Macarons - a tutorial

[iChanging]

This video was recorded with a calculator. Learn to be a good cameraman, jesus...

[oneshotoftequilla]

@lazybei something's wrong with your egg whites. You have to beat them to stiff peaks but not enough to dry, and when you rotate the mixing bowl, the meringue won't budge.

[strawberrygirl1168]

Is it possible if you can share us you receipe? Thanks^^

[lazybei]

why my macaron wasn't dry before take to bake, i wait for so long already :(

[pluckernil]

blue + red = purple

[theSiinaa]

I thought you always have to use folding technique to mix it, not "beating the heck out of it".... most of the recipes and procedures i've seen. This is the first...

[jmdagupan]

ur macarons look good. but the accent is weird and some of the choice of words are funny. :)

[riverscollide]

"And thats where you start beating the heck out of it"

awww I just thought that was so cute :)

[123qwerty]

chacaron?

[gentlechildcat]

hi, to make sure the macarons dont stick to the paper is it alright to grease it with some butter first?

[emeraldgal28]

Hi,by almond flour you mean almond powder right? there is no real plain flour in this recipe?thanks

[509734]

The shells are an overrated part of the whole macaron experience, why isn't anyone talking about making the perfect filling? macarons that looks good but taste bland are still bad macarons.

[Macaroon27]

when i made them they turned out as macaroon puddings :(

[cakefriendly]

hello, guess what? my macarons are perfect!!!!!!! thank you very much for this great video, i'm so happy that i finally gott he perfect recipe!!!!!

[cakefriendly]

hi there, i'm trying your recipe this evenning.... i have tried before with two different recipes and failure!!!!, tonight it's my 4th try....wish me luck!!!!!!! i'll report the outcome

[MsCupcakeaddict]

this video is probably the clearest video anyone can use to learn how to make macarons(:

[weedbee88]

hi, my macarons sort of spread out when i put it in the oven..whats the problem?

[livelegit]

DON'T I REPEAT DON'T USE AN ARTIFICIAL SWEETENER! Now im stuck with ploppy blobs... >:U

[vazrakabozorg]

I never taste one....so how the texture should be like?is it like cookies?and how the sweetness?

[natsweeee]

youre filipino, i can tell by your accent

[ThePeoplecom]

She says White like Stewie

[katzenartig26]

This is such a great tutorial, thank you for putting it together :o) I am making macarons at this very moment (rose macarons and boysenberry macarons), but my first batch went wrong. I came here for a reminder lesson, hehehe.

[MikesClaws]

@liloaleeya0909 Make sure that you TAKE ALL THE EGG YELLOW OUT even a miniscule bit will prevent the egg white of becomming stiff.

[TheBonamana]

how to make the filling? and what's the ingredient? thankyou

[liloaleeya0909]

tried to make the egg white stiff after adding sugar..FAILED..:(..need ur advise

[Tyson909]

Your technique of putting the paste into the piping bag is really smart. I loved the clip part.

[74khenderson]

where do you find the templates?

[nikka1140]

@raees02 - I make sure the oven comes to temp first for example 310F before I put the trays in.

@kayann121 - beating the air out makes your macaron less poofy and incorporates your dry ingredients better.

@00lilili - I had that problem when I was in another country. An airconditioned room is the best, but i did put the tray of macarons in after 45 minutes even if it wasn't dry and it did not crack.

[Raees02]

do you preheat the oven?

[kayann121]

If you're beating all the air out of the mixture wouldn't that make a heavy macaroon??

[00lilili]

hi! wad if the macaron doesn't dry after pipping?? thanks~

[Chako1025]

wow! I like the idea that you used a beer pitcher :D Awesome idea!

I always make a mess when I transfer the macaron paste into the piping bag X(

Thanks for uploading this!

[00lilili]

does the macaron came out dry like cookies after it came out of the oven?? thank you!! :D

[spongebob2789]

i dont get why people are always whinging abt failed macarons when most of the time it is due to underestimation or lack of respect of the biscuit itself, i mean im 12 and i've perfected both meringue ordinaire and sucre cuit methods, with barely 1 failed batch ( they were SLIGHTLY over mixed and were GIGANTIC)

[urthex]

@spongebob2789 Don't be such a smarty pants. If you're good, then help others by giving tips. Not by putting people down. Everybody is here to learn.

