Dear Jacques, You were born in France but America claims you now as one of our most beloved citizens. You make so many wonderful things with your good and loving hands, thanks for being such a treasure and giving us hours of your knowledge. God bless you and your family. Jen
Thank you dear Chef Jacques for your videos. Besides teaching me a new skill, they’re comforting to watch and helping to keep me sane during this crazy 2020.
Just finished his biography (“Apprentice “). It’s not new , found it in my local, used book store. Didn’t know that he was in a bad car accident years ago, was alone, hit a deer in NY. Terrible injuries. Long, painful recovery. Notice his left arm. Keep cooking, and thank you!
I just found out about your wifes passing. So sorry to hear that she has passed. My heartfelt condolences from my family to yours. Take care and all the time you need. We mourn with you here in the TH-cam community. Take care and god bless.
Alicja…the only color is green (from pistachios - if they don’t come out green enough, you know they put in those nasty food colors). Have fun experimenting with other nuts, and I know it will not be the real macarons but they might be good.
Always makes it look easy. God Bless him - he such an incredible person and I have been watching his shows since I was a kid. He is a master artist in the kitchen. Simply amazing
He does that a lot. But, he's home cooking. How many home cooks, cooking for the family, run to grab a spoon for tasting, when it's easier to dip in a finger!
These are not like French macaron you see in Laduree, even though the gentleman is French, they are the traditional rustic macarons. Different and delicious.
Anyone noticed when he thought he is flattening the top with water, it was actually the remained egg whites? And yet it is a brilliant recipe from Mr. Pépin! Thank you for bringing back the old school cook/chef style in these "everyone is a food blogger/ hobby chef" times.
Last time, it was the technostove that drew Jacques' ire. This time, it's the "safety" food processor at 0:54, which he clearly wanted to keep spinning as he added his liquids. I'd like to think he'd curse it in French, if not for the camera. Also, now you know why he still has the ancient Moulinex at his place!
P.S. The "safety" mechanism for my KitchenAid processor broke, so now I have to use something pointy to engage the damn thing on the motor base. Annoyingly, but perhaps not surprisingly in the era of planned obsolescence, a new work bowl is not available for this 8 year old, $200 machine. Ouf.
@@crismendoza7206 Keep your eyes peeled at thrift stores and garage sales. Often times, you'll find them virtually unused, sometimes still in the original box.
This reminds me of how I used to watch my grandma peel a tomato. She did it cutting towards herself but she never cut herself. Just watching how Jaques holds things is interesting.
As the other viewer pointed out, Jacques was in a bad car accident years alone, hit a deer in NY. Terrible injuries, long, painful recovery. Hence his left arm movements.
He didn't forget, and he didn't think he forgot! He was trying to make a point that baking is more precise than ordinary cooking...and, if you make a mistake (like forgetting the vanilla), you can't fix it by adding it later.
I know Chef by now, when I post comment (Feb 2022) someone must have answered your question about the vanilla - you put it in after adding the egg whites. I saw these cookies being sold but had no clue they were ground almond (paste)…which explains the price.
Excellent tutorial! For the money bakeries charge for these, I was assuming they were really complex. The best food is simple though, isn't it? I do hope you'll be getting a new food processor after this - perhaps not one designed by the company's legal department. 😂
I used to live in Paris, and you are right! The price they charge for macarons there is obscene. And being English, I of course DUNK them in coffee. I will try to make them from now. (Which means getting the missus to make them) HAPPY COOKING.
These are a more simple, rustic type of macaron cookie than the colorful ones many shops sell. The "macaronage" method for those is more complex and difficult than this. Hence, the high prices. (Although I do agree that they are often too high!)
I scrolled further down the comments for this comment. In our world today, I knew an ASMR comment would be here. The crinkling of the pastry bag did the trick.
You can tell it's weighed on him to not be able to have the usual large get togethers this year. He's someone whose life is about celebrating with food and family.
