I do too !!! I love your video. So far I guess Im just unsure how to follow your recipe. Have 2 questions. When you're beginning to whip your egg whites and you add a little sugar to them ...Is the sugar a part from the amount of the sugar in your recipe or do you measure out a separate amount of sugar that you add directly into the whites? And same with the egg whites that you add directly into the dry ingredients (tpt). Is it a separate amount all together or do you just take a bit of it from the main amount that you have in the mixer ?? I usually do the french method. Hope to hear from you.
Hi. Today I made the recipe, but baking was a disaster 😭😭😭😭 I divided the mixt in two. The first I had to bake it in 250 cause it was to hot, during like 30 minutes and doesn't make feets at all. The second one, I bake at 300 and in few minutes brakes and when reach 16 minutes I took off and looks like wet and Wrinkled. I was doing that until 10am throw now 3pm . So I'm fustrating level 1000.😭😭😭😭😭
THANK YOU for this recipe! I'm flabbergasted. 125 cookies, so just over 60 sandwiches... and NOT ONE CRACK. And I didn't feel stressed for a single moment while making them 😅
I've been watching a TON of videos in preparation for the first attempt at Macarons for Christmas, and I have to say - when you pour the batter into saran wrap, then use that as a go between with your piping bag? THAT IS GENIUS, and nobody does it!! So smart! I'm stealing that trick for every other time I have to pipe things. Thank you!
I’ve never been so excited to see feet! I literally ran around the house yelling ‘I have feet!!’ These came out perfect! Still baking and still excited! Thank you so much! I’ve made macaroons many times. I had beginners luck the very first try but have been disappointed numerous times after. First try using Italian method and hoping it’s not beginners luck this time. Still.. so happy to see feet… and a smooth shell!
Here to share an update of my macaron journey! I discovered the main problem with my macarons. As always, your recipe is amazing. The thing is my oven accumulates heat with time, even when I adjust the temperature. So I monitored the temperature with a thermometer while keeping the door slightly open with a wooden spoon. And it worked beautifully! 🍀🍀🍀
I just made them yesterday and they were perfect!!! I use to do french method but it was hard to make perfect macarons all year around with unpredictable Irish whether. Tried few different techniques with Italian method but I was never really happy. But this is game changer for me :) Big Thank you xxx
This is basically a macaron tutorial AND trouble shooting vid all in one!!! Wow!!! Thank you so much for taking the time and putting such an important vid together!!!❤️❤️❤️
With all respect to your professional and knowledge, I learned a lot from you about baking. I did have to watch you over and over again each program because sometimes you spoken so fast and difficult for me to follow but I enjoy to watch again never be tired of it. Please accept my thanks and appreciate from my bottom of my heart. Thanks again.
Aww thank you so much!!! I'll take it a humble heart❤️ Thank you so much for watching my video repeatedly, and saying such a sweet things. Thank YOU for supporting my channel.
Hi Aya, I made these last week and followed your instructions completely. I thought for sure that my first try at making macarons would be a total failure but they turned out PERFECT! I couldn't believe how amazing the taste and texture of these were. Definitely the best macarons I have ever had. Thank you so much for the video! I'm trying your butter cake this week:)
Omg thank you so so much, i was doing other recipes but my macarons still didn’t work so well, but when i found your video i said i have to trie it! And i’m so happy and proud about myself because i never went to a class i just wanna learn for myself. And i got it, thank you. Greetings from México.
Thank you so much for the thorough class on macarons, I made a batch today, my first time, 98% were perfect! I filled them with French buttercream. I owe this success entirely to your instruction. Please keep doing what you do so I can continue to level up my baking skills with every video you post!
Hello, I am so grateful for the video on Italian macarons. The details you shared were incredible. I understood your comparisons easily. Your voice had a kindness to it that made it beautiful to listen to. I am taking care of my baby while I listen to this, and he is just so relaxed. Thank you for making such a complete video. 💐💐💐💐💐💐 It will be a couple weeks before I am ready to start this recipe... But i feel so much more prepared than when i first set out to research Macarons. I hope you personally the joy David expressed in Psalm 103. Have a wonderful day.
The tip to add a little bit of the the granulated sugar to the meringue in the first step was a GAME CHANGER. I had tried 5+x prior and could never get stiff enough meringue. Subscribed! 😊
thank you so much! I ve baked 3 batches before watching this vid and it all failed, but i tried another time noticing what i ve done wrong and it worked out almost perfectly! thx for detailed support on each step!!
Such a gorgeous white on those macarons! I’ve never achieved this with Swiss or French method, I’ll try exactly how you did it and let you know how it goes!
ive tried many recipes trying to make macarons and ive failed until ive tried your recipe !! its amazing literally nailed them on my first try thank you so much 🥺 they tasted AMAZING
😭😭😭😭 here for help 😂 My first batch came out PERFECT 🤩 (I thought “Ladurée have competition now lol”) Then the next 8 batches was a total disaster. I tried everything: adjusting the oven temperature up and down (I have an over thermometer), slightly undermixing, slightly overmixing, aging the egg whites, adding a pinch of albumin, letting forming a skin, putting straight into the oven… I know macarons are finicky, but any thoughts of what might be going on? You’re the best! Regards 🍀
Thank you so much for this video! I tried making macarons last night for the first time and they turned out like Nilla wafers. I made them today using this recipe and the tips in your video and was able to make them perfectly! The first 2 trays I put in the oven didn't get any feet on them, but by the third tray they all looked amazing because I put them in the oven immediately after piping. Thank you so much!
@@AwesomeCakeDesigner Yes. The first 2 trays I let sit out for a bit and they turned out thin and didn't get any feet on them. The 3rd sheet turned out perfectly and was put in the oven right after piping. All came from the same batch of meringue and were otherwise baked the same.
@@waltz666 it’s so kind of you to reply, thank you. If they came from the same batch, did you keep the mixture in your piping bag till you were ready to pipe your last 2 trays? I promise that was my last question🤐
Thanks for sharing all these tips about ovens, and explaining why you do each thing specifically. Loved this info. One question though: how many macarons would the portions in your recipe make?
