FRENCH MACARONS RECIPE STEP BY STEP

I've done the research I've tried all the popular recipes I've tried all the techniques and let me tell you the techniques in this video are all you need to know hey you guys if you're a rookie at macarons or if you're a seasoned Baker and you want to learn some extra macaron tips this is the recipe and tutorial for you I'm revealing my macaron recipe that has gotten me through my cake selling days after watching this video your macaron game is going to reach New Heights so let's Dive Right into this [Music] so first things

first we want to make sure our bowls and Equipment are grease free so I'm just putting some vinegar on a piece of paper towel and quickly wiping it against each bowl and Tool also ensuring everything is completely dry just a side note you can use lemon instead of vinegar this step is crucial because a small amount of Grease can negatively impact the outcome of your macarons even if your equipment is really clean do not skip this step it is very important to ensure no amount of Grease gets into the macaron batter okay so now it's

time to measure our egg whites macarons are very finicky so it's really important to measure your ingredients using a scale for accuracy that leads to the success of baking these since these came right out of the fridge I'm going to bring them to room temperature so I'm just popping it into the microwave in 5sec intervals mixing in between I did this for two rounds you don't want to cook your eggs so you want to just warm them up to room temperature so be careful with this step having the eggs at room temperature helps to create

a more stable mering I'm going to cover it up with some plastic wrap so that nothing accidentally goes into it now I'm going to measure the white sugar we are going to slowly add this to our whipping mering later on I'm covering this up as well and setting it aside along with the egg whites next step is to measure the almond flour I like to put a bowl and my sifter right on top of the scale so I can measure right into the sifter I'm grabbing a small plastic cake scrape to help with sifting the

almond flour through if you don't have a scraper you can use the bottom of a cup or a spoon to help with this process you'll be left with some chunks so you can just throw that out we want a smooth batter and macaron shell so sifting is an important step okay so now I'm going to place the sifter on top of the bowl and place it on my scale again it's time to measure out the powdered sugar the same way as the almond flour I'm using my plastic scraper again to sip that through I'm giving

this a good mix before I begin sifting them together so when you sift these together it allows for even distribution which is important for consistent results in terms of texture and appearance so I'm pouring this into a large piece of parchment paper I'm putting the sifter on top of the bowl and scooping the mixture into the sifter so I can run that through again I'm going to do this for two rounds I recommend doing at least two rounds of this sifting process but if you desire an exceptionally smooth macaron shell do not hesitate to repeat

it a couple more times with each pass through the sifter you may notice a few remaining chunks simply discard them as the objective of this sifting process is to achieve a perfectly smooth texture [Music] okay so now it's time to make the mering place the egg whites into the mixing bowl and start off at medium low speed I'm showing you realtime speed so you can get an idea of how fast this is mixing so after about 2 minutes it should get bubbly like this and this is optional but you can add a quar of a

teaspoon of cream of tartar cream of tartar just helps with the stabilization so if you have it go ahead and use that continue mixing for a few minutes the next step is to add the sugar slowly and I'm going to show you guys how you know when it's time to start adding the sugar so you see here while it's mixing you can still see parts of the yellow egg whites that are not foamy yet for me I take this as the egg whites not having enough strength to take in Sugar yet so I'm going to

keep keep on mixing after a few minutes you'll see the egg whites are completely foamy though they are still in the beginning stage of becoming a stable mering you can now begin to slowly add the sugar I'm adding a tablespoon at a time as you can see I'm waiting a few seconds before I add each tablespoon again this is realtime speed and it's still at medium low once all the sugar is in you're going to gradually increase the speed to the highest speed I typically set a timer for 5 minutes and that's when I'll check

in with the mering strength and stability okay so 5 minutes have pass and I'm going to check in on the mering so what I do is just detach the Whisk attachment and swerl it around then I pick it up and if the mering Peaks are pointing straight up it's ready you'll also feel a slight resistance when you swirl it around which just means the mering is strong if the Peaks are curling continue mixing at high speed for another 30 seconds to a minute and check the Peaks and strength again here I'm quickly prepping my piping

bags I'm prepping two because I'm going to split my batter so I can make white and pink macarons so I'll show you guys how to split it later on if you only want to make one batch of one color obviously you only need one Piping Bag and piping tip so once the piping tips are in I like to twist it and push it in so that the batter doesn't flow out before I'm ready to pipe them I have two types of piping tips here that are slightly different in size which are both fine to use

