How To Make Macarons; The Only Recipe You'll Ever Need! | Georgia's Cakes
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- Опубликовано: 28 сен 2024
- Macarons take a lot of practise to perfect so I've made this tutorial as detailed as possible to make it clear and easy for you to follow. I even have a trick to use up those egg yolks that usually go to waste!
This is the foundation recipe of all the macarons I make no matter what shape, colour or flavour they are. If there is a particular macaron you want me to make then comment below!
Enjoy!
Georgia x
Recipe:
Macaron:
100g icing sugar
100g ground almonds
35g egg white
100g caster sugar
25ml water
35g egg white
Food colouring
Buttercream:
45g egg yolk
90g caster sugar
125g softened butter
Vanilla Pod
Video credit: @brendonhansford
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Gerogia.. I am literally crying tears of JOY!!! Before your recipe.. I was having so much trouble getting the right consistency.. and NOW!!! My macarons are PERFECT!! Thank you so much Sweetie.. Have a Blessed Day.. =)
So glad to hear!!! Well done!
vandana mehta did you tap the tray across the work space?
Can't wait to try this recipe. I gave up making them. The first i used another recipe the colour changed and they fell flat
love this! always been so intimidated to make macarons (especially with all the rumours that they're so difficult to perfect) but your recipe is giving me hope! can't wait to try them. thanks a bunch xx
Macaroons are made with coconut and have chocolate drizzle. They were my gpas favourite cookie. They're similar to Flourentines but not so thin.
Macarons are basically meringue sandwich cookies. The name Macaron is short for Macaronage, which is the specific folding technique used to incorporate the meringue and almond mixtures together. French or Italian are the most popular and refers to which meringue was used. There's also a Swiss macaron, but that one isn't as common to find.
Hope that passes on the knowledge!! This was my first time on your channel and you now have a new follower!!🤩🤩
Thank you!!
THANK YOU!!
thank you so much Georgia, your tips are always the most useful!! I'm so so motivated to try these out again, I've never heard a better explanation of how to make macarons..so thank you forever!! I'm looking forward to see more videos from you!😘😘
Aww thank you so much! Really means a lot :) x
but you're actually amazing and inspire me so much to improve and learn even more!!😘😘
I'm OBSESSED w your channel! You explain everything so well and I adore your ideas! You have helped me more than you know! ❤
A perfect example of the proper way to make this delicious cookie (biscuit)!
Dan Belbey macaron
Thank you for this video. This was my first attempt at Macarons and they were mostly successful! They all taste great but some have lopsided “feet”. I’ll have to work on my piping skills. Thanks again, Georgia.
Hi Georgia! New follower here and I’ve got to say I am loving all that you are sharing!! I do want to say though (you 😊 may have already been told) in the U.S. there is a BIG difference between a MACARON and a MACAROON. The Macaroon is a coconut cookie! I am looking forward to seeing all of your yummy creations!!! Keep them coming!
I just tried macrons for the first time recently, and now they are my new favorite thing! I am totally going to have to give this a try. Loved how you explained the process in this video. :)
Amazing! Thank you!
You are amazing! I’m so glad you started making videos.
This is an update on my post 6 days ago. I made my 2nd batch yesterday and it worked perfectly again. No hollows!!! That was my problem before as I was using the French meringue method. Note though that I am using a hand mixer and initially I got a 'soupy' meringue. The correction I made is to whipped my egg whites to firm peaks before I add the sugar syrup. Thank you very much for your video.
Well done!
Thank you, Georgia for sharing your amazing recipes! We are baking your delicious macarons right now! We are practicing how to make them. My daughter’s Sweet Sixteen is in two weeks and she wants me to make her your drip cake, she absolutely loves it! I’ll let you know how it went! 💗
Thank you❤. Finally I make my macarons 🎉
Brilliant work! Keep it up!
Fantastic! You are the best!!😘
It seems super easy to make with ur recipes..thanks slot for everything..keep doing more and more recipes
Using a glass to sieve out the sugar is such a great idea! And the Macarons look cute :)
its a great tip!! Thank you!
Hi. Thank you so much for your video. I have tried for a lång time to get perfect macarones. Now they are. So happy. Regards from Sweden 😀
You make everything look so easy. Definitely will try your way
The 30 Times thing is for French macarons and you're making Italian macarons. And it's true once you reach then the consistency is to what you want
Great video. What you've actually made are Italian Macarons (based on making an italian meringue base).French macarons (the original, traditional french pastry/biscuit, are made using a french meringue base (ie, using caster sugar & egg whites only, ie no sugar syrup) and macaroons are a completely different biscuit, made from coconut and an eggwhite.
