This recipe is AMAZINGGG!! My sister has a little start up cake decorating company, and it was requested she make some macarons. We knew they were hard to make so we researched for 2 weeks before we even attempted to make them. We got a couple books from the library and settled on one written by what turns out to be a total idiot. In a panic, a week before the due date we resorted to youtube....this recipe turned out PERFECT! The book didn't even mention letting the batter set on the tray before baking. :| Thanks so much Angela!!!
This is the second macaron recipe I've tried and the percentages of almonds and icing sugar to egg were much small than my first recipe - and they came out perfect! Smooth top, no cracking, nice foot. Thank you.
Thank you for taking the time to show the macaronage process!! A lot of people cut it out of their vids, even though its the most important part of the process
This is the only macaron recipe on TH-cam that worked for me. Not to mention the fact that it's small batch so I don't waste almond flour and eggs each time I attempt it. Thank you!
This is the best tutorial ever! I failed two times using the recipes with stiff peaks and leaving the peaks soft worked like a magic! I got married recently and macarons are my husband's favorite desert, so it was important for me to impress him ;) they cracked a bit on the surface but after my first few attempts it is the least of my worries
I learnt from a French pastry chef and he always taught soft peaks, I've never had a batch fail and I've never had a complaint from customers or the cafe I supplied them to, so I stick to the method I was taught and has worked for me, if you prefer to make them with stiff peaks though and that works for you then that's fine too
Thank you so much! After trying so many receipe, came across yours in my fifth attempt, I finally got "feet" you cannot imagine the happiness I experience. And guess what, I used also green colouring!
I'm glad you put the no sound disclaimer in there. My laptop has been getting stupid and randomly dropping the sound in videos and I thought it needed to be restarted again.
i actually never have gone to stiff peaks, i was taught with soft and have just done the same from then on, but it's a very good point about the over mixing, definitely appreciate when people give constructive and helpful input :)
You are amazing! This works! Made macaroons for the first time using your recipe and method and they were perfect the first time and because your measurement were small to begin with, I was in control and made just enough. I love you and thank you for making macaroons such an easy thing to make. I never thought I could achieve perfection
thank you for sharing this i plan to make macarons with my mother our first time baking together! Ignore the trolls, you're awesome for uploading this! thanks!
Hi dj! Glad to see you liked it - I threw it together a bit hap-hazardly! As for the egg whites, I shoot for 37gr to be honest - it seems to be my magic number, but aiming between 35 and 38 is good :)
If you are looking for how to mix macaron perfectly (the macaronage stage) , look no further. Mystery solved! I LOVE this video. THANK YOU!! It was quite a puzzle until this video. I think the problem lies in the fact that we tend to over beat our meringue based on past experience with mousses and baked meringues and the like. Thanks to your video, I realized macaron requires a completely different consistency than meringue in other recipes. Also, great tip using the cup and the twisted pastry bag! And the VITAL resting stage!! (FYI: If you are also someone who does not deal in grams: I use the method on the video with the whites of two extra large eggs that have reached room temperature, 4 tablespoons of castor sugar,; and for dry ingredients: 1 cup of almond flour, 1 cup confectioner’s sugar, and a pinch of salt sifted together). THANK YOU again for sharing!
i liked how you putted the 2nd picture which was the macaron with design. i was lovely! I'd be hoping to make them if the have all the right ingredients...
paula matundidi thank you! I'm definitely not a chef! I was taught to make macarons by a french pastry chef though! I did have my own baking business, but I was self taught, I'm actually a qualified professional makeup artist!
Oh, I found you!! The very first time I made macarons it was using your video - they were perfect. Then I couldn't find this vid again and made various other disasters.. so I sat down today determined to trawl through a million vids if necessary. I'll follow this next time and hopefully repeat the previous success! :-)
you could try substituting if you wanted, I have no idea how it will turn out, caster sugar is also known as jam sugar - it's a finer grade of sugar than regular suger but not a dust like powdered sugar
thank you for this video!! I see now I was making it come to too much of a stiff peak. Also, I wasn't mixing enough so it helped to see you go through to the correct consistency. I can't wait to try with your tips!
