1:45 So true Jemma!! All professional pastry chefs/bakers (in the US) use scales for sure! Baking is a science and requires accuracy. One person who measures a cup of flour will be different from someone else's measure of the same thing. But 200g of flour is always 200g of flour no matter who measures it as long as it's done on a digital scale.
yagher of course we can never forget the efforts of Fannie Farmer in implementing “level measuring” and emphasizing the need for accuracy in the kitchen. Yes, she used cups to measure but it was an important step in the creation of modern day cookbooks and recipes.
Yup, making pastries,cakes need electric scales! Because pastries need the exact amount of flour and butter which is 2:1 (ratio) and the ingredients for cakes , it all need to be exactly same so it rises well.
Leila Chan, I don't think that measuring cups ever featured in UK kitchens, let alone cookbooks, however early. It's easy to convert ounces to grams, but not cups. Many of us have measuring cups now, so that we can follow US recipes. But, I don't feel confident not using scales.
I agree about using scales! A lot of people don’t know the correct way to measure with cups. Even though I am American and grew up using cups, I find using scales makes my bakes come out almost 100% right! All of the new (or seasoned) bakers should convert to the Metric system if they want success ❤️
"Can you do this in cups.... NO I CAN'T." Looooooool. Jemma, your vids will always be great and your recipes so original! And we would completely understand if you are taking a break, people forget that youtubers have a private and busy life too!
Honestly, as an American, now that I've been doing regular cooking using a scale I could never DREAM of baking using cups or without a scale. It is so much more accurate to use the scale and there's WAY less mess to clean up!
Please do not even think of doing a conversion. How will we ever learn if we do not start somewhere? Thank you so much for sharing your recipe and process. 💜
My sweet 6 year old daughter and I would always watch your videos. We made so many of your cupcakes together. I’m so grateful for those memories 💗sing with the angels my amazing daughter. I miss my little helper
I bought a scale a few years back, grudgingly, because I felt like I would never use it. I use it for EVERYTHING- even when I sell things online and I have to figure out postage. I love your videos. You are so bright and entertaining. Thank you for all you do.
Amen metric system🙋🏼♂️ I'm talking meters, I'm talking grams and I'm talking liters💃🏼💃🏼💃🏼 whoop whoop Also degrees Celsius deserves a shout out too🙇🏼♂️🙇🏼♂️🙇🏼♂️ Also I love you and I'll definitely be trying this after I'm done with my exams❤️
But this has nothing to do with metric V Imperial. The metric system has "cups" as well. Jemma simply refused to give measurements in cups (a volume, which can change vastly with density) instead of by weight.
I got an electronic scale a couple of years ago and it’s fabulous...I got a recipe from a local restaurant for breakfast cookies (secret ingredient: bacon!!) and it was all in grams and such. Easy to convert and they are the most spectacular cookies...currants, pecans, mini chocolate chips, oatmeal. Love your creations...YUM!
JEMMA YOU'RE PSYCHIC I literally just went to the store to buy eggs and almond flour because I want to make macarons for my friend's birthday tomorrow.....THESE ARE PERFECT
I have watched this video a couple of times now as I love the recipe and honestly that "NO" at 2:04 kills me every time!!! Please forever keep that sass Jemma
Love it! Loved the luxury of a longer vid! There was one spot, piping the macs onto the baking sheet, where you say it’s the tricky part. But then the vid speeds through the whole process. It would have been really helpful to see a few of them at real speed.
Love your attitude, Jemma. Buy a scale, people. Your Master Class with "Macaron Dane" is fantastic, and Dane's Macaron Snowmen were beyond adorable. You are so kind to share your recipes, techniques and talented staff with us.
