‘’Meringue’ is difficult. I grew up in a meringue making house. So as a kid ,I knew the basic rules when attempting any type of egg white recipe. 1.No banging on the mixing bowl 2.no opening of oven doors to peek 3.very clean equipment , 4.precise measurements, 5.no rapid cooling , 6.not good in humid environment , 7.good egg white separation , 8.gentle folding 9.don’t put in the fridge 10. Parchment paper,always I’m sure there are a few more rules 🤣
Chef... C'est impressive!!!! I am telling you- the ' anti' is getting ironic! Tip- Pencil a stencil circular outline on one side of your parchment- flip it over and you got a guide... You got skillz :)
My first attempt was pretty similar to your first attempt. And that was the time I learned that WAX paper was NOT the same as parchment paper. It burned everywhere. I haven't tried again since 😫😫😫
Well done! They look great! Making macarons literally became an obsession for me for a while, once you get the initial technique down you can continue tweaking and trying out different methods to make them perfect. I'm still working on perfecting mine lol, it's a long way to the top if you wanna macaron right? Anyway, if you want to battle the macaron nipples, just dap them with a wet finger before letting the shells dry, then they'll be even more smooth on the top, alternatively, fold for another 20 seconds, then they smooth out by themselves. Awesome job!
I’m totally gonna start practising without the camera. I want ya know figure these bastards out. It’s so challenging, it makes me want to figure it out even more. I’m glad you figured them out!
Awesome job! It feels so good to crack something that has given us a hard time!! A couple of tips I've found that help, in case you ever want to make them again, is to leave your egg whites out overnight to age them a bit, as super fresh eggs aren't great for them, and to add the food colouring to the whites before whipping. Can't wait to see what you make next!
I loved this video and well done buddy because macaroons are a tricky one. I’ve never even tried them because I’ve always lived in places where the environment messes with them, too hot, too humid, too high an elevation (I’m from Nevada) but when they are done right they are amazing and it looks like you figured it out. There’s loads of little tricks I’m sure fifty people ahead of me have already mentioned but way to go sticking it out until you got it. I’m sharing you right now.
Continuous quality improvement going on here! A few ideas from one who has been there: 1: Use a stencil to guide your piping. You can buy silicone mats with stencils, or you can draw them on parchment paper. 2. Check out the Entertaining With Beth RUclips channel. She had a video with six tips for making foolproof macarons. They work.
im so happy seeing this entertaining with beth shoutout, especially since her macaron videos are so old (comparatively, surely there are thousands of new macaron videos since then) now. ive only made macarons a couple times before, the first time as a teenager using beth's video recipe (for raspberry buttercream macarons i think) and they came out so perfect and fuss-free that i didnt really understand what the reputation for being difficult was about lmao. like they were pristine. beautiful, tasty, and honestly not very challenging if you have basic baking skills. then a couple months later i made some using a different persons recipe, and during the whole process i could feel that the recipe was not written well at all, left so much up to judgement and left out steps etc. those ones werent even salvageable to be eaten as sandwich cookies. since that i only ever used beth's recipe and its always worked for me.
Stepping up your chef equipment game! Nice! Macrons aren't my fav things. I've had a few batches fail. They are so frustrating. So I've come to the conclusion some things are just meant to be bought out and enjoyed! With good coffee of course. This truly is the redemption Macron. Double in your face last year you!!! You nailed it. :)
Macron = Current President of France, does not bake well, inedible, spends thousands of Euros on makeup Macaron = French almond cookie, baked in this video, very challenging to make Macaroon = American confection of shredded coconut and condensed milk, often dipped in chocolate, very easy to make
So, yes. So much better than last time. Looks like you got the dreaded hollow shell. I went through a month of obsessive macaron making in my life before kids and the hollow shell problem was a tricky one. I couldn’t get good macarons until I switched to the Italian method. Two general tips (not hollow shell specific). Print out a template of circles and place it underneath the parchment paper; the paper is translucent enough to allow you to see the template which is a great help for neatness. Another tip is for piping; try the plastic wrap technique inside the piping bag to help keep the contents from running out the top.
ANTI-CHEF I did see you had some beautiful ones. These cookies are just crazy finicky. I spent a month trying to get the perfect macaron. After weeks I finally did get some good batches. Apart from obvious errors I never really figured out exactly why some worked and some did not.
