FRENCH MACARONS RECIPE STEP BY STEP
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- เผยแพร่เมื่อ 18 พ.ย. 2023
- Hey Guys! Welcome and in today’s video, I’ll share my French Macarons recipe step by step along with the best tips and tricks that will help you master these.
▶️ Please Subscribe: / @avaesque
Macarons are a popular treat in France and are now gaining popularity worldwide. While they may seem challenging to make, this easy recipe is designed for all bakers, from beginners to pros.
With this recipe and a bit of practice, you'll be baking perfect macarons. These colorful, delicate treats are not only delicious, but they're also works of art that will leave your guests speechless.
▶️ Timestamp of today’s recipe:
00:28 Skip Intro, French Macarons Recipe Step by Step
02:14 Sifting Almond Flour & Powdered Sugar
04:09 Making the French Meringue
07:00 Macaronage
▶️Ingredients:
• 140 g Egg whites
• 140 g White Sugar
• ¼ tsp Cream of tarter (Optional)
• 190 g Almond flour
• 170 g Powdered sugar
• Gel food coloring (optional)
▶️Important: Before starting, clean your tools and bowls with white vinegar or lemon juice to eliminate greasy residue. The smallest amount of grease can negatively affect your macaron batter.
▶️Method & Instructions:
• Prepare The Egg Whites: In a small bowl, measure out egg whites. If not at room temperature, microwave in 4-5 second bursts, mixing in-between for 2 rounds.
• Prepare The White Sugar: In a small bowl, measure out the sugar.
• Prepare The Almond Flour & Powdered Sugar: In a medium sized bowl, place a sifter on top and measure out your almond flour right into the sifter. Use a cake scraper, or the bottom of a glass cup, to help sift it through to the bowl. Discard any remaining chunks. Place the sifter on top of the bowl again and measure out the powdered sugar. Sift it into the bowl just like the almond flour. Mix both ingredients together and resift the mixture two more times. Sift it a couple more times if you are aiming for an extremely smooth macaron shell.
• Make The Meringue: Place your egg whites in the bowl of your stand mixer and start off at medium low speed. After a few seconds, add cream of tartar. Continue to mix at medium low speed until the egg whites fully turn white and foamy. Add the sugar slowly, one TBSP at a time. Once all the sugar is in, increase the speed to high. Mix on high for 5 minutes. Check on the meringue - If the peaks are pointing up and you feel a slight resistance when you swirl the whisk attachment, it’s ready. If the peaks are curled, mix for 30 seconds to a minute and check on the peaks again.
• Macaronage: Make a little well in the middle of the meringue and pour the dry ingredients into it. Gently fold/swirl for about a minute until all the dry ingredients are incorporated evenly. Deflate the mixture by gathering the batter to the middle of the bowl and pressing it against the side of the bowl a couple of times. Repeat the deflating process and after a few times, check to see if it falls off the spatula in a controlled, ribbon-like stream. If it’s not, keep deflating and check again. Remember, it’s better to under mix, than over mix.
• Pipe & Rest: In a piping bag, fitted with a small round piping tip, pour the batter into the bag and pipe the macarons onto a silicone mat or parchment paper. Once you’ve filled a sheet, tap the bottom of the pan for 10 seconds to release air bubbles. Use a toothpick to quickly pop any air bubbles on the surface. Rest the macarons in a cool temperature environment for 45 minutes to an hour. (If it’s humid, turn the AC on and/or use a fan in the room) After 45 minutes, lightly slide your finger on one of them to see if a dry skin has formed. Once a dry or slightly tacky skin has formed, it’s ready to be baked in the oven.
• Bake: Bake at 310° F for 14-15 minutes. Let them cool for at least 10 minutes before removing from the pan.
• Fill or Freeze: Fill with your favorite cream or frosting or freeze in an airtight container with parchment paper in-between if stacking.These can be frozen for up to 1 month.
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▶️Tools Used in This Video:
• Hamilton Beach stand mixer: amzn.to/46oV8tj
• Compact Food Scale: amzn.to/3tcHbkj
• Glass bowl set: amzn.to/3t86STm
• Gel food coloring (soft pink): amzn.to/49DRfUr
• Small glass bowl set: amzn.to/3Qvq3Q3
• Plastic cake scraper: amzn.to/3ulgJWn
• Wilton 10 Piping tip:amzn.to/470qpUg
• Wilton 12 Piping tip: amzn.to/3R33hiV
• Macaron baking mat: amzn.to/49GGznP OR amzn.to/3SMVeIo OR amzn.to/3QIvUjV
• Parchment pape sheets: amzn.to/3R1ZgLr
• Baking sheet pans:amzn.to/3ufRLrj
• Gold sieve/sifter: amzn.to/3Ftfkzc OR amzn.to/3MCzriL
• Silicone spatula: marble - amzn.to/3taJbd6
• Piping bags:amzn.to/3s8wFKT
▶️Music Credit: Lines - Topher Mohr and Alex Elena
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#AVAESQUE #macaronsrecipe #frenchmacarons #macarontutorial #macaronscookies #perfectmacarons - แนวปฏิบัติและการใช้ชีวิต
A very informative video! Great for beginners like me ;) love it!
Glad it was helpful!
