I hope you enjoy making these and of course eating them! I just wanted to say that if you want to make the recipe completely Keto-friendly, maybe you should miss on the raspberries and maybe just put some protein powder (with strawberry flavour for example) in the cream. Enjoy!
Nice girlfriend. She's actually much more pleasant to watch than all those overconfident, pretentious youtube girls. She was great for her first youtube video. If I was in her place I would just stay there paralyzed from stress. Good luck with channel.
Victoria you are so pure looking 💕 recently found im with type 2 diabetic after my pregnancy . Im a baking lover and this news has broken me.. Thanks 🙏🏻to who ever found sweetners.. Im looking for friendly recipes of my favorites. There arent much suger free macaron recipes much.. Hope this will work. Thank you
Aw, thank you! 💗 I’m really sorry to hear this, you sound passionate about baking but I’m sure that the fact that you’re pregnant has made everything worth it! I’ve been experimenting with sweeteners lately just because I feel unhealthy when I eat sugar. I feel extremely happy that I’ve helped you in a way, let me know how they turned out and if you have any questions feel free to ask me anytime you want! You can actually check out a sugar-free chocolate soufflé video on this channel and in fact we have a new sugar-free baking video coming soon so make sure you subscribe! Thank you for leaving such a sweet and thoughtful comment, it just made my day brighter!
i nailed it girl !💪🏻 did it with care like i would do with a original macaron. I heard a new thing from you, add erythritol untill you get a stiff peak. Thats the tip i wanted. Cz eggs weight could differ.I powdered mine with a little cornflour. And used half to mix with almond meal. Other half with egg whites. only thing is i didnt get the foot but thats ok who cares 😀 i will try on a silicon macaron tray next time. Thank you for your time. And thanks for leaving a comment. Such a great thing you did it in grams . Some recipes have it in cups so i go lost cz different countries use different. And im living in Australia.
Sav De silva I’m so glad you were pleased with the results! 🌿Yes, it can be harder to get the classic feet when it comes to this recipe. I don’t have a silicon mat at home, I think that would make them even better! Here, in Bulgaria, where we live, we also use grams, so I know how much metric tables you have to go through when following a recipe from the internet! 😄
Good recipe! Try putting your piping bag in a pint glass to fill it when you don't have an extra hand available! Also, it helps to trace circles on the bottom on your parchment to create even spacing, and identical macarons for even baking. Happy Holidays!
Pavel the perfect piping bag professional 😂😂 Dude my mouth is watering 🤤🤤🤤 Those macarons look epic 🔥🔥🔥🔥 Victoria you are a fantastic chef 🤗🤗 And you look amazing on camera. And your english is so good 🤗🤗🤗 And that kitchen is stunning 🔥🔥❤ By the way, as Victoria's kitchen assistant, you should have been shirtless with an apron right Pavel? Victoria agrees with me 😎😂😂
It still feels extremely odd to say ''piping bag'' to me 😂 The macarons are absolutely sick, man, I'm sorry you can't try them from the chef herself, but try making them, I'm sure they'll turn out almost as good! 🔥 She does look great on camera, and not only! The apron never crossed my mind... maybe next time😎😂
margaux hi! :) here’s what I used: for the dry ingredients: 100 grams (1 cup) of almond flour; 80 grams (3/8 cup) of erythritol; for the wet ingredients: 3 eggs; a pinch of salt; vanilla; around 50 grams (1/4 cup) of erythritol or as much as you need to get stiff peaks; for the cream: 200 grams (a little less than a cup) of mascarpone cheese; frozen raspberries (as much as you’d like) ; vanilla; I hope this helps you!
