How to make Macaroons

[jstanodaDBSKfreak]

le cordon bleu emblem was the first thing i noticed!

[Angelic1215]

how much of choco powder??

[muffint88]

kamsa mida :) from KSA

[EverydayStuffs]

she spoke french?

[iamsema]

@EverydayStuffs Korean :) 

[kmaelan112]

lightly tap 2 times = slam the pan on the counter more than 2 times.

[qooqies15]

Do you need to heat the heavy cream first or just put it in?

[fireflamerox]

if we dont have almond powder, can we use actual almond?

[chocomei1992]

Wow^^

[batocs101]

can we replace the almond flour with something else??

[KitchenMaison]

@batocs101  In France, they would say 'Quelle horreur' but there are people that are allergic to nuts...in which case you can use cornmeal, but it will taste a bit like cornbread and the texture will be a bit different.

[sylviayamrunway]

how many macaroons u make there then?

[KitchenMaison]

@sylviayamrunway around a dozen

[esthyAnn729]

I tried to make the fillings but it turned out watery =/ I followed the recipeeeee.... Any idea why?

[batocs101]

@esthyAnn729 maybe too much cream??

[KitchenMaison]

@esthyAnn729 sometimes the heat of the hand holding the pastry bag will melt the ganache while you are pumping the filling. Make sure the filling is in a good and firm consistency before placing into the bag. If not, remove the ganache into a bowl, place it into the fridge until the consistency is correct, replace into a pastry bag and try again.

[chingck]

@SmileBeautyDebz Not so lightly, .... lol

[chingck]

baking time should be around 8-10 min at 170C. The key is to dry the macaroons prior to baking.

[Raffee010]

ahh everything is in grams! the US really needs to convert...

[NoraMog1]

What is the baking time..? how long..? thanks

[KitchenMaison]

@NoraMog1 It could be anywhere from 10-18 minutes at 150-170C depending on your oven...gotta check frequently to visually see how they are rising by opening the oven.

[thornatical]

@SmileBeautyDebz Exactly! thats what i thought so! LOLX

[batocs101]

can we just make regular mirangue then we make it into a sandwich???

[CresentOpalFire]

ㅋㅋㅋ

[lovequeen2111]

Thank you so much for this!

But, if i don't want to put the chocolate powder, do i need to change the amount of the rest of the ingredients?

[KitchenMaison]

@lovequeen2111 remove the 50 grams of choco powder and increase to150 almond powder and 150 powdered sugar.

[eduardo7eco]

yeah what kind of cream did you use?

[KitchenMaison]

@eduardo7eco heavy cream



[KitchenMaison]

@eduardo7eco heavy cream

[hamishjames1998]

i like her kitchen

[KitchenMaison]

@hamishjames1998 Thank you! Merci beaucoup!



[joneseymomo]

What kind of cream did you use?

[TheRsama]

@joneseymomo The kind you use for whip cream.... is it not just called cream in eng? I use normal 18% cream when i make granache.

[KitchenMaison]

@joneseymomo heavy cream

[KitchenMaison]

@joneseymomo heavy cream



[sshaCORE]

how long does it take to get this right?

[summerheavens]

i really tried to follow everything she did as best as i could, but my macaroons didnt rise to make the feet at the bottom of the macaroon and i'm not sure why :( the taste was great, they just looked like flat cookies.. any idea why?

[KitchenMaison]

@summerheavens

Hey there! Sorry it took so long to get back to you on the fluffy factor of your macarons, it takes tons of practice to get it right, but to get that nice, high, billowy look to your macarons...the egg whites should also be room temperature maybe even a bit old and don't over mix the batter.



[lollypop1842]

@summerheavens most people leave there macaroons for an hour before cooking they need to by dry on the outside when very lightly touched so when they cook the wet inside cooks and rises but the outside is dry and is unable to rise thus creating the "foot"

[Estertje93]

@summerheavens maybe while mixing the dry mix with the merengue you waited too long or mixed too hard and all the air got out? i wouldnt know actually i never tried to make them ;)

[watusernameshudiuse]

@summerheavens try leaving them to dry for longer. they have to be so dry you can touch them without dirtying your fingers