Macaron Texture: How to achieve the ideal texture for your macarons
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- เผยแพร่เมื่อ 8 ส.ค. 2021
- Thanks for watching my video on how to achieve the ideal texture for your macarons.
It's not so much about the fullness of your shells, I really don't suggest worrying so much about that! In this video I lay out three main factors that contribute to the overall bite of your macaron.
I hope that once you're done watching the video, that you can pinpoint how you want your product to taste and know which factors you need to adjust to get your ideal texture. Good luck!
Special thanks to Wesley for joining me on this video!!!
Check it out and tell me what you look for in a macaron!! - แนวปฏิบัติและการใช้ชีวิต
Interesting and helpful video. 👍Love that you had your hubby as your guest! You look so pretty today!💕
Thank you for the tips!! ❤
I loved watching!! 😘
Thanks for watching Gloria!
Great tips as always from you Nicole.. And opinions from your husband it's representative the fact already.. Thank you so much 🤗
Thanks nicole, very informative for me 💜💜💜
This was so informative, Thanks Nicole. Loved seeing Wes, a very qualified taste tester!!!
Aw I’m so glad you found it Informative!
Wow, thank you so much for your kind words. I like macarons, thank you for the good information. Have a good time.😊🥰😋🧡👍
It's the most honest channel cookies recipe I ever knew, thank you Nicole!
You are so awesome! This was superrr helpful loved watching you guys give feedback on your macs 😃
Awesome! I’m so happy to hear it was helpful!!
You look stunning 😍 Thank you so much for this video!!! Definitely helped me figure out what went wrong with my macarons. I'm sure my next batch will come out great!
Aw thank you! And I’m so happy to hear it helped!!
Great video and good to see Wesley finally. I only use your recipe!! 😬
Omg y’all are too cute! 🥰 nothing better than a supportive partner! Especially one with honest & helpful feedback! So much good info in this! Thanks for sharing! 💜
Aw thanks so much for watching!!
excellent information! thank you
Great video 👏🏻
Now I would love to know how this would be for the Italian method macarons!
Thank you soooooo much!
Amazing way of explaining the right structure. I visited the original Ladürée 1996, just before macaron became a world sensation. At this time, they just had 4 flavors: Chocolate, lemon, pistacchio and raspberry. Besides, the macarons were considerably bigger! Then I found out about the luxemburgerlis from Sprüngli in Zürich. In fact, I think these were the original macarons. I have never been able to track down photos of macarons from before 1950. Around 1954, the luxemburgerlis were invented at Sprünglis. I think they were the real inventors. They still make luxemburgerlis In Zürich. They are said to be less sweet , more airy and quite smaller than the macarons of today.....
This was so helpful
Loved this! So the ones you preferred that made it delicate with the slight crunch... what recipe did you use for those? Was it the double powder sugar? Thanks!
I’ve noticed that recipes with a higher ratio of powdered Sugar don’t often lose their color as much. If I’m using a recipe with more almond flour it tends to take more coloring to counter the baking.
So helpful! I’m curious about the vanilla almond filling, is it in your fillings ebook?
Thank you for all the great notes! you and your husband are so cute, love your shirt too!
Thank you so much! Hope you’re feeling better!
@@baketoujours Thank you! I have had a fever for nine days straight but am not really feeling sick anymore :)
thank you for the tips, Nicole. nice to see your hubby participate int he taste testing. you guys make a cute 💑. so in your opinion, what recipe would you suggest to your texture liking? ty
So I don’t mind the equal parts almond flour to confectioners sugar- it’s just sooo important NOT to over bake. That’s my biggest thing. If I over bake the recipe I use, I wouldn’t sell them. I also love Stella Parks’ recipe which is 144g egg whites, 72g sugar, 230g confectioners sugar and 115g almond flour. I have become use to the “meatier” bite. But it took me a bit.
💕
This video was great !! Thank you for sharing such a variety of shells and your tips on what to watch for. It was nice to have your husbands opinion too !! So appreciative
Thanks so much for watching! Glad you enjoyed it!!
Wesley!!!! Thanks for trying all those Macs with my girl even though you're not into sweets. You are so stunning Nicole. Great Video.
Aw thank you Dora! You’re the sweetest! Wesley is a champ!
So the shells that have more sugar will yield a slight crunch and airy texture?
Great video! I'd sample your macs anytime! 😊
Aww your husband is great! He knew all the issues that come with macarons!
☺️☺️ he’s definitely well versed in the issues. Hahah, I’ve had them all and he’s particular for sure. I want HIM to make a batch one day. 😃
@@baketoujours that would be such a fun video!
@@baketoujours you totally should. I’m the macaron maker in my relationship. My wife bakes bread and cookies.
❤
Which recipe gives you the delicate shell aka most authentic French texture n taste
In my opinion Stella parks recipe yields a very delicate cookie- 144g egg whites, 72g sugar, 115g almond flour and 230g confectioners sugar. But it can be finicky so I felt the larger yield was more cost effective when I had my business.
Also, I feel the recipe I use has a longer shelf life which helps when selling. So it’s really a business choice at that point.
Thank you so much! I really enjoy your videos and tips.
This is so helpfull know i want mint chocolate macarons 🙊
They are so good! Preferably not so many months old though 🤪
Bake toujour, can you explain how a macaron shell is supposed to be like when we cool it at first? I am running into problems where if my shells were full, the shell would be soft, if I bake it too long the outer edge gets hard/crispier than I would like. If I get a "sturdier" shell, my shells are hollow but pretty good after maturing.😅
Im confused too
I would love to see a tutorial using premix just add water macarons. I really want to know if they turn out as good as home made 🤔
let me go check amazon now!
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