A Simple Guide On How To Make Macarons

I know people are going to call me out in the wait .

Whoa I know people are gonna call me out on the way that I pronounce these .

I'm saying it in English .

OK .

Go easy on me Knuck rolls .

I said it , it's out there .

The important thing is that they're delicious , but they are see , this is why I usually put my hair in a bun because this is just not good .

Mostly my fault though .

So , you know , hey , I blame myself .

Let's just get this out of the way right ?

If I'm gonna break , you might as well just make a quick clean cut right to the right there .

These aren't exactly the easiest thing to make .

Now with that said anybody can make these .

I feel like I've really dialed in the process here and hopefully my explanation will get people success on their very first attempt .

Crispy , super crispy on the outside , almost like a shell and then super chewy and sweet on the inside .

Typically filled with like a or whatever .

In this case , we're doing a fancy rose water vanilla butter cream sounds fancy .

It tastes fancy .

It's not that hard to make .

Now , upon researching this , I found that a lot of recipes have the exact same ingredients and a lot of this relies on techniques .

It's gonna take a little bit of practice .

So in a food processor , you're gonna weigh out 100 and 12 g or one cup of almond flour , 216 g or two cups of confectioner sugar , which is just powdered sugar .

It's just , if you wanna be fancy , you can say that and six g or three quarters of a teaspoon of sea salt .

I actually use fine sea salt .

So you may want to drop it down to half a teaspoon there and you're just gonna pulse that a few times in your food processor just to get it a little bit finer .

Now , I will say that depending on what kind of almond flour you may or may not need to do this .

If you can find super fine almond flour , then you can probably totally skip that and then just go straight to sifting it .

This part isn't necessary .

It just gets smoother tops on your macarons .

Then you're gonna transfer that mixture to a fine mesh sifter and you're gonna go ahead and well sift it until all of that mixture goes through .

Now there's gonna be a few little bits left at the top that don't go through and those are the bits that you want filtered out .

You can just toss those in the trash , it'll only be like maybe a teaspoon or a , a tablespoon of stuff that's gonna get thrown away .

So OK , so we're starting to enter the more crucial stage for techniques .

So pay close attention , you're gonna take 90 g or three whole egg whites and you're gonna beat them just until they get to this soft peak form , which essentially is like you pick up your beater and they should gently fold over themselves pretty easily and should be really loose .

It should only take about maybe 30 45 seconds of actual like beating and that should happen .

And then once that happens , I've got 58 g or a quarter cup of white , granulated sugar next to me .

And as you're beating , you're gonna add this gradually a little bit by little bit .

I would say about maybe a half a tablespoon at a time until you've added all of it .

Don't add it all at once or else you'll risk knocking too much air out of your whites and then you're just gonna beat while you're doing that until all the sugar is used up .

And they've reached stiff peaks , which is essentially like you pick your beater up and they should stand straight up .

Um I saw a Buzzfeed Tasty video that they literally took the bowl and put it over their head .

Uh So if you can put it over your head , if you're OK with potentiality of it , you know , uh ending up on your head and then that's fine .

But yeah , they , they put it , they basically flipped the bowl over on their head and nothing came out and it stuck to the bowl .

That , that's a pretty good indicator .

Now , this is the moment where you'll add food coloring .

Ideally you want gel or icing food coloring .

So it retains its color better .

After baking , I added a light amount of red food coloring to get that pinkish color .

Then just beat that bad boy in .

Ok .

Now , for the most important part in the macron process , the macron , this is where you can either make them or break them .

Most problems are rooted back to here .

So , you know , no pressure , no big deal .

Also , just as a side note , humidity will absolutely affect this process .

So the more humid it is the more likely these will not turn out anyway .

So you're gonna add your sifted and mixed almond flour mixture and you're gonna gently fold the two together over and over .

Don't be too violent when you're doing this , but also don't be so gentle that you're not doing anything at all .

The idea here is to push out air and all those big air bubbles for more uniform and slightly aerated batter .

A lot of people swear by counting their fold , some say 50 is perfect .

I personally feel that going by appearance is going to be way more accurate since each fold is going to be slightly different than the last .

The final texture you're looking for is a smooth glossy texture with no big bubbles and it should be able to form a full figure eight shape before breaking the second .

You get that figure eight , you're pretty much good to go .

So stop there as soon as you see that transfer that to a piping bag fitted with a round tip , spray , a baking sheet with cooking oil and then line that bad boy with parchment paper .

The spray helps the parchment stick because you know , it's really annoying when you pipe out this batter and then it pulls up the parchment and then the parchment goes over and the batter gets over .

It's it's not good .

So don't , don't do that .

Then pipe your batter into 1.5 inch round spaced about an inch apart from each other .

Make sure not to pull the tips straight up .

When you finish these rounds , it's better to kind of like twist and flick them off .

As you can see here at the restaurant that I work at the pastry chef called them macaron nipples .

So uh you don't want that .

Now , once you've piped them all out , tap them against your counter a few times to get any excess bubbles out , then let them sit there for 30 minutes to an hour , completely exposed to the air to develop a totally dry surface .

Do not skip that step .

It is very , very important that you let that dry out a little bit , then bake it at 285 degrees Fahrenheit or 100 and 40 degrees Celsius for 17 to 19 minutes .

Oven temp is important because you don't want your macarons to develop feet too quickly .

Otherwise they'll deflate .

And that's sad .

285 to 300 degrees Fahrenheit or 100 and 40 degrees or 100 and 48 degrees Celsius should , should be a good range to be in depending on how hot or cold your oven may run .

Let those cool on the parchment slightly before attempting to remove .

You don't want the bottoms to stick or tear apart .

Very sad .

Then carefully remove them and cool them down to room temp .

While those are cooling , you can make your rose water .

Butter cream simply beat 56 g or a quarter cup of softened butter until creamy and light , then beat in 90 g or three quarters of a cup of powdered sugar and a pinch of salt once incorporated beat in two g or a quarter teaspoon of rose water , which you can totally get at most grocery stores .

three g or a half a teaspoon of vanilla extract and three g or a half a teaspoon of whole milk beat until light and fluffy .

Why is that so hard to say until light and floppy transfer to a round tip piping bag .

Once your macaron shells are completely cool and I cannot stress this enough cool pipe about a tablespoon of your butter cream on one cookie and gently sandwich two of them together again , make sure your cookies are completely cooled .

I know you're excited but they gotta be cool repeat with all your macarons .

Of course , you can enjoy them now or you can store them in the fridge in an airtight container for a few days .

They're even better when they've rested in the fridge for 1 to 3 days .

I would recommend a base Macaron recipe .

Now , you can switch it up by changing the flavor of the filling and the color of your shells .

Now , as per tradition here , you guys know the tradition .

All right , you're in on it .

It's B roll time .

All right guys .

And that is it homemade macarons ?

See , that wasn't so bad , pretty straightforward .

But again , it's gonna take some practice .

So get a couple in the only concept is that price of almond flour .

But I would say it's going to take you probably one or two tries to get this method down perfectly .

But other than that , I don't really have much more to say .

So if you enjoyed this video or you learn something , leave a like , subscribe and I will see you next week .