batch weren't that good (some had too much air in them and ended up breaking in)
hello fellow screw-up.
@@chrussublah4264 oh saaame. I found another recipe though, which actually worked well for me
"... If you wash your hands..."
Dear God, why is that even optional?
Omg ikr
It wasn’t meant to be taken as an option, it was saying that separating the eggs this way is a good technique and it’s safe when you wash your hands
Sheila Mesa, I mean some people use rubber food safe gloves.
It's not optional, it's conditional. In other words, the phrase "if you wash your hands, this is a really easy way to go" means "this method is okay on the condition that you wash your hands, but if you don't wash your hands it's not okay."
Coming Up: Pasteurized vs. Unpasteurized
Incredible recipe! This worked perfectly but i would have cooked mine for an extra two or so minutes, none cracked but one batch was a bit hard, one was a bot soft. HOT TIP: If they look hideous before going in the oven, just trust! Even my wonky ones turned out great.
Thank You! My daughter and I used your video for our 1st attempt at macarons. A few mistakes were made, but the end results looked and tasted fine! Chief mistakes were butcher paper, because we couldn't find parchment paper, kitchen temp was a bit low for "film" to form in a timely manner, so the macarons settled a bit, and we used liquid food color.
How to make the perfect macarons:
Ingredients:
A few gallons of gas.
A working car.
A local bakery that sells macarons.
Enough money to buy the macarons plus $20 extra to keep the attendant quiet.
Ty lol
I was a little concerned when u wrote “few gallons of gas” then I read the rest 😂
Lol
haha
ty so much!
once i am no longer broke, and we have oven, and i graduated school, and saved up money to take a break from working, and had a lot of time in my hands, and i can finally make macaron, it's over for yall-
Armys are everywhere lol
@@peanut_butterr oh wait, 😅 im not an army haha, im part of the astro's fandom:) aka aroha. im an aroha, not an army 😹
@@arohachanuwu9504 oh my poor eyes😂 sorry!
Mood
Soccer is the greatest sport on Earth and is massive in over 240 countries. Every country on Earth loves Soccer. Basketball is massive in less than 40 countries. Soccer will be the most popular sport in the USA by 2050 ydtxnk
I've made macarons (or I should say attempted) and this method, recipe, video is a GAME CHANGER!! THANK YOU. I almost had a tear in my eye when I saw I actually had feet. Victory!! These were excellent. I did a splash of Almond extract with a chocolate ganache filling. Thanks so much
This looks so easy I los do the same with my eggs as far as diving the yolk from the white, great tips as well as it looks very good! Thank you for sharing truly appreciated
This video is makes me realize how there's much harder things to do than math.
Agreed
Noemi
Nope. Maths is harder
Indeed
Believe in yourself. You can do anything you put your mind to. Its the beauty of the human brain.
*flips bowl w/ meringue all over head* nope peaks aren’t stiff enough
Lol XD
Sooo true
I did this with a bowl full of cream over my head showing my older son my cream was ready forgot I suppose to do it with head whites 🙃
Jimin can relate 😔✊
@@parking8997 haha
Summary:
ingredients needed:
3 egg whites at room temperature for at least 30 minutes
4¾ cups powdered sugar
1 cup almond flour
2 tsp salt
¼ cup sugar
1½ tsp vanilla extract
2 drops gel food coloring
2 sticks room temperature unsalted butter
3 - 4 tbsp of heavy cream
preparing the dry mixture:
mix 1¾ cup powdered sugar, 1 cup almond flour, and 1 tsp salt with a food processor
sift the mixture
prepare the meringue:
beat 3 room-temperature egg whites with 1 tsp salt with a whisk until frothy and no longer translucent
gradually adding ¼ cup of sugar
keep beating until you get stiff peaks
optional: flip the bowl upside down : )
add ½ tsp of vanilla extract and mix
add 2 drops of gel food coloring and mix
preparing the batter:
add ⅓ of the dry mixture into the meringue
macaronage - folding the dry mixture into the meringue
continue macaronage with the remaining dry mixture
the texture should look like wet sand ribbon or lava
make a figure 8 with the batter without the batter breaking
piping the macarons:
put four dots in each corner and place the parchment paper on top
pipe the macarons to about 1½ inches wide
drop the tray to eliminate any air bubbles
rest for 30 - 60 minutes
baking the macarons:
bake at 300°F for 17 minutes
do not open the oven door
let cool for 15 - 30 minutes
should lift right out of the parchment paper
transfer to a wire rack to fully dry out and cool
preparing the fillings:
whisk 2 sticks of room temperature unsalted butter until fluffy
sift 3 cups of powdered sugar into the bowl
combine the mixture
add 1 tsp of vanilla extract and mix
add heavy cream gradually and mix until it's the right consistency (about 3 - 4 tbsp)
piping the fillings:
pipe onto the cookie and press two sides together
wait at least 24 hours before eating!
