Thank you SO much for this video! I have tried to make macaron about 12 times using many different recipes and tweaks, and they never work. I felt like I just couldnt get it right and I gave up. I saw this video and thought i would give it one more try, and they are seriously PERFECT. They dried so quickly before baking, they have perfect feet, no cracked tops and no hollow insides. I am feeling so accomplished I could cry! If you feel like giving up seriously give it one more go with this recipe! You can do it!
Thank you very much for this recipe ! This is the first time I have made macaroons and they were perfect! I have some advice for those who are trying for the first time to make macaroons with this recipe: - weigh your whites before preparing the other ingredients to know the weight of the other ingredients (by proportionality) - let your macaroons dry well (even if it takes you 2 hours) - watch the cooking carefully and don't be afraid to remove it from the oven and check their cooking every 5 minutes - let your macaroons cool well before removing them from the baking sheet - if you don't get pretty macaroons, search the internet for the reasons for your failure after putting the buttercream or the ganache, put your macarons in the fridge for at least 24 hours so that the shell softens (I used google translation) merci beaucoup pour cette recette ! C'est la première fois que je fais des macarons et ils étaient parfaits ! j'ai quelques conseils pour ceux qui essaye pour la première fois à faire des macarons avec cette recette : - pesez vos blancs avant de préparer les autres ingrédients pour connaître le poids des autres ingrédients (par la proportionnalité) - laissez bien sécher vos macarons (même si ça vous prend 2 heures) - surveillez attentivement la cuisson et n'ayez pas peur de le enlever du four et de verifier leur cuissons toutes les 5 minutes - laissez vos macarons bien refroidir avant de les enlever de la plaque - si vous n'obtenez pas de jolie macarons, chercher sur internet les raisons de votre échec après avoir mis la crème au beurre ou la ganache, mettez vos macarons au frigo pendant 24 heures au moins pour que la coque se ramollisse
After a gazillion failed attempts at macaron making and vowing never to attempt them again, after watching this super detailed video I’m DEFINITELY going to have another go today! Thanks so much for such detailed instructions! The sets, the times, everything! Kind of excited to get going with them!!
THANK YOUUUU SO MUCH for this video!!! I've been making french macarons for a couple months now and they are always a little hollow. It's been quite annoying to say the least! But after seeing your macaronage technique of turning the bowl and pressing out the bubbles, I tried it...AND IT WORKED!!! Completely full shells! I could not believe my eyes. After about 5 batches of doing the same thing i still got full shells. I am so so happy!
i made it your chocolate macarons from your other video but using this method!! in singapore it's always very humid, so i dried the macarons with big fan on high speed for 40mins, and then baked at 150degrees for 17mins so that it doesn't stick to baking paper. and omg!! no hollows, it's all dense from top to bottom. thank u for the instructions!! making macarons now in 2020 is so much easier than trying it 5 years ago.
This is the only working macaron recipe like all the time. ive done like 5 times now all times it turned out perfect. except one time ive mistakenly overbaked. yet no cracks. no hollow shells. love you Joconde, upload more macaroon vids in future. love ur channel.
@@marioalbertoreyes4832 they're not 'too' crunchy, they're fresh out of the oven, her background is dead silent and she's using a serrated knife. even some super-moist cakes are crispy on the outside when they're fresh out of the oven--the moisture takes time to redistribute. It's why lots of baked goods are better the next day.
I have made 8 different failed macaron batches over the last 1 year I've made Swiss, French and Italian there is always something wrong twice they were spongie 3 times they were like rice crackers and a couple other time they worked but they were cracked, uneven feet, or not Flat at all! I am very excited to try these since a lot of comments are saying they worked!