You are genious.What we need more than a macaron recipe, is to start laughing again.That video is all I was looking for after several unsuccessful tries to make these cookies.You made my day🙏
They turned out Great! Bravo! My piping skills suck and my library had a piping bag class a few years ago I sucked.There must be a better way???? Loved the shirt!!!! I just get so happy watching your show. Thank you! * ! *
🤣😂🤣 I am laughing because I am currently on a macaron perfecting mission myself. I have finally almost nailed them but I feel your pain. There are a few tricks to know. A few tips, use day old egg whites. In this video you undermixed the mixture a little. The piping technique is key. That was the part that took the most practice for me. You have to pipe with the piping bag straight so that air doesn't get inside and cause hollows in the middle. Good job though getting as far as you did. They really aren't very easy. I am experimenting with all sorts of fillings now.
I do hope by now that you have learned to draw your circle on the parchment paper, then turn it upside down, and use a smaller nozzle where you can make a wheel.
I went through that problem with my piping bag, and finally realized that the opening is too wide to give control, the mixture is just too viscous and is dripping out of the bag even as you stop dispensing. I think an opening of 5/16" max will give you more control. I know you hate piping bags. Why don't you practice sometime with some whipped cream or cool whip? For the filling, it worked with the wider nozzle, but a smaller nozzle would have allowed you to do a thin spiral on the bottom cookie without having to do the smashing method. Also, a more viscous filling would have not required smashing. By the way, I think some people hollow out their macarons in order to fit in more filling, so you are on trend if you want to be.
Hahaha! Finding a positive in that hollow shell. Thanks Todd! I’m jus gonna keep practising these things until I got it down. It’s so frustrating that it infuriates me that I can’t figure it out
@@antichef JAMIE..YOURS CAME GREAT!! MINE CAME BLA!!!...I DON T KNOW WHAT I AM DOING WRONG...I TRIED THEM TWICE...ALL THE BUBBLES COME OUT ON THE SIDE...WHY?...I DID THE BANGING & I MIXED ENOUGH TILL I WAS ABLE TO GET ANN EIGHT...SO YOU RE RIGHT...I WILL HAVE TO PRACTICE MORE...I WILL TRY AGAIN... & LET YOU KNOW WHEN I FINALLY SUCCEED!! LOL LOL.
You’re fabulous...and extra fabulous now that you have your new apron. I love your second macaron attempt and commend you for your determination. You’re a better chef than I am!!
Damn I was feeling a little anxious there for a minute! The second batch looked much much better, way less runny. So proud of your piping bag skills! And macaron making skills in general 👏🏻 Try to add some interesting flavors next time! Raspberry, pistachio, chocolate, lavender, lemon. Endless possibilities.
FINALLY! This was a long time coming. I'm soooo happy these turned out. Which redemption dish is next?
Baked Alaska.....
ummm no
ANTI-CHEF please make a dacquoise.
@mirabelle I just looked it up 😦 that looks crazy! I love it
I tried making a macaron once. ONCE. I was in hysterics by the time I put the piping bag down and had scraped all my failures into the trash.
‘’Meringue’ is difficult. I grew up in a meringue making house. So as a kid ,I knew the basic rules when attempting any type of egg white recipe.
1.No banging on the mixing bowl
2.no opening of oven doors to peek
3.very clean equipment ,
4.precise measurements,
5.no rapid cooling ,
6.not good in humid environment ,
7.good egg white separation ,
8.gentle folding
9.don’t put in the fridge
10. Parchment paper,always
I’m sure there are a few more rules 🤣
Chef... C'est impressive!!!! I am telling you- the ' anti' is getting ironic!
Tip-
Pencil a stencil circular outline on one side of your parchment- flip it over and you got a guide...
You got skillz :)
Thanks so much Happy!! Slowly but surely figuring stuff out!
I completely LOVE that A-C does NOT GIVE UP! He's going to get it hang together if it kills him!
My first attempt was pretty similar to your first attempt. And that was the time I learned that WAX paper was NOT the same as parchment paper. It burned everywhere.
I haven't tried again since 😫😫😫
Just like most things in life - we learn from experience and mistakes. I bet it felt great when you accomplished it in the end!
Well done! They look great! Making macarons literally became an obsession for me for a while, once you get the initial technique down you can continue tweaking and trying out different methods to make them perfect. I'm still working on perfecting mine lol, it's a long way to the top if you wanna macaron right? Anyway, if you want to battle the macaron nipples, just dap them with a wet finger before letting the shells dry, then they'll be even more smooth on the top, alternatively, fold for another 20 seconds, then they smooth out by themselves. Awesome job!
I’m totally gonna start practising without the camera. I want ya know figure these bastards out. It’s so challenging, it makes me want to figure it out even more. I’m glad you figured them out!
You're truly a brave one because as much as I love eating macarons, I'm way too chicken to attempt making them. Great job, Jamie!
Good for u for sticking to it man.. first time I attempted it was 4 years ago... i just successfully done it this year
Awesome job! It feels so good to crack something that has given us a hard time!! A couple of tips I've found that help, in case you ever want to make them again, is to leave your egg whites out overnight to age them a bit, as super fresh eggs aren't great for them, and to add the food colouring to the whites before whipping. Can't wait to see what you make next!
Love these tips. I’ll refer to them next time I tackle macarons! I need to master them! I have a lot more videos up my sleeve!
I adore your sense of humor and determination
Wow.... you can really see your improvement in your cooking and baking skills. Well done!! Love your videos.
They're so pretty! You did a fantastic job.
The barely contained on the brink of sanity is totally understandable. I'd be crying and swearing!
Jamie, your shirt is fantastic! I need one too.
Those look really great!!!
Been binge watch all day your channel is boss x
I loved this video and well done buddy because macaroons are a tricky one. I’ve never even tried them because I’ve always lived in places where the environment messes with them, too hot, too humid, too high an elevation (I’m from Nevada) but when they are done right they are amazing and it looks like you figured it out. There’s loads of little tricks I’m sure fifty people ahead of me have already mentioned but way to go sticking it out until you got it. I’m sharing you right now.
Continuous quality improvement going on here! A few ideas from one who has been there:
1: Use a stencil to guide your piping. You can buy silicone mats with stencils, or you can draw them on parchment paper.
2. Check out the Entertaining With Beth RUclips channel. She had a video with six tips for making foolproof macarons. They work.
im so happy seeing this entertaining with beth shoutout, especially since her macaron videos are so old (comparatively, surely there are thousands of new macaron videos since then) now.
ive only made macarons a couple times before, the first time as a teenager using beth's video recipe (for raspberry buttercream macarons i think) and they came out so perfect and fuss-free that i didnt really understand what the reputation for being difficult was about lmao. like they were pristine. beautiful, tasty, and honestly not very challenging if you have basic baking skills. then a couple months later i made some using a different persons recipe, and during the whole process i could feel that the recipe was not written well at all, left so much up to judgement and left out steps etc. those ones werent even salvageable to be eaten as sandwich cookies. since that i only ever used beth's recipe and its always worked for me.
way to go buddy! much improved over the first attempt. awesome!
Watching him try to pipe those brought me to tears omg
Stepping up your chef equipment game!
Nice! Macrons aren't my fav things. I've had a few batches fail. They are so frustrating.
So I've come to the conclusion some things are just meant to be bought out and enjoyed! With good coffee of course.
This truly is the redemption Macron. Double in your face last year you!!! You nailed it. :)
I had to splurge for that bigger piping bag. It was such a HUGE difference. I agree, they are so much work to make! I. Must. Figure. It. Out.
Macron = Current President of France, does not bake well, inedible, spends thousands of Euros on makeup
Macaron = French almond cookie, baked in this video, very challenging to make
Macaroon = American confection of shredded coconut and condensed milk, often dipped in chocolate, very easy to make
So, yes. So much better than last time. Looks like you got the dreaded hollow shell. I went through a month of obsessive macaron making in my life before kids and the hollow shell problem was a tricky one. I couldn’t get good macarons until I switched to the Italian method. Two general tips (not hollow shell specific). Print out a template of circles and place it underneath the parchment paper; the paper is translucent enough to allow you to see the template which is a great help for neatness. Another tip is for piping; try the plastic wrap technique inside the piping bag to help keep the contents from running out the top.
NO!!!!! I knew something was off! Not all of them, but about half had the hollow shell! Damn!
ANTI-CHEF I did see you had some beautiful ones. These cookies are just crazy finicky. I spent a month trying to get the perfect macaron. After weeks I finally did get some good batches. Apart from obvious errors I never really figured out exactly why some worked and some did not.
You are genious.What we need more than a macaron recipe, is to start laughing again.That video is all I was looking for after several unsuccessful tries to make these cookies.You made my day🙏
look at you now!!!
