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Macarons - a tutorial

nikka1140 nikka1140·3 videos
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Uploaded on Sep 19, 2009

The most important part about making macarons is proper "macaronage" - which is knowing how much to mix the dry mixture with your whipped egg whites. This video was made on the spot. A more formal tutorial might be made at a later date.

  • Category

    Education

  • License

    Standard YouTube License

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Uploader Comments (nikka1140)

  • nikka1140

    nikka1140 2 years ago

    @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.

    ·

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  • boogadug

    boogadug 2 years ago

    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!!

    · 7

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  • nikka1140

    nikka1140 2 years ago

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

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    in reply to boogadug (Show the comment)

Top Comments

  • lyka0518

    lyka0518 2 years ago

    lol 'beat the heck out of it'

    · 40

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  • bluel0v3

    bluel0v3 2 years ago

    what about the filling?

    · 20

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All Comments (109)

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  • Khairul Rohaizzat

    Khairul Rohaizzat 5 months ago

    boobeh...

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  • omgoshnonameleft

    omgoshnonameleft 5 months ago

    arent you not supposed to beat it? many others said 'fold, don't BEAT'. LOL

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  • Turu Maktoo

    Turu Maktoo 8 months ago

    No measurements though!

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  • karumentic

    karumentic 9 months ago

    why you make it look so easy but I just never doing right ><

    ·

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  • marneyplue

    marneyplue 9 months ago

    pinay to

    

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  • veerlevoosterom

    veerlevoosterom 10 months ago

    headphone users, rip!

    ·

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  • veerlevoosterom

    veerlevoosterom 10 months ago

    rip

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  • qooqies15

    qooqies15 1 year ago

    I always got trouble when pulling the macaroons off the parchment paper.thank you!

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  • RightAsRainBaker

    RightAsRainBaker 1 year ago

    Yes you do have to fold in the dry into the egg peaks. You see how flat her macarons are!!! They should be puffy! Not flat. This is what happens when you "beat the heck out of it." But she mentioned that she doesn't want puffy proper macarons. Personally, I would fold the dry into the egg peaks. NOT like here. I like REAL macarons.

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    in reply to theSiinaa (Show the comment)
  • nivramf23

    nivramf23 1 year ago

    lol push from behind

    

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