This was not just highly educative, but also aesthetically pleasing! I love the soft colors and the detailed instructions. Can't wait to try out this recipe ❤️
Hi friend, thank you so much for your sharing, i was so frustrated and stress trying many different recipes, i used almost 2 bags of 3 lbs almond flour and still couldn't do it, one day i saw your video and like it and try it , my macaroons come out pretty and no hollow, i did increase 10 degree like your tips , i really want to say thank you and appreciate your sharing in very details...thanks again...😍
i dont usually leave comments but this is seriously the BEST and most reliable french macaron recipe i've ever tried. i've tried so many recipes with mixed results and this is the first recipe where the macarons consistently come out perfect!one tip i have is to seriously take your time with folding but im so grateful for this recipe ❤️❤️❤️
Im so happy to found your channel.. I tried your swiss method first and then french.. Both are succesful 😭😭 i have failed numerous times before.. Your recipe and techniques will be my ultimate guide now 😊 thanks so much Joconde!
After zillion fails..I tried this recipe as my final hope..started with 1 batch and I did 10 batches nonstop without a single failed macaron...wish I could share pictures here..thankyou so much for this amazing recipe❤️❤️
I love your video, will try it next weekend but I love how Korean recipes for French food are better than French recipes for French food! It’s literally almost always like that!
This is my first time making macarons and I was successful, so successful in fact that I have someone wanting to buy a dozen of them! Thank you so much for this, it really helped
Thank you for sharing this recipe. It’s by far the best one I’ve ever used (and I’ve tried many, seriously!). The macarons turned out perfect and I’m so happy with the results!
I made macarons using this recipe and this has the best outcome so far. It didn't cracked on the top. Also, i didn't over mix which i always did. Really recommend people who wants to try to use this recipe!
For me the most important part is the press and fold. Getting the right consistency for that part is what keeps messing up mine. I'm definitely going to give the press and fold a try.
덕분에 매일 맛있는 마카롱 만들고 있어요. 많은 영상을 보고 공부했지만 그간 연습하면서 겪었던 실패의 사례들을 잘 설명해주고 있으셔서 이 영상을 조금만 빨리 봤더라면 좋았을 걸 생각해요 ㅎㅎ 마카롱 베이킹 입문 하는 분들에게 교과서같은 영상이라 생각해요 ! 감사합니다 다른영상들도 잘 볼게요 🤭🤭
OMG! I had the BEST results with your French Macaron recipe and techniques. They were gorgeously fluffy inside-no hollows, as you promised. The ONLY issue I had (which is entirely my fault) was I don’t think I baked them at the proper temp. Since I have to use Fahrenheit temps, I decided to bake them at 305 degrees (150 C is 302 F) for 13 mins, so some of my macarons had a slight ripple to them and were not as crisp as yours. (I also added 6g of freeze dried blueberry powder and reduced the powdered sugar by 6g.). Can you please advise us on how to flavor our shells if we use freeze dried fruit powders? Thank you so much!
Freeze dried powders aren't going to add much flavour you are better off using a compote or jam in the centre of macarons. Otherwise just add all powder or dye to the egg whites before adding the dry mix
Best recipe ever! I adjusted the ratios to my needs and everything turned out perfect. Full macarons with no hollows and beautiful feet. Now I need to experiment with colors.
Thank you for this recipe I made it yesterday just doubled it and my macs came out beautiful they were not as dense as yours but I know with practice in my macronage technique I will soon achieve it! Finally a recipe that really works!
Thank you soooo much for the recipe!!! Finally, I successfully made macarons! They were delicious, and everyone in the family LOVED them. Thanks again!!!
Bonjour .je voudrai savoir puisque vous avez réussi les macarons ,est ce que vous avez utilisé les blancs d' œufs directement après les avoir séparer des jaunes ,ou vous les avez fait vieillir.merci .