I'll leave the links for them below I'm placing them in a tall cup and opening the ends so I can easily pour the batter in okay so back to the mering I'm making a little well in the middle and I'm going to pour the sifted dry ingredients in so I don't start deflating right away I first fold the ingredients together as you can see I'm not mixing or pressing on the batter I'm simply just swirling and lightly folding it I'm doing this because I want to evenly distribute the mering into the dry ingredients first before

I deflate the batter don't spend too much time or overthink on this step I spent probably less than a minute doing this your goal is to just evenly incorporate the dry ingredients okay so now that the dry ingredients are pretty much distributed evenly I'm going to start to deflate the batter before I start to really deflate this is where you're going to split the batter if you want two colors so I'm just scooping some batter into a bowl I'm going to color this batter pink later on but back to the white macarons it's time to

do the maccrage which is simply deflating the batter one way to deflate the batter is to gather everything in the middle by scraping the sides and pressing the batter against the side of the bowl a couple of times then repeat that scrape and gather to the middle and press against the sides another way you can deflate the batter is to press and spread the batter throughout the sides of the bowl like this then gather the batter again to the middle and repeat I typically interchange both ways and after a few rounds of deflating I check

in to see if it has that ribbonlike flow here you'll see it doesn't flow so smoothly so I'm going to deflate one or two more times here you'll see it's ready because it's flowing smoothly off the spatula in a controlled stream this is when you know you need to stop mixing it's very important you don't over mix from experience it's better to under mix than over mix so if you're unsure you're better off just stopping okay so now you're going to pour the batter into the Piping Bag I have my prepared silicone mat and I

placed it on a flipped baking sheet pan because the bottom of the pan has more of an even surface you can use parchment paper if you like as well but I realize you get a more consistent round shape using a silicone mat okay so now that I filled one sheet I'm going to tap the bottom of the pan to release some air bubbles as you can see here you can also drop the pan onto the counter do this a few times for about 10 to 15 seconds so I'm taking a toothpick and I'm popping any

air bubbles that can interfere with a smooth shell you don't need to spend too much time on this because your macarons will need to begin the resting phase where they need to form a skin on the surface so the purpose of the resting phase is so that they can develop a dry surface doing this helps them rise and develop that distinct macaron feet while it's baking I leave it resting for about 45 minutes to an hour before I pop it in the oven okay so now I'm coloring the batter I set aside I'm going to

color it pink and I'm just adding a tiny drop of gel food coloring it's very important you use gel coloring because it's way more concentrated than regular food coloring and it won't add too much liquid to the batter so here I'm just following the same deflating process as we did with the white batter [Music] so in about 45 minutes I'm going to check in to see if that dry skin formed on top of the macarons by lightly sliding my finger on top of one of them once I feel that on the first batch I piped

I'm going to put it in the oven at 310° F for 15 minutes and here they are guys these delicious French pastries should have a light crisp shell a chewy interior and of course that macaron feet that adds to that aesthetic appeal taste wise they have that perfectly light almond taste that's not too sweet and ready to be filled with any flavored cream you like I suggest filling it with ganache or Italian mering buttercream I'll leave the link for my recipe here you can flavor this buttercream so easily so definitely check that out after this

video if you're wondering how I decorate these it's actually very easy check out my how to decorate a macaron video it's so quick and practically effortless it will most definitely Elevate this dessert I hope you found this recipe and tutorial helpful let me know if you tried this recipe out or if you have any other techniques that I didn't share in this video I always love hearing baking tips to make things faster or easier thank you so much for watching and I'll catch you in the next video [Music]