WOW! FULL of good tips and solutions for all the challenges, not just for Macarons but for the oven, baking, piping etc etc! Thank you so much for taking the time to tutor us with all the details! You probably save us years of trial and errors! Seriously! Last but not least, the apricot jam is a BIG bonus! Merci!
OMG! Thank you SOOOO Much for the absolutely BEST macaron recipe ever. I have been using the French method for the past 6 years. Very temperamental and have had issues with the shells cracking, being very brittle etc etc. I have been playing around with various recipes the last week and came across your channel yesterday. Just taken my first batch out and they are perfect!!! Thank you Aya. I am based in Cape Town South Africa and I used the Relianz ground almond flour - my favourite. Have a wonderful day! (PS have binge watched quite a few of your tutorials - love them :-)
Aya, you're the BEST! I watched this a long time ago, and it's my favorite video. Thank you so much for teaching me to make macarons, and the difference between French and Italian methods. I agree- I've had both and hands down, love the Italian method best. Thanks!
Hi Aya! I love your tutorials! Especially the one on pie crusts! I have been macarons a while now, and am happy with my recipe which is very similar to yours and also uses the Italian meringue. I loved this tutorial on macarons, just a tip from my recipe, I don’t know if it helps, but obviously timing is very crucial because you need to have the egg whites beaten to soft peak at the same time the sugar syrup reaches 248f so... I start cooking my sugar syrup, when it reaches 203f - that’s my cue to start my kitchen aid beating the eggs on medium speed. When the sugar syrup reaches 247 - the egg whites are perfectly ready to receive the sugar syrup... hope this is helpful. And for my question: I use Wilton gel color and I am not really happy with the results. Using too much to reach the color I want leaves a bitter aftertaste and too little - my oven changes the color. I tried lowering the oven temperature... not helping. Any suggestions? Also, how did you reach that beautiful white in this video?? Sorry for the long post.
My question is, how do you protect the rest of the batter while your first batch is in the oven? Should we pipe the remaining batter and let it set? Referring to the Italian method
These look awesome. And the idea of using dryed apricots for jam is brilliant. I have tried many different receipes for macarons but always come back to the Italian method. My only problem is mostly the colour doesn't come out as brilliant as I would like it to be.
This awesome tutorial just came in time for me. The Last few weeks I have been strugling with these little a**holes 🤐. I was searching for some answers which you gave me! Thank you for all of your content! I'm so glad you decided to make TH-cam Videos! Love all of them! ♥️
I would recommend that, when mixing the egg white and sugar to make the meringue, try instead putting the egg white and sugar in a heat proof bowl, place it over a pan with some simmering water and then whisk vigorously to cause the sugar to melt into the egg white. You aren’t creating the meringue here, only dissolving the sugar into the egg white so you don’t want the egg white temp to exceed 150F. Once the sugar is absorbed, place into the mixer with a whisk and create the meringue. This takes a lot less time, and you don’t have to worry about the syrup gathering at the bottom and not incorporating.
Syrup, meringue, while meringue whips and cools, soft almond flour and powdered sugar, then add egg white to flour mix and chop and fold. then chop and fold in meringue then pipe
I checked this recipe and it worked for me, I'm very happy. I have a question: I would like to have cocoa macaroons based on this recipe ... what proportions should be?
Thank you Aya for sharing your technique. I’ve been too afraid in attempting these before. I can’t wait to give these macarons a go. It’s also kind of others in sharing their own experience using your method.
I tried your recipe and followed your video and was finally successful!! Yay! The only thing i don't know how to address is how to keep them from getting mushy overnight?! Do i just have to freeze them or not fill them until ready to eat?
I failed numerous times doing french method then the first time I tried swiss method it was a success over and over and then I tried the french method again I get success over and over too. I haven't tried the italian method
Is really interesting watch how you find your ideal macaron For me swiss is my personal favorite and for the almond flour the one from costco " Kirland fine almond flour"( 1.375 kg) is my way to go , is really cheap and the content in thd packet is more that others flours that have 1 lb and more expensive
I got so inspired to make macarons after watching this yummy video so i drove right away to costco to buy my ingredients...and i ended up buying a whole box of macarons instead...came home and watched this video again while eating my macarons i bought from costco.😁😁😁
How many macarons does this recipe make? I just followed your instruction on how to make italian meringue buttercream for my baby shower cake and its delish!!!
Aya, My 1st try and had some issues. after reflecting: 1) In pot-230g granulated sugar & 60g water is this correct?; I used the fast boil burner, didn't pull off til 120C 2) My meringue was at a stiff peak & cool 3) I used a powder color 4) after adding all meringue, the batter looked bumpy but continued 5) baked at 300 deg but I only baked 6-8 minutes as the macaron had began to crack/wrinkle on top 6) I tasted anyway- very sweet and could really feel the grain of almond flour (sifted 3 times)-Not sure if because not fully cooked or should be the taste as I never had a macaron before. I would love to get your thoughts. Thank you!
I made these today and they turned out incredible for my first time using the Italian method. I planned to use the French method but the first batch turned out terrible so I decided to finally try the Italian and so far so good! I did have a few issues, some of them baked lopsided-like the feet on one half grew more than the other half of the cookie, some of them also cracked a bit on top but I did let them dry a bit more than I probably should have so that could be why. They taste great and I will definitely use this recipe again :) Have you tried using different liquids to make the almond flour paste? I used egg whites but I would prefer not to have to use so many.
One method i use to test the perfect temperature of syrup for the Italian merengue is the bubble method grab anything metallic with a loop, from skewers to a wisk with a hanger at the tip, dip it in the syrup and blow a bubble, if it doesnt make a bubble, it isnt ready Its quite marvelous to watch and fun to use
Thank you so much for everything you shared. I would like to request about measurements, you've given already 2 options of measurements ingredients, but I wish you can add also cup, tablespoon, & teaspoon please
I've been doing macarons with the Italian method for years. Yes i do agree that it's "the best way" IMHO. Now regarding the food coloring, i've recently discover this brand called Elite Master from SugarArt and... wow... i'm making macaron colors i never used to do before. Including the darker shades up to midnight black which was something i could never truly do properly. I suggest people to try Italian Method + Powder Sugar coloring.
