How to Make Macarons - Live! | Oh Yum 201 with Anna Olson
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- Опубликовано: 4 сен 2024
- Recipe listed below! Watch along - or bake along! - as professional chef Anna Olson prepares delicious Swiss Method Macarons, live and taking your questions!
Want to warm up for this 201-level macaron recipe? Try these 101-level bakes:
• French Method Macarons: • Professional Baker Tea...
• Italian Method Macarons: • Professional Baker Tea...
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• Recipe Information •
Makes 3 dozen macarons (6 dozen individual cookies)
Prep Time: 40 minutes, plus cooling
Cook Time: 15 minutes
The macarons will keep in an airtight container in the fridge for up to a week. Allow them to come to room temperature to serve. They can also be frozen for up to 3 months, but are very fragile, so pack them carefully.
• Ingredients •
Macaron shells:
- 250 g Tant pour Tant (125 g icing sugar + 125 g ground almonds)
- 50 g icing sugar
- 125 g egg whites (about 4)
- 100 g granulated sugar
- Food colouring powder or paste
French buttercream filling:
- 3 Tbsp (45 mL) 2% milk
- 3 Tbsp (37 g) granulated sugar
- 2 large egg yolks
- ½ cup (115 g) unsalted butter, at room temperature
- 1 tsp pure vanilla extract
- Flavours and colours (optional)
• Directions •
1. Cut 1 sheet of parchment paper for each baking tray and 1 longer sheet for a piping template. Use a marker to trace circles 1 ½ inches (36 mm) across and at least 1 inch (25 mm) apart. Place this sheet on a baking tray and cover it with one of the smaller sheets of parchment.
2. Pulse the tant pour tant and icing sugar in a small chopper or food processor.
3. Whisk the egg whites and granulated sugar in a metal bowl and rest it on top of a pot with an inch of gently simmering water, whisking constantly but not vigorously until they reach 140°F (60°C). Remove the bowl from the heat. Whip the egg whites until they hold a stiff peak, but are still warm.
4. Sprinkle a third of the almond mixture over the whites and fold in well, followed by the remaining almonds in two additions, folding well after each addition. Add colouring and then continue to fold further (the macaronage) until the batter flows off your spatula in a sheet.
8. Spoon the batter into a piping bag fitted with a 1/2-inch (12 mm) plain tip. Hold the tip of the piping bag straight down and quite close to the parchment and completely fill each template circle just to its edge with batter.
9. Once finished piping the first tray, slip the template from beneath the sheet of macarons. Set the template on the second tray, cover it with a sheet of parchment paper and continue piping.
10. Let the macarons set for 45 minutes to 1 hour to develop a “skin” on their surface. You should be able to touch the top of the macarons gently without your finger getting sticky.
11. Preheat the oven to 325°F (160°C). Bake the macarons for 12 to 15 minutes, until they can be gently but easily loosened and lifted from the baking tray. Immediately after you remove the macarons from the oven, carefully lift the parchment paper from the pan and set on a wire rack to let the macarons cool completely.
12. Once cooled, gently peel the macarons from the paper. If you are not using the macarons immediately, store them, unfilled, in an airtight container at room temperature.
13. Place the milk, sugar and egg yolks in a small saucepan over medium heat. Gently whisk until the milk thickens and coats the back of a spoon, about 5 minutes. Remove the pan from the heat and strain into a bowl. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming and let cool completely to room temperature.
14. Once the custard has cooled, whip the butter on high speed to soften it. Reduce the speed to medium and add the custard gradually, stopping occasionally to scrape down the sides of the bowl. If the buttercream looks curdled, simply increase the speed to high after all the custard has been added and the buttercream will smooth out (1 to 3 minutes). Stir in colouring and/or flavouring as desired.
15. Spoon the buttercream into a small piping bag fitted with a 1/2-inch (12 mm) plain tip. Pipe a dot of buttercream (about 1 1/2 tsp) onto the bottom of a macaron and gently press a second one onto the buttercream to make a “sandwich.”
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Start of 2022 I didn't know how to make macarons. I didn't realize it's so easy to make it perfect every single time. It's one of those recipes you need a kitchen scale and oven thermometer for success.
Hi how do tell I’m a beginner and it has not been good doing macaroon I’ve done different recipes and fails ☹️
This is absolutely gorgeous, I love the way she cooks and bakes
Good mor Anna. Love your all recipes.thanks again.
