YTread Logo
YTread Logo

French Macaron Recipe | ALL the Tips and Tricks!

May 29, 2021
Hello bakers John Canel from Preppykitchen, have you ever tried to make a

macaron

and it comes out like this or like this? I've done it many times, many, many, many times, it's very frustrating. I learned all the wrong things the hard way so you can make

macaron

s the right way and end up with this pretty French cookie. Let's start first. Let's talk about eggs. This is very important and there are many opinions, but I think the best practice is to measure the egg whites and put them in a bowl the day before you want to do this, cover it with plastic wrap, make big holes in it and basically the whites of egg will dehydrate just a little, you want to get rid of some of the water, is this necessary?
french macaron recipe all the tips and tricks
I don't have to, but with these finicky little beasts you don't want to take any chances, like you want to put a dot in each eye for every tea, so yesterday I measured out a hundred grams of egg whites, covered them, and put them in the refrigerator for the night. and then letting them come back to room temperature this morning 100 grams of egg whites is kind of random for most of us in America especially, but it's precise for a reason, these cookies need precise proportions and you can't just say like, about three egg whites or about two egg whites, you have to measure them, so a scale will be a better practice, okay, but you know about three eggs, if you don't have a scale, I'm going to leave this aside now.
french macaron recipe all the tips and tricks

More Interesting Facts About,

french macaron recipe all the tips and tricks...

It's time to talk about the dry ingredients I'm going to measure 130 grams of powdered sugar 130 and 140 grams of almond flour Don't believe any of the labels, I know there are many good brands of almond flour, but we all say like super almond flour fine or as you know, fine almond flour and if you just trust them and pour it in, it won't happen, yeah, okay, but it should be like fine powder, so let's zero the scale again, 140 grams please. Let's say 140 grams, but I'm compensating because after sifting this stuff you're going to throw out a couple of grams of the big stuff.
french macaron recipe all the tips and tricks
I measured it for you knowing that there would be some loss that we're going to sift this through. a bowl, I'm excited because today I get to use some of my copper stuff for a reason, because copper is actually good for whipping egg whites and I'm going to do some of this by hand. I didn't swim yesterday because I know I need all my strength for this macaroni today, just patiently sift it, don't try to mash things up, just discard the big chunks because you're actually going to do this multiple times if you have giant clumps like this.
french macaron recipe all the tips and tricks
Go ahead and split them up, okay, but your goal is to get the little things to not force the big things through the sieve and you can see right here, look at all this nonsense, most of you know that you would have to do this as a first pass, but I've been reading tons and tons and tons of

