French Macaron Recipe | ALL the Tips and Tricks!May 29, 2021
hello bakers john canel from preppykitchen here have you ever tried to make a
macaronand it comes out like this or like this i have many times many many many many many times its very frustrating i learned all the wrong things the hard way so you can make
macaroni the right way and done with this cute
frenchcookie let's start first let's talk about the eggs this is a big deal and there are a lot of opinions but i think the best practice is to measure your egg whites and put them in a bowl the day before you want to do this cover it with plastic wrap poke big holes in it and basically the egg whites will dehydrate just a little bit want to get rid of some water is that necessary?
I don't have to, but with these finicky little beasts you don't want to take any chances, like you want to splash all cross-eyed into every tea, so I measured out a hundred grams of egg whites yesterday, covered them, and put them in the fridge during the night. evening. and then let them come back to room temperature this morning 100 grams of egg whites is kind of a random thing to say especially for most of us in America but it's accurate for a reason these cookies need precise proportions and you can't tell say just like three egg whites or about two egg whites you have to measure them so a scale will be best practice ok but you know about three eggs if you don't have a scale I'm leaving this aside now it's time to talk. about the dry ingredients i'm going to measure 130 grams of icing 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 they all say super fine almond flour or as you know, fine almond flour and if you just trust them and pour it in it's not going to happen yeah that's ok but it has to be finely pulverized so let's go back to zero on the scale. 140 grams please I say 140 grams but I'm compensating because after sifting this stuff If you're going to throw out a couple grams of the big stuff I measured it for you knowing there would be some loss.
We're going to strain this into a bowl. I'm excited because today I get to use some of my copper stuff for a reason because copper is really good for beating egg whites and I'm going to make some of this by hand. I didn't swim yesterday because I know I need all my strength for these macarons today, just be patient. sift it out don't try to crush the stuff just discard the big pieces because you're actually going to do this multiple times if you have giant lumps like this go ahead and break them apart it's ok but your goal is to get the small stuff so you don't force the big stuff through your sieve and you can see here look at all this crap most of you know you would have to do this as a first step but i've been reading tons and tons and tons of
recipes and they're all so different it's crazy ok , so you can see I have a lot like panning for gold here except this is the trash you're the straw and here I have a bunch of almonds let me weigh this so you can see how much eight grams I'm throwing in the trash or in your smoothie , whichever is.
Do you want now? We're going to transfer this to a food processor and take it out of there. Quiet, it's okay. ever and i like to give it a good shake because the super fine stuff goes to the bottom and the top stays a bit like reddish that was a good start my blade carefully we're going to sift it again the gold silver lining liner yeah the silver lining The thing about this whole process is that even if you make a mistake and your cookies aren't perfect, which I'll tell you they probably are, especially if it's your first time they still taste delicious, it was a little irritating. process because it would be like making batch after r batch after batch with these various blemishes like they were cracked they were flat the feet were ok but they were too angled some of them were hollow some of them had no surface blemishes not usable for this video this is how the 20 draft but they were all delicious I love snacks so we're sifting it again and here you can see there's a lot less stuff inside now everything is nice and powdery except for some of the big pieces when I do this I'm just breaking up some of the rocks because they got crushed in the food processor i'm not forcing these big grains here i'll do it one more time but we'll do it real quick do you think i'm crazy for doing this you wouldn't do it if you knew what i've been through last last sifting the sifting part is totally the easy part the things that will get you all the way in two seconds are the con consistency of the meringue and the macronutrient which is the mix of the dry and wet ingredients the macronutr ient that's not too bad the meringue had no idea i can't wait to show you if any crazy macarons happened to you let me know in the comments tell me what you think went wrong im all ears its kind of nice to commiserate with a few things gone wrong ok a couple of leftover clumps got thrown away and now my dry ingredients will be saved for later now for the egg whites clean those first bowls remember we're splashing each other's eyes and crossing our t-shirts I'm adding a splash of vinegar white vinegar and I'm just going to swirl it around this glass bowl it's totally clean this one has a little bit of almonds in it we just need to remove any traces of grease that you'd like meringue to be perfect this copper bowl this comparable will be used at the end of the meringue so it's totally optional but of I found that you really want to have good control that you can't easily get from your electric mixer. like feel feel the egg whites i have my pi ping bag fitted with a number 12 as a little round tip you can use a bigger one but this is what i like so have that set up and ready to go 100 grams of room temperature egg whites in our bowl will start low and when they get foamy I'll add my quarter teaspoon of cream of tartar I'll divide them ok they're getting foamy I'll add a quarter teaspoon of salt and a quarter teaspoon of cream tartar, now i'm going to drizzle my sugar very slowly a fine smooth waterfall and its 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 some really tasty and very quick and easy Peanut Butter Chocolate Chip Cookies. click here so fast so foolproof let's talk meringue for a second this clearly isn't even a soft peak but it looks good but we need to get to firm peaks like completely firm they will almost become marshmallows which I didn't think was possible . a
frenchmeringue but it's once you h have those soft peaks it's time to add like a teaspoon of vanilla or whatever flavoring you're using ok this is basically almost there nice stiff peak you'll see the meringue is starting to build up in the mixer attachment very good oh almost there so I'm just going to transfer this to my mixing bowl look how nice it is you see it's very good this is where most people I think make a mistake with the meringue the problem is that it's not whipped enough so then after you mix and make the dough and you think everything is perfect it gets too runny so you really want the dough to be quite stiff because you're going to have to touch, touch, touch, touch, touch that air. it bubbles up and it's all a matter.