You certainly can, I believe I actually quartered the recipe for the tutorial, just make sure you have a good practice first because the bigger the batch, the more chance you have over over/under mixing :) glad they worked for you
honestly this recipe works! a friend shared a similiar recipe to this n it works(both recipes hv similiar weights for all ingredients)n yes,practice!!u will get it right! ;)
the point of the egg stages is just to be safer when you do get to the stiff peaks, because afterwards what you do is essentially reverse the egg stages (from stiff to soft to runny) so if you are new, getting it to stiff might be better to prevent the "over" macaronage-ing since it would take longer for that to form. But if you are a regular maker, it is easier to judge so doing to just soft peaks saves more time to get same result. :)
The very first time I made them I was so scared of over baking them and that same thing happened to me, try baking them longer, but don't turn up the heat. I've had batches cook in 15 minutes and some up to 27 minutes, usually though it's between 17 and 22 minutes for me, so it's just a matter of trying until they don't stick. I have a small thin offset spatula that I use I gently try to lift one when checking if they are ready, if the feet are still soft when I slide it under then I bake longer
love you explanations of detail and precise. I have tried to make them before and didn't succeed. I'm going to give another try with your direction. thanks for sharing.
thank you for the recipe,After my 3rd attempt and now my macaron turns out almost perfect. all is just get to know the oven temperature.Hope I can show you my macaron pic. :)
Awesome video! I want to try making these using freeze dried fruit that has been processed into a powder to color and flavor them. Would you suggest I take away an equal amount in weight from powdered sugar, or should I mix them into the egg whites after they reach the correct consistency? Any insight would be greatly appreciated! :)
Thank you so much for this video!! I've been following so many other videos and have failed. Their recipe called for a great amount of ingredients so I always get super frustrated when I failed while wasting so much of my supply. The supple is not cheap people! Especially the almond flour! Anyways, I came across your video and followed it to the dot and it WORKED!!! Holly molly! After 5 failed attempts and feeling so discouraged, I was on the edge to give up. But your recipe worked and I finally learned no to properly whisk my meringue to the right consistency and also folding the mixture to the right consistency. I ended up making Nutella macaron with Nutella filling with some melted chocolate drizzles on top! I can't wait to explore more flavors!' THANK YOU SO MUCH!
These are my wife's favorite pastry. Since this past Valentine I've been on a mission to make macarons. I've tried French, Italian...heck I think there was an Ethiopian method, ummm nevermind. This is my first time seeing this video and will attempt to use this recipe.
If you follow it precisely and don't take any short cuts it should work for you, I was taught by a French pastry chef and developed this recipe as a variation from his, it's never once failed me, good luck :)
This was the best tutorial I've ever seen on youtube! Really! You saw everything and now know how to do each step and what your result should look like. Great job! :))
well so, i watched a bazillion macaron videos and then some, tried and failed making macarons seven times, SEVEN TIMES!! my batter never ever ever got the molten lava consistency, no figures eights, not even close, nothing -- i honestly was starting to think that it's one giant hoax and macarons dont actually exist... haha, seriously....BUT THEN!! i tried your measurements with SOFT PEAKS and let me tell you, worked like a freaking charm - i was about to give up for good, but the batter came out perfectly, so thank you, thank you, thank you =)
dear Angela, thanks for your fine tutorial, however I have three questions. In some Macaron recipes you have to boil the sugar and then mix it with the egg whites, is that better? And I have a problem with the oven temperature and time, With 150 degrees celcius they get to soon dark (in18 minutes), if I take them out before the colour changes, they often stick to much, do you have a tip how you can see if they are really ready? and do you prefer the hot air circulation instaed off the traditional oven temperature (without circulation) Thank you already! greetings Christopher
Te escribo desde Madrid (Spain). He hecho tu receta de Macarons, y me ha salido muy bien. He hecho una fotografía que no sé si podré enviarte. Tuve que traducir todo tu video al español, y todas las instrucciones también al español, pero ha merecido la pena. Gracias de nuevo. Mari Carmen I write from Madrid (Spain). I have made your recipe Macarons, and has left me very well. I made a picture I do not know if I can send. I had to translate all your video in Spanish, and all instructions also the Spanish, but it was worth it. Thanks again. Mari Carmen
You're very welcome, it's the male or break part of the process! I wanted to show that they aren't difficult to make and it doesn't have to be some big deal, it's just a matter of paying attention to what you're doing and being as accurate as possible :)
My go to fillings are whipped salted caramel and whipped dark chocolate ganache (when I'm not doing anything crazy with them) - so here's those two for you: 250g Fresh Cream 350g Granulated (castor) Sugar 10g Fleur de Sel 350g Butter Chop your butter into small cubes. Weigh your sugar into a medium saucepan. Weigh your cream into a small saucepan and bring to boil, remove from heat as soon as it starts to boil. Commence cooking your sugar (cont...)
You are so detailed~ Glad I found your channel~ Thank you very much ^^ Macaroon is not about the recipe only but the environment too~ maybe this time i need to work it on air conditioning room~
Hi, the first sugar is caster sugar - it's a finer grain than normal sugar, but not powdered - very much like jam sugar, as for substituting almond meal, no, it cannot be substituted for flour - almond meal is a flour made from almonds and is readily available in grocery stores.
Here you go - after it's cooled I actually put it in my mixer and whip it - makes it easy to pipe/spread. (bare with it, there tends to be a lot of mixing involved when you get to combining cream and butter - be patient, it will eventually go smooth) Ingredients250g Fresh Cream350g Granulated (castor) Sugar10g Fleur de Sel350g ButterChop your butter into small cubes. Weigh your sugar into a medium saucepan.Weigh your cream into a small saucepan and bring to boil, remove from heat as soon as it starts to boil. Commence cooking your sugar stirring occasionally to ensure that it caramelises evenly.When the sugar reaches a dark brown consistency remove from the heat and slowly pour in the hot cream whilst continuing to mix with a spatula.Let the caramel cool to around 45°C and then add the butter a few pieces at a time whilst mixing the caramel.Pour the caramel into a shallow container and allow to cool in the fridge.
You're welcome, it's not a lot of work, it's a fairly quick process, just don't be alarmed if it's not instantly smooth, keep at it and it works out (it can be a little worrisome when it lumps, but it's not ruined)
Thanks... I just meant (for ME...LOL) as far as converting metric measurements. I'm new to cooking with grams. I hear it's a lot more precise anyway, so it's time to teach this old dog new tricks... and thanks for the tips too!
Hi, thanks for posting this wonderful video about macarons, last time I tried them they turned out terribly but this time I think I will succeed with this method!! May I ask, how many finished macarons will this recipe make??? Thanks
Aww thank you so much! I love hearing that my tutorial has helped people, simplifying and helping people was the whole reason I made the tutorial :) as for the cracks, make sure you really sharply bang them once piped and cook at a low temperature and keep an eye on them so as to not over cook, but practice away and you'll find you won't have cracks after a bit :)
(cont...)When the sugar reaches a dark brown consistency remove from the heat and slowly pour in the hot cream whilst continuing to mix with a spatula. Let the caramel cool to around 45°C and then add the butter a few pieces at a time whilst mixing the caramel. Pour the caramel into a shallow container and allow to cool in the fridge - beat when cooled, this will produce a light and fluffy pipeable filling.
Hehe I figured soon after that. Made sense. It's written in the description! Sorry for bothering you unnecessarily . but thanks very much for replying :) I'm happy to say that I gave your recipe a try and I finally succeeded! They had feet and were edible haha. I was so happy and proud. Your recipe's definitely a keeper. I can't wait to experiment more with flavours using this recipe. Thanks so much! ^-^
perfect recipe thanks so much for sharing those incredible tips!!! I have one question my oven dosn`t have temerature it only has low, medium and high can i put them in low right?
yeh i would put them in at low and just watch them - it might take a bit longer, but i think it would be better to play it safe at low temp rather than anything higher :)
depending on how much of the powder you are adding I would probably just make it an additional ingredient, I don't know much about freeze dried fruit, but I've heard dehydrated fruits that have been made to a powder tend to pack a punch with flavour, so if they are anything like that you wouldn't really need to add too much and it shouldn't disrupt the integrity of the meringue - please let me know how it goes though, would love to hear!
This recipe is AMAZINGGG!! My sister has a little start up cake decorating company, and it was requested she make some macarons. We knew they were hard to make so we researched for 2 weeks before we even attempted to make them. We got a couple books from the library and settled on one written by what turns out to be a total idiot. In a panic, a week before the due date we resorted to youtube....this recipe turned out PERFECT! The book didn't even mention letting the batter set on the tray before baking. :| Thanks so much Angela!!!
This is the second macaron recipe I've tried and the percentages of almonds and icing sugar to egg were much small than my first recipe - and they came out perfect! Smooth top, no cracking, nice foot. Thank you.
Thank you for taking the time to show the macaronage process!! A lot of people cut it out of their vids, even though its the most important part of the process
This is the only macaron recipe on TH-cam that worked for me. Not to mention the fact that it's small batch so I don't waste almond flour and eggs each time I attempt it. Thank you!
this video is such a help i made macarons before but they never turned out right cant wait til i have the chance try out your recipe/method
This is the best tutorial ever! I failed two times using the recipes with stiff peaks and leaving the peaks soft worked like a magic! I got married recently and macarons are my husband's favorite desert, so it was important for me to impress him ;) they cracked a bit on the surface but after my first few attempts it is the least of my worries
I learnt from a French pastry chef and he always taught soft peaks, I've never had a batch fail and I've never had a complaint from customers or the cafe I supplied them to, so I stick to the method I was taught and has worked for me, if you prefer to make them with stiff peaks though and that works for you then that's fine too
awesome!!!! i loved how you filmed all the strokes while mixing the batter!!! AWESOME JOB!
Thank you very much I have at last done it after 3 tries from different sites. Very easy and practical instruction great job. thank you once again
Thank you so much! After trying so many receipe, came across yours in my fifth attempt, I finally got "feet" you cannot imagine the happiness I experience. And guess what, I used also green colouring!
Thank you for your precision.More power to you.Gonna try this one
Thanks again
I'm glad you put the no sound disclaimer in there. My laptop has been getting stupid and randomly dropping the sound in videos and I thought it needed to be restarted again.
The recipe does not make any. You do.... 😂
That piping guide is a clever idea.
Made these yesterday!they came out perfect!And I did not use aged egg whites but still had amazing result.Wish I could share the pics
i actually never have gone to stiff peaks, i was taught with soft and have just done the same from then on, but it's a very good point about the over mixing, definitely appreciate when people give constructive and helpful input :)
Thank YOU! I love hearing how I have helped people with their macarons! I'm so glad they finally have feet for you!
Thanks so much for sharing this recipe! After failing 5 times trying other recipes on youtube, I finally succeeded with your one!
You are amazing! This works! Made macaroons for the first time using your recipe and method and they were perfect the first time and because your measurement were small to begin with, I was in control and made just enough. I love you and thank you for making macaroons such an easy thing to make. I never thought I could achieve perfection
UKjaydee So glad to here my macaron recipe helped you!
Excellent tutorial. Thanks for sharing your knowledge.
thank you for sharing this i plan to make macarons with my mother our first time baking together! Ignore the trolls, you're awesome for uploading this! thanks!
Thanks for showing how to mix/blend the batter. It stays almost airy the way you do it.
Hi dj! Glad to see you liked it - I threw it together a bit hap-hazardly!
As for the egg whites, I shoot for 37gr to be honest - it seems to be my magic number, but aiming between 35 and 38 is good :)
aw i like watching the food color swirl in
If you are looking for how to mix macaron perfectly (the macaronage stage) , look no further. Mystery solved! I LOVE this video. THANK YOU!! It was quite a puzzle until this video. I think the problem lies in the fact that we tend to over beat our meringue based on past experience with mousses and baked meringues and the like. Thanks to your video, I realized macaron requires a completely different consistency than meringue in other recipes. Also, great tip using the cup and the twisted pastry bag! And the VITAL resting stage!! (FYI: If you are also someone who does not deal in grams: I use the method on the video with the whites of two extra large eggs that have reached room temperature, 4 tablespoons of castor sugar,; and for dry ingredients: 1 cup of almond flour, 1 cup confectioner’s sugar, and a pinch of salt sifted together). THANK YOU again for sharing!
found the answer on the trails.... thanks ! i going to try it out :)
i liked how you putted the 2nd picture which was the macaron with design. i was lovely! I'd be hoping to make them if the have all the right ingredients...
i really like this video and i think it is amazing the way u show thousands of people your talent and I most say one day i want to be a chef like u
paula matundidi thank you! I'm definitely not a chef! I was taught to make macarons by a french pastry chef though! I did have my own baking business, but I was self taught, I'm actually a qualified professional makeup artist!
Oh, I found you!! The very first time I made macarons it was using your video - they were perfect. Then I couldn't find this vid again and made various other disasters.. so I sat down today determined to trawl through a million vids if necessary. I'll follow this next time and hopefully repeat the previous success! :-)
Followed your video and guidance. Worked a treat first time. Coudn't believe it. Many thanks for your tips.
Thank you. After so many tries watching different videos, I finally made it right tonight with your recipe 😊
you could try substituting if you wanted, I have no idea how it will turn out, caster sugar is also known as jam sugar - it's a finer grade of sugar than regular suger but not a dust like powdered sugar
thank you for this video!! I see now I was making it come to too much of a stiff peak. Also, I wasn't mixing enough so it helped to see you go through to the correct consistency. I can't wait to try with your tips!
Thank you for your mini recipe. I followed it and it WORKED!! So happy!! Now I'm continuing onto making the fillings.
Amy Wang You're very welcome! I'm so glad :)
great tips, I especially like the template underneath the parchment
You certainly can, I believe I actually quartered the recipe for the tutorial, just make sure you have a good practice first because the bigger the batch, the more chance you have over over/under mixing :) glad they worked for you
this recipe is amazing!!! so easy to make...
Beautifully done, thank you so very much. So appreciated, I can not imagine anyone complaining.
Thank you very much :) I get complaints daily! Luckily the people who appreciate this outweigh them 50-1 ;) glad to have helped
this recipe works like charm... definitely fool proof recipe... thanks for sharing with us 💖💖
honestly this recipe works! a friend shared a similiar recipe to this n it works(both recipes hv similiar weights for all ingredients)n yes,practice!!u will get it right! ;)
I turned on my own music instead so it wasn't so quiet! XD Good Recipe!
the point of the egg stages is just to be safer when you do get to the stiff peaks, because afterwards what you do is essentially reverse the egg stages (from stiff to soft to runny) so if you are new, getting it to stiff might be better to prevent the "over" macaronage-ing since it would take longer for that to form. But if you are a regular maker, it is easier to judge so doing to just soft peaks saves more time to get same result. :)
The very first time I made them I was so scared of over baking them and that same thing happened to me, try baking them longer, but don't turn up the heat. I've had batches cook in 15 minutes and some up to 27 minutes, usually though it's between 17 and 22 minutes for me, so it's just a matter of trying until they don't stick. I have a small thin offset spatula that I use I gently try to lift one when checking if they are ready, if the feet are still soft when I slide it under then I bake longer
love you explanations of detail and precise. I have tried to make them before and didn't succeed. I'm going to give another try with your direction. thanks for sharing.
+Van Jessner thank you :) i hope they work out for you! just follow the recipe carefully and they should be a breeze!
Wow! Thank you so much for posting the step by step and how you do it!
You are very welcome.
Thank you very much for the recipe! this was my second try (for the first try i used another recipe and it was a disaster). This recipe is amazing!
They look very good. Nice video
Love the decoration
You're very welcome! Always glad when my method helps someone :)
thank you for the recipe,After my 3rd attempt and now my macaron turns out almost perfect. all is just get to know the oven temperature.Hope I can show you my macaron pic. :)
Great recipe, thank you - first ever time and they came out perfect ! Do you have any recipes for fillings?
Awesome video!
I want to try making these using freeze dried fruit that has been processed into a powder to color and flavor them. Would you suggest I take away an equal amount in weight from powdered sugar, or should I mix them into the egg whites after they reach the correct consistency?
Any insight would be greatly appreciated! :)
Thank you for posting this..very helpful. I prefer without sound!
Thank you so much for this video!! I've been following so many other videos and have failed. Their recipe called for a great amount of ingredients so I always get super frustrated when I failed while wasting so much of my supply. The supple is not cheap people! Especially the almond flour! Anyways, I came across your video and followed it to the dot and it WORKED!!! Holly molly! After 5 failed attempts and feeling so discouraged, I was on the edge to give up. But your recipe worked and I finally learned no to properly whisk my meringue to the right consistency and also folding the mixture to the right consistency. I ended up making Nutella macaron with Nutella filling with some melted chocolate drizzles on top! I can't wait to explore more flavors!' THANK YOU SO MUCH!
I'm so glad you finally had some success!! I find my recipe is super easy and reliable as long as it is followed properly!
These are my wife's favorite pastry. Since this past Valentine I've been on a mission to make macarons. I've tried French, Italian...heck I think there was an Ethiopian method, ummm nevermind. This is my first time seeing this video and will attempt to use this recipe.
If you follow it precisely and don't take any short cuts it should work for you, I was taught by a French pastry chef and developed this recipe as a variation from his, it's never once failed me, good luck :)
I have never ate a macaron be for but I have always wanted to I hear there really good
Clear instruction - excellent.
Amazing tutorial
This was the best tutorial I've ever seen on youtube! Really! You saw everything and now know how to do each step and what your result should look like. Great job! :))
well so, i watched a bazillion macaron videos and then some, tried and failed making macarons seven times, SEVEN TIMES!! my batter never ever ever got the molten lava consistency, no figures eights, not even close, nothing -- i honestly was starting to think that it's one giant hoax and macarons dont actually exist... haha, seriously....BUT THEN!! i tried your measurements with SOFT PEAKS and let me tell you, worked like a freaking charm - i was about to give up for good, but the batter came out perfectly, so thank you, thank you, thank you =)
You’re so very welcome! I’m glad after all these years this recipe is still helping out :)
omg I really love these cookies they are to die for
thank you so much, definitely love getting positive feedback and knowing i have helped someone! greatly appreciated!
dear Angela, thanks for your fine tutorial, however I have three questions.
In some Macaron recipes you have to boil the sugar and then mix it with the egg whites, is that better?
And I have a problem with the oven temperature and time, With 150 degrees celcius they get to soon dark (in18 minutes), if I take them out before the colour changes, they often stick to much, do you have a tip how you can see if they are really ready? and do you prefer the hot air circulation instaed off the traditional oven temperature (without circulation)
Thank you already! greetings Christopher
hii which recipe do i use, the one in the video or the one in the description? because both recipes are different :/
i am definitely going to try our your recipe! I have heard great things about macarons. wish me luck!
Te escribo desde Madrid (Spain). He hecho tu receta de Macarons, y me ha salido muy bien. He hecho una fotografía que no sé si podré enviarte. Tuve que traducir todo tu video al español, y todas las instrucciones también al español, pero ha merecido la pena. Gracias de nuevo. Mari Carmen
I write from Madrid (Spain). I have made your recipe Macarons, and has left me very well. I made a picture I do not know if I can send. I had to translate all your video in Spanish, and all instructions also the Spanish, but it was worth it. Thanks again. Mari Carmen
You're very welcome, I'm so glad it worked out well for you :) I appreciate the effort you went to to follow my recipe.
You're very welcome, it's the male or break part of the process! I wanted to show that they aren't difficult to make and it doesn't have to be some big deal, it's just a matter of paying attention to what you're doing and being as accurate as possible :)
i kinda like it with the silent background its.. therapeutic
I think that was awesome! Wish you would teach that at koocam. I would definitely pay to learn that from u to get suitable info
TOTALLY fail proof recipe!
Everytime i do these they work Thanks to you!
Thank You ;)
BlackOxGaming Thank you - glad it's helped :)
you're very welcome! i wish youtube allowed pictures in the comments, i would love to see the successes i've helped create!
My go to fillings are whipped salted caramel and whipped dark chocolate ganache (when I'm not doing anything crazy with them) - so here's those two for you:
250g Fresh Cream
350g Granulated (castor) Sugar
10g Fleur de Sel
350g Butter
Chop your butter into small cubes. Weigh your sugar into a medium saucepan.
Weigh your cream into a small saucepan and bring to boil, remove from heat as soon as it starts to boil. Commence cooking your sugar (cont...)
It was my first attempt and i succeeded. Thank you so much for ur recipe!! Have a great day ahead. :)
I love this recipe it works all the time :D
Damian's recipes thank you :)
the 2nd question was what I wanted to ask as well!!!
You are so detailed~ Glad I found your channel~ Thank you very much ^^ Macaroon is not about the recipe only but the environment too~ maybe this time i need to work it on air conditioning room~
i gonna try!!! Thks for your wonderful video.... Luv
wow. stunning! :) absolutely beautiful macaroons ;)
so beautiful and so good
Hi, the first sugar is caster sugar - it's a finer grain than normal sugar, but not powdered - very much like jam sugar, as for substituting almond meal, no, it cannot be substituted for flour - almond meal is a flour made from almonds and is readily available in grocery stores.