Making them now! I used a silicone mold and after tapping, some started touching. But so far for my first time I’m not mad. Let’s see how they turn out after baking 🤣
The first person to make a macaron must have had a lot of time on their hands 😂
yeah
Monks in France started it, I bet they were not busy! Lol.
Brandon Cody LOL
try this form
Macarons were first invented by French Monks in the middle ages...... but they were nothing like what they are today. They were just plain cookies. The modern macaron you see today was invented in the 1920s and was probably people who experimented with it to try to make it fancier.
Whoever reading this hope that you would able to make macaron.
thank you XD
I failed, yay :)
ahh thank you🥺
thank you! ive done it before and they didnt look great but still tasted awesome
*mucurun
I just made them and they came out perfect first try. *I made tiny ones with the extra batter and tried them once they cooled down, they’re so good ahh*
Your recipes are amazing, they inspire me to become a chef when I’m older, I love these recipes and I look forward to making more things. Thank you
I’m a year late but this still might be helpful to some people
Ingredients
for 30 macarons:
MACARONS:
1 ¾ cups powdered sugar (210 g)
1 cup almond flour (95 g), finely ground
1 teaspoon salt, divided
3 egg whites, at room temperature
¼ cup granulated sugar (50 g)
½ teaspoon vanilla extract
2 drops pink gel food coloring
VANILLA BUTTERCREAM:
1 cup unsalted butter (230 g), 2 sticks, at room temperature
3 cups powdered sugar (360 g)
1 teaspoon vanilla extract
3 tablespoons heavy cream
This may take an extra hour but here’s how to do it
Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
Transfer the macaron batter into a piping bag fitted with a round tip.
Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
Tap the baking sheet on a flat surface 5 times to release any air bubbles.
Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
Preheat the oven to 300˚F (150˚C).
Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
Transfer the macarons to a wire rack to cool completely before filling.
Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
Transfer the buttercream to a piping bag fitted with a round tip.
Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
Place in an airtight container for 24 hours to “bloom”.
Enjoy!
Is this for 30 single cookies or for 30 macaroons (60 cookies)?
Friddi Baumi I think for 30 macarons
@@thezhtube5895 okay thanks ^^
would it be really sweet? Because it’s 2 cups of sugar altogether
FireJewelAJ it really depends on how you taste. I would say follow the recipe but some say it is to much sugar so if you want to cut some out I recommend doing it on the powdered sugar instead of the granulated sugar
I feel like ending world hunger is easier than this
It is if you consider all we have to do is take some money from all the billionares in the world (but still lwavw them enough for then to be called billionares) and we could eradicate poverty.
asmr alien ameen
asmr alien it was a joke-
@@lydia.farrah407 what's your point? I got that.
Trust me, it's actually pretty easy to make :D
Thank you! My macarons never looked good, and this recipe managed to make them look beautiful and tasty :)
Made these for a weekend project and I loved making these macron chips with the kids
I need to learn to bake these.. they're so expensive at the shop :(
I tried 3 times I failed 3 times then I’m done 🤣🤣🤣
It is not that difficult. Just watch several yt videos to know all the tricks. I got it right on my first try
Ikr, so expensive
Dude, you are everywhere.
definitely cheaper to make thm yourself but the almond flour is pricey
The peasant version of these are called Oreos, and they are still good.
LMAO
Lmao brooo
@@bespectacledperson2316 they are delicious definitely try one
@@bespectacledperson2316 It's super good, it melts in your mouth too
Yeah ! 👍😂
Thanks for the perfect recipe and clear instructions! It turned out very well!!
Thank you!!!! These are legit foolproof macarons! You helped me save the day! These macarons turned out perfect! ❤
THEY DON'T HAVE TO LOOK PERFECT THEY JUST HAVE TO TASTE GOOD
-Adam Ragusea
Well said
Long live the empire
Gotta love adam
Yes you are right
Right
i’m in quarantine and i decided to make macarons i’m going into this thinking it looks really easy
Edit: it was really easy and they turned out great
Same. It took 3 hours to make the cookie part and once they entered the oven, the batter cracked and looked more like a crinkle cookie than a macaron...
@Tiandra Lee lel
@@wolfie662 there might be two reasons for your challenge.
1. There was humidity in the room and they did not dried properly.
2. Macaronage process was overdone and your composition got deflated because of missing air from inside.
lmao
I don’t have any butter 🙃
Wow that's dedication 👏❤ thank you! I absolutely can not wait to try this ☺️
I actually followed this recipe and they came out great 1st time around... thank you
INGREDIENTS:
- 3 egg whites
- 1 3/4 cups powdered sugar
- 1 cup almond flour
- 1 tsp salt
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 drops food coloring
- 2 sticks unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 3-4 tbsp heavy cream
thank you all for the gratitude, i hope it really does come in handy!
Thanks
@@MilkteamochiUwU I don't tbh.
I’m still a Piece of garbage anytime :)
I’m still a Piece of garbage k dude, we don’t need to get into it that deep..
Can everyone in this comment section calm the edge. Please.
3 eggs
1 3/4 cup powdered sugar
1 cup almond flour
2 tsp of salt
1/4 cup granulated sugar
1/2 tsp vanilla extract
Gel food coloring
3 cups of powdered sugar
PupCakes RBLX egg whites.
and 2 sticks butter
egg whites only
What does tha 1 before 3/4 means?
So its about 350 g?
wow, super nice shots, super ambient and asthetic feeling and goooood tips- thank you for sharing
Best video for these that I've watched. Thank you
Alexis: Some people describe it as lava, but let's be honest, how many of have really seen lava.
Me: So, somehow, more of us have seen 'Wet Sand Ribbons' ?
Ikr
Lmfao
Just what I was gonna say😂😂😂😂😂😂😂
Exactly 😂
Lol 😂
Im just wondering, whoever invented the macaron, how they developed this recipe. Cause it seems so complicated.
Was Made in France for a chef specialty for a queen
@@Bellamendes24 Yep - It was brought over from Italy by Catherine de Medici after she married Henry II. Catherine was craving macarons, which she had enjoyed in her hometown of Florence, so she brought them to the French court! So oddly enough these "French" cookies are actually originally Italian. :)
Italians did it
@@Bellamendes24 no, they were actually made in Italy during 400 and the Medici exported them in France, where they became more popular than in italy (this explain why people think macarons are french)
@@fra4193 That's true ! But these cookies you are talking about are nowhere near macarons. Macarons are chewy in the centre, and crunchy on top. What they had earlier in time is more like a hard meringue cookie. The modern recipe is really french and created by the cousin of Louis-Ernest Ladurée.
Thank you I need this for a potluck in a week and I’m trying it right now! Results soon!
this really helped i had trouble with the feet and now its all working out. 🤗
Alexis: how many of us have actually seen lava?