I'm going to use my copper whisk so excited this whisk is normally just decorative because I like copper but copper is great for beating egg whites so let's finish this there we go that's right see? how nice this is like that, it looks like it's an Italian meringue almost as silky and strong, but it's a French meringue and it just has to be whipped and you have to incorporate that sugar in the right way, you can know that your meringue is ready when you hit it flip the bowl upside down and nothing comes out and you see these really very stiff peaks it should feel almost like marshmallows i think there we go you see how pretty it is that's crazy i want to try it but i'm not going to do that now let's start our macaronage drinking about a third of my perfect cup of my mixture and I'm going to sprinkle that on and fold it over so you start use your spatula and it will pull out from the bottom of the bowl in so it's like you're folding you're folding the mixture that most of you guys have folded before but you're going to pull out from under and then fold over occasionally, fold under to balance delicately because what I want to do is blend the wet and dry mix together and keep a lot of those air bubbles but not all the air bubbles yet it has to be the right balance so that's all doubled up now im going to add the rest in spring i just realized something boo i was going to make them pink. but you're supposed to color the macaroni before you add the almond paste 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's going to fall into cascading all the time cascading basically you can cascade down and flow back into itself slowly people call this the wet sand or lava stage i'm adding my food coloring now just like a couple drops of soft pink are weird drops okay now we can continue folding and once you've incorporated this you can move things around a bit and you're trying to break up some of those air bubbles because if you have giant air bubbles in your mix what will happen? it's giant air bubbles in your macaron and you'll have a gap that nobody wants you can see it's getting more fluid now so it's starting to flow but I want to make a figure eight actually I'm going to add just another drop of pink , this is not a best practice, you should have done this when the meringue was almost ready.
Some people tell you that they like to measure how many folds you're making, but I think that's not the case. it flows correctly and then it stops and immediately starts channeling we're almost there ok let's see this figure eight here we go that's a figure eight it's almost there if you see this here I can form my figure I'm done with leave it. stay away don't go even though you have to start channeling this is the trick i'm going to use the trick because even though i consider myself a good cake decorator good quality channeling skills channeling skills have to be on point for these guys if they're in the point you can use parchment paper on a flat baking sheet for the parchment paper just take a couple dabs one good four dabs and you have a flat stable surface for your parchment paper it will stick it if you are using a mackerel sheet that has these little trap pits then just drop them ok I'm going to transfer my batter into a piping bag but I'm not going to transfer all of the batter so you want to lay the piping perpendicular to the surface and then give it a little swirl to finish, cake, cake, cake, cake, cupcake, 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. they are unstable so basically it's very hard for me to get a perfect point you don't want to fill your piping bag completely because basically it will force more dough out and it will be harder for you to stop it let's keep drizzling because gravity is pulling all that dough towards below if you notice your dough is drizzling drizzling drizzling you may have had meringue that wasn't stiff enough or you mixed too much you over mixed the dough sorry start over if you want you can also layer the smaller ones it's totally up to you some people make giant macarons as you get more advanced you can pipe little cartoon shapes hearts whatever you want there is a whole art of macarons if you look things up on pinterest and instagram once you have finished a sheet its time to play, play, play, play, so play.
I mean blow you can see those little air bubbles form and pop change direction you'll notice the macaroni spread out too and that happens so you don't want to pipe it all the way to the edge or in such a big shape. how you think they need to be and before we put them aside and let them get old i'm going to go to my crazy place and pop some air bubbles on the toothpick we pop our air bubbles have been hit they need to rest now 45 more minutes or less if it's very dry where you are they will form a skin pretty quickly if it's very humid you have to wait a long time maybe put it under your extractor fan to get a little bit of air movement on them you want them to have a nice skin to that you can touch them put them on without marring the surface and you'll notice that you can't press them as easily once you get to like 30 minutes and 40 minutes on I'll set my oven to about 320 so it's ready to go Right inside you're just going to bake a sheet to the time because if you get weird airflow it's going to get weird feet, so it won't rise perfectly.
My macaron is out of the oven and it's Totally cool to the touch now so let's talk about what happened here on this plastic rubber mat with the shapes pretty good results got nice feet and everyone isthey baked pretty evenly on my other sheet some of them were good like the ones in the centerlook great some of the ones towards the edge. I've already nibbled on a few it's got this weird little indentation here and that's because I think my oven is getting a little too hot and it also has to do with my piping skills so partially ducted incorrectly partially ovens running a bit hot you can fill them with anything you like a whipped ganache a regular american buttercream a little dot of jam the world is your oyster to me i love it like beyond love a beautiful french buttercream this is her the natural colored french buttercream is made with egg yolks instead of egg whites and it's a pipettable custard it's crazy I think the color is beautiful but to match our pink macaron we're going to tint this pink with some gel food coloring which i am using the same number 12 piping tip i used before washing it, you can use a larger circle if you like or a star tip it doesn't matter , it's all personal taste after this, take your macaron, be nice to him, he's been through a lot we all have there you have one a macaron made several to go this is actually delicious right now but you should let it go for a day or three in the fridge what will happen is some of the moisture from that buttercream or whatever filling you use will seep into the shells and soften them up a bit so that it's crispy on the outside chewy on the inside creamy in the middle that's what it's all about a classic macaron if you eat them now they will be delicious like i eat one on camera for you but you need to let them hang out in the fridge to ripen for a few days just make sure they are refrigerated and covered in a sealed container time to one bite they haven't ripened yet but they're like nice and chewy on the outside than a little crunchy on the outside and the creamy french buttercream oh my gosh if you like this video and you have loads left over n of egg yolks after making this egg white based cookie make my French Buttercream here is the Full Instructional Video Click on it you will fall so hard for it for something a little different.
How about my German chocolate cake? It's a tender moist chocolate cake with all that dreamy coconut frosting.
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