They look good! But the ingredients list are not really clear, she said 1 cup of erythritol for the egg white but she did not include all the sugar from the cup, and she also said more erythritol in the almond flour but she did not mention how much, in the orginal macaron recipe we add icing sugar with the almond flour did she use only granuled sugar with the almond flour, so basicly Im asking how much and whoch kind of erythritol she used. Thank you
Hey, just called her, she’ll put down all the details in a second. Sorry for the misunderstanding, she isn’t used to working with exact amounts of ingredients. ✌🏼
@@PavelKolevFit a wonderful thanks for the quick reply, no stress, I do a lot of macarons and its always really precise grammage, thats why I was confuse, she will be a great cook anyways
Serap Akar Hey! I’m sorry for not being clear enough and thank you for asking! When mixing the egg whites I said that you can use about a cup of erythritol, but I didn’t use all of it, because I saw those stiff peaks that I needed. So, for the egg whites you can add about a cup or less if you see that your mixture has those stiff peaks. When it comes to the dry ingredients, I put about 100 grams (~1 cup) of almond flour and 80 grams (3/8 cups) of erythritol, and that’s all! Of course you can add or take out some erythritol if you want it sweeter/ less sweet, but I think 80 grams is perfect! :)
Natasha Tiffany Yes, we skipped it. It’s in fact very important, but the almond flour is way too big to get through the sifter and it is a very expensive ingredient so we put it in like this having in mind that in the end the macaroons will be a little rough on the outside, however, delicious on the inside 😄✌🏼
Good God, your girlfriend is cute! I have to ask, how did you two meet? As for the recipe, I have high hopes for this one. The last one I tried used more than twice as much erythritol, and the cookies melted into a single, hard, ultra sweet layer. I notice these didn't rise very much either, but they should at least taste better than the abomination I made.
Hey! First off, we met at the most awful place aka school. Seems like there is something positive about it after all, eh? As for your other assumption, you are absolutely right! 👌🏼 I hate too much erythritol - it’s super sweet, I bloat and I feel like my stomach is itching inside out. Horrible feeling! But with that recipe I don’t feel this! It’s only the beautiful taste of creativity, love and I guess France 🇫🇷😄 sorry, i didn’t reply earlier btw, RUclips doesn’t like notifying me about new comments. I have to enter and check for myself🤷🏻
By the way, that’s an awesome business idea right there! However, there’s still not. Worry not, because they are actually pretty easy and fast to do. Just follow the steps and you’ll get it perfect (eventually) 😄. Whatever turns out, it’ll be delicious
First, the flour must be sifted. Second, any sweetener used should be powdered. Third, you add the egg whites to the dry ingredients...not the other way around. This is a recipe for disaster.
Hey, man! I’m not a cook, especially a confectioner, however, I love food and what I know for sure for this recipe is that it tastes perfect, there’s no other like it out there (at least I haven’t seen) and the macros are pretty on point! That’s what’s important for the ideals that I preach on my channel! 🙏🏻
I hope you enjoy making these and of course eating them! I just wanted to say that if you want to make the recipe completely Keto-friendly, maybe you should miss on the raspberries and maybe just put some protein powder (with strawberry flavour for example) in the cream. Enjoy!
Nice girlfriend. She's actually much more pleasant to watch than all those overconfident, pretentious youtube girls. She was great for her first youtube video. If I was in her place I would just stay there paralyzed from stress. Good luck with channel.
@@arth8265 She indeed did awesomely! I hope you enjoyed the video! I haven't posted in a while unfortunately but soon a new video is coming up!
Victoria you are so pure looking 💕 recently found im with type 2 diabetic after my pregnancy . Im a baking lover and this news has broken me.. Thanks 🙏🏻to who ever found sweetners..
Im looking for friendly recipes of my favorites. There arent much suger free macaron recipes much.. Hope this will work. Thank you
Aw, thank you! 💗
I’m really sorry to hear this, you sound passionate about baking but I’m sure that the fact that you’re pregnant has made everything worth it! I’ve been experimenting with sweeteners lately just because I feel unhealthy when I eat sugar. I feel extremely happy that I’ve helped you in a way, let me know how they turned out and if you have any questions feel free to ask me anytime you want!