[Deezintralicious]

@spongebob2789 Well aren't you king!! -: i am 32, only tasted my 1st ever macaroon about 3 months ago... I tried to make them about 4 days ago without ever seeing them being made... I failed.. but they still tasted great :) I WILL make better looking "macs' today!!!!

[lyka0518]

lol 'beat the heck out of it'

[nsilaphet]

What brand and number is your piping tip?

[lelepalomo831]

I am so confused and NOT SURE what I am doing wrong. I followed your recipe to the exact (age the egg whites, after piping, let it sit out till it is dry before baking) BUT YET, my macarons do not develop feet and worst of all, it taste like brownies with no hard shell. WHAT AM I DOING WRONG? I've tried it 5 TIMES already with no success. ANY suggestions??? Thanks!!!!! I am determined to get these suckers right!

[narlzp]

@lelepalomo831 @lelepalomo831

Yeah these suckers are hard to make. I manage to stumble upon theis video too. This is my 2nd attempt. As always I followed it to the letter. Her blog is an interesting read I must say. My 2nd attempt after reading her page was no good also. I had flying suacer shaped macaroons although they were much easier to remove this time. Two things come to mind perhaps I need stiffer egg whites to start of with and a much finer almond and caster sugar powder.

[bluel0v3]

what about the filling?

[isoluvmylife]

deffinatly gonna try them out

[pointeskatecybunny]

What is the white powder you added at 3:00 ?

[lalafunnys]

@pointeskatecybunny that would be the almond flour and the confectioners sugar.

[PopTVTeacher]

A good tip is to (while the pan is hot) put a dab of water under the parchment beneath the macaron- the bit of steam it produces frees the macaron a bit more and makes it an easier process.

[THEfreshIMBER]

witches hats...

[ThaBolks]

Can anyone tell me where this nice lady is from, Iv been wondering for the longest time where her accent is from.

[PlasticLion]

@ThaBolks

She has a Filipino accent. 8D

[sarahkbw]

I've had your macarons. They were too wet and chewy and didn't have a proper thickness shell. I was SOOOoo disappointed.  I think your almonds were too coarse.

[nympsyche]

this is one of those recipes you can trust...it really works....!!!!

[vasbebe]

Hi! I was wondering how can you tell when the macarons are baked and ready to take out from the oven? since they are not like cake, it's really hard to tell when they are baked...

Mine has come out funny, they are chewy and sticky... and some of them comes apart when I tried to remove them from the baking sheet (the shell came off leaving the rest of it stuck to the baking sheet)

Help!!!!

[parisianshopgirl]

Salamat that was very helpful...maybe you can share you can share your recipe with me and maybe make another with different flavours and colors of macarons.

[LuvSmileyFace]

Thank you! I found this really helpful!

BTW you have a cute accent XD

[sbmal]

Thanks. Learned a lot. Bookmarked your site.

[shannonyeungsw]

I baked it for 20 minutes and the bottom is already brownish but the middle is still sticky. What shall we do?

[winki07]

Very nice BLOG. I am totally " hooked" on macarons. If you see the pictures of Laduree and Pierre Herme. Awsome!!!!!

[boogadug]

HI! is there any way I could get your recipe for macarons and flavors and whatever else you add to make the pastry delicious?? If not, it is perfectly fine but if you do decide to share your recipe with me please do send me a message thank you!!

[nikka1140]

@boogadug the recipe for this one is at my blog kitchenmusings. Macaron Chronicles II.

[mysteryboi2]

wats the point of making it stiff peak when u jst deflate it......this recipe totally wrong....and macaroons should be puffy and sticky on bottom which is from the air in the mix.

[nikka1140]

@mysteryboi2 when you beat meringue to stiff peaks, aside from incorporating air you are also spreading the egg liquid thinly and the protein strand squeezes the moisture out. That's why you want to beat it until your foam doesn't move around in the bowl when you tilt it. Parisian macarons shouldn't be too poofy and the bottom should not be sticky because they'll be hard to take off the tray.

[Avrelsg]

how come some recipes calls for stiff peaks while some uses soft peaks??