Me: how many of us have seen "WET SAND RIBBONS"
Lol
Lol
Me
Lol
lol
Her voice is SOOO soothing. Anyone else agree?
👇🏽
When she answers how many she made at the end, I was startled that it was a real live person, her voice is so soothing.
Yes! I was just going to bake something as a distraction from feeling stressed and calmed right down while watching this. 😍
I agree!
Indeed.
@@franciskwok3515 yup
Excellent presentation in every way! Thanks.
I nailed it first time, great video followed it exactly and took notes! My wife is happy
Imagine if the meringue just plopped onto her head
That wouldve been so funny 😂
😂😂😂😂😂😂
It’s me눈_눈 I feel bad for the poor soul who that has actually happened to 😂
Kkk
ARMY
Hooriah's Fun lol
who else is in quarantine and gonna attempt to make these because they’re bored
Yup.
Me ✋🏽🤣
Me
That's me, expect the attempt part is in big letters. I ATTEMPTED... But failed 😂 so much for fool-proof
😓😓😅🖐️
Thank you for this video. It’s brilliant!
I actually tried doing it this way and it WORKED the first time!!! They were really good and delicious! I probably got really lucky with beginners luck and won’t be able to do it again but we’ll see…
*Tasty:Wait 24 hour so the macorons can have a good taste*
*Masterchef Junior: No can do*
Kookie Kookie you don’t need to wait 24 hour
Theres 100 customers. Negative. No waiting
Just a tip for anyone making these, I followed this recipe twice and both times they worked out very well, except there is WAY too much sugar in these macarons. They do work and they bake nice, but they are extremely sweet. The recipe I follow now uses another half cup of almond flour, only one cup of powdered sugar, and half a cup of granulated sugar in the meringue. I use preppy kitchen’s recipe and find it works perfectly pretty much every time. I also find you can substitute 1/4 cup of the almond flour for cocoa powder to make chocolate macaron shells. Good luck fellow bakers!!
Edit: oh! And I also recommend weighing out the powdered sugar since powdered sugar can get very packed down if you’re not careful. 120 grams is perfect.
Wow but it's okay made it too 😕😕🙄
I agree.. it’s too sweet.. I was wondering whether it is from the icing or the biscuit..
@@chaminiweerasekara2629 okay😊😊😊😆
Thank you for these tips!
I made them also and yes, they are crazy sweet. Thank you for the tip! next time I'll do the preppy kitchen recipe
Delicious recipe! Tried it. M loving it!!!
Your such a good teacher and so good at explaining. I made them, they burnt and didn't have feet :(. But I am determined to try again!
I stayed up until 3AM making these for my 5th grade french class. They actually turned out pretty well on my 3rd attempt. I’m a senior in high school now, thinking about making them again...
Macarons are Italian thoo
rosey98966 yes, but they have a history in france as well.
rosey98966 they were made by an italian in France
@@tripleq7888 epic
DO IT DO IT DO IT
Macarons are like the really picky people of the world
I don’t get it can you eggsplain please
@@Rose-pv6je they take a lot of work lol
I laughed harder than I shouldve
@@lynettebarreta3602 happy I could make someone laugh!!
like me
I followed the recipe. It comes out a little crunchy and hollow at first. But I refrigirated it and waited overnight. Macarons became chewy and scrumptious
I made macarons with a recipe and it didn't work out too great. But this video helped a ton thank you!!
I’ve tried this recipe 8 times. No joke. I cried 4 times and was laughed at for crying over baking. I messed up every single time so if it’s foolproof then I am a failure
Same I did it 6 times and every time was a fail we are legends if we fail at a fool proof recipe lol
IKR WE R SO AWESOME
Bethany japhet Retuya
Tysm I’ll be sure to try it😄
Bethany japhet Retuya
Lol ty though
Tysm! I’ll try it
Here’s some things I learned while doing this recipe: 1. The buttercream in the recipe is WAY too sweet. It becomes icing rather than cream only put one cup of powdered sugar in your butter first and add more until you’re satisfied with the sweetness 2. Add more gel food coloring 3. Leave them in the oven for 1-3 more minutes after 17 minutes while oven is cooling down
Thanks for the tips! I’m going to try this recipe probably within the next week or two, so all the tips are appreciated.