I enjoy learning a new way to bake by using grams. I bought a nice electronic scale and things come out perfect. I'm trying Dane's chocolate caramel ones and now adding these to the list. Thank you Jemma 💗
I tried your Macarons after watching your Masterclass. It was my second try on Macarons and they came out perfectly! I made the passionfruit ganache Dane was talking about. I was literally in love with those Macarons. Thank you for your really good explanations and I am looking forward to lots more great flavour ideas :)
Hi, this is what Dane wrote under the Macaron Masterclass video: 50g butter, softened and cubed 225g milk chocolate, finely chopped 5 passion fruits, juiced (125g juice) I melted the chocolate and butter together over a Bain-Marie (is that how you write it?). Then I juiced the Passionfruit and mixed it all together. I let it set a bit in the fridge and piped it onto the Macarons. Hope thats how you are supposed to do it :)
Hello. I left a similar question at you macaron masterclass video. Can you please give advice on how to avoid "hollows" under the shell? I've made Italian meringue macarons several times that look perfect but have a stance under the shell. Thank you so much.
Buying a kitchen scale was the best thing I’ve done. I use it much more often than I thought I would. I think anyone truly into baking should get a scale.
Whenever I tell my friends here in USA they NEED a scale, they look at me cross-eyed wth people baking is a SCIENCE which needs accuracy. Made your macarons from the master class with GREAT SUCCESS thank you from Tucson, AZ
When I buy sprinkles, for some reason I actually think of you and ure bright cheeriness! Carry on doing wat ure doing coz ure inspiring, amazing and incredible ❤️❤️❤️
thank you jemma , ive seen some of your recipies ,they are all quite awesome ,fun and with exciting twist to them ,I hope to try this one I never made or tasted macarons , so I think ill give this a go,I leart some fery cool tricks from you , you turn cakes in to art ,its very cool ,when I was young I made a blue cake , with mushroom icing on top it was frowned upon by the more traditional people so you encouraged me again to try out some super fun backing , your cakes and bakes truely are amazing.
My American friend, here in the UK, rarely uses her scales. She's a better cook than me, but has bemoaned the fact that my sponges turn out better than hers. I use the creaming method, rather than the all in one, and I weigh everything!
By the way! I am happy with your measurements in g and degrees C°! In most other recepies I have to convert which makes it difficult to bake on the fly...
Hello Jemma! I am Eugena Fong from Singapore. I really love your videos! They are detailed and very fun to watch and learn. I have just made the meringue cookie after watching your video last night.
A kitchen scale really isn't very expensive at all. I was so glad to buy one to use because measuring in grams is way more accurate than the cup method. I appreciate when American-based bloggers put not only cups but weight too in measurements.
Looove your videos and always look for baking inspiration on your channel! ❤️ Say, did you put white food colouring into the macaron batter? Although I always check temperature and my macarons turn out nice in shape they tend to be a bit too dark. Any tips? Thank you!
I got some electronic scales from asda (the george home section) the other day for £6 and they come with a bowl you measure everything into and it has g, oz and lbs x
I agree, Jemma! I was one of those who regularly asked for cup conversions, UNTIL, I finally decided to purchase a scale and my oh my - best decision EVER! My baking does not fail now! Thank you for the advice and never converting 🤣🙌🏼
Hi Jemma. You are the best on the internet! Do you have a baking book? with details about buttercream, royal icing, icing and the number of speed on the mixer, specially time to beat, this what is the most difficulty for me. Thank you than you than you very much!
LOVE LOVE LOVE this video!!! When you added half of the icing sugar to the buttercream, did you end up using the other half?? Is that just dependent on what the filling starts to look like after whipping a few moments?
I appreciate the use of grams. I count my calories and if I ever wished to bake your recipes, it makes the process much easier and feasible. Keep it up, Jemma! 👌🏼
I love you Jemma! you are the reason i started using scales! and i love them!:) thank you for always making me laugh and being a big inspiration! i love everything you make!:)
Jus been enjoying a nice Ferraro Roche while watching this video and it got me thinking 🤔 could you and Dayne possibly develop a Ferraro Roche Macaron Jemma? It would be much appreciated 🙏🏼
There is an official definition for a metric cup. Refusing to give measurements in volume rather than weight has nothing to do with metric versus standard.....