Hello, I've attempted to try making macarons using your recipe for 3 times now and 5 times in total, following other recipes around RUclips. On my 5th attempt today, I finally able to achieve the beautiful macararon shells, with cute tiny feet and no hallow shells. I think the most important thing to care for the most is to know your own oven temperature, I tried 150C° and it turns out too hot, I had to try 2 other attempts to get to the right heat for my oven which is 125C°, bake for 15 minutes. It's such a tiring battle for me mentally but when I hit the successful results, the satisfaction just can't be described. I'm so excited that I got teary looking it turned out perfect on 5th try. Thanks for this wonderful recipe!! 💕😍
Finally finally after nearly 10 times macaron attempts with different recipe, I succeeded this time with your recipe & method. Took me twice for trying this, the 2nd try turns out 95% perfect that make me dance in happiness hehe.. still got tiny air pocket on above part, but the rest is unhollow. I think I Need more oven adjustments, mine was undercooked even after 15 mins so continue to bake till almost 20 mins. I’m using bordered macaron silicone btw, wonder if that was the problem or it was just my oven temp. But still I’m so happy & grateful with your detailed tutorial, I’ll keep practice (hopefully) so I can make more perfect & yummy macarons in the future haha
Oh my goodness I'm so thankful for your video and the instructions. I tried and failed multiple times until coming across your video. Thank you so much... ✊🏾✊🏾❤️❤️❤️❤️🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾
I've made this gorgeous macaron times! It solves the problem i had.Making macarons with no hollow is reeeeeally hard!! Thank you for your sharing! It's so clear and exhaustive!
Hello! I just want to thank you for this AWESOME tutorial! You have just saved my sanity when it comes to this finicky cookies! I’ve tried numerous recipes (like over hundreds of recipe...ok it’s an exaggeration, but close to 😉), and I am happy to report that yours was the best! I would have tagged you if you were on Instagram, but sadly I couldn’t find you 😌. Thanks again😘
Thank you so much for this recipe. I have tried a couple of recipes and out of all of them this turned out to be the best for me! Macarons had pretty feet, they weren’t hollow, and they were soft and chewy 😍✨so happy!!!
OMG MY MACARONS FINALLY CAME OUT GOOD! A little trial and error, still don't get the food colouring part but they are beautiful white. And taste delicious! I'm gonna add some lemon buttercream into them!
I’m watching my macarons bake right now! I’ve tried 8 different recipes from youtubers and this is the first one where I got it perfect on the first try! All your tips were amazing! Thank you!
man, i followed this to the absolute and was so hopeful it would work. but mine still had tall feet, a bit bumpy and slightly hollow shells, and seemed undercooked on the inside. i rly want to get these right but i seem to have the same issues every time no matter what troubleshooting advice i follow! i really can’t figure out what i did differently than you here bc yours are so beautiful 🥲
I can't get it right with this recipe either :( for some reason I have too thick batter even after mixing it for too long and it's a very small amount in the end. Here I see 30 macaron shells, while I can barely get 18. My scale doesn't seem to be broken, checked it on products with weight specified
Thanks for creating such an experience; yes, this is not a video, it’s a short journey between cooking, ancient asian arts in making things how they should be done and the crystalline care (I would say love) for details that makes me think: how can I be so coarse and inaccurate and still feel admiration for this opposite of my doings..
이번 영상도 너무너무 유익하게 잘봤습니다~! 진짜 감사해요..ㅜㅜㅜㅜ 저도 언젠간 저렇게 조꽁드 님처럼 잘 만들 수 있을까요?? (+오페라케이크 신청이요! 클래식하고..층도 딱딱 잘 평평하게 나눠져 있고..고급스러우면서 맛도 최강인..그런 건 조꽁드 님밖에 할 수 없을 것 같아요! 너무 무리하시진 마시구요, 언제나 화이팅이에요!♡♡♡)
Hi Jocobe I love how your video shows in-depth on how to make the perfect macaroon. Could I ask, what kind of baking sheet do you use for it? In Australia, we dont have that kind.
I made this with your recipe, following your instructions and it came out great! This is the second time I'm making macarons. The first time i tried with someone else's recipe and they didn't work. Thanks so much!
So sad, mine are still hollow. Same every time. But SLIGHTLY LESS with this recipe! That's a start. Will try the convection method and buy a different pan for baking them on tomorrow.
Correct me if I’m wrong but hollow macarons are mainly from over whipping of the egg whites. You should whip to the point where it’s medium peaks, that’s a hard thing to judge (by that I mean there’s the point where it’s just shy of medium peaks, around halfway to stiff peaks and shy of not being stiff peaks). An easier way is to stop a little bit after of when you can flip the bowl over your head 180° and no egg whites fall. Or just use the Italian method.
@@tommydan55 nah, it looks close to stiff but not quite. Stiff is more.. how do I put it into works… like… tