How to make Macarons | Perfect Macaron Recipe
Macarons have a reputation for being almostimpossible to make yourself, but I promise
with this recipe you’ll nail it.
Welcome to recipes by Carina where I showyou how to make classic and simply delicious
recipes, make sure to subscribe for a newvideo each week.
To start off our macarons we’ll need a mediumsized mixing bowl.
Pour into that bowl 3/4 of a cup of groundalmonds, almond meal or almond flour.
These most of the time are exactly the samething.
More specifically you want blanched almonds- it will be a pale yellow shade instead of
deeper colour - which means the skins havebeen removed.
You can ground whole almonds if you wouldlike for this recipe, but I always have ground
almonds on hand for baking
If you would like the full recipe for theseMacarons it will be on my website as well
as the full measurements in the descriptionbox below.
I’ll also have a link for the equipmentyou’ll need for this recipe including my
favourite piping bags and the piping tipsfor macarons.
You’re also going to need 1 cup or 125gof icing sugar, powdered sugar, or confectioners
sugar.
These are all the same thing, just again differentnames.
You’ll notice I give the ingredient measuresin metric and imperial - grams cup and ounces
- because I know everyone uses a differentway of measuring.
Here is the first tip I have for you whenmaking Macarons - you need to add the sugar
and ground almonds to a food processor.
This as well as removing clumps will grounddown any large pieces of almond or skin that
may have made it’s way into the bag, it’salso a super easy way of mixing the dry ingredients
together.
If you don’t have a food processor and youwant to make macarons I would strongly advise
you to get one, mini ones work perfectly,they’re not too pricy and so versatile for
making sauces, emulsions, and just finelychopping things.
If you don’t want to get one the other optionis using a finely meshed sieve, but you stay
may run into problems not getting the righttexture with this.
Pulse the machine a few times, just enoughuntil you can see the sugar and almonds are
combined.
Remove the lid and pour the ingredients backinto the bowl.
Set it to the side while we prep the egg whites.
One great thing about macarons is they’renaturally gluten free and you can also easily
make a dairy free filling.
So if you’re looking for something thatcan fill those two food restrictions macarons
are always a favourite choice.
In two bowl divid 2 whole eggs, placing theyolks into one and the egg whites into another.
I find it easiest to switch the egg betweenthe two sides of the shell to divide it but
if your not to great at this crack each egginto the larger bowl then simply scoop out
the eggs yolks with your hands.
As long as your gentle they shouldn’t breakapart.
Alternatively you can use an egg separator,they are a tonne of different ones but they
do work well.
Cover your egg yolks and place them into thefridge to use later - either add them to scrambled
eggs or you can lemon curd which is a perfectfilling for macarons.
Pour your egg whites into a large bowl ifyour using a hand mixer or the bowl of you
stand mixer.
Making a meringue by hand is very difficultand time consuming so I would recommend to
use some kind of machine for this.
Start to beat the egg whites on medium orhight speed until they get frothy - usually
about 30 seconds or so.
Add a large pinch of salt, about 1/2 teaspoonsworth to the egg whites on continue to beat
on a high speed until they become opaque - basicallyuntil you can no longer see through them.
We’re going to make a meringue here a mixtureof egg whites and sugar whipped together.
Measure out 1/4 cup or 50g of white granulatedsugar.
While your mixer is still on high speed slowlystart to sprinkle in the sugar, we don’t
want to add it all at once as this can causethe egg whites to collapse.
As the sugar is incorporated you should startto see the egg whites becoming whiter, fluffier
and shinier - these are all great signs.
After a few minutes when your meringue isat the soft peak stage, this means when you
remove the beater from the egg whites, a peakforms but the tip falls back down, add your
flavourings and colours.
For this recipe I’m sharing with you howto make strawberry macarons but you could
easily change that to lemon, orange, almond,mint or anything else.
I’m adding a teaspoon of strawberry essenceand a few drops of red food colouring.
Important tip with colouring is stick to gels,these are stronger in colour, don’t fade
while baking and won’t change the consistency.
Beat again on high speed for 2-4 minutes untilyour meringue is at the stiff peak stage.
The peak should form when removing the beaterbut the tip shouldn’t fall down.