Baking became so much easier when I got a scale. I don't know if any of my baked goods started looking or tasting better, but at bare minimum, it became way easier to measure the ingredients! I used to have to open the bag of flour, gently stir it around to aerate it, then lightly and gently spoon it into a measuring cup, then take a butter knife and gently level it off. Usually, there'd be a cloud of flour everywhere and all over me. ....So much easier to just put a bowl on a scale, zero it, and dump the flour in until I reach the appropriate weight :P.
What a great video! HOW have I missed this video from so long ago! I was looking for a B-day cake filling recipe & boy did i find a good one! One question, do you have to heat treat the flour before use in a raw filling? Thanks 4 the great recipe, can't wait to try it!
I think you can use salted butter, but then you might have to experiment with the amount of salt you add into the filling. If you do try out the recipe, tell me how it goes!
Love this and definitely going to try it! Jemma, my powers of observation are shocking so only just noticed.. are those airplane meal carts behind you?? How awesome!!!!
1:45 So true Jemma!! All professional pastry chefs/bakers (in the US) use scales for sure! Baking is a science and requires accuracy. One person who measures a cup of flour will be different from someone else's measure of the same thing. But 200g of flour is always 200g of flour no matter who measures it as long as it's done on a digital scale.
yagher of course we can never forget the efforts of Fannie Farmer in implementing “level measuring” and emphasizing the need for accuracy in the kitchen. Yes, she used cups to measure but it was an important step in the creation of modern day cookbooks and recipes.
Anyone who cooks should have a scale. Not just professionals.
Yup, making pastries,cakes need electric scales! Because pastries need the exact amount of flour and butter which is 2:1 (ratio) and the ingredients for cakes , it all need to be exactly same so it rises well.
Leila Chan, I don't think that measuring cups ever featured in UK kitchens, let alone cookbooks, however early. It's easy to convert ounces to grams, but not cups. Many of us have measuring cups now, so that we can follow US recipes. But, I don't feel confident not using scales.
I agree about using scales! A lot of people don’t know the correct way to measure with cups. Even though I am American and grew up using cups, I find using scales makes my bakes come out almost 100% right! All of the new (or seasoned) bakers should convert to the Metric system if they want success ❤️
"Can you do this in cups.... NO I CAN'T." Looooooool. Jemma, your vids will always be great and your recipes so original! And we would completely understand if you are taking a break, people forget that youtubers have a private and busy life too!
Gah, that NO was SO satisfying hahaha.
Honestly, as an American, now that I've been doing regular cooking using a scale I could never DREAM of baking using cups or without a scale. It is so much more accurate to use the scale and there's WAY less mess to clean up!
Please do not even think of doing a conversion. How will we ever learn if we do not start somewhere? Thank you so much for sharing your recipe and process. 💜
My sweet 6 year old daughter and I would always watch your videos. We made so many of your cupcakes together. I’m so grateful for those memories 💗sing with the angels my amazing daughter. I miss my little helper
I'm so sorry😔
I’m sorry 💞💓💓💞
I'm so sorry ❤️❤️❤️
I bought a scale a few years back, grudgingly, because I felt like I would never use it. I use it for EVERYTHING- even when I sell things online and I have to figure out postage. I love your videos. You are so bright and entertaining. Thank you for all you do.
I feel like since you have started editing yourself your videos are a bit more personal, and I love it! Keep doing what you're doing Jemma!
I agree. Except the sound is echo-y, and because she has to raise her voice, it’s a little stressful. It would be awesome to use a mic.
Amen metric system🙋🏼♂️
I'm talking meters, I'm talking grams and I'm talking liters💃🏼💃🏼💃🏼 whoop whoop
Also degrees Celsius deserves a shout out too🙇🏼♂️🙇🏼♂️🙇🏼♂️
Also I love you and I'll definitely be trying this after I'm done with my exams❤️
Hahaha
But this has nothing to do with metric V Imperial. The metric system has "cups" as well. Jemma simply refused to give measurements in cups (a volume, which can change vastly with density) instead of by weight.
Daniel Rogers Yess!! me too!!🙌🙌
Whoop whoop!! Metric system for the win!!! Also, I really ought to be studying. Damn exams. Sighhh.