You can actually check out a sugar-free chocolate soufflé video on this channel and in fact we have a new sugar-free baking video coming soon so make sure you subscribe!
Thank you for leaving such a sweet and thoughtful comment, it just made my day brighter!
i nailed it girl !💪🏻 did it with care like i would do with a original macaron. I heard a new thing from you, add erythritol untill you get a stiff peak. Thats the tip i wanted. Cz eggs weight could differ.I powdered mine with a little cornflour. And used half to mix with almond meal. Other half with egg whites. only thing is i didnt get the foot but thats ok who cares 😀 i will try on a silicon macaron tray next time. Thank you for your time. And thanks for leaving a comment. Such a great thing you did it in grams . Some recipes have it in cups so i go lost cz different countries use different. And im living in Australia.
Sav De silva I’m so glad you were pleased with the results! 🌿Yes, it can be harder to get the classic feet when it comes to this recipe. I don’t have a silicon mat at home, I think that would make them even better! Here, in Bulgaria, where we live, we also use grams, so I know how much metric tables you have to go through when following a recipe from the internet! 😄
She did it with love, and her man is just wonderful, he praised her and embrace everything she did!
Hey! Thank you for your support! We appreciate your words 🙏🏻
Good to see young people doing a great job! Baking is a great skill, keep the good work!
Don't let anyone kill your spirit, keep the good work, in life we perfect things on our path so keep practicing! Keep doing cooking videos!
Good recipe! Try putting your piping bag in a pint glass to fill it when you don't have an extra hand available! Also, it helps to trace circles on the bottom on your parchment to create even spacing, and identical macarons for even baking. Happy Holidays!
Awesome tip, thank you! We are very happy to hear you like our recipe! Enjoy it and happy holidays to you too!
She did great! Thanks!
The pleasure is ours!
You guys are so sweet! Thanks for the recipe, I’ll try it!
Camila Aguiar thank you very much! We are glad to help! You will love it👌🏼🔥
Love this!! Thanks for sharing a sugar free recipe!!!
Linsey C. Thank you for your support! We hope you like it! 🙏🏻
Pavel the perfect piping bag professional 😂😂
Dude my mouth is watering 🤤🤤🤤 Those macarons look epic 🔥🔥🔥🔥
Victoria you are a fantastic chef 🤗🤗 And you look amazing on camera. And your english is so good 🤗🤗🤗
And that kitchen is stunning 🔥🔥❤
By the way, as Victoria's kitchen assistant, you should have been shirtless with an apron right Pavel?
Victoria agrees with me 😎😂😂
It still feels extremely odd to say ''piping bag'' to me 😂
The macarons are absolutely sick, man, I'm sorry you can't try them from the chef herself, but try making them, I'm sure they'll turn out almost as good! 🔥
She does look great on camera, and not only!
The apron never crossed my mind... maybe next time😎😂
Thank you, Cole! :)
Even though I agree with you, I think he looked equally as good with that t-shirt! 😄
@@victoriademireva4493 🤗🤗
french chefs everywhere are rolling in their graves
😅They might be, but people who want to enjoy some tasty food on a diet are revelling. ✌️
What is the clear ingredient measurements?
margaux hi! :) here’s what I used:
for the dry ingredients:
100 grams (1 cup) of almond flour;
80 grams (3/8 cup) of erythritol;
for the wet ingredients:
3 eggs;
a pinch of salt;
vanilla;
around 50 grams (1/4 cup) of erythritol or as much as you need to get stiff peaks;
for the cream:
200 grams (a little less than a cup) of mascarpone cheese;
frozen raspberries (as much as you’d like) ;
vanilla;
I hope this helps you!
@@victoriademireva4493 thanks.
Wow
I’d guess that’s positive
I was trying to figure out what jello coloring was until I realized she said gel coloring.
