Gold Macarons
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- Опубликовано: 27 окт 2024
- Hello friends! Let's make Gold Macarons today! Golden Macaron shells filled with Baileys Ganache!
Find links below for the gold luster dust and the piping bags I use.
Full recipe: www.piesandtac...
Macaron Shells
100 grams egg whites
100 grams white granulated sugar
105 grams almond flour
105 grams powdered sugar
A few drops of gold gel food coloring (or yellow)
Baileys Ganache
250 grams white chocolate
38 grams Baileys Irish cream
32 grams heavy cream
1/4 tsp Jameson optional
To decorate
Gold luster dust
Piping bag: amzn.to/2OsVFZt
Gold Luster Dust: rb.gy/luw3bn
All of my macaron tools: www.piesandtac...
Notes
Egg White Powder: I am not using egg white powder for this recipe because the weather is super dry lately, and as soon as I pipe the macarons they have been drying out.
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Food coloring: Make sure to use gel food coloring, not liquid. I love Americolor. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage. The brand of food coloring I used here isn’t available on Amazon anymore, but you can use any gold food coloring as long as it’s gel. Don’t use airbrush food coloring. If you can’t find gold, just use yellow.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
White Chocolate: Make sure to use good quality white chocolate, don’t use white chocolate chips, or candy melts. Use bar white chocolate appropriate for baking. Most chocolate chips bought at the store are not actually white chocolate. To be considered white chocolate, it must have at least 20% cocoa butter. I use Callebaut callets, they have 28% cocoa butter and I get them on Amazon, it’s my favorite chocolate for baking.
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Those macs looks gorgeous 😍
What a great video - thank you so much for being so concise and clear. I'm going to bake these this weekend. I was going to buy 6 white macarons and paint them with lustre dust but I'm going to follow your video. Thanks so much!
Te agradezco de todo corazón por tus tips y recetas pensé que nunca lo podría hacerlo pero me salió perfecto Gracias
I love the Macarons recipes you make so beautiful and good explanation for people like me Who want to learn how to make Macarons I already make three of your recipes And come out so beautiful thanks for showing others your bountiful jobs
that's incredible to hear, thank you so much!!!
Made hes today in b52 variant. Half bayleys half kahlua, in stead of whiskey a teaspoon of cointreau, really fits the gold theme. Thanks for the idea!
What a fantastic, clear and easy to understand video! I've never made macarons before but think I will give it a try.. I was going to buy some to put on cake but not now! Thank you ☺️☺️
Wow that color was a very good gold color even before you did the luster dust !! But adding it sure made them shine :) hope you do silver soon too !!
Ooh so shiny✨💖✨
thank you so much!!!
I like ur videos u dont over exaggarate with your voice like the others
They are perfect, love the gold 💗
I love these I’m doing them for one of my cakes this week , thank you xxxx
Beautiful! 💛
thank you!!
Amei todo o vídeo!! Que legal a dica do papel alumínio pra não dourar em cima!!😍🤗❤❤❤❤
Stunning Camila! 🤩🤩🤩
thank you so much!!!
I cant wait to make macarons for the first time this week!
Good luck !! You can do it !! I was nervous when I did my first batch and then I was ADDICTED !!! Are you in a group on fb ? If not I can suggest my favorite one, everyone is SO helpful and all seem to be truly good people. Let me know :)
@@jamifitz no I'm not. Send your recommendations this way
yay have a lot of fun!
Hello , i'ts haram for us to use alcohol so please is there anything instead of it?
Superb. I wanna try this soonest
Hi! Is there any substitute for the alcohol?
Amazing
Wow so beautiful which gold lustre do u use on here?
there's a link for it above in the description box
Wooow, they're beautiful. ✨
What kind of meringue do you use?
swiss
My almond flour is granny is this ok or need to be really powder
Thank you
Amazing
Can I have recipe for inside Maccarone
How does the alcohol evaporate? Without heating
Can these be frozen or should I bake the shells, freeze them, then bring them to room temp and paint them with luster dust?
yes you can freeze the painted shells.
Amazing job
Can I have ingredients of inside
Can I use the ganache to cover cake?
Super
Hi alcohol not available in my country. What to do
Maravilhosos!!!!
🥰🥰🥰
How long the Macarons can be on the Refrigerator maximum
I'd say about 4 to 5 days, some people leave a bit longer. If the filling isnt something soggy like jam or curd, you can probably go one week.
Can I use boxed egg whites for this recipe?
yes you can
Is it okay if I don't use food coloring because the gold powder is going to cover it anyways?
im sure it will be ok without food coloring.
I agree you probably dont need it but it will help so that when you do paint the gold on the main color isnt nearly plain white.
The missed spots my be more noticeable... Id put some color yellow, to achieve the look she did here.
Either way good luck!!
@@jamifitz true, it will be more vibrant with the yellow shell, and also for the missed spots it will be better to have the yellow shell.
@@PiesandTacos :) I really appreciate that you take the time to respond to messages
What is Alchohal replacement ?
heavy cream
Does Ghirardelli white chocolates work?
for me they never do. They get super hard when I try to melt them, I stopped using it years ago, and the other day I melted some to drizzle on some macarons because I had ran out of callebaut, and they seized and curdled when I melted them just for a few seconds. Plus I've had many people ask me to help them troubleshoot white ganache and when I asked what chocolate they used they said ghirardelli. So I dont recommend it.
@@PiesandTacos ok thank you
Where did you buy white chocolate?
I get mine on amazon.
Do you use aged egg whites?
I don't age my egg whites.
@@PiesandTacos but room temperature?
@@TinaBäcktImGarten not room temperature either. If they happen to be room temperature fine, if not then fine as well. Because with the swiss method you heat the egg whites with the sugar over a double boiler before whipping the meringue.
@@PiesandTacos Thank you very much 😊
How long I leave my macarons at room temperature? How many days? Can I store just the shells for three days? And fill them before use?
❤️👍❤️👍❤️👍
Waw
thank you 🥰
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