HANSA from London
I followed your recipe step by step. My macarons turned out perfect! I live in Mexico City with an elevation 8600 ft and a humidity at 42%
Hi Anna what a fabulous tutorial! There is just 1 part of this process that I wish we could have focused on a little bit more and that is the stiff peak meringue stage that you stopped at. It didn’t look really stiff when you stopped mixing it. I couldn’t see the peak standing up on your whisk and the meringue still looked quiet loose when you stopped. This is I think where I am going wrong as with French method the peaks should be stiff and standing straight up and the meringue looks a lot firmer than your Swiss method that you demonstrated today. I would love to have seen the meringue on your whisk when you stopped mixing yours here in this tutorial. Thank you Anna for a fabulous tutorial x
Hello from Texas, thank you so much for your recipe, just have a question, the extra 50g of icing sugar, what does to the recipe of equal almond and sugar? What is the benefit of adding the extra sugar? Thank you.
Hello from Las Vegas . I have been binge watching your channel. Found you a week ago
and can't seem to get enough of your teaching. Thank you for captions for the deaf.
God bless your channel!
Mrs. Olson you're awesome. 👏
... 👌
This took my macarons from okayish to SPECTACULAR! I’m so excited… I love how relaxed you are while you make these, it really helped me to chill out and enjoy the process. Even with my wonky oven, these came out so beautifully - elegant feet, full and delicate shells. I’m obsessed. Thank you for this, it is now my go-to recipe. Greetings from South Africa 🇿🇦
Thank you so delicious! I want macarons with raspberry filling or cherry ! I need to learn how to make that flavor.
Hello Anna, I have been following you for years and years. You are by far the best Chef to learn from. Thank you for sharing this recipe. Best Regards.
Pierre
Ive been watching videos on all three kinds of ways to make these. I like the looks of yours the best with the feet..The Italians ones didn’t have feet like yours. I like your video the best. I’ve been making French but now you’ve got me wanting to make this kind. Thank you
You are the best.
Always love watching you. 🤗🌹
Love y teaching techniques, wish u best dear
Best demonstration ever using the Swiss method a million thanks will have a go tomorrow
Hallo lam from Algeria . I like your recepies. 💖💖💖🇩🇿
It's always a joy to watch your videos.
Hello I'm watching from qatar and im happy to hear mentioning Philippines!!
I really like your videos. This green is my favourite colour. You teach every step in details. Thanks for sharing. From Hong Kong
Watching from Dublin Ireland...... my Wifey’s favourite treat in the world is Macarons..... will make some for her tomorrow following today’s recipe.
Thanks a million for sharing it.
🇨🇮❤️🍀🇨🇮❤️🍀🇨🇮❤️🍀🇨🇮❤️🍀
Hi another Irish fan from Tipperary love your channel and tutorials. Paul here.
Oh I just made this recipe by chef Anna Olson, and it was a big yummy success, I have been following your channel I noticed a big change of my baking they turn out really good and yummy thanks for sharing.
I used to be so intimidated with making macarons... Honestly, this is one of the easiest cookies I've ever made. My go to when I want to gift treats to friends and family!
I greatly enjoy your teaching methodology. Thank you.
Fantastic video Anna. I feel much more confident about making macarons now.
I love when you're saying masarap 😊❤
Thank u so much Anna for sharing Love lots🇵🇭
Hi Anna, love, love, love your show. I’m glad you’re showing this. I’ve always wanted to try this recipe, but was always intimidated. Thank you, and aloha from Maui.🌺
Even this 77 yr old Grandma is definitely to give it a try.
saludos desde Medellin, Colombia, me encantan tus recetas
I can feel how much effort you put into this video.
I am eating your chocolate chip cookies right now. so good!
Did I just hear a "masarap" at the end? 😍😍😍 Lots of love from the Philippines 🇵🇭
very good recipe thanks for sharing recipe so delicious and yummy love it 🖒🖒🖒
Just enjoy your show. I'm going to try this for Easter. Thank you
Thank you for the recipe 🙏 I’m from Mexico City
The macarons look beautiful. You explain every detail about the recipe. Thank you for taking the time to show us. If you could make a blue cheese cracker with poppy seeds.
Un fuerte abrazo desde mexico me encantan todas sus recetas
My name is Ambika.
I'm here watching your amazing demo❤
I teach Culinary at Ashe County High School your videos are awesome for students to learn skills and techniques
Hi Anna love your show from Trinidad and Tobago
Thank you for taking the time and well explain and details on the method of making the macarons. I always missed or not understand the macaronage stage, thanks to your method i finally got it😍😍 . All my macarons came out beautifully with a foot😍😍😍🥰👍
Hi I watched your show and now watch streams thankyou 🌿
Thank you so much for sharing this lovely baking. Please advice Celsius temperature and time .