Just to let you know maroons are really hard to make and can be frustrating tip let your egg whites in the fridge for at least a day if not 2 hours and set them out in room tem for 30 mins to an hour
Thank you! Yeah when I was reading the recipe I was like tf that's so much sugar
French tip: use not liquid heavy cream, and a bit less butter too ! it'll have a more soft/cloudy texture :3
I tried these today and I completely agree! I want to try them again knowing these things and hopefully they’ll turn out better
Really good description. When you think that most bakeries charge $3 per macaron, perhaps a good part of a day is worth it! I made macarons once or twice many years ago. Perhaps I will try it again:)
I am actually making this and I hope they turn out amazing!
I tried it, and liked it
You'd just better add less sugar, I guess 180g instead of 210g would be perfect
I 100% agree, especially with the icing, it was too sweet for my liking, so I added more heavy cream.
I made mine with 150g in the "sandwich" and about 100g in the filling -I did a different one- and it was still really really sweet. I can't even imagine it with 210! :o
laal land i think it’s mainly for flavour so i don’t think you have to use it
Does it effects, Like the less sugar we add, the liquid-er(?) The batter will be?
Jessica Stnd nah. Often when I do cooking, I always decrease down the amount of sugar because it’s too sweet. The final result is pretty much the same as the recipe’s
I love how she adds emphasis to her speaking and not making it all boring
Made them first try and I am not a talented baker. You are an amazing teacher.
-3 medium egg whites
-1 3/4 powdered sugar
-1 cup almond flour
-1 tbs salt
-1/4 cup sugar
-vanilla extract 1/4 tbs
-gel food coloring(optional)
Hi everyone I'm the ingredients person 😄
MACARON COOKIE
1¾ cups powdered sugar(210 g)
1 cup almond flour(95 g), finely ground
⚠️1 teaspoon salt, DIVIDED⚠️
3 egg whites (100 g), at room temperature
¼ cup granulated sugar(50 g)
½ teaspoon vanilla extract
2 drops pink gel food coloring(or any colour)
VANILLA BUTTERCREAM
1 cup unsalted butter(230 g), 2 sticks, at room temperature
3 cups powdered sugar(360 g)
1 teaspoon vanilla extract
3 tablespoons heavy cream
Now you know if U have to buy stuff!
Thx
Thank you
Powdered Sugar is 1+3/4 cup
@@levu1970 what aah
YES TYSM
So I decided to make this. Now they're resting. But I am crying , why is this so hard .
Do u know how many macarons this recipe makes?
@@marwaiqbal4363 it turned out really well actually! I managed to make about 20 ish perfect ones
@@zeuslim7588 Thx ^_^
congratulations on perfecting the macarons hope you feel better!!!❤️😀
Zeus Lim have you baked before? Because I love baking but I am not a professional. Is it as cool proof as they say?
works great! I did it first try with no experience....my only tip is to pipe them smaller than u think and I agree that they are pretty sweet but its a good sweet when they are smaller
أعشق هذا النوع من الحلويات شكراً على الوصفة كنت اشتريتها و الآن سأقوم بإعداده بنفسي و أستمتع شكراً شكراً شكراً❤❤❤😍😍😍😍🌹🌹🌹🌹
NNNNNO! THEY DON'T HAVE TO LOOK PERFECT, THEY JUST HAVE TO TASTE GOOD! - somebody we know
Tip: Pour some white wine into them
Adam!!!
You are a man of culture I see
@@O_Tade Why I flavor my baking sheet and not the macarons
LET THEM CRACK