Also you should be able to tip the bowl ontop of your head or just upside down without
anything falling out.
Now is the important part - the macaronagewhich is incorporating the dry ingredients
into the egg whites perfectly to make macarons.
Sounds so simple but this is probably themost important part of making macarons and
where most get it wrong.
Start by adding about a third or half of youregg whites to the dry ingredients and mix
to incorporate.
You don’t need to be too gentle here aswe actually want to beat some of that air
out of the egg whites.
Just make sure you’re mixing everythingevenly.
When you’ve incorporated the egg white addthe remaining and continue mixing.
Getting all the dry bits at the bottom ofthe bowl and on the sides.
You’ll notice at this point the mixtureis quite thick.
What we’re trying to do here is continuemixing, removing air from the egg whites.
This causes the consistency of the batterto thin down - the hard part is getting it
perfect.
Over mix and you’ll need to start again.
Check the consistency every 3-4 mixes, you’llsee here when falling of the spoon it kind
of comes down in clumps.
This is too thick - we want it to mimic thatclassic flowing lava - but what does that
actually mean?
Flowing lava isn’t a great way of describingsomething as most of us don’t know exactly
what that looks like.
But let me show you.
You want to be able to make figure eightswith the mixture.
You want it to slowly flow off the spoon butnot break apart.
This needs the smallest amount more mixingas the it keep breaking.
A few more mixes and it’s perfect.
The only way your going to get your macaronsperfect is by making them a few times, I’ve
had my fair share of failed batches.
Have this video open when your doing the finalmix and check the consistencies match up,
that’s my best advice for you.
Scoop your macaron batter into a piping bag,fitted with a round tip - I’m using a wilton
number 12 tip but anything thats about a 1/4inch or half a centimetre will work.
Pipe your macarons onto a lined baking sheet,it’s important not to use any grease with
these.
To stop the macarons moving around on thetray, pipe a dot onto each corner to stick
the paper down.
There’s fancy sheets you can buy that havepre drawn circles to get your macarons even,
of course you can use these but it’s prettyeasy to get them right without.
Pipe your macarons in lines, about 2 to 3centimetres or and inch apart.
You want them to be about the same in diameter2-3 centimetres or an inch as they will spread.
Pipe straight down to get an even circle,when it gets to the right size stop piping
and quickly pull up.
There will be a small tip on the macaron butthis will fall down as they settle.
Next important tip when making macarons isto tap the tray, don’t forget this step.
Rap it on the work surface about 5 times,this helps remove any air bubbles as well
as spreads the macarons.
Let them rest at room temperature for about30 minutes or until you can touch the tops
without it sticking, this means it has formeda skin.
Skip this step and your macarons are far morelikely to split at the top and not have perfect
feet.
Place your macarons in the centre of a preheated150 degree celsius or 300 degree Fahrenheit
oven for 15 minutes and don’t open the doorduring this time.
Let them cool completely before filling, theyshould peel easily off the baking sheet.
There are many different fillings you canchoose for your macarons depending on what
flavour they are, buttercream, ganache, lemoncurd, or even a fruit preserve.
I’m sharing with you how to make a simpleand easy vanilla buttercream which will pair
perfectly with these strawberry macarons.
In a large bowl if you are using a hand mixeror the bowl of your stand mixer add half a
cup of 110g of room temperature butter.
With your mixing on high, beat the butterfor about 5 minutes or until it has doubled
in volume and is much paler in colour.
Add your powdered sugar in thirds, you’llneed 1 and half cups or 190g, and beat well
until it is fully incorporated.
Lastly add about 1/2 teaspoon of vanilla extractand beat for another few minutes.
Pipe about a tablespoons worth of buttercreamor any other filling you have decided to use
onto your half of your macarons and top withthe second half, pressing down to until the
buttercream comes to the edge.
These are best the day after you make them,but there are no rules so enjoy them immediately.
Please let me know of any other flavours youwould like a recipe of in the comments below
and remember to subscribe for new recipesevery week.
Thank you for watching and I will see youin my next video.