They look good! But the ingredients list are not really clear, she said 1 cup of erythritol for the egg white but she did not include all the sugar from the cup, and she also said more erythritol in the almond flour but she did not mention how much, in the orginal macaron recipe we add icing sugar with the almond flour did she use only granuled sugar with the almond flour, so basicly Im asking how much and whoch kind of erythritol she used. Thank you
Hey, just called her, she’ll put down all the details in a second. Sorry for the misunderstanding, she isn’t used to working with exact amounts of ingredients. ✌🏼
@@PavelKolevFit a wonderful thanks for the quick reply, no stress, I do a lot of macarons and its always really precise grammage, thats why I was confuse, she will be a great cook anyways
Serap Akar Hey! I’m sorry for not being clear enough and thank you for asking!
When mixing the egg whites I said that you can use about a cup of erythritol, but I didn’t use all of it, because I saw those stiff peaks that I needed. So, for the egg whites you can add about a cup or less if you see that your mixture has those stiff peaks.
When it comes to the dry ingredients, I put about 100 grams (~1 cup) of almond flour and 80 grams (3/8 cups) of erythritol, and that’s all! Of course you can add or take out some erythritol if you want it sweeter/ less sweet, but I think 80 grams is perfect! :)
@@victoriademireva4493 thank you very much my dear, Ill try it and hope it will turn out like yours❤
Serap Akar you’re welcome! I hope you enjoy them!
Did I miss the sifting part of the flour. That's extremely important
Natasha Tiffany Yes, we skipped it. It’s in fact very important, but the almond flour is way too big to get through the sifter and it is a very expensive ingredient so we put it in like this having in mind that in the end the macaroons will be a little rough on the outside, however, delicious on the inside 😄✌🏼
Good God, your girlfriend is cute! I have to ask, how did you two meet?
As for the recipe, I have high hopes for this one. The last one I tried used more than twice as much erythritol, and the cookies melted into a single, hard, ultra sweet layer. I notice these didn't rise very much either, but they should at least taste better than the abomination I made.
Hey! First off, we met at the most awful place aka school. Seems like there is something positive about it after all, eh? As for your other assumption, you are absolutely right! 👌🏼 I hate too much erythritol - it’s super sweet, I bloat and I feel like my stomach is itching inside out. Horrible feeling! But with that recipe I don’t feel this! It’s only the beautiful taste of creativity, love and I guess France 🇫🇷😄 sorry, i didn’t reply earlier btw, RUclips doesn’t like notifying me about new comments. I have to enter and check for myself🤷🏻
you can use powdered erythritol
Hi! This is the only type of erythritol we can find in our local shops but I’m pretty sure powdered erythritol would be amazing as well!
Yeah, to make powdered erythritol yiu can just blend regular crystallized erythritol and it turns ti powder :)
The first rule is very important. You don't want dirty macarons!
Yeah, like tying her hair
I love Macaroons but I'm a horrible cook. I'm hoping there's a store bought version, so I can skip all this misery.
By the way, that’s an awesome business idea right there! However, there’s still not. Worry not, because they are actually pretty easy and fast to do. Just follow the steps and you’ll get it perfect (eventually) 😄. Whatever turns out, it’ll be delicious
It looks like everything but macarons🐸 next time take care for the shape
They aren’t made to be served in front of Ramsay, but to be eaten and enjoyed by all the dedicated people who want to stay in shape.
Am i the only one disturbed by the fact that she didn't out her hair up?
Don’t worry about it, no hair had fallen in the macarons ✌🏼
@@PavelKolevFit in gonna try your recipe. You seen really nice im going to subscribe! 😊
Ghastly.
Rude.
First, the flour must be sifted. Second, any sweetener used should be powdered. Third, you add the egg whites to the dry ingredients...not the other way around. This is a recipe for disaster.
Hey, man! I’m not a cook, especially a confectioner, however, I love food and what I know for sure for this recipe is that it tastes perfect, there’s no other like it out there (at least I haven’t seen) and the macros are pretty on point! That’s what’s important for the ideals that I preach on my channel! 🙏🏻
booo🍅🍅🍅