Batch no.1: meringue was overmixed, macaronage was undermixed. Almond meal too coarse. Batch no.2: Meringue was good, macaronage still too thick. Tips for the future: try making a really nice, stable meringue with the Italian method, works much better. Add all the dry ingredients in at once when you move on to the macaronage, and please sift the almond meal and sugar at least 2 more times. Also, it's really best to let them dry completely before putting them in the oven. Oven temperature must not be too high either. Another tip, they're easier to get off in one piece from parchment paper than off silicone mats(in my experience). Hope this helps.
@madiskitchen even after 5 years of making them, I don't dare to say "full proof" about anything when it comes to macarons, 😂😂 but once you try the Italian method, I promise you won't look back. 😄 And really get to know your oven. Temperature is often the key. If you don'thave one already, those small oven thermometers can be really helpful. Also, I have to mention that I love your videos. They're very relaxing, and your voice is perfect for ASMR whispers. Good luck with both your channel and the macarons. 🍀
Quick tip- wipe your bowls with lemon juice on a paper towel before mixing to get rid of fat residue. It helps your egg whites whip up better! Also I really enjoy your book review videos!
@@majdjdnencjakakkcmcdjcjnak3033 thank you! and i’m currently working on a couple book reviews fingers crossed i’ll get them out over the next couple of weeks 🤞
Hello!! I wanted to share a couple of tips from my own experience making macarons, as I have TWO, count ‘em TWO successful macaron attempts so far out of like, eight tries over a total of 3 years? So I do have a LOT of macaron trauma😩but anyways, the first thing I would recommend is to use the Italian meringue method instead! In all of my failed attempts, they’ve been using the French method, and the Italian seems to produce a lot stronger, sturdier cookies. Second thing is the folding: I agree with you, in your second attempt, the batter was a bit too thick. When I fold the batter, I go SUPER aggressive with the spatula. I would recommend to cut through the middle with your spatula (kinda like slicing through the whole batter?), then moving it around the entire bowl to get the batter on the edges (like a clock), then folding over and repeating. Ngl, I was always paranoid of messing up and over/under mixing, so I would constantly check my progress. To do this, scoop up some batter and let it fall. If it forms a “V” when it falls, you’re not quite done, but you’re on the right track. You know you’ve folded enough when you scoop it up and it falls in smooth, continuous ribbons instead of choppy “V”’s, but don’t fold too much that it completely melts together in the bowl, as then it’ll be too liquidy. Other than that, I think you did really good! Maybe for the piping, try to pipe vertically and start closer to the tray, then slowly move up and do a little “swoosh” for that perfect top. For me, this helped the cookies look more uniform and circular. ALSO! If you wanted the recipe that helped me finally succeed, I’ll put it in the replies bc idk if RUclips will let me put a link here haha
@@abiss2951 this is so helpful thank you!! everyone seems to be saying the Italian method is easier so i’ll definitely be trying that next time. And I was sooo worried about over mixing my batter that I fear I under mixed both times haha. If you could, I’d love to see the recipe you use!
@@madiskitchen I tried to put the link but it looks like RUclips deleted it😔try to search on RUclips “CupcakeJemma Macarons” and look for the thumbnail with the pink and blue rows of macarons. It should be a guy and a girl baking them together, just so you know it’s the right one. Good luck on your future attempts!! Praying for you🙏😩
If you're tired of modern whisks (same) I 100% recommend getting a danish dough whisk. I love mine and the shape makes it both feel better to use and a lot easier to clean out
i’m glad you atleast tryed! Personally when I make mine I make sure to use a high quality flour and make sure my eggs are room temp. But it looks like ur meringue was over mixed but don’t be tooo discouraged! I tots don’t blame you for beings lazy trust I am too but baking I fear I can never beat the shortcuts😪 well. maybe sometimes. YOU DID UR BIG ONE FOR TRYING THO 😊
You know what. Now that I'm watching you I'm coming to a realisation of my own reality and maybe yours as well. If i start baking, and the baking process just starts with a whole mess everything is downhill from there. Yours was that almond flour 😂
Great job Madi! Macarons are one of the hardest items to bake. I haven't even attempted. The fact that you tried and twice! Amazing work. We can learn from our mistakes. They can offer the best learning opportunities. 🤎🎉
Batch no.1: meringue was overmixed, macaronage was undermixed. Almond meal too coarse. Batch no.2: Meringue was good, macaronage still too thick. Tips for the future: try making a really nice, stable meringue with the Italian method, works much better. Add all the dry ingredients in at once when you move on to the macaronage, and please sift the almond meal and sugar at least 2 more times. Also, it's really best to let them dry completely before putting them in the oven. Oven temperature must not be too high either. Another tip, they're easier to get off in one piece from parchment paper than off silicone mats(in my experience). Hope this helps.