I'm sharing with you the perfect Macaron recipe. If you've ever had trouble with how to make Macarons at home, I promise you you'll nail it with this French Macaron recipe. SUBSCRIBE for new videos every Sunday http://bit.ly/carinayt If you would like to learn how to make Macarons then just follow this easy Macaron Recipe. Side note: These are Macarons or French Macarons. Macaroon are coconut cookies. Piping Bag https://amzn.to/2NdFKw8 Piping Tip https://amzn.to/2NIcCfZ Get the full recipe for Macarons http://recipesbycarina.com/how-to-make-perfect-macarons/ More Baking Recipes https://www.youtube.com/watch?v=ZD8v-gW4bjY&list=PL5CBaQ3nMr6Eys_HTvt315WtuMEni7twn If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ABOUT Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking! _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ SHARE YOUR PHOTOS WITH ME INSTAGRAM http://instagram.com/recipesbycarina FACEBOOK https://www.facebook.com/recipesbycarina PINTEREST http://pinterest.com/recipesbycarina EMAIL recipesbycarina@gmail.com _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ EQUIPMENT FOR THIS RECIPE Stand Mixer https://amzn.to/2OkRWbf Hand Mixer https://amzn.to/2xfLhYv Mixing Bowl https://amzn.to/2xhEfSO Piping Bag https://amzn.to/2NdFKw8 Piping Tip https://amzn.to/2NIcCfZ Baking Sheet https://amzn.to/2N8cNSt _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ STRAWBERRY MACARON RECIPE Ingredients ¾ Cup | 90g Ground Almonds 1 Cup | 125g Icing Sugar | Powdered Sugar 2 Egg Whites ½ tsp Salt ¼ Cup | 50g White Sugar 1 tsp Strawberry Essence 1-2 Drops Red Gel Colouring ½ Cup | 1 Stick | 110g Butter 1½ Cups | 190g Icing Sugar | Powdered Sugar ½ tsp Vanilla Extract Instructions Add the ground almonds and icing sugar or powdered sugar to a food processor and pulse 5-6 times until the almonds and sugar are well combined. Pour into a medium sized bowl. Seperate the 2 eggs, saving the yolks for another recipe and adding the whites to another bowl. Whip your egg whites until they become foamy in a stand mixer or with a hand mixer and add the salt. With the mixer on high slowly sprinkle in the ¼ cup of sugar. When the egg whites are at the soft peak stage add the strawberry essence and colouring. Whip again until they reach stiff peaks. Add half of the egg whites to the dry ingredients and fold together until combined. Add the remaining egg whites and fold together until you can make a figure 8 in the bowl without the mixture breaking. Spoon into a piping bag with a small round tip and pipe inch rounds about an inch apart on a lined baking sheet. Rap the sheet on the work surface 5 times to remove any air bubbles and leave to set for 30 minutes. When you can touch the macarons without smudging them place into a 150C | 300F oven for 15 minutes. Cool completely before filling. To make the buttercream beat the butter for 5 minutes with a hand mixer or in a stand mixer. Add the sugar in thirds, beating in between each addition until incorporated. Finally add the vanilla and mix until combined. Pipe 1 Tablespoons worth of buttercream on top of half of the macarons and top with the other half, pressing until the buttercream reaches the edges. Notes Macarons are best the next day so make them a day ahead of when you want to serve them. Change the flavouring by using a different type of essence or extract - 1 teaspoons worth. Use anything you would like to fill the macarons, buttercream, ganache, lemon curd or fruit preserve. Use the 2 egg yolks leftover from this recipe to make lemon curd and add 1 teaspoon of lemon extract and 2 drops of yellow colouring to the macarons instead of the strawberry. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ MY FAVORITE COOKING EQUIPMENT Chopping Board http://amzn.to/1UTwTfF Chefs Knife http://amzn.to/1UTx0bl Piping Bag http://amzn.to/1MRnrSv Piping Tips http://amzn.to/1MRnyxh Stand Mixer http://amzn.to/1SljeYV Hand Mixer http://amzn.to/1UTxcas Blender http://amzn.to/1WWfb9r CAMERA EQUIPMENT I USE CAMERA http://amzn.to/1Us4zBh LENS http://amzn.to/21SnzYN LENS http://amzn.to/1Us4FJ2 TRIPOD http://amzn.to/1pZYrE3 EDITING SOFTWARE http://www.apple.com/final-cut-pro/