All your videos are amazing and so are you❣️
I'm always so amazed and speechless 😶
Thank you! Love this | Little Note: I would never put my finger in HOT syrup. That's a safety hazard... just thinking out loud lol
watching your video makes baking easy and adorable😍😍😍
I love your channel! Thank you so much for explaining all these techniques so well and making it so fun to learn new recipes! These pink macarons look sensational. I wondered if you would be interested in making a salted caramel macaron video? They are my absolute favourite but I have no idea where to start with making them! Thanks again for all your wonderful and inspiring videos!
Thank you! Salted caramel macarons just require some salted caramel being added into the filling - I have a salted caramel video, be sure to check it out! x
Oh perfect, thank you!
I'm going to try this tomorrow. I'll let you know how they came out❣
El Mundo De Vanessa So ?
Its been 1 year
The way you made it is look so easy 😍
Hi, these look amazing and you make it look so simple that I really want to have a go 😁
Can I ask what model your kitchen aid is that you use on this video? I’ve wanted one for years, I’ve had a kenwood one but I think I want to go for a kitchenaid this time but I need one with a decent size bowl and yours looks like it’s a good size!
Anyway thanks so much for sharing x
I have the same size as hers pretty sure it’s a 4.8 litre size bowl xx
You make it look so easy!! I’m going to attempt this and the meringue peeks 😁
If I make them how long will they both last for?
I wanted to make them two days before adding them as the decoration on a cake. Would that be ok?
Thanks so much!! x
you are very talented, and i have always wanted to know how to make Macarons!!! thank you so much for the advise!
This looks amazing! I've been reading about and watching macaron videos for years but now I think I'm actually going to try making them. Thank you for such a lovely video. And I love that you didn't waste the egg yolk, it got used up in the batch of filling.
I couldn't help but admire your pink food scale. Would love to get myself one of those. Could you share where you got it from? I tried googling it but that one didn't come up. Thanks very much.
Thanks so much! I think I got it from amazon - its the Salter ones :)
thank you so much. didn't regret watching this video.
I would love to see how you make rose macarons! How would rose water change the recipe of the filling? Thanks for these videos! Makes me so excited to try it out!
its very powerful rose water so you don't need a lot - so shouldn't affect it too much!
When you say other flavorings, what do you use for that? Are there different extracts? Raspberry, for instance?
made these 2day and they turned out great.. thanks.. x
Hi Goergia! I’m having a tough time getting the recipe to cups/tsp vs grams. Any tips on converting it?
u made this look super easy and yes my mouth was watering at the end 😂😂
Thank you so much for the video, Georgia. Would You please make Macs with passion fruit. :)
It is wonderful to listen to good explanation and looking to a beautiful face and spirit. Thank you for sharing💕💖💕💖💕
Are your oven temps fan or conventional? Which is better for macarons? (Sorry I have to call them macarons as macaroons to me are those coconut bites). I often get a brown tinge to the top of my macarons - is that because they’ve been too long in the oven? Thank you
Hi Georgia! I loved your idea of using the egg yolks by filling the macarons with French buttercream. Could you make passionfruit macarons?
Yes you can! I would buy or make a passion fruit curd and fill it in the inside with vanilla around the edge :P
Lovely. I'll made these soon.
There look perfect 👌🏼 going to give a try making.
they look so good
tips and tricks help so much thanks for this video
Recently discovered your channel and I love it! I've already saved the meringue kiss recipe and method to try for cake decoration 🙈🙈 would love to see seashell macarons also! Hoping to try this recipe although last time I made macarons they turned green in the oven! 😂😂 xxx
Oh gosh! Hopefully it will work this time!!
How long do you bake these for! Watched your video and couldn’t remember and I’ve been rewatching it and still can’t find where you mentioned it!
Do I have to keep in an A/C room for resting?
What a nice tutorial!! Enjoyed That..
Hi Georgia
Love your channel, just to ask you, you bake your macaroons at 135 degrees, its very low, I find they are not cooked enough 😉
I love your videos! how do you store these and how long do they keep for?
Hi Georgia, thanks so much for your video. I followed it today, but my macarons weren’t uniform in size and they cracked on the top. This was my first attempt but wondered if you could give me a tip? They did have the gooy centre and tasted good but they were almost thin. Thanks x
Best Recipe!
Am so glad I found your channel! How much water are you adding to the sugar before heating?