So much work has been put into this video. Very informative I would call it a miniature culinary course haha. Thank you so much for all your efforts 🙏.
This was awesome! I've only made the French style a couple of times...though I've never had a "real" macaron so...hopefully I'm getting the texture as it should be, but even if not, they looked great and tasted super delicious so it's ok, and just for us so no biggie. I am super excited though to try it with the Italian method!! You're video was really good! All the details are perfectly explained and SO appreciated! Thank you again!
@@PastryLivingwithAya Pleeeeease, if you pls can do a video to cover the most delicious fillings for macrons Aslo, would you please tell us how many macrons are baked out of this receipt 😊 Thank you
Hi Aya. I just made your macarons. And they worked. Yay. They aren’t perfect but they have feet and they taste delicious. I definitely need more practice.
It was so interesting and also satisfying to watch. I especially like the filling at the end with cream cheese and this kind of apricot jam. What a genious combo!
Hi Aya, thank you spending time in recording this detailed video. I tried the recipe and didn’t get even one with good feet. Pics attached. Can you share the consistency of macronage and also almond flour+powdered sugar + egg white consistency as taste wise incould find sugar crystals. Do I need to rest after piping or bake immediately? I tried baking immediately and also keeping for sometime but same result. Will the climate affect the consistency?
Hi Aya i have attempted to make macaron a few times using the French method but only the first time baked in a studio with air-conditioning and the guide of teacher that was successful. After that it was difficult to make at home because i live in a hot climate country. I will try your Italian method one of these days but first i would like to ask a few questions: 1. I want to reduce sugar so that it is not so sweet, is that possible? If yes, What is the minimum amount of sugar to make perfect macarons like yours? Do i reduce the sugar with syrup or the sugar powder with almond flour? 2. I would like to bake small amount as we cannot eat too many of sugary snacks, what is the minimum amount of portion \ ingredients that you recommend? Thank you so much, looking forward to your replies.
Just found ur video- watching it now, as well as trying to make macarons. Stupid question- what is in a pod. Add sugar & water + 230g of what in a pod. Please explain?? Thanks - jenny in Nashville
Wow I loved it I'm a proud grandma and I love baking hopefully tomorrow I will make it I will let you know how It was I have some experience with baking many years ago I made a cake for my sisters wedding but recently I don't Bake as much because I'm gluten-free but macaroon I can eat thank you again looking forward to see your videos bye for now stay safe wherever you are God bless you and God bless all the people around the world I am in Newport coast California 🤗💕👏❤️🙏💐✝️😍🌺🌷🌸
Love love love. Great advise !! Q: How do you keep the macarons so nice and white, I am always having problem that the white macarons have some brown edges. Thanks
Hi Aya, thank you for sharing but would appreciate if you could share lesser portion for a beginner to try and practice. I have tried many times to work macaroons but always unsuccessful. Hopefully your method could at least brightens me up to continue trying. ☺️🙏🏼
Wow these look amazing!!! Never seen the white with gold leaf before. So classy and gorgeous! And my taste buds can taste them thru the phone haha. Thank you so much for the tips. You definitely answered why my first lot were a fail haha. Following your recipe from now on. Going to try it for the first time today. Will let you know how it goes.
Hi Aya! My batter came out just a bit runny the last couple times I made it. I followed the recipe exactly. Can I add less water to the sugar/water mixture in the pot to make my batter thicker?
Hi! I’ve been trying to make french macarons but still no luck. Came across to this, and would like to try. Does the egg have to be aged or it doesn’t matter? TIA! ♥️
Interesting and love the explanations of the differences. I am new at macaron and so far have only made them with Swiss meringue with decent results although my wife says they are not as shiny as some she has eaten. Thanks! I’ll be trying the Italian method next.
Aya me encanto tu video yo soy de Mexico y me suscribí a tu canal es hoy los haré pero tengo dudas les pones queso ? Además veo qué haces un puré de chabacanos me dices los ingredientes por favor luego te digo cómo me salieron
In my experience, the italian method produces more of a candy-like crumbly outer layer due to the higher ratio of sugar to almond flour. However, the insides can be chewy in a sticky/tacky kind of way if not completely matured - perhaps due to the characteristics of the meringue. The french method gives a different kind of chew. I would perhaps describe it as more cakey such that it comes apart more easily, melts and doesn't stick to your teeth as much. I personally prefer the texture of the french one. Aesthetically, nothing beats the italian method.
French one...I made french ones and I was so disappointed because it wasn't the Italian one I was used to eating! Mine came out perfect but they are.chewier than Italian. It's just preference. I would agree that it is more.cake like
Beautiful, I made French macarons once and they were perfect and never made them again. I am not fond of them but my husband loves them so I will give your recipe a try. I do like the look and presentation macarons so maybe I will do it more often.
I used your recipe tonight and SUCCESS!!!!!!!! Thank you so very much for sharing your tips and recipe with us - off to watch some more videos of yours. (Also, would love to know where you got your mats for your large rimless baking sheets!)
Hello, I plan on whipping the meringue by hand and since that takes quite a while I was wondering does the syrup have to be hot when I pour it in? Is it okay if it has cooled or should I reheat the syrup once the egg whites start to come together?
How do you properly store these? Is it possible to just freeze the caps for future use? Also, what is the proper way to mature macarons? I've just recently started hearing about maturing them before freezing or eating?
Good Morning, Thank you for such a sweet, detailed video. I appreciate every detail. Your voice is kind and beautiful. It must have been a lot of work deciding which details to include/ not include. Thank you so much! 😊 -Elizabeth💖💐💐💐💐💐💐💐💐💐💐
Thanks Aya! You are a fabulous teacher!! I just made a batch successfully. How long do these keep? Filled and unfilled in airtight containers and filled refrigerated of course :)
Thaaaaank you .. really you covered every thing .. I also have so much issues with macarons .. and no one ever talks about the oven type for example cuz I have a Gaz one .. and it's a struggle really a big problem that everybody seems to forget to mention at all .. thanks again.. and looking forward trying you method ❤️❤️❤️✋🏻
I see your ingredients list but I not seeing the exact measurements, did I miss that? This is such a great video, I would like to try the Italian method!!