@@Crazycatladybxl this is soooo helpful!! and i’ve heard the italian method is easier than the french so i’ll probably try that next time
@madiskitchen even after 5 years of making them, I don't dare to say "full proof" about anything when it comes to macarons, 😂😂 but once you try the Italian method, I promise you won't look back. 😄 And really get to know your oven. Temperature is often the key. If you don'thave one already, those small oven thermometers can be really helpful. Also, I have to mention that I love your videos. They're very relaxing, and your voice is perfect for ASMR whispers. Good luck with both your channel and the macarons. 🍀
Quick tip- wipe your bowls with lemon juice on a paper towel before mixing to get rid of fat residue. It helps your egg whites whip up better! Also I really enjoy your book review videos!
@@majdjdnencjakakkcmcdjcjnak3033 thank you! and i’m currently working on a couple book reviews fingers crossed i’ll get them out over the next couple of weeks 🤞
Hello!! I wanted to share a couple of tips from my own experience making macarons, as I have TWO, count ‘em TWO successful macaron attempts so far out of like, eight tries over a total of 3 years? So I do have a LOT of macaron trauma😩but anyways, the first thing I would recommend is to use the Italian meringue method instead! In all of my failed attempts, they’ve been using the French method, and the Italian seems to produce a lot stronger, sturdier cookies. Second thing is the folding: I agree with you, in your second attempt, the batter was a bit too thick. When I fold the batter, I go SUPER aggressive with the spatula. I would recommend to cut through the middle with your spatula (kinda like slicing through the whole batter?), then moving it around the entire bowl to get the batter on the edges (like a clock), then folding over and repeating. Ngl, I was always paranoid of messing up and over/under mixing, so I would constantly check my progress. To do this, scoop up some batter and let it fall. If it forms a “V” when it falls, you’re not quite done, but you’re on the right track. You know you’ve folded enough when you scoop it up and it falls in smooth, continuous ribbons instead of choppy “V”’s, but don’t fold too much that it completely melts together in the bowl, as then it’ll be too liquidy. Other than that, I think you did really good! Maybe for the piping, try to pipe vertically and start closer to the tray, then slowly move up and do a little “swoosh” for that perfect top. For me, this helped the cookies look more uniform and circular.
ALSO! If you wanted the recipe that helped me finally succeed, I’ll put it in the replies bc idk if RUclips will let me put a link here haha
ruclips.net/video/uWSOJMcvDec/видео.htmlsi=HBV4cpzM7UkS6tD8
@@abiss2951 this is so helpful thank you!! everyone seems to be saying the Italian method is easier so i’ll definitely be trying that next time. And I was sooo worried about over mixing my batter that I fear I under mixed both times haha.
If you could, I’d love to see the recipe you use!
@@madiskitchen I tried to put the link but it looks like RUclips deleted it😔try to search on RUclips “CupcakeJemma Macarons” and look for the thumbnail with the pink and blue rows of macarons. It should be a guy and a girl baking them together, just so you know it’s the right one. Good luck on your future attempts!! Praying for you🙏😩
If you're tired of modern whisks (same) I 100% recommend getting a danish dough whisk. I love mine and the shape makes it both feel better to use and a lot easier to clean out
@@coinjar4962 brb going to research danish whisks
i’m glad you atleast tryed! Personally when I make mine I make sure to use a high quality flour and make sure my eggs are room temp. But it looks like ur meringue was over mixed but don’t be tooo discouraged! I tots don’t blame you for beings lazy trust I am too but baking I fear I can never beat the shortcuts😪 well. maybe sometimes. YOU DID UR BIG ONE FOR TRYING THO 😊
but if they tasted good then u ate down
@@HikaruRibbit yeah my meringue was wayyy too over mixed the first time idk why i thought i could just continue like business as usual lol
Deffff need to hear more of your brothers piano playing that was amazing! Also, you'll get it next time and you're doing great! ♥
@@urface7307 thank you♥️ and i’ll let my brother know you all enjoyed his music haha
Macarons are so hard😭
literallyyyy and for what reason😭😭
You know what. Now that I'm watching you I'm coming to a realisation of my own reality and maybe yours as well. If i start baking, and the baking process just starts with a whole mess everything is downhill from there. Yours was that almond flour 😂
@@eucharistic-w7m idk why but for some reason i like to make challenges even harder for myself lol i will never be making almond flour again
Perfect time for bed 😍
@@tildatinglesasmr7394 ♥️♥️
If it makes you feel better i would still eat those 😭😭😭
@@The2ndJoJoJoestar i was almost more frustrated bc they tasted so good but looked like THAT
Me whispering to the phone “EMMY!”
@@britanyhales5145 ahhh you are so right!!
I'm glad I'm not the only one who's cried over kitchen disasters 😅
They look perfect except for the sticking
The title 💀🙏 but Goodluck trying to make them
🤭🤭🤭
Great job Madi! Macarons are one of the hardest items to bake. I haven't even attempted. The fact that you tried and twice! Amazing work. We can learn from our mistakes. They can offer the best learning opportunities. 🤎🎉
@@meganhenry5795 thank you megan♥️♥️