Really straight forwards and clear vid, I have a question what speed are you whisking the egg whites on and for how long before you add sugar syrup and then what speed do you turn it down to. Thanks so much
You want a medium - high speed to make sure they are whisked up enough before adding the sugar syrup - just make sure you don't ever whisk them otherwise they start to separate!
Hi, love your recipe. Quick question, can I use pasteurized egg whites instead of fresh egg white?
Hi Georgia, love your recipes. Please tell me, what is the brand of your stove?. I need something like that for my kitchen because I don´t have too much room in there. Thank you.
Hi!! lovely video! I want to try your recipe, my question is did you baked them in a convection oven? I only have convection oven whwere the air is moving? o the heat comes from the bottom? Thank you!
I'm soooooo glad I found your channel I was so delighted with the outcome of the macarons I made thank you so much
Can you please do lavender and pistachio? Thank you you are amazing!!
Vitra Holassie i
Hi Georgia, I love these, mine was rubbish before I tried yours and now everyone comments on them, but there is one thing , can I freeze them ? As I always seem to have some leftover, please help me , xxx
I am trying these for the first time can I make them in advance and if so how long can I store them for till I fill them thanks you are fab xx
Hie Georgia, great video thanks for the tips...will this method work with All purpose flour?
Hey G, do you refrigerate yours overnight before serving or decorating on a cake?
Follow up- I put them in the fridge and now the shells are soft so no idea what has gone wrong! HELP!
Once they're filled I keep them airtight in the fridge. If you leave them open the moisture in the fridge may soften them!
Georgia's Cakes thanks Georgia! Also your recipe has also been the best for results! This batch did rise unevenly though, any other tips for a more even rise?
S D make sure they are well set. If they didn’t rise evenly make ire they were piped and mixed evenly because the size of the macaron cookie can have an effect. I hope this was helpful!
My boiling sugar keeps gardening against the side and bottom of my mixing bowl. I always remove it at 118 degrees. Maybe i should remove it earlier? Any tips?
Love your knife block in the background. Where did you get it????
Was that a candy thermometer you used for the sugar boiling?
i love this recipe ! its amazing. only thing I need some advice with is the quantity of water? Is it meant to cover the sugar completely or just combine it until its slightly dissolved. How many does this roughly make. I need 30. should I double the recipe?
Lydia Koushi the water is just to ensure all of the sugar will cook evenly so as long as all of the sugar is wet you are in the clear. Make sure to brush the sides of the pan with water to make sure there is no leftover crystallized sugar. This recipe makes around 20 small macarons cookies. I hope these pastry chef tips help!
Hi Georgia! I can’t wait to try this. I’ve heard that the temperature and “age” of the egg can matter when making macaroni shells. Is this true? Do I need the egg whites to be at room temperature (we typically refrigerate our eggs in the US). And does it matter if the egg is fresh from the store vs. a few days to a week “old”? Thank you!!
People say different things - I haven't noticed too much of a difference but I think leaving your eggs out rather than the fridge is best!
Could you please make raspberry white chocolate macarons? Perhaps a raspberry shell, with white chocolate filling?
Hi Georgia, thank you so much for this video - I used your recipe for a batch of macaroons last night & they turned out beautifully. I'm wondering if you could answer one question: if I want to flavour the macaron shells with ground coffee, freeze dried raspberry powder or some other powder, how many grams should I add (and would this mean adding less sugar or almond meal?) Thanks again 🙌🏻
Hey! Yes I would replace about 15-20g of ground almonds with the flavour you want, but if its a very fine powder than replace the icing sugar :)
Georgia's Cakes thank you 😊 I'll tag you on instagram with my first attempt using your recipe (I'm @sweet_clementine_)
Can you do a unicorn macaron
Help! When I add the sugar syrup into the mixing bowl I end up with sugar crystals all down the side and around the bowl, even though I'm avoiding the whisk. How do I avoid this? Thank you x
Get a brush and make it wet and brush the side of the pan
Hi! I really love your videos, thank you so much for your tips :)
The buttercream is the same that you use for covering your cakes? Or you use a different recipe?
It's different - just released a video showing the buttercream I use for my cakes!
Thank you!
I'm wondering about the oven temperature of 135C (275F). At this temperature the macarons were no where near done in 12-15 minutes. Other recipes have temperatures of 165C. Is the temperature in the recipe accurate?
It depends on your oven. For me, this temperature works perfectly. If you feel they need cooking longer then adjust the cooking time / turn the heat up 5-10 degrees. every oven works differently
What a wonderful video! Your so talented!! Where did you get that adorable cake marquee sign!!! Keep making these fabulous videos!