![แข่งเพิ่มน้ำหนักใน 24 ชั่วโมง!! [Ver 2025]](http://i.ytimg.com/vi/20xn0g6k-ec/mqdefault.jpg)
Thank you all for watching! I hope that you are enjoying these cookies with family and friends. Be well and happy cooking.
So much love!!!
Chef Pépin makes cooking not seem intimidating, but something to enjoy. That’s the greatest compliment I can give.
Keep this channel alive
We must.
I am sorry to hear about the loss of your wife. May God Bless you and your family.
So very sad for him and his family over the recent loss of his beloved wife. RIP. Such a sweet man.
He cooks so effortlessly and he inspires me every time I watch him.
"Waste not, want not!" My mother's favorite saying!
My daughter is making these today wonderful !!! God bless you Mr. Pepin
Dear Jacques,
You were born in France but America claims you now as one of our most beloved citizens. You make so many wonderful things with your good and loving hands, thanks for being such a treasure and giving us hours of your knowledge. God bless you and your family.
Jen
Jaques voice and accent = my ASMR
That look he gives the food processor when it stops after he is about to pour stuff in was great.
He rolls with it, but someone got a look.
Thank you for making macaroons simple so we can make them. Love and hugs.
his love for his wife, child and grandchild is truly manifold in this video and in his life!
Thank you dear Chef Jacques for your videos. Besides teaching me a new skill, they’re comforting to watch and helping to keep me sane during this crazy 2020.
Sanity in crazy times! Comfort! Both so needed.....can't beat 'em. Merci beaucoup chef!! 🥰
Just finished his biography (“Apprentice “). It’s not new , found it in my local, used book store. Didn’t know that he was in a bad car accident years ago, was alone, hit a deer in NY. Terrible injuries. Long, painful recovery. Notice his left arm. Keep cooking, and thank you!
Loved the book - I listened to the Audible version - just excellent. I had no idea of his unbelievably varied background - very impressive.
@@613karen I'll do that! Nice to get a great tip. Thanks 🥰. too bad about his car crash 😔
I just found out about your wifes passing. So sorry to hear that she has passed. My heartfelt condolences from my family to yours. Take care and all the time you need. We mourn with you here in the TH-cam community. Take care and god bless.
my favourite chef!; great stuff! thank you Jacques. Stay healthy please.
He is an absolute treasure..I've learned so much from watching his videos .. better than culinary school
Man! I could watch this guy cooking 18 hours a day for a year and still feel like a babbling infant. There is so much to learn from Jacques!
Such a joy to watch this international treasure!
Thank you, Chef Pepin.
Love it, simple and no need for artificial coloring .
Alicja…the only color is green (from pistachios - if they don’t come out green enough, you know they put in those nasty food colors). Have fun experimenting with other nuts, and I know it will not be the real macarons but they might be good.
I've watched cooking everything, I've learned more from this man than anywhere else.
Love the simplicity. Never learned of these in culinary school.
I would delighted if Jacques could show how to make madeleines
Step 1) buy a ticket to fly to a France to buy a Madeleine tin
ahhh i would like to see that too
Mr. P , you are a fantastic teacher. I have learned more from you about cooking techniques than from my mama! Thank you so much!
I love to see this man cooking, is relaxing, fun and makes it look so easy. He is clearly a master and he does everything with sprezzatura.
Always makes it look easy. God Bless him - he such an incredible person and I have been watching his shows since I was a kid. He is a master artist in the kitchen. Simply amazing
I could watch Jacques boil water. I am going to make these macarons. I have subscribed.
No sir, you didn't forget the vanilla.
I had no idea these were done in such a simpler less fussy way. This I may actually make!
Those are made the old way without the 'macaronage' technic.
It's like cooking two different things with the same name.
I would still eat both. :P
It has nothing to do with the macaron.
These are just simple almond cookies.....
@@alhdgysz No. It's not almond cookies. they are called macarons de Nancy and they are still macaron. If you don't know, don't say.
