Don't forget the old fashioned macarons: 3 ingredients ready in 20 minutes
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- เผยแพร่เมื่อ 6 ส.ค. 2024
- if you ever wanted to try macarons but found them to complicated to make then you may want to try their predecessors instead. The old fashioned macarons only required 3 ingredients and will be ready to eat in 20 minutes. Get the recipe: bit.ly/3uWynOm
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🧅🥕INGREDIENTS🥕🧅
100 grams almond meal ( ground blanched almonds)
200 grams granulated white sugar
60 grams egg white
cookware:
1 wooden spatula
1 large bowl
1 piping bag with a straight tip ( 1.5 cm / half an 1 inch wide)
A macaron silicon mat ( or just a piece of baking paper on a baking tray)
a pastry brush
Oven baking time: 15 minutes at 180 degrees Celsius/ 350 F ( non fan forced oven setting)
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We make similar 'makroner' in Denmark in the autumn as a crunchy element for our traditional apple cake/pudding with whipped cream. It's delicious and the apples and almonds go very well together. Thank you for the recipes!
Thank you! I've been trying to find this simple recipe for a friend who wanted to try an "old fashioned macaron before they got all colourful"! Now I have the perfect recipe and a good reason for afternoon tea! 😊
Videos like yours are one of the reasons I love cooking so much. You join cooking and history in a delightful way.
So much like Italian amaretti! Delicious! One of my favorite cookies. They're so quick and easy too
Great stuff, these remind me of the macaroons we used to make when I was a kid. Sometimes with the addition of coconut, or even replacing the almonds with coconut totally. We always baked them on little rounds of rice paper so you could eat that too.
Think this is why when macarons came out I was a little confused as to what they were.
Excellent video as always, many thanks.
I have a friend that has learned to hate making macarons. She says they only ever turn out if I'm helping. I showed her this recipe, and she is over the moon excited.
Oh similar cookies are common christmas cookie here in Germany.
I’ve always wanted to make macarons, but they’re so intimidating! This recipe is so much simpler and I think will be a great precursor to my macaron baking adventure!
We make an almost identical dessert here in Greece, and I am certainly going to give these a try!
Beautiful! Thank you. I make my own almond flour with a food processor. It's cheaper to buy whole almonds.
Really like your channel! 👍🏼❤️👍🏼
I like so much 😍 in Turkey it calls "bitter almond cookie "
Badem ❤
L💛VE it. ☕
Almond meal, sugar, and egg whites. Super!
I love your videos! Can't wait to see what you will bring for the
Christmas season!
Enjoy your enthusiasm! ♥️🌹♥️🌹♥️🌹🎉🎉🎉
My aunt used to make these and put a split blanched almond on top. For coconut macaroons she would put a quarter glazed cherry. Such easy recipes.
Thank you heartily for your so wonderful and readily understood and made recipe of the heavenly MACARONS !!! !!! !!! I shall be always deeply beholden to you ,because I worship macarons and always wanted to make them in home ,but the other recipes were so hard to be made !!! Your way of making macarons is the best !!!
Anything with almonds -- I am there. Thank you -- I also love historical recipes. I look forward to making these. One question - if I wanted to do a lower sugar version, say half the amount of sugar -- should I increase the amount of almond flour?
Good question.
I've asked the same question but no response.
👏 👏 👏 You’re a genius Stef
Those look really good. Cheers, Stephane!
Anything almond... I'm there! Can't wait to make these!!!
Very easy recipe! I love the almond flavoring. Thank you very much!
We do those in Greece too! Or something similar anyway. We them "ergolavoi" (contractors) for some reason, or "amygdalota" (almondies). Only we sometimes use mastic, and decorate with half a blanched almond on top of the macaron, and we often use some sort of frosting/filling, like a chocolate mousse thing. Divine stuff. Chewy and lovely. One of my favourite sweets.
That name refers to... not joking, εργολάβος κηδειών (funeral director), because those are often offered at funerals.
@@RaspK Ευχαριστώ. Κάτι έμαθα και σήμερα! :p
Absolutely lovely 👏👏👏👏
LOVE these!
Thank you Chef!
Looks great and easy! Thank you.
Thank you for sharing
Looks amazing! Can’t wait to try ! Thank you for your video - always wonderful .
Nice recipe and tutorial.
I like this recipe because it's easy & I always fail to make macaron 😁
🥰 YES, STEPHAN.👍‼️ YOU GOT IT.
I remember THESE macarrones in
Bilbao WHEN U was a Young kid...🥰 I can still taste the wonderful flavor that
I've never forgotten of
the crunch if the bite.
THANKS ‼️🥰❤️🙋
Great video. I have tried many times to make the modern macaron and rarely succeed. So look forward to trying.
Another best recipe
Eat More Macarooons! I love it..😁
We’ve been making coconut or almond Macaroons in America forever. It’s one of my favorite cookies. I like the refinement of Macrons Parisiens, though. Our old fashioned coconut Macaroons tended to be rather rough, haystack looking things. Good eating, but nothing fancy. We didn’t traditionally make sandwich cookies out of them though. Leave it to the French to make something tasty even better with butter cream 😝.
True, but we do often dip the haystack looking things into chocolate, which is obviously delicious.
I'd expect you might could substitute coconut flour if you want a coconut version similar to this. Don't see why it wouldn't work, but I could be missing something.
@@jbc175 Coconut flour loses its flavor quickly. I much prefer the shredded variety for American Style Macaroons. I’ve even had a version using fresh shredded coconut which is absolutely astoundingly delicious! I agree, I love the chocolate Macaroons. They end up being more like candy than cookies, but still . . . nummy!
Looks really yammy👍😍
Thank you
In Italy we make both hard amaretti, similar to macarons but made with whipped whites and veeery crunchy, and very tender ones. They are some of my favorite sweets regardless.
Look yummy
Ty Chef, for sharing & teaching us. I wish I could afford your classes but someday I may🙏. God bless you with good health n prosperous always.
Superb sir! 👍💯💥
Yummy 😋!
C'est mes préférés 😋
You are a knowledge pleasant cook
So much easier than the macs we are familiar with!
Oh yes... this is how I remember macarons were from my childhood in the 1970s. My Mum used to buy them from the local bakery, they had rice paper underneath which I found fascinating as a young child... paper I could eat!!😅 I loved the flavour and chewy texture.
Yummy
Super, formidable. Very nice video, I assume you can use any type of noisette? Can you do the stirring mechanically, I am lazy and I do not have arms like Surge Nubret?
Hi Stefano, thanks. And will you be doing those modern colored ones anytime in future? Would love to see your version of that in particular :) love your videos so much!
They would be delicious filled with raspberry or apricot jam. 😃
In sweden we make these with hazelnut instead of almonds. Very tasty I was addicted to those when i was a child.
Wow was an amazing buy easier way to do macaroons
Another great, simple, and need I say it, deliciously looking French recipe. Question: could you use food colouring to give them a little ‘modern-authenticity?’, and I normally watch the VLOGs via my FireTV stick and so don’t access the “descriptions” unless I physically connect my laptop or iPhone so, do you have any intention of putting the ‘ingredients & measurements’ up onto the screen? Brilliant instructions, I’ll be baking these macarons this weekend 😋. All the best, Jim
unbelievable. this is exactly how osmania biscuits are made in Hyderabad, India. very surprising to see how cuisines are sometimes very similar between countries which are thousands of miles away from each other.
Hyderabad was a governed by a king who had married with Turkish lady ,was a Ottoman sultan and in turkey the cookie is called ACIBADEM in Turkey
@@bigchef7036 ya Nizam, king of Hyderabad was very fond of this biscuits/macaron. he enjoyed it daily with his tea (Irani chai).
in the netherlands we call then bitterkoekjes.. nice and well done!
I used to make this version when i was young but we always added an almond to the top
NOT FORGOTTEN...these are my favorite cookies
There was a bakery near where I grew up that had old fashioned macarons with chocolate filling, half dipped in chocolate. They were a little larger and so damn good, so when they were replaced with the new trendy macaroons I was very disappointed.
Hi Stephanie, can I reduce half the sugar from 200 gr to 100 gr ?
Ohh this ones maybe be great into a triffle!
Thank you!! Looks great! I had to try them soon
is it necessary to put the egg white in fridge in three weeks? what is the chemistry behind? :)
Seems to be the same way making the Italian Amaretti cookies- add the almond extract..😋
Can i add some colouring?
I will be trying soon! Thank you!
Been looking for this. Jacques Pepin had one and it can’t be found anywhere.
Bonjour, cuisson au four ventilé ou pas ? Merci
oui au four ventilé 👍
@@FrenchCookingAcademy Merci
I've been trying to do macrons but with no success. Your recipe looks easy but you haven't given the measurements of sugar and the flour. Could you please give them so l can try the recipe. Thanking you in advance. Sheela from India.
Can the exact measurements be given please
Could you add almond extract or would it be too much?
Student of. Make a batch, taste and see what you think 🤔. Make your own decisions for the taste you are looking for.
👍👍👍
What can be substituted with sugar?
Try honey ✨
@@diebuu.8114 honey... those will be some expense ass macarons 😆
😋👍
very similar than Catalan panellets
No salt?
I remember eating cookies that looked just like these when I was a kid. They were called coconut macaroons. My mom used to get them somewhere.
I need to check with my mom, but I'm pretty sure that's how she always made them.
Very similar to the Macedonian culuffka!
How cooI. I can switch ut the sugar for stevia and they are keto friendly. thx
I guess you need the bulk that sugar has in this recipe, so maybe erithrytol would be better than stevia.
We make this with walnuts as well in Iran and it is more digestive
No. Just eat 2 cookies.
You deserve an appreciative NNNNNNOOOOOOOOOOOO! from Adam Ragusea.
This cookie originates from Italy.
I tried this morning. I don't understand what happened : they look like cookies, all flat.
Nevertheless they taste good
I'll always remember this recipe because my father tried to eat one and 4 of his teeth fell. I swear the cookies weren't hard
In other words : “acibadem kurabiyesi” 🇹🇷 at least it looks like it 😉all rights reserved
I just tried this... uhmm, I managed to get bubbles with nothing inside, just a mound of cooked almond sugar. It is really not that simple seemingly.
I am pretty sure the amounts of almond : sugar are either reversed or just not correct.
Did you actually make it a paste like he showed?
@@shimmerine1 yes
The batter was pretty loose and it didn't work for me. Do not try this recepie!
no fillings...yuk