Do you have a recipe for the salted caramel filling? I hope so because it SOUNDS divine!
Here you go - after it's cooled I actually put it in my mixer and whip it - makes it easy to pipe/spread.
(bare with it, there tends to be a lot of mixing involved when you get to combining cream and butter - be patient, it will eventually go smooth)
Ingredients250g Fresh Cream350g Granulated (castor) Sugar10g Fleur de Sel350g ButterChop your butter into small cubes. Weigh your sugar into a medium saucepan.Weigh your cream into a small saucepan and bring to boil, remove from heat as soon as it starts to boil. Commence cooking your sugar stirring occasionally to ensure that it caramelises evenly.When the sugar reaches a dark brown consistency remove from the heat and slowly pour in the hot cream whilst continuing to mix with a spatula.Let the caramel cool to around 45°C and then add the butter a few pieces at a time whilst mixing the caramel.Pour the caramel into a shallow container and allow to cool in the fridge.
Thank you SOOO much... sounds worth the work, for sure. I appreciate that you took the time to share the recipe!
You're welcome, it's not a lot of work, it's a fairly quick process, just don't be alarmed if it's not instantly smooth, keep at it and it works out (it can be a little worrisome when it lumps, but it's not ruined)
Thanks... I just meant (for ME...LOL) as far as converting metric measurements. I'm new to cooking with grams. I hear it's a lot more precise anyway, so it's time to teach this old dog new tricks... and thanks for the tips too!
XD
Great job
i failed so many times with others recipe.. hope that i can succeed with your recipe tomorrow hehe
Hello. I really love your recipe and all your information would help me.
*****How many eggs would be 35g of white eggs??***
Many thanks!
Love this. I can't wait to try it
Hi, thanks for posting this wonderful video about macarons, last time I tried them they turned out terribly but this time I think I will succeed with this method!! May I ask, how many finished macarons will this recipe make??? Thanks
amazing recipe , thank you so much , for how many macaron shells does this recipe yield ?
Thank u sooo much....this recipe is just perfect....
Aww thank you so much! I love hearing that my tutorial has helped people, simplifying and helping people was the whole reason I made the tutorial :) as for the cracks, make sure you really sharply bang them once piped and cook at a low temperature and keep an eye on them so as to not over cook, but practice away and you'll find you won't have cracks after a bit :)
Looks good
a really different technique but as uve shown it works! :)
Beautiful result! Can I add the colorant to the end,to make them different colours?Thanks :)
(cont...)When the sugar reaches a dark brown consistency remove from the heat and slowly pour in the hot cream whilst continuing to mix with a spatula.
Let the caramel cool to around 45°C and then add the butter a few pieces at a time whilst mixing the caramel.
Pour the caramel into a shallow container and allow to cool in the fridge - beat when cooled, this will produce a light and fluffy pipeable filling.
Is the butter room temp or from fridge?
Great video, I had a question. The first sugar is like normal sugar o powdered sugar? And can I use normal flour with crushed almonds instead? Thanks!
Loved this video!!!!!!
Hehe I figured soon after that. Made sense. It's written in the description! Sorry for bothering you unnecessarily . but thanks very much for replying :) I'm happy to say that I gave your recipe a try and I finally succeeded! They had feet and were edible haha. I was so happy and proud. Your recipe's definitely a keeper. I can't wait to experiment more with flavours using this recipe. Thanks so much! ^-^
perfect recipe thanks so much for sharing those incredible tips!!! I have one question my oven dosn`t have temerature it only has low, medium and high can i put them in low right?
yeh i would put them in at low and just watch them - it might take a bit longer, but i think it would be better to play it safe at low temp rather than anything higher :)
hi i love this video n im gonna try this jus one question,how long shud i let the egg white too age for best result?thx:)
Thank you so much for your detailed recipe. I made it today and ... I did it! Just like those bought from bakery shop :)
depending on how much of the powder you are adding I would probably just make it an additional ingredient, I don't know much about freeze dried fruit, but I've heard dehydrated fruits that have been made to a powder tend to pack a punch with flavour, so if they are anything like that you wouldn't really need to add too much and it shouldn't disrupt the integrity of the meringue - please let me know how it goes though, would love to hear!