My french meringue macarons turn out great 95% of the time even with humid weather and flavorings, now that I'm trying to do Italian they don't come out, the skin NEVER forms in the resting period, I've tried dehumidifier, fan, oven everything and it absolutely never turns out, not even with Pierre herme books or any TH-cam video, I will try yours and will let you know, thanks in advance for your detailed instructions and attention to ever step.
Hello! Thanks for the video! Maybe you still reading comments :) May I ask what can I do if the batter is too "fluent"/run/flow too much? Can i add more almond flour to get a denser batter?
Thank you for sharing this recipe & detailed techniques, it works perfectly for a beginner like me. But i encounter a problem when trying to split the batter into 6 colors & bake it 4 trays at once (i use unox arianna oven). I tried to bake with 130 & 140 degree celcius for 16 minutes, but some of the macarons cracked (but it still have perfect feet). Can you help me with this problem? What would be the cause of this problem and how to fix it? I really appreciate your help🤍 Your channel help me a lot in my baking journey & small business, thank you so much🥹✨
Hi! Thank you for sharing the result and watching my videos!😊 When I split the batter to color them, I divide them before I start macaronage ; As soon as the batter is evenly mixed, I divide them. It prevents over-mixing the batter since it gets slowly loose toward the end as it sits while you are coloring all of them. When macaron cracks in the oven, the main 2 reasons are: 1. The macaronage was not done enough (under-mixed). 2. The heat was too strong. So if the batter looked good when you checked and the surface of baked macarons looked shiny, my guess is your oven is just "slightly: stronger than mine since some of them came out fine. I recommend either letting macarons sit at room temperature for some time 10-15 minutes or more depending on the oven before baking to create the shield on the surface or baking at a slightly lower temperature. Hope that helps!!
Very helpful video! I have a question. I did the macrons but the macronage is very thick, I kept folding it but still it’s thick. What do you think is the problem? And also I did bake it but shell of the macron is not smooth.
Hey! Amazing tutorial. Just one question, if you have to put them in the oven immediately after piping, do you pipe all of your trays one at a time so they don’t sit out or can you pipe them all at once and just put in one tray after the other? THANKS!
I personally pipe all at once. Once the batter sits too long, it gets loose or the condition gets worse, so I tend to do it all. Depending on the oven, you can turn up the temperature a bit for the last tray if you feel the surface is very dried so that you can get nice feet.
Hello Aya! Greetings form Estonia. I really like the filling idea and I have a question about that. You said in the video that you used cream cheese, what kind :)? I searched cream cheese on internet and results where the Philadelphia and so on- but you cant cut cream cheese (Philadelphia) into peaces. So my question is- what kind of cream cheese did you use? Did you use white cheese?
I'm very new in baking, it will be nice if you could mention time for every whipping. I have no idea how long is appropriate time also lack of experience recognise rather it us in the right stage😆😆
Hi Aya, thanks for the great recipe and tutorial! I just had one problem with the macarons. Mine came out very with tops that were very blotchy and had blotchy spots. Any advice?
Hello guys! It's UP!!! Who else LOVES macarons like me? ;)
I do too !!! I love your video. So far I guess Im just unsure how to follow your recipe. Have 2 questions.
When you're beginning to whip your egg whites and you add a little sugar to them ...Is the sugar a part from the amount of the sugar in your recipe or do you measure out a separate amount of sugar that you add directly into the whites?
And same with the egg whites that you add directly into the dry ingredients (tpt). Is it a separate amount all together or do you just take a bit of it from the main amount that you have in the mixer ??
I usually do the french method. Hope to hear from you.
Torma
How much egg whites to be added into almond flour to make the paste please
Hi. Today I made the recipe, but baking was a disaster 😭😭😭😭 I divided the mixt in two. The first I had to bake it in 250 cause it was to hot, during like 30 minutes and doesn't make feets at all. The second one, I bake at 300 and in few minutes brakes and when reach 16 minutes I took off and looks like wet and Wrinkled. I was doing that until 10am throw now 3pm . So I'm fustrating level 1000.😭😭😭😭😭
@@tamilsamurai.official the recipe saids 100g
THANK YOU for this recipe! I'm flabbergasted. 125 cookies, so just over 60 sandwiches... and NOT ONE CRACK. And I didn't feel stressed for a single moment while making them 😅
I've been watching a TON of videos in preparation for the first attempt at Macarons for Christmas, and I have to say - when you pour the batter into saran wrap, then use that as a go between with your piping bag? THAT IS GENIUS, and nobody does it!! So smart! I'm stealing that trick for every other time I have to pipe things. Thank you!
I’ve never been so excited to see feet! I literally ran around the house yelling ‘I have feet!!’ These came out perfect! Still baking and still excited! Thank you so much! I’ve made macaroons many times. I had beginners luck the very first try but have been disappointed numerous times after. First try using Italian method and hoping it’s not beginners luck this time. Still.. so happy to see feet… and a smooth shell!
😂😂 You are so cute!!! I am SO happy for you too! You've got feet!! Thank you for sharing your great moment💃
First time I made macarons I ran around screaming “I made an 8!” Too
Here to share an update of my macaron journey! I discovered the main problem with my macarons. As always, your recipe is amazing. The thing is my oven accumulates heat with time, even when I adjust the temperature. So I monitored the temperature with a thermometer while keeping the door slightly open with a wooden spoon. And it worked beautifully!
🍀🍀🍀
I just made them yesterday and they were perfect!!! I use to do french method but it was hard to make perfect macarons all year around with unpredictable Irish whether. Tried few different techniques with Italian method but I was never really happy. But this is game changer for me :) Big Thank you xxx
@kennycat that's the problem. I don't have any air conditioning room 😢
Great detailed tutorial! The macronage is just a matter of practice. Even failures are delicious.
True!😁 Thank you🙏
I totally agree 😁😋
save failed ones, dry them out and fold into a biscuit tortoni frozen mousse.