Gracias por enseñar esta recetas me aclaro algunos pasos que estaba haciendo mal
I’ll definitely try McCrone I make this recipe first time. I show all your video. Which piping nozzle should use. Please let me know. Thanks Hansa from London.
Nice video for new recipe
So much good information. It's so helpful
Wow sooo nice
Beautiful macaroon
Hello 👋 from McLean VA, many thanks 🙏
Hello Anna and Michael Olsen. Happy St. Patrick's Day. Love this recipe have a great day from Wendy Bertie in Toronto Ontario
I love macarons and now after watching your video, I am definitely going to give it a try! TFS!
I would love to see a live stream on pavlovas and choux pastry :)
I would love to see a classic Fraisier torte with the classic mouselline filling.
Thank you for the tutorial Anna. I am looking forward to giving these a try. Quick question though... in your recipe (below the video), is it right that the steps go 1,2,3,4,8?
Great to watch your episode,you explain the process from your heart, marvelous.
Very nice explanation and presentation 👍👍
Hi Anna I love your videos
Hello from Patras Greece! Next week is Greece’s National Independence Day , perhaps you could make a Greek recipe! Thanks and congratulations to you all! 👏
I’m gonna 100% try this recipe. You’re literally my Hero Anna ❤️
Thank you Anna love it.
Could you substitute semolina for the ground almonds for a nut free version? Thanks from grimsby, ontario
It's so perfect you are fantastic.
Hi. Is the oven conventional or convection? Thanks
Hi. From Costa Rica
Hi. Watching replay from Bowling Green KY!
Can you please bake a number or letter cake. I love to know what is the best stable cake for this cake design 🙌
I was so excited to see this - I’ve been anticipating this recipe since you mentioned it on a live stream last year! One thing I didn’t hear you comment on was the use of pasturized egg whites (from a carton). Will they work? Thanks for all of your fantastic recipes.
From Guatemala
Macarons... so hard to make, so fast to eat.
Edit: I did not know there's a lot of methods to do the macaron batter. Thank you for the knowledge. :-)
I’ve heard that you shouldn’t do dishes as you go because of the humidity that occurs from the water. Is this true? I am the someone who is a huge proponent of cleaning as you go! I will definitely be making these! Also, I have heard you should use a rimless baking tray. Is this something that would effect the baking?
Hello, my batter was too thin, which made control while piping difficult and they came out all different sizes. I added about 2 tablespoons each of almond flour and icing sugar but that didn't make it thicker. I got feet and they looked pretty good but when I filled and assembled them, some of the tops flaked off. Any suggestions. Thank you!
Is there any substitute for almond flour., hope you notice it. From Philippines 😍
Hi Anna, can you make fresh cream layer cake with the cream available here in Canada? Just how to whip the cream n frost them to get sharp edges. Thank you
Can you use a recipe for French macarons (less sweer. because of equal parts almond flour & powdered sugar) but use the Swiss method of warming the egg whites & sugar?
Watching again here in Berlin live yehey
So for the egg white to lose its moisture should we not cover it. Thank you Anna ♥️. ??
I watch all your videos, well understood videos, I started a channel after watching your videos .. There are a lot of shortcomings of the beginning, but our prayers should be ..🙏🙏🙏
Hi, the temperature is Farenheith or Celsius, as well is regular or convection oven? Thank you
This is the method I like😍
Which type of thermometer was used
hi Anna, ur egg whiets is fresh or 3 days in refrigrature?
aliya did you make them in fan forced oven or or conventional oven
I’ve used this French buttercream as well. What’s the difference between this and the one with boiled sugar? Ty
Does the heat also evaporate excess moisture from the egg?
When I took a class in France, the chef just poured a little water under the parchment while the pan was flat on the counter and the shells just easily peeled off.
Excelente ❤️
Masarap! 😍
🤗from Israel 🌸
I dono if it's possible, but I would looooove to see a live puff pastry making from scratch.. along with the dough.
What thermometer is used
Lovely 👌😍
For the Swiss method; can I use pasteurized egg whites to make my meringue?
From Antigua
A CLASSIC
Hi I like your recipe but can you please tell me you took 125grams almond flour so you took same amount of powder suger am I right?
I heard the storage by freezing. How do I defrost...in the fridge or out at room temperature
hi
does the type of oven we bake it in make a difference in the macaron?
could you save a step and bowl clean up, by heating the egg whites in the same bowl that you lter whip them in?