I'm so used to the colorful Macaron, I never saw this type before! :)
When he opens the chute and the food processor stops, he gets this momentary expression of, "You have got to be kidding me." 😂
lol yea i also noticed that. probably wanted to throw the thing out the window
Seriously! Basically useless...
why does it do that 😅😅
@@guguigugu Excessive safety precaution added by the manufacturer. People have to be protected from their own stupidity.
That machine is a piece of crap. Try to emulsify something with that feature 😂
Thank you!
I bring you my condolences, on the passing of your love of your life
Always delightful to watch Jacques cook
Wow. What a classic dessert!
I love how he licks the food off his fingers then continues to touch the food.
He does that a lot. But, he's home cooking. How many home cooks, cooking for the family, run to grab a spoon for tasting, when it's easier to dip in a finger!
Chef is effortless! 🙏🏽
What an icon, I just love his presentation.
HAPPY THANKSGIVING OLD FRIEND!!!🙋🏽♀️🍁🦃
Mr Pepin so sorry to hear of the loss of your wife ♥️🙏🏼♥️
I really like this macaron recipe. I'll try it sometime. Merci beacoup!
Love the Way you say macaron
Apricot jam is a good combination, helps balance out the sweetness with some tang.
Now just to dip the apricot madeleine into some chocolate . Yum !
What?! No “aged egg whites and twice-sifted almond flour weighed to the precise gram?!?! I think l can do this!!
These are not like French macaron you see in Laduree, even though the gentleman is French, they are the traditional rustic macarons. Different and delicious.
His off the cuff measuring is the difference between being a cook and a chef!
Those macarons are great again. Thanks, jacques
Anyone noticed when he thought he is flattening the top with water, it was actually the remained egg whites? And yet it is a brilliant recipe from Mr. Pépin! Thank you for bringing back the old school cook/chef style in these "everyone is a food blogger/ hobby chef" times.
Still one of the best !
Last time, it was the technostove that drew Jacques' ire. This time, it's the "safety" food processor at 0:54, which he clearly wanted to keep spinning as he added his liquids. I'd like to think he'd curse it in French, if not for the camera.
Also, now you know why he still has the ancient Moulinex at his place!
P.S. The "safety" mechanism for my KitchenAid processor broke, so now I have to use something pointy to engage the damn thing on the motor base. Annoyingly, but perhaps not surprisingly in the era of planned obsolescence, a new work bowl is not available for this 8 year old, $200 machine. Ouf.
I used to use the ancient Moulinex. I miss it, I wish they would bring it back.
@@crismendoza7206 Keep your eyes peeled at thrift stores and garage sales. Often times, you'll find them virtually unused, sometimes still in the original box.
Joe The Eurosquatter good idea thanks! Happy Thanksgiving to you and your family!
@@crismendoza7206 Thanks, but I don't celebrate Thankstaking.
th-cam.com/video/JCJObzXpdZY/w-d-xo.html
Love ❤️ Jacques Pepin❗️👍
I love macaroons but not so sweet I used to have them as desserts with family & friends they're always a success ❤️ 💖 💓 merci chef Jacques 😘 😊 💖
My favorite cookie!
he just made the original macarons!
May your wife Rest In Peace. I’m sorry for your loss.
I always thought macarons were made with coconut. I will have to try these. They look so simple and good. Thanks.
Love u Jacques!
The best !!!
That is the role of grand parents: Spoil the grandchildren ROTTEN!
Those look amazing chef❤
My first pastry recipe. I'd like to see this made without blender. Hahaha. Thanks from Texas.
Delicious!
Going to try this myself.
Merci de présenter ma recette préférée pour mon anniversaire M.Pépin ! Je tâcherais de suivre vos conseils pour ma prochaine fournée !
This reminds me of how I used to watch my grandma peel a tomato. She did it cutting towards herself but she never cut herself. Just watching how Jaques holds things is interesting.
As the other viewer pointed out, Jacques was in a bad car accident years alone, hit a deer in NY. Terrible injuries, long, painful recovery. Hence his left arm movements.