My i know the exact measurements of italian macaron🙏
When she cut the macaron at the end my heart skipped a beat I was so in love
This is basically a macaron tutorial AND trouble shooting vid all in one!!! Wow!!! Thank you so much for taking the time and putting such an important vid together!!!❤️❤️❤️
With all respect to your professional and knowledge, I learned a lot from you about baking. I did have to watch you over and over again each program because sometimes you spoken so fast and difficult for me to follow but I enjoy to watch again never be tired of it. Please accept my thanks and appreciate from my bottom of my heart. Thanks again.
Aww thank you so much!!! I'll take it a humble heart❤️ Thank you so much for watching my video repeatedly, and saying such a sweet things. Thank YOU for supporting my channel.
Hi Aya, I made these last week and followed your instructions completely. I thought for sure that my first try at making macarons would be a total failure but they turned out PERFECT! I couldn't believe how amazing the taste and texture of these were. Definitely the best macarons I have ever had. Thank you so much for the video! I'm trying your butter cake this week:)
Where did you find the recipe?
o ok kok okooookoooooo
@@arielsamaniego1834it is in the description ❤
She's the goat ❤️
Her recipes come out really good!
Omg thank you so so much, i was doing other recipes but my macarons still didn’t work so well, but when i found your video i said i have to trie it! And i’m so happy and proud about myself because i never went to a class i just wanna learn for myself. And i got it, thank you. Greetings from México.
Thank you so much for the thorough class on macarons, I made a batch today, my first time, 98% were perfect! I filled them with French buttercream. I owe this success entirely to your instruction. Please keep doing what you do so I can continue to level up my baking skills with every video you post!
Congrats!!!🎉 I’m happy for you! Thank you, I’ll continue posting valuable contents!
Where to get the list of ingredients? Sorry for disturbing you.
Hello, I am so grateful for the video on Italian macarons. The details you shared were incredible. I understood your comparisons easily. Your voice had a kindness to it that made it beautiful to listen to. I am taking care of my baby while I listen to this, and he is just so relaxed. Thank you for making such a complete video. 💐💐💐💐💐💐 It will be a couple weeks before I am ready to start this recipe... But i feel so much more prepared than when i first set out to research Macarons. I hope you personally the joy David expressed in Psalm 103. Have a wonderful day.
Thank you so much! I’m so glad it was helpful😊 I hope it’ll be a success!
The tip to add a little bit of the the granulated sugar to the meringue in the first step was a GAME CHANGER. I had tried 5+x prior and could never get stiff enough meringue. Subscribed! 😊
thank you so much! I ve baked 3 batches before watching this vid and it all failed, but i tried another time noticing what i ve done wrong and it worked out almost perfectly! thx for detailed support on each step!!
Such a gorgeous white on those macarons! I’ve never achieved this with Swiss or French method, I’ll try exactly how you did it and let you know how it goes!
ive tried many recipes trying to make macarons and ive failed until ive tried your recipe !! its amazing literally nailed them on my first try thank you so much 🥺 they tasted AMAZING
do you know about how long the merengue should be whipped?
😭😭😭😭 here for help 😂
My first batch came out PERFECT 🤩 (I thought “Ladurée have competition now lol”)
Then the next 8 batches was a total disaster.
I tried everything: adjusting the oven temperature up and down (I have an over thermometer), slightly undermixing, slightly overmixing, aging the egg whites, adding a pinch of albumin, letting forming a skin, putting straight into the oven…
I know macarons are finicky, but any thoughts of what might be going on?
You’re the best!
Regards 🍀
Thank you so much for this video! I tried making macarons last night for the first time and they turned out like Nilla wafers. I made them today using this recipe and the tips in your video and was able to make them perfectly! The first 2 trays I put in the oven didn't get any feet on them, but by the third tray they all looked amazing because I put them in the oven immediately after piping. Thank you so much!
So do you mean your successful macarons were put in the oven straight after piping, with no drying time on the kitchen bench?
@@AwesomeCakeDesigner Yes. The first 2 trays I let sit out for a bit and they turned out thin and didn't get any feet on them. The 3rd sheet turned out perfectly and was put in the oven right after piping. All came from the same batch of meringue and were otherwise baked the same.
@@waltz666 it’s so kind of you to reply, thank you. If they came from the same batch, did you keep the mixture in your piping bag till you were ready to pipe your last 2 trays? I promise that was my last question🤐
@@AwesomeCakeDesigner no worries at all! 🙂 And yes, I kept the meringue in the piping bag until I was ready to pipe. I only baked one tray at a time.
@@waltz666 that’s so helpful! I really appreciate you sharing your experience. Thanks a million🌻
Thanks for sharing all these tips about ovens, and explaining why you do each thing specifically. Loved this info. One question though: how many macarons would the portions in your recipe make?
WOW! FULL of good tips and solutions for all the challenges, not just for Macarons but for the oven, baking, piping etc etc! Thank you so much for taking the time to tutor us with all the details! You probably save us years of trial and errors! Seriously! Last but not least, the apricot jam is a BIG bonus! Merci!
Aww thank you! I'm so glad, it was totally worth making this by just you saying that :) Thank you for your support!
I baked macarons so many times and it was never so perfect like this time. Best macaron recepie ever !!!❤❤
OMG! Thank you SOOOO Much for the absolutely BEST macaron recipe ever. I have been using the French method for the past 6 years. Very temperamental and have had issues with the shells cracking, being very brittle etc etc. I have been playing around with various recipes the last week and came across your channel yesterday. Just taken my first batch out and they are perfect!!! Thank you Aya. I am based in Cape Town South Africa and I used the Relianz ground almond flour - my favourite. Have a wonderful day! (PS have binge watched quite a few of your tutorials - love them :-)
Aww thank you so much! I’m so glad🥰 and thanks for sharing the photo, that was beautiful!
Aya, you're the BEST! I watched this a long time ago, and it's my favorite video. Thank you so much for teaching me to make macarons, and the difference between French and Italian methods. I agree- I've had both and hands down, love the Italian method best. Thanks!
Hi Aya! I love your tutorials! Especially the one on pie crusts!
I have been macarons a while now, and am happy with my recipe which is very similar to yours and also uses the Italian meringue.