Thanks so much! I was given it as a gift :) x
Hi Georgia! Will reducing sugar change the consistency of our batter?
Hey Georgia! I was wondering, if you do a matcha macaron, would you substitute some of the icing sugar for matcha so that the consistency doesn't change??
I've never made it with MAtcha but I would perhaps swap the icing sugar (maybe 5g?) for matcha powder
K, Georgia, I love to bake and rarely fail but I made these and mine hollowed out almost, like they were too baked?? Or I'm not sure what? Do you have any idea? I have failed at two things, these and eclairs, simple right? wrong, not for me. I would love some suggestions and I can either bake regular or convection (fan)
can you use almond flour?
Georgia, how long with they keep and how do you store them? Thank you, another great tutorial xx
preferably airtight in the fridge for up to a week - they also freeze very well!
Hi Georgia, Actually i cant stand the smell of egg yolk. I was just wondering about the buttercream you made with the yolk. And you didnt bake it either. Wouldnt it taste or smell like raw egg a bit?
Humna Sahi the sugar that she heated and poured in there cooks the eggs.
Hiii, recently discovered your channel and learning a lot from it..can I know which food colouring you use...Thanks for such clear explanations
I use a gel colouring - Colour Splash. As long as it's not liquid, any gel works well!
Georgia's Cakes thanks lovely
Hi Georgia! I'm loving your videos! 😍 I was wondering if you could tell me the brand of your gel colouring and/or where I might be able to buy it from in the UK? Thank you ☺️ xxx
Thanks! I use Colour Splash, I just find it easy to apply as it's in tubes. I get them online but I'm sure baking shops also stock them!
Georgia's Cakes thank you! 😁
What if I have gas oven without air circulation ? What temperature should I use ?
Hi pls may I have the qty to be added to the macaroon mixture for chocolate macaroon and for the chocolate icing pls- thx so much
Georgia, do you turn on the fan in the oven?
Macaroon is made of coconut and only one piece dipped in chocolate. French macarons are made of almond flour and meringue
How long can you keep them in the fridge? Can you freeze them?
Hello! You are a talented baker, and I was wondering. Where do u get a good piping bag, since I'm quite new here, or do u have a link to an online web? Also could you give me some tips on where to buy some cheap reliable equipment online? Thanks X
Also where do u get your simple equipment that are key to baking such as bowls? X
I also see how good your mixer is so could you tell me where to get one as good? X
I get lots of my equipment and ingredients on Amazon - other website such as Ebay for piping bags too!
THANKKKK YOUUUUU X
WOW!! i have never eaten one always wanted to LOL!! Now I can try to make them :) TFS is castor sugar the same as our sugar in the USA??
Lori Seabrook I don’t know! Here in the UK granulated sugar is what we would use to sweeten our tea or coffee, caster sugar is more finely ground and used in baking and icing sugar is powdery that is used for icing ( which I think you call frosting) Hope that helps 😊
Lori Seabrook castor sugar is regular granulated sugar in the US. I hope this was helpful!
Is there anyway to make these without an electric mixer?
With the syrup for the buttercream, how much water did you add? With the 118 degree, how do I check without the thermometer?
use a spoon to drop your hot sugar into a cup of icy water; pull out the chilled sugar from the water and you should be able to form a soft ball by rolling it in between your fingers.
Jene Callahand thank you
Hi. How many ml of water do you use for the buttercream? Thanks!
Are ground almonds the same as Almond flour
for how long it needs to bake in mins and what shd be the temperature of the oven
How much all purpose flour can I use instead of almond flour since I’m allergic to almonds? I’ve made them before but they either crack or turn out flat and my mixs is really hard to stir but I love them so much
Naila Sanchez You’d have to experiment for us and report.
What can replace the almonds please?
What is almond ground? Is that flower or shugger?
@@jmajid5950 almond flour!
Thank you a lot!!! The oven is convection or “regular”? The temperture is the same for booth? Also the time as well?
Your question Jorge is really a good question. I would like to know the answer because I have been having problem with my macarons and my regular oven temperature.
It have to be convection oven and the temp for both up and down and make sure the fan is open in the oven Temp: 150c for 12 to 16 mins
Tried following this recipe tonight and things went sideways. I am experienced at making meringue, so I’m sure I got that part right, but my mixture was really soupy and loose once I mixed wet and dry ingredients. Any idea where I may have gone wrong?