They turned out Great! Bravo! My piping skills suck and my library had a piping bag class a few years ago I sucked.There must be a better way???? Loved the shirt!!!! I just get so happy watching your show. Thank you! * ! *
🤣😂🤣 I am laughing because I am currently on a macaron perfecting mission myself. I have finally almost nailed them but I feel your pain. There are a few tricks to know. A few tips, use day old egg whites. In this video you undermixed the mixture a little. The piping technique is key. That was the part that took the most practice for me. You have to pipe with the piping bag straight so that air doesn't get inside and cause hollows in the middle. Good job though getting as far as you did. They really aren't very easy. I am experimenting with all sorts of fillings now.
Now, you say "ruined" and I say "space for more frosting".
I do hope by now that you have learned to draw your circle on the parchment paper, then turn it upside down, and use a smaller nozzle where you can make a wheel.
I went through that problem with my piping bag, and finally realized that the opening is too wide to give control, the mixture is just too viscous and is dripping out of the bag even as you stop dispensing. I think an opening of 5/16" max will give you more control. I know you hate piping bags. Why don't you practice sometime with some whipped cream or cool whip?
For the filling, it worked with the wider nozzle, but a smaller nozzle would have allowed you to do a thin spiral on the bottom cookie without having to do the smashing method. Also, a more viscous filling would have not required smashing. By the way, I think some people hollow out their macarons in order to fit in more filling, so you are on trend if you want to be.
Hahaha! Finding a positive in that hollow shell. Thanks Todd! I’m jus gonna keep practising these things until I got it down. It’s so frustrating that it infuriates me that I can’t figure it out
Beautiful
Needs to be a piping bag that sucks it back up when done piping
I have never eaten one.They look pretty.LOL you are funny I didnt see the first one. Also it looks like April I will be patroning. Sorry.
NOT BAD....I HAVE TO ADMIT...YOU RE FUNNY & IT MADE ME WANT TO SEE IT TO THE END....& BRAVO...YOU SUCCEEDED!!
Thanks so much Antoinette! I love hearing that!!
@@antichef JAMIE..YOURS CAME GREAT!! MINE CAME BLA!!!...I DON T KNOW WHAT I AM DOING WRONG...I TRIED THEM TWICE...ALL THE BUBBLES COME OUT ON THE SIDE...WHY?...I DID THE BANGING & I MIXED ENOUGH TILL I WAS ABLE TO GET ANN EIGHT...SO YOU RE RIGHT...I WILL HAVE TO PRACTICE MORE...I WILL TRY AGAIN... & LET YOU KNOW WHEN I FINALLY SUCCEED!! LOL LOL.
ahhh good luck! I know how frustrating it is... I'm gonna keep practicing until i figure it out too!!
Your piping was giving me so much anxiety! 😆😆😬
Macarons are so hard!!!
see! You make all the mistakes so I can watch and learn not to make them, perfect! thankyou. xxx
Love u from India
Honestly, for what they taste like they're really not worth the hassle.
This video represents my life lol 😂
Thank god I'm not the only one! H8 macarons 😂
Massive improvment
total redemption.
Keep a couple shots of whiskey near by
Youve quit making mistakes long before this video! No more anti needed !
You’re fabulous...and extra fabulous now that you have your new apron. I love your second macaron attempt and commend you for your determination. You’re a better chef than I am!!
Loving that apron too! I thoroughly enjoyed the second attempt! I’m gonna keep practising off camera, and have it down for my next macaron attempt
Macarons are true bitches!! Karens of pastry! God I hate making them, but people love them, really don't know why
You dealt with them like a boss!
Wow
Wow
Damn I was feeling a little anxious there for a minute! The second batch looked much much better, way less runny. So proud of your piping bag skills! And macaron making skills in general 👏🏻 Try to add some interesting flavors next time! Raspberry, pistachio, chocolate, lavender, lemon. Endless possibilities.
I’m gonna try soon, without the cameras...so next time I make a video about this, I have it down!
🤣😂dying.
😭😭
That wasn’t really a tip, it was a coupler. That’s why so much was coming out. Plus, a tad too runny. Macarons are hard to make.
LOL
omg you need a pipping stencil
Congrats! You have now been inducted into the macaron hall of fame!
To have escaped the hall of shame is all I ever wanted
Your tip is too big. It needs to have a smaller hole.