I loved this tutorial on macarons, just a tip from my recipe, I don’t know if it helps, but obviously timing is very crucial because you need to have the egg whites beaten to soft peak at the same time the sugar syrup reaches 248f so...
I start cooking my sugar syrup, when it reaches 203f - that’s my cue to start my kitchen aid beating the eggs on medium speed. When the sugar syrup reaches 247 - the egg whites are perfectly ready to receive the sugar syrup... hope this is helpful. And for my question: I use Wilton gel color and I am not really happy with the results. Using too much to reach the color I want leaves a bitter aftertaste and too little - my oven changes the color. I tried lowering the oven temperature... not helping. Any suggestions? Also, how did you reach that beautiful white in this video??
Sorry for the long post.
My question is, how do you protect the rest of the batter while your first batch is in the oven? Should we pipe the remaining batter and let it set? Referring to the Italian method
Best tutorial i've ever seen. Im gonna try again the macaroons. I failed 4th time, now i know oven is one of the factors.
Deff suggest getting an oven thermometer! I got one and found my oven ran about 30degrees F hotter than what I set it to
In Tunisia we have the finest types of almonds ❤ thank you for your tips I learned a lot 💗
These look awesome. And the idea of using dryed apricots for jam is brilliant. I have tried many different receipes for macarons but always come back to the Italian method. My only problem is mostly the colour doesn't come out as brilliant as I would like it to be.
Hi 👋🏼 thank you for sharing this recipe with us ….. if I reduce the recipe to half shall I change the temperature of syrup to 116
This awesome tutorial just came in time for me. The Last few weeks I have been strugling with these little a**holes 🤐. I was searching for some answers which you gave me!
Thank you for all of your content! I'm so glad you decided to make TH-cam Videos! Love all of them! ♥️
Aww thank you so much!!😁🙏 I'm so glad you found answers you were looking for!! I appreciate for your support!
I would recommend that, when mixing the egg white and sugar to make the meringue, try instead putting the egg white and sugar in a heat proof bowl, place it over a pan with some simmering water and then whisk vigorously to cause the sugar to melt into the egg white. You aren’t creating the meringue here, only dissolving the sugar into the egg white so you don’t want the egg white temp to exceed 150F.
Once the sugar is absorbed, place into the mixer with a whisk and create the meringue.
This takes a lot less time, and you don’t have to worry about the syrup gathering at the bottom and not incorporating.
Syrup, meringue, while meringue whips and cools, soft almond flour and powdered sugar, then add egg white to flour mix and chop and fold. then chop and fold in meringue then pipe
Hi aya this recipe works so so well for me. All these years of failure finally thank you so so much, still need to improve. Can I divide the recipe???
I checked this recipe and it worked for me, I'm very happy.
I have a question: I would like to have cocoa macaroons based on this recipe ... what proportions should be?
Thank you Aya for sharing your technique. I’ve been too afraid in attempting these before. I can’t wait to give these macarons a go. It’s also kind of others in sharing their own experience using your method.
I tried your recipe and followed your video and was finally successful!! Yay!
The only thing i don't know how to address is how to keep them from getting mushy overnight?! Do i just have to freeze them or not fill them until ready to eat?
I failed numerous times doing french method then the first time I tried swiss method it was a success over and over and then I tried the french method again I get success over and over too. I haven't tried the italian method
Is really interesting watch how you find your ideal macaron
For me swiss is my personal favorite and for the almond flour the one from costco
" Kirland fine almond flour"( 1.375 kg) is my way to go , is really cheap and the content in thd packet is more that others flours that have 1 lb and more expensive
I got so inspired to make macarons after watching this yummy video so i drove right away to costco to buy my ingredients...and i ended up buying a whole box of macarons instead...came home and watched this video again while eating my macarons i bought from costco.😁😁😁
How many macarons does this recipe make?
I just followed your instruction on how to make italian meringue buttercream for my baby shower cake and its delish!!!
Aya, My 1st try and had some issues. after reflecting: 1) In pot-230g granulated sugar & 60g water is this correct?; I used the fast boil burner, didn't pull off til 120C 2) My meringue was at a stiff peak & cool 3) I used a powder color 4) after adding all meringue, the batter looked bumpy but continued 5) baked at 300 deg but I only baked 6-8 minutes as the macaron had began to crack/wrinkle on top 6) I tasted anyway- very sweet and could really feel the grain of almond flour (sifted 3 times)-Not sure if because not fully cooked or should be the taste as I never had a macaron before. I would love to get your thoughts. Thank you!
I made these today and they turned out incredible for my first time using the Italian method. I planned to use the French method but the first batch turned out terrible so I decided to finally try the Italian and so far so good! I did have a few issues, some of them baked lopsided-like the feet on one half grew more than the other half of the cookie, some of them also cracked a bit on top but I did let them dry a bit more than I probably should have so that could be why. They taste great and I will definitely use this recipe again :) Have you tried using different liquids to make the almond flour paste? I used egg whites but I would prefer not to have to use so many.
Omg, i’m very impressed with you talent! I love your macarons and this class! Congratulations❤️
Aww thank you so much!😌🙏 Thank you for watching and giving me a feedback!
I just tried making macarons for the first time and some turned out good but they still taste amazing! Thanks for the tips!
One method i use to test the perfect temperature of syrup for the Italian merengue is the bubble method
grab anything metallic with a loop, from skewers to a wisk with a hanger at the tip, dip it in the syrup and blow a bubble, if it doesnt make a bubble, it isnt ready
Its quite marvelous to watch and fun to use
Aya, do you prefer baking parchment or silicone mats when baking the macarons?
I've made your macarons for the first time, and they came out really well. Thank you!!
I am still confused… what is your preference abt when to add coloring? When macaronaging or add into meringue? Thank you, Aya.
Thank you so much for everything you shared. I would like to request about measurements, you've given already 2 options of measurements ingredients, but I wish you can add also cup, tablespoon, & teaspoon please
I've been doing macarons with the Italian method for years. Yes i do agree that it's "the best way" IMHO. Now regarding the food coloring, i've recently discover this brand called Elite Master from SugarArt and... wow... i'm making macaron colors i never used to do before. Including the darker shades up to midnight black which was something i could never truly do properly. I suggest people to try Italian Method + Powder Sugar coloring.
You are a born teacher! Great tutorial. Thanks for taking the time to explain each step.
Thank you!!
So much work has been put into this video. Very informative I would call it a miniature culinary course haha. Thank you so much for all your efforts 🙏.
This was awesome! I've only made the French style a couple of times...though I've never had a "real" macaron so...hopefully I'm getting the texture as it should be, but even if not, they looked great and tasted super delicious so it's ok, and just for us so no biggie. I am super excited though to try it with the Italian method!! You're video was really good! All the details are perfectly explained and SO appreciated! Thank you again!
Do you mind sharing different fillings like pistachio, mocha, chocolate, raspberry, mango, etc.? Thank you.
Thank you for the request!🙏
@@PastryLivingwithAya
Pleeeeease, if you pls can do a video to cover the most delicious fillings for macrons
Aslo, would you please tell us how many macrons are baked out of this receipt 😊
Thank you
I’m addicted to your chanel! You deserve more subscribers ❤️
What are the different ways to store them for use in the future?
Also can you show an example of using gel coloring for a deep color?
Hi Aya. I just made your macarons. And they worked. Yay. They aren’t perfect but they have feet and they taste delicious. I definitely need more practice.
It was so interesting and also satisfying to watch. I especially like the filling at the end with cream cheese and this kind of apricot jam. What a genious combo!
Hi Aya! I'm making macarons tomorrow so that they're ready for Valentine's day! How can I know the sugar is ready if I don't have a thermometer ?
Same question
Just drop the hot sugar into ice water. And it will turn itu elastic ball when its ready. That was she said in that video
Hi Aya, thank you spending time in recording this detailed video. I tried the recipe and didn’t get even one with good feet. Pics attached. Can you share the consistency of macronage and also almond flour+powdered sugar + egg white consistency as taste wise incould find sugar crystals. Do I need to rest after piping or bake immediately? I tried baking immediately and also keeping for sometime but same result. Will the climate affect the consistency?
Hi Aya i have attempted to make macaron a few times using the French method but only the first time baked in a studio with air-conditioning and the guide of teacher that was successful. After that it was difficult to make at home because i live in a hot climate country. I will try your Italian method one of these days but first i would like to ask a few questions:
1. I want to reduce sugar so that it is not so sweet, is that possible? If yes, What is the minimum amount of sugar to make perfect macarons like yours? Do i reduce the sugar with syrup or the sugar powder with almond flour?
2. I would like to bake small amount as we cannot eat too many of sugary snacks, what is the minimum amount of portion \ ingredients that you recommend?
Thank you so much, looking forward to your replies.
Answer to #2 halve the recipe. You can freeze them. They freeze well.
Was just phenomenal, thank you so much for sharing every detail. NO FAIL MACARONS…
My favorite from now on!!!
Just found ur video- watching it now, as well as trying to make macarons. Stupid question- what is in a pod. Add sugar & water + 230g of what in a pod. Please explain??
Thanks - jenny in Nashville
I think she meant to put 230 grams of sugar and 30 grams of water in a pot.
I have a gas oven, and twice my macarons cracked and were burnt at the bottom. Will try your method of double try, hope it works😊
Wow I loved it I'm a proud grandma and I love baking hopefully tomorrow I will make it I will let you know how It was
I have some experience with baking many years ago I made a cake for my sisters wedding but recently I don't
Bake as much because I'm gluten-free but macaroon I can eat thank you again looking forward to see your videos bye for now stay safe wherever you are God bless you and God bless all the people around the world I am in Newport coast California 🤗💕👏❤️🙏💐✝️😍🌺🌷🌸
Thank you so much for this video!! I was struggling making these so much but I was able to make 3 perfect batches, im so happy! :)
Love love love. Great advise !! Q: How do you keep the macarons so nice and white, I am always having problem that the white macarons have some brown edges.
Thanks
Hi Aya, thank you for sharing but would appreciate if you could share lesser portion for a beginner to try and practice. I have tried many times to work macaroons but always unsuccessful. Hopefully your method could at least brightens me up to continue trying. ☺️🙏🏼
Wow these look amazing!!! Never seen the white with gold leaf before. So classy and gorgeous! And my taste buds can taste them thru the phone haha. Thank you so much for the tips. You definitely answered why my first lot were a fail haha. Following your recipe from now on. Going to try it for the first time today. Will let you know how it goes.
Hi Aya! My batter came out just a bit runny the last couple times I made it. I followed the recipe exactly. Can I add less water to the sugar/water mixture in the pot to make my batter thicker?
Hi! I’ve been trying to make french macarons but still no luck. Came across to this, and would like to try. Does the egg have to be aged or it doesn’t matter? TIA! ♥️
Interesting and love the explanations of the differences. I am new at macaron and so far have only made them with Swiss meringue with decent results although my wife says they are not as shiny as some she has eaten. Thanks! I’ll be trying the Italian method next.
Aya me encanto tu video yo soy de Mexico y me suscribí a tu canal es hoy los haré pero tengo dudas les pones queso ? Además veo qué haces un puré de chabacanos me dices los ingredientes por favor luego te digo cómo me salieron
Which method produces a chewy macaron? French, Italian or Swiss? I’ve been searching online and there are contradicting answers 😩
French one
In my experience, the italian method produces more of a candy-like crumbly outer layer due to the higher ratio of sugar to almond flour. However, the insides can be chewy in a sticky/tacky kind of way if not completely matured - perhaps due to the characteristics of the meringue. The french method gives a different kind of chew. I would perhaps describe it as more cakey such that it comes apart more easily, melts and doesn't stick to your teeth as much. I personally prefer the texture of the french one. Aesthetically, nothing beats the italian method.
French one...I made french ones and I was so disappointed because it wasn't the Italian one I was used to eating! Mine came out perfect but they are.chewier than Italian. It's just preference. I would agree that it is more.cake like
Beautiful, I made French macarons once and they were perfect and never made them again. I am not fond of them but my husband loves them so I will give your recipe a try. I do like the look and presentation macarons so maybe I will do it more often.