I know!!! I am tired to have to convert everything from cups to grams! Thank you Jemma
I got an electronic scale a couple of years ago and it’s fabulous...I got a recipe from a local restaurant for breakfast cookies (secret ingredient: bacon!!) and it was all in grams and such. Easy to convert and they are the most spectacular cookies...currants, pecans, mini chocolate chips, oatmeal. Love your creations...YUM!
JEMMA YOU'RE PSYCHIC I literally just went to the store to buy eggs and almond flour because I want to make macarons for my friend's birthday tomorrow.....THESE ARE PERFECT
I have watched this video a couple of times now as I love the recipe and honestly that "NO" at 2:04 kills me every time!!! Please forever keep that sass Jemma
Love it! Loved the luxury of a longer vid! There was one spot, piping the macs onto the baking sheet, where you say it’s the tricky part. But then the vid speeds through the whole process. It would have been really helpful to see a few of them at real speed.
Love your attitude, Jemma. Buy a scale, people. Your Master Class with "Macaron Dane" is fantastic, and Dane's Macaron Snowmen were beyond adorable. You are so kind to share your recipes, techniques and talented staff with us.
I enjoy learning a new way to bake by using grams. I bought a nice electronic scale and things come out perfect. I'm trying Dane's chocolate caramel ones and now adding these to the list. Thank you Jemma 💗
I tried your Macarons after watching your Masterclass. It was my second try on Macarons and they came out perfectly! I made the passionfruit ganache Dane was talking about. I was literally in love with those Macarons. Thank you for your really good explanations and I am looking forward to lots more great flavour ideas :)
Which recipe did you use for the passionfruit ganache? It sounded heavenly whenI recently rewatched the macaron masterclass vid with Dane and Jemma.
GoldMarie2705 Hi! Can u write the recepie (or link it) of the passion fruit ganache? Thank u!
Hello, can you post a link to this video, please? Thank you.
Hi, this is what Dane wrote under the Macaron Masterclass video:
50g butter, softened and cubed
225g milk chocolate, finely chopped
5 passion fruits, juiced (125g juice)
I melted the chocolate and butter together over a Bain-Marie (is that how you write it?). Then I juiced the Passionfruit and mixed it all together. I let it set a bit in the fridge and piped it onto the Macarons. Hope thats how you are supposed to do it :)
Hello. I left a similar question at you macaron masterclass video. Can you please give advice on how to avoid "hollows" under the shell? I've made Italian meringue macarons several times that look perfect but have a stance under the shell. Thank you so much.
Buying a kitchen scale was the best thing I’ve done. I use it much more often than I thought I would. I think anyone truly into baking should get a scale.
16 minutes of Jemma??? forget sleep i'm here!
Whenever I tell my friends here in USA they NEED a scale, they look at me cross-eyed wth people baking is a SCIENCE which needs accuracy. Made your macarons from the master class with GREAT SUCCESS thank you from Tucson, AZ
I tried the macarons n they turned out melt in the mouth super yummilicious
Best recipe ever😍
When I buy sprinkles, for some reason I actually think of you and ure bright cheeriness! Carry on doing wat ure doing coz ure inspiring, amazing and incredible ❤️❤️❤️
thank you jemma , ive seen some of your recipies ,they are all quite awesome ,fun and with exciting twist to them ,I hope to try this one I never made or tasted macarons , so I think ill give this a go,I leart some fery cool tricks from you , you turn cakes in to art ,its very cool ,when I was young I made a blue cake , with mushroom icing on top it was frowned upon by the more traditional people so you encouraged me again to try out some super fun backing , your cakes and bakes truely are amazing.
It’s my Birthday next week and I’ll definitely be trying these! Your soo inspiring ❤️❤️
I'm an American and I've got a scale! It's super helpful. 😁
Crystal Lyfoung Qq
Yes, I have 2! I love them!
My American friend, here in the UK, rarely uses her scales. She's a better cook than me, but has bemoaned the fact that my sponges turn out better than hers. I use the creaming method, rather than the all in one, and I weigh everything!
I just love your recipes Jemma. Why the mesurements .. Finally something that works for me! Keep it up Jemma!