I'm looking forward to a butter cookie recipe. We get the ones in tall white tin container from France. The butter is so clean and rich tasting!
Macaroons!!! yessss! merci Jacques Pepin :) I'm keeping this in my recipe folder, the Costco Macaroons are too sweet for me.
world citizen G
Macarons.
Macaroons are the coconut ones
Un saludo desde Asturias
🍎🍏🍏🍏🍎🍎🍎🍎🍎🍎
Jacques, Happy Cooking ♥️
Thank you, great recipe:)
He is the Bob Ross of Cooking
Video is a year old but found it looking for passover dessert recipes. These look easy and tasty, going to give them a try.
Superbe recette
Merci
Je suis assidûment vos vidéos, un plaisir !
Bien à vous
Love you Jacque...
Master!!😊
Love you Jacques ❤️
A dusting of cinnamon would be nice with the chocolate ones!
I love this guy! “Dip your hands in water, or something wet” -proceeds to dip hands repeatedly into egg white 😂
The master.
Jacques you are the best, tu es le meilleur
*tu est
@@fun_ghoul **tu es
@@quentin6849 Not unless you're speaking Spanish, clown.
@@fun_ghoul *vous êtes
@@aleksitiikkala Je ne suis pas si poli que ça! :-)
Nice to know even Jacques Pepin can forget ingredient too.
He didn't forget to put it, he just forgot that he _did_ put it. We should all be so lucky in our ninth decade.
I stand corrected,thanks.
@@romanelli9999 De rien.
I think he is so good he instinctively knows what ingredients go in even if he doesn't remember
He didn't forget, and he didn't think he forgot! He was trying to make a point that baking is more precise than ordinary cooking...and, if you make a mistake (like forgetting the vanilla), you can't fix it by adding it later.
What about making meringue and the "macaronage" and all that?
😋 melted Chuk-a-Lott
X)
Jacques! I've been watching you since I was a little girl!
⭐⭐⭐⭐⭐
Thanks
yummy😋😋😋😋❤
Which side of a nearly identical cookie looks better? Presentation!
2:41 Unless you have a friend at home who can hold it for you. 😔
Jacques is missing his grand daughter.
He is my idol
My girlfriend told me that she wished Mr. Pepin was her grandpa.
I wish he was my husband!!😁
I know Chef by now, when I post comment (Feb 2022) someone must have answered your question about the vanilla - you put it in after adding the egg whites. I saw these cookies being sold but had no clue they were ground almond (paste)…which explains the price.
Just watched Babish make macarons from The Mandalorian. Now time to watch the master (of macarons)!
Excellent tutorial! For the money bakeries charge for these, I was assuming they were really complex. The best food is simple though, isn't it? I do hope you'll be getting a new food processor after this - perhaps not one designed by the company's legal department. 😂
I used to live in Paris, and you are right! The price they charge for macarons there is obscene.
And being English, I of course DUNK them in coffee.
I will try to make them from now. (Which means getting the missus to make them)
HAPPY COOKING.
These are a more simple, rustic type of macaron cookie than the colorful ones many shops sell. The "macaronage" method for those is more complex and difficult than this. Hence, the high prices. (Although I do agree that they are often too high!)
I appreciate Jacques truly but I buy that business been around 40 years and have all the colors and well have to support small business
This video should be renamed Asmr with jacques
I scrolled further down the comments for this comment. In our world today, I knew an ASMR comment would be here. The crinkling of the pastry bag did the trick.
What setting is used on the food processor? Puree?
You can tell it's weighed on him to not be able to have the usual large get togethers this year. He's someone whose life is about celebrating with food and family.
Very nice.
I miss one thing: the demonstration of texture.
That is trying to break the cooked product with hands and cutting it with a knife.
What is the measurement if you start with pre-ground almond flour? Still 3/4 of a cup?
I messed these up and they came out kinda like graham crackers lol, still very good though
That is ok, we all make mistakes along the way. Keeping cooking :)
Спасибо за ваш талант!