recipe

s and they're all so different it's crazy, okay you can see I have a lot, it's like panning for gold here, except this is the garbage, you're the chaff and I have a bunch of almonds here, let me weigh this so you can see how much I'm throwing eight grams into the trash or into your smoothie, whatever you want.
We will now transfer this to a food processor and blend. Heck, leave it on silent, it's okay, it just doesn't make almond butter, but you really want to like grinding it. Never put your fingers in here and I like to give it a good shake because the super fine stuff goes. to the bottom and the top part remains a little ruddy, it was a good start. Take out my sword carefully, let's sift it again. The gold side, the silver side, yes, the silver lining of this whole process is even if you make a mistake and your cookies aren't perfect, which I will tell you is likely, especially if it's your first time they still taste delicious.
It was a little irritating during this process because it would be like making batch after batch after batch with these like various imperfections like they were cracked they were flat the feet were fine but they were too slanted some of them were hollow some of them had no imperfections on the surface no they could be used for this video this is like draft 20 but they were all delicious I love snacks so we're sifting them again and here you can see there's a lot less stuff in there it's all nice and dusty now except for some of the large pieces.
When I do this, I'm only breaking up some of the rocks because they were ground up in the food processor. I'm not passing these big pimples. I'll do it one more time, but we'll do it very quickly. Do you think I'm crazy for doing this? If you know what I went through in the last sifting, the sifting part is totally the easy part, the things that will get you to the end in like two seconds are the consistency of the meringue and the macronutrient, which is the mixture of the wet and dry ingredients the macronutrient that's not so bad the meringue I had no idea I can't wait to show you if you've passed some crazy looking macarons let me know in the comments tell me what you think went wrong I'm all ears es It's nice to commiserate about some things that They went wrong, okay, a couple of leftover lumps are discarded and now my dry ingredients will be set aside for later, now for the egg whites, first clean those bowls, remember we are splashing all over our eyes and crossing our t-shirts, I'm adding a splash of vinegar, white vinegar and I'm just going to move it around this glass container is totally clean, this one has a little bit of almonds in it, we just need to remove any trace of grease. you want the meringue to be perfect, this copper bowl, this comparable will be used at the end of the meringue, so it's totally optional, but I found that you really want to have good control that you can't get very easily with your electric mixer.
I have to like the feel of egg whites. I have my piping bag fitted with a number 12 as a small round tip. You can use a larger one, but this is what I like, so have it ready and ready to go. 100 grams of egg whites. The room temperature in our bowl will start to get low and when they get foamy I'll add my quarter teaspoon of cream of tartar. I'm going to divide them, okay, they're getting foamy, I'm going to add a quarter teaspoon of salt and a quarter teaspoon of cream. of tartar now I'm going to drizzle my sugar very slowly in a fine, smooth waterfall and it's best to use super fine sugar if you can find it otherwise it's not the end of the world if you want to make something really tasty and really quick and sprinkle cookies. easy chocolate and peanut butter click here so quick, so foolproof, let's talk about meringue for a second.
This is clearly not even a soft peak, but it looks good, but we need to get to firm peaks, like they are so firm. it becomes almost marshmallowy, which I didn't think was possible for a French meringue, but once you have those soft peaks it's time to add about a teaspoon of vanilla or whatever flavoring you're using. Well, this is basically almost ready. peak, you're going to see the meringue is starting to pool on the whisk attachment, alright, oh, it's almost there, so I'm going to transfer this to my mixing bowl, look how pretty, see, how nice it is. where I think most people make their mistake with the meringue, the problem is that it is not beaten enough, so when after mixing and making the dough and you think everything is perfect, it becomes too runny, so really you want that.
The dough should be quite hard because you will have to touch, touch, touch, get those air bubbles out and that's it. I'm going to use my copper whisk, I'm so excited this whisk is normally just decorative because I like copper, but copper. It's great for whipping egg whites, so let's finish this, there we go, that's right, see how pretty that is? It seems like it's an Italian meringue almost as silky and strong, but it's a French meringue and you just have to beat it. and you have to incorporate that sugar in the right way, okay, you can tell your meringue is ready when you turn the bowl upside down and nothing comes out and you see these very stiff peaks, it should feel almost like marshmallows, I think there we go. you see how cute it is that's crazy I want to try it but I'm not going to do that now we're going to start our macaronage taking about a third of my perfect cup of my mixture and I'm going to sprinkle that and fold it to start use your spatula and you're going to scoop from the bottom of the bowl so it's like you're folding, you're folding the mixture that most of you have folded before. but you're going to scoop from the bottom and then occasionally fold underneath to achieve a delicate balance because what you want to do is combine the wet and dry mixture and keep a lot of those air bubbles, but not all the air bubbles yet.
There has to be the right balance, so everything is folded now. I'm going to add the rest with spring sprinkle. I just realized something. I was going to make these pink, but you're supposed to color the macarons before adding them. your almond paste, damn, you can see I'm scraping, I'm folding, scraping and folding, see that's not what you want, you want there to be like a wave that will cascade, cascade all the time, cascade, You can basically cascade down and flow back on itself. Gradually people call this wet sand or lava stage. I'm adding food coloring now like a couple drops of soft pink, those are weird drops, okay, now we can continue folding and once you've incorporated this, you can do something like this. like moving things around a little bit and you're trying to break up some of those air bubbles because if you have giant air bubbles in your mixture what's going to happen is giant air bubbles in your macaron and you're going to have a hollow one that no one wants, you can see that now it's getting more fluid, so it's starting to flow, but I want to form a figure eight.
In fact, I'm going to add just another drop of rose. This is not best practice. You should have done this when If your meringue was almost ready, some people tell you to measure the number of folds you are making, but I find that is not the case. You really want to feel the consistency, wait for it to flow properly and then stop and immediately start piping. we're almost there, okay, let's see this figure of eight, here we go, it's a figure of eight, it's almost there, if you see this here, I can form my figure, I'm done, leave it, walk away, don't walk away, although you I have than start making pipes, this is the trick.
I'm going to use the trick because even though I consider myself a good cake decorator, good quality piping skills, the piping skills have to be on point for these guys if they're on point you. You can use parchment paper on a flat baking sheet for the parchment paper, it just takes a couple of taps, one and four taps and you will have a flat stable surface for the parchment paper, it will stick if you are using it. a mackerel leaf that has these little trap pits on it, then just drop it in, okay, I'm going to transfer my dough to a piping bag, but I'm not going to transfer all the dough, so you want to pipe the pipe perpendicular to the surface and then give it a little swirl to finish it cake cake cake small cake these wells hold your dough and fix a lot of sins I don't have a steady hand like me, if you've seen my cakes they come out pretty good but my hands shake so basically it's very difficult for me to get a perfect point.
You don't want to fill your piping bag completely because it will basically force more dough out and make it harder. so you stop it, let's keep drizzling because gravity is pulling all that dough down if you notice your dough is drizzling, drizzling, you may have had meringue that wasn't stiff enough or you overmixed, you overmixed the batter, it I feel, I begin. If you want, you can also make small cartoons, it's totally up to you. Some people make giant macarons as you go, you can make little cartoon shapes, hearts, whatever you want. There is a whole macaron art if you search for things on Pinterest. and on Instagram, once you've finished a sheet, it's time to tap, tap, tap, so by tap I mean tap, you can see those little air bubbles form and the pops change direction, you'll notice that the macaroni also spread and that happens, which is Why don't you want to pipe them all the way to the edge or even shape them as big as you think they should be?
And before we put them aside and let them age, I'm going to go to my crazy place and blow some up. Air bubbles in the stick. We burst our air bubbles. They have been beaten. They now need to rest for about 45 minutes. If it's too dry where you are, a skin will form pretty quickly. If it is very humid, you will have to wait a long time. maybe maybe put it under your extractor to get some air movement over them, you want them to have a nice skin so you can touch them without ruining the surface and you will notice that you won't like to press them as easily once it gets to like 30 minutes and 40 minutes.
I'll set my oven to about 320 so it's ready to go in, you're only going to bake one sheet at a time because if you get weird air flow. As this happens, strange feet will form, so they won't rise perfectly. My macaroni is out of the oven and is now completelycold to the touch, so let's talk about what happened here in this kind of plastic rubber mat with the shapes. Pretty good results, I got nice pies and they all baked pretty evenly on my other sheet, some of them were good like the ones in the center. They look great, some of the ones towards the edge I've already nibbled on some, they have this weird little indentation here and that's because I think my oven is getting too hot and it also has to do with my piping skills so partially piped incorrectly partially the ovens are a little hot you can fill them with whatever you want one whipped ganache a regular American buttercream a little jam the world is your oyster to me I love it beyond love a beautiful French buttercream this is your Naturally colored French buttercream is made with egg yolks instead of egg whites and is a custard that can be pipetted.
It's crazy. I think the color is beautiful, but to match our pink macaron, we're going to dye it pink with a gel food coloring that I'm using. the same number 12 piping tip that I used before washing it, you can use a larger circle if you want or a star tip, it doesn't matter, it's all personal taste after this, take your macaron, be nice to it, it's been through many things. everyone has there, they go one, a macaron made several to go, this is actually delicious right now, but they should let it sit for one to three days in the refrigerator.
What will happen is some of the moisture from that buttercream or whatever filling you use. strain the shells and soften them a little so you have a crunchy on the outside, chewy on the inside, creamy in the middle, that's what a classic macaron is all about, if you eat them now it will be delicious like me. I'll eat one on camera for you, but you should leave them in the refrigerator to ripen for a few days, just make sure they are refrigerated and covered in a sealed container. It's time to take a bite. They haven't even matured yet, but yeah.
Like nice and chewy on the outside, a little crispy on the outside and the creamy French buttercream, oh my goodness, if you like this video and you have a bunch of egg yolks left over after making this egg white cookie, make my

french

buttercream, here is the full instructional video, click on it, you will fall deeply in love with it for something a little different, how about my german chocolate cake? It's a tender and moist chocolate cake with all that dreamy coconut frosting, if you like this video hit the like button and subscribe see you soon

If you have any copyright issue, please Contact