Thank you so much for your detailed explanation. Thoroughly appreciated.
Thank you, very well done and easy to understand!
You’re very welcome! ☺️
One of the best tutorials I’ve seen. Thank you for all the helpful tips along with the recipe. I’ve been struggling with my macarons and after using your tips and techniques my macarons turned out full and beautiful
You’re so welcome!! Glad to hear this was helpful and your macarons turned out beautifully 🤩😊
Hey girl, I follow you on insta since 2021! I’m Glad to still see you doing your thing ! Great video . Macarons are a challenge . I remember going through 7 failed batches in one night
hi there! Thank you so much for your sweet comment. (Made my day!) 7 batches in 1 night! Wow I love that kind of obsession & determination! I've had plenty of failed batches myself so I was so happy when I finally found THE recipe and set of techniques that work so well for me :)
Very nice 👍🏽
Like 361
Thank you!
Great sharing 😊
Thank you! 😊
Great recipe for what can be a difficult bake. Only thing is, 310f is not 177c… it’s 154c. So my first batch cracked… turned it down and let the oven cool, then it worked fine.
Thank you so much for catching that mistake. Glad it worked fine after you turned it down.
The only thing I would do different and I have watched videos and made macaroons making them perfect the first time, is I would use a metal spoon instead of plastic to srape the dry ingredients. BTW, they look amazing!!! Blessings
Thank you! That's a great idea. I’ll try it next time 😊
Very nice video! Thanks. Is it possible to bake a more thick macaron shell? Maybe the batter should be firmer to accomplish that?
Hi there! Thank you 😊 that’s a great question. I never tried to bake a thicker macaron shell but I would imagine you can by increasing the meringue ingredient- so maybe an extra egg white for a thicker batter. If you try it, let me know. Maybe I’ll try that next time! 😊
@@Avaesque thank you, I will 😉
Mulțumesc frumos, mă bucur mult că te-am găsit aici cu această rețetă așa de frumos explicată.
O să încerc neapărat.
O întrebare: se poate înjumătățirea gramajelor ?❤🤗💐
Hi there! I'm glad you found this helpful. Yes, you can half the weights of the ingredients :)
@@Avaesque 🤗🥰💐
I have a question and its probably a dunm one but why do you deflat the egg whites after going thru the trouble of whipping them ?
Hi! This is a great question :) Since there is a lot of air in the batter after whipping them, this creates a stable and voluminous structure and helps with holding the dry ingredients. Simultaneously, deflating the batter down to the proper consistency is important to allow a more even distribution of air. This also allows easy and uniform piping and minimizes hallow shells.
@@Avaesque thank you for the reply
Hi chef why you put the macaron dough side of the bowl
Hi! It’s a different method to deflate the batter :)
At what room temp. Should the batter rest? ❤
68°F :)
Actually, if you have a dehumidifier there is no problem.As far as I am concerned, nobody lives in cold house.
@@Fragki thank you much, so a fan blowing cold air would be ok. Its summer here in South Africa now, its hot at times. ❤️❤️
@@Fragki 💕
For refrigerated eggs, just put the whole eggs in hot, Not boiling water to bring to room temperature. Microwaves can cook or warm them too much.
Yes, I know that is definitely a more safe way. I’m just impatient! 😂 lol that’s why I just heat it up 2-3 times in about 5 second bursts for each round, stirring in-between until it’s at room temp to the touch :)
@@Avaesque I just wanted to give inexperienced bakers other options. Loved the video!!
@@shainazion4073 you are so correct though! It is a risk to use the microwave. I’ve definitely over heated it once or twice in the past 😂. Thank you!! 😊
@@Avaesque You are such a nice person, I subscribed! Will watch your back videos. I'm an experienced baker but can always learn new tricks and tips!!😊❤
@@shainazion4073 thank you so much 😊 I love connecting with bakers!
I’ve only tried making them twice and both times they flatted and deflated into each other. I don’t know why that keeps happening 🤷♀️ can you please tell me why?
This happened to me the first time I tried making macarons so I tried a different recipe that worked better for me. But I find that macarons deflate after baking because it wasn’t cooked long enough. If you want to stick with the recipe you have, try increasing the temperature by 10 degrees OR bake it for 2-3 minutes longer. Hope this helps! Let me know how it goes! :)
What is crema of tartar? I'm from Hungary
It’s also known as potassium bitartrate- powdered form of tartaric acid. It’s an organic acid found naturally in many plants. It may be called different in Hungary. Adding a little bit just helps to stabilize the meringue but isn’t necessary. :)
@@Avaesque thank you! The video is very good!
@@annahanzel3891It's a natural chemical formed in wine production. If you can't find it, you can put a touch of lemon and salt to help, or do without.
На таких ковриках не получается, от слова совсем.
Very unhealthy way to separate egg white
If...you eat them raw.
You can use your hand either.Its more healthier and more satisfying.
This recipe is the worst. NEVER AGAIN
SHES TALKING MEASURE MEASURE BUT DID NOT SAY ANYTHING THE AMOUNT TO ADD, THIS IS FAKE AND LIE
Hello. The measurements are in the description box.
She is giving tips on what worked for her. I use a different recipe with these tips and have perfect macarons since my 1st time.