Love your stance on conversions! Who on earth would comment on a video and wait for the response instead of just looking it up online? Doy.
Lol! Yup! 🤦🏻♀️
By the way! I am happy with your measurements in g and degrees C°! In most other recepies I have to convert which makes it difficult to bake on the fly...
Hello Jemma! I am Eugena Fong from Singapore. I really love your videos! They are detailed and very fun to watch and learn. I have just made the meringue cookie after watching your video last night.
“Im gonna cover it in cling film” (southern accent) 😆 love it! Lol much love from Houston, Tx!
A kitchen scale really isn't very expensive at all. I was so glad to buy one to use because measuring in grams is way more accurate than the cup method. I appreciate when American-based bloggers put not only cups but weight too in measurements.
This came out on my birthday! Thank you for the gift, Jemma! Wonderful video as usual
Thank you Jemma for insisting to use scale and metric! It's not just easy but it also gives you consistent results!
"Can you do this in cups? NO, I CAN'T" -- Thanks you! I hate when people write his recipes in cups... GEEZZ
Made these today!! Came out amazing! Thank you Jemma!
I made these yesterday and OMG!! Delicious...and they got a big thumbs up from everyone!!
Or chocolate macarons or even mocha/coffee macarons would be delish. You're my favorite baker here on TH-cam
This is so cool! A teeny tiny bit of a surprise inside the macarons! Love it!
I"m really glad you use grams. Once I started using grams it's hard to do it any other way. Makes it so much easier and exact!
I made these last night! I haven’t tried them yet but they look brilliant - thank you Jemma! 👌🏻
First time I have ever made them.They turned out perfect even with the desired feet. It's a great recipe ten out of ten
This is now my favorite and go to recipe. Thanks for sharing.
Made this recipe and loved it.
Looove your videos and always look for baking inspiration on your channel! ❤️
Say, did you put white food colouring into the macaron batter? Although I always check temperature and my macarons turn out nice in shape they tend to be a bit too dark. Any tips? Thank you!
I got some electronic scales from asda (the george home section) the other day for £6 and they come with a bowl you measure everything into and it has g, oz and lbs x
That sounds and looks like an awesome combintion! And you look great too jemma!
I like it. 🥳😘
I agree, Jemma! I was one of those who regularly asked for cup conversions, UNTIL, I finally decided to purchase a scale and my oh my - best decision EVER!
My baking does not fail now! Thank you for the advice and never converting 🤣🙌🏼
When she put on the sprinkles it was like asmr!!
Omg I just love your personality 😍💕
You need a break girl )))) take some rest - we will survive
Aloha, when adding the plain flour is that heat treated or just straight from the bag?
Reminds me of the candid 2017 Christmas videos 😅. Love it!
the lighting shifts in the video are sooo distracting but so thankful for another great recipe. thanks, jemma!
Do you heat the flour in the oven to kill bacteria first?
Those are beautiful. Well done!
Hi Jemma. You are the best on the internet!
Do you have a baking book? with details about buttercream, royal icing, icing and the number of speed on the mixer, specially time to beat, this what is the most difficulty for me. Thank you than you than you very much!
I have always been afraid to make macarons, I really want to give these a go they look so wonderful
LOVE LOVE LOVE this video!!! When you added half of the icing sugar to the buttercream, did you end up using the other half?? Is that just dependent on what the filling starts to look like after whipping a few moments?
I appreciate the use of grams. I count my calories and if I ever wished to bake your recipes, it makes the process much easier and feasible.
Keep it up, Jemma! 👌🏼
Love this channel!! Huge fan of everything you do well done ! 😍 ps these look soooo scrumptious 😍🍰🍰🍰
I love you Jemma! you are the reason i started using scales! and i love them!:) thank you for always making me laugh and being a big inspiration! i love everything you make!:)
i am a fan of cake jemma and also cupcake jemma i will really try soon your recipe i like it
I love your show dame and macarons I made them first time amazing
150g butter
290 icing sugar
40g flour
10g caster sugar
Pinch of salt
2 TABLESPOONS of evaporated milk
1 teaspoon of vanilla extract
The sound of the sprinkles dropping at 8:34 was oddly satisfying.
Maybe i found another favorite cooking Chanel👨🍳🍰🎂🥐🥞🥧🧁
Jus been enjoying a nice Ferraro Roche while watching this video and it got me thinking 🤔 could you and Dayne possibly develop a Ferraro Roche Macaron Jemma? It would be much appreciated 🙏🏼
2:04-2:06
I love you Jemma! You're my hero!
Metric System WINS.
There is an official definition for a metric cup. Refusing to give measurements in volume rather than weight has nothing to do with metric versus standard.....
English sheeple do anything the gvmnt commands.
Americans are going metric inch by inch.
Don't be daft! I still use ounces and pounds when baking, with my old set of scales, but not cups - they are too imprecise.
Great video! What kind of peaks do you whip the egg whites to? Soft peaks? Firm Peaks? Stiff peaks?
Wow you are super amazing chef pastry thank you very much for sharing the recipes😋😋🔝🔝🔝🔝😍😍😍🙌🏻🙌🏻
I'm American and I personally found my recipes come out better in grams etc.
they look amazing
so in love with your kitchen
These look so cute
These look amazing 😍 just wondering if you could please tell me what sprinkles you used
Your hair is so cute, love it!
Baking became so much easier when I got a scale. I don't know if any of my baked goods started looking or tasting better, but at bare minimum, it became way easier to measure the ingredients! I used to have to open the bag of flour, gently stir it around to aerate it, then lightly and gently spoon it into a measuring cup, then take a butter knife and gently level it off. Usually, there'd be a cloud of flour everywhere and all over me.
....So much easier to just put a bowl on a scale, zero it, and dump the flour in until I reach the appropriate weight :P.
Gemma teaching us life lessons through piping macarons
What a great video! HOW have I missed this video from so long ago! I was looking for a B-day cake filling recipe & boy did i find a good one! One question, do you have to heat treat the flour before use in a raw filling? Thanks 4 the great recipe, can't wait to try it!
They look so adorable!
Question: For the Cake Batter filling - CAN you use salted butter - or does it HAVE to be unsalted butter?
Great video - thanks for sharing!!
I think you can use salted butter, but then you might have to experiment with the amount of salt you add into the filling. If you do try out the recipe, tell me how it goes!
They look amazing💗😍currently binge watching your videos!
Im binge watching like crazy
I made them and they turned out great. Is there a way to make the macron shell is little less sweet - can I reduce the sugar?
We stan a queen who stands up for the metric system! 👑 💯
Dear Cupcake Jemma, I'm big fan, I really love your recipes, please can you bake a chocolate mud cake
I am definitely going to try these.
Jemma just dragged the imperial system. Yaaass queen
Where do you get such bright/intense sprinkles here in the UK? I find the supermarket ones are always really pale!
GO JEMMA! 🙇🏼
I got the feeling you were a bit tipsy 😂 loving it!
Loved this🤣🤣 Great recipe
Love this and definitely going to try it! Jemma, my powers of observation are shocking so only just noticed.. are those airplane meal carts behind you?? How awesome!!!!
Thank you so much! It's so beautiful I'm dfinitely gonna try it
I have a copper insert for my mixing bowl for egg whites. Would you recommend using that for macaroons, or stick to the regular stainless steel bowl?
Your such an inspiration
You are the best at making cakes and cupcakes.can you make a smash cake
If a smash cake is just a regular cake that gets smashed up then I’m pretty sure I can and so can anybody else! Haha! 😂
Omggg posted yesterday and yesterday was my bday
This recipe looks awesome, thanks Jemma! If I wanted to colour the macarons, at what point would I add the colour paste?
Amanda Finch You can add it into the almond flour, icing sugar, and egg white paste. For more info, check out Jemma's macaron masterclass video.
you're so talented!!! i'm going to make those
Does adding raw flour to icing really enhance the flavor? I can’t imagine it would.
hello jemma, would you please share a recipe of coconut macaroons one day?