Wait is the measurements for the recipe?
They look very cute for sure! The shells are pretty sweet, so I like to pipe a lot of French buttercream which is not too sweet. Hope you’ll like it😉
It is listed in the description box below!
I used your recipe tonight and SUCCESS!!!!!!!! Thank you so very much for sharing your tips and recipe with us - off to watch some more videos of yours. (Also, would love to know where you got your mats for your large rimless baking sheets!)
Hello, I plan on whipping the meringue by hand and since that takes quite a while I was wondering does the syrup have to be hot when I pour it in? Is it okay if it has cooled or should I reheat the syrup once the egg whites start to come together?
How do you properly store these?
Is it possible to just freeze the caps for future use?
Also, what is the proper way to mature macarons? I've just recently started hearing about maturing them before freezing or eating?
Yes
They freeze well. Just check a tutorial on how to freeze properly.
Excellent macaron recipes - I am going to try it❤
I tried your recipe today. The best. Easiest to follow . Thank you very
Good Morning, Thank you for such a sweet, detailed video. I appreciate every detail. Your voice is kind and beautiful. It must have been a lot of work deciding which details to include/ not include. Thank you so much! 😊 -Elizabeth💖💐💐💐💐💐💐💐💐💐💐
Literally best method I’ve ever tried!!!
I learned so much from this video and my macarons came out beautifully thank you so much. 🥳🥳
Thanks Aya! You are a fabulous teacher!! I just made a batch successfully. How long do these keep? Filled and unfilled in airtight containers and filled refrigerated of course :)
I’m so glad!! It depends on the filling but if it’s not very moist filling, it should last for about 5 days. About 5 days, unfilled as well.
@@PastryLivingwithAya Thank you!! 💓
Thaaaaank you .. really you covered every thing .. I also have so much issues with macarons .. and no one ever talks about the oven type for example cuz I have a Gaz one .. and it's a struggle really a big problem that everybody seems to forget to mention at all .. thanks again.. and looking forward trying you method ❤️❤️❤️✋🏻
Thank you😊🙏🏻❤️ I’m glad it was helpful!!
I see your ingredients list but I not seeing the exact measurements, did I miss that? This is such a great video, I would like to try the Italian method!!
Hello! I am an instant fan after this video. trying it out today. Thank so much for this video.
How long can you store the cookies with out the fillings? Can I put in the filling day or two later?
Hi can I ask why you put the batter in clingfilm before putting it in the piping bag ? Thanks !
She explained in one of her tutorials that this method would make replacing batter refills much easier.
Connie Leung thank you. 🤗
My french meringue macarons turn out great 95% of the time even with humid weather and flavorings, now that I'm trying to do Italian they don't come out, the skin NEVER forms in the resting period, I've tried dehumidifier, fan, oven everything and it absolutely never turns out, not even with Pierre herme books or any TH-cam video, I will try yours and will let you know, thanks in advance for your detailed instructions and attention to ever step.
You don’t rest Italian macarons, they cook after they are piped onto the cookie sheet. I hope this helps! I know it’s very late reaching you…
@@kathychabidon7489 thanks for taking a moment of your time to answer, I'll try this, hopefully it's the missing piece :D
Hello! Thanks for the video! Maybe you still reading comments :) May I ask what can I do if the batter is too "fluent"/run/flow too much? Can i add more almond flour to get a denser batter?
Thank you for sharing this recipe & detailed techniques, it works perfectly for a beginner like me. But i encounter a problem when trying to split the batter into 6 colors & bake it 4 trays at once (i use unox arianna oven). I tried to bake with 130 & 140 degree celcius for 16 minutes, but some of the macarons cracked (but it still have perfect feet). Can you help me with this problem? What would be the cause of this problem and how to fix it?
I really appreciate your help🤍 Your channel help me a lot in my baking journey & small business, thank you so much🥹✨
And i want to make 6 different colors for my next product, what’s the best way to split the batter & add the colors?
Thank you once again✨
Hi! Thank you for sharing the result and watching my videos!😊
When I split the batter to color them, I divide them before I start macaronage ; As soon as the batter is evenly mixed, I divide them. It prevents over-mixing the batter since it gets slowly loose toward the end as it sits while you are coloring all of them.
When macaron cracks in the oven, the main 2 reasons are: 1. The macaronage was not done enough (under-mixed). 2. The heat was too strong.
So if the batter looked good when you checked and the surface of baked macarons looked shiny, my guess is your oven is just "slightly: stronger than mine since some of them came out fine. I recommend either letting macarons sit at room temperature for some time 10-15 minutes or more depending on the oven before baking to create the shield on the surface or baking at a slightly lower temperature.
Hope that helps!!
Very helpful video! I have a question. I did the macrons but the macronage is very thick, I kept folding it but still it’s thick. What do you think is the problem? And also I did bake it but shell of the macron is not smooth.
Hey! Amazing tutorial. Just one question, if you have to put them in the oven immediately after piping, do you pipe all of your trays one at a time so they don’t sit out or can you pipe them all at once and just put in one tray after the other? THANKS!
I personally pipe all at once. Once the batter sits too long, it gets loose or the condition gets worse, so I tend to do it all.
Depending on the oven, you can turn up the temperature a bit for the last tray if you feel the surface is very dried so that you can get nice feet.
Hello Aya! Greetings form Estonia. I really like the filling idea and I have a question about that. You said in the video that you used cream cheese, what kind :)? I searched cream cheese on internet and results where the Philadelphia and so on- but you cant cut cream cheese (Philadelphia) into peaces. So my question is- what kind of cream cheese did you use? Did you use white cheese?
I'm very new in baking, it will be nice if you could mention time for every whipping. I have no idea how long is appropriate time also lack of experience recognise rather it us in the right stage😆😆
Hi Aya, thanks for the great recipe and tutorial!
I just had one problem with the macarons. Mine came out very with tops that were very blotchy and had blotchy spots. Any advice?
Thanks so much for this awesome tutorial.
God bless you.
Thank you! This tutorial is extremely helpful! The end product made my mouth water those looked perfect! ❤️
Yay😊 thank you!❤️