[nikka1140]

@Avrelsg I always use stiff peaks, when I use soft peaks there's too much moisture and the macarons tend to spread more.

[asianbuzz1]

@nikka1140 That's true. I just made some a few hours ago. It did spread a lot. I did not use stiff peak. It was semi. Thanks!

[HeavenlyCuteAngel]

I bake macarons today, and with your help, they have feet now... pretty baby macaroons,

Thank you so much, I'm so happy... :)

the letting it set for 30 mins was a really crucial step for them to have stable feet...

my shells are fragile though, i used 24 hour aged egg whites...

[brgndy]

where did you find such big disposable bags?! i cant find them ANYWHERE

[pogmofoil]

@brgndy Walmart has them, believe it or not, in the party supply aisle.

[nikka1140]

@brgndy If you are in the US, Sur La table has them.

[fondantlover]

please do not use this recipe! this is such a wrong recipe and those are fake macarons.. those aren't macarons at all!! I've been in France learning and believe me.. that's really wrong!! beside you can se it for your self! macarons are knowned for that special bubbly hedges in the base..

[proudcc]

I thought to over mix the ingredients are a big NO NO ??? Can u pls explain ur mixing method more in detail? Thnx

[mushnoodle]

her method isnt quite "official" but she has a feeling for consistency. you shouldnt overmix it and it still needs to be a bit puffy but also a bit runny.

chefnini78 has a video on youtube that shows the mixing quite nicely :)

[bubbles02010]

i thought u were supposed to fold the meringue and almond/sugar powder mixture to that u don't deflate the air out of it...?

[noitorious]

whats the recipe? and how long and what temperature do you bake it for?

[dncjsg]

can microwave be used to baked the macarons??

[ChemXu]

no.

[amaprezz]

Hi..I was thinking about making macarons for valentines day. Is it necessary to use a food blender like you have in the video? Or can you just beat the eggs manually?

[golddigger0325]

thanks, I just wish you could tell me the exact portion of everthing you put in it. And btw arent they suppose to be bigger? :P

[HeavenlyCuteAngel]

@golddigger0325 they look cuter when they are small... and i don't think there is a standard size for macarons though...

[nikka1140]

catherine- I do use cream of tartar

[atrinka1]

Very nice video, congrats!

I have some questions: what kind of sugar did you use? Is it pure sugar or is it sugar with some corn starch?.

Please, write the recipe!

[nikka1140]

@atrinka1 you can get the recipe on my blog kitchenmusings, do a search on macaron chronicles II. I have tried several times to post a link but youtube won't let me.

[atrinka1]

Thanks Nikka1140! Your blog looks great!

[CatherineRMoore]

It looks like you used some cream of tarter in your whites?

[charades84]

Nikka, thanks for your amazing post. you didnt mention what your dry ingredients were.

also, please post more macaron tutorials, and recipe ideas to stuff the macarons with.

Awesome vid :)

xx

[nikka1140]

Jenniejeno - I used the circle templates that you can find at the office supply store. The dimension is 1.25 inch. If you can find a small glass you can use that too.

[jenniejeno]

what did u use to do your circle templates? a coin? please let me know! thanks!

[chezuseats]

This is the BEST macaron how to video I have seen - Veronica makes it look so easy!

[sh97]

Btw, you have the same exact model and color mixer that I have =) I got mine 4 Christmases ago from my MIL, and I have put it to good use!

[sh97]

Thanks so much for posting> I've been searching for a video tutorial for months, but most of them are in French (understandably and rightfully so). I'm an intermediate level baker and I have read and followed hundreds of recipes, but it is my understanding that achieving perfect macarons is more about technique. I appreciate all your tips and advice to help build my confidence. I'll be attempting these very soon!

[tokajilover]

you make one of my favorite blogs :-)

i would love to see more videos from you're cooking :-)

thx!

[gigugagugegu]

You are simply great...thanks a lot...and let me know if you are interesting about some recipies from swiss pastry... :-)

Greetings

[Lisalc67]

Sis, that was AWESOME!!! Thank you SO MUCH for making this video, it's going to be a tremendous help to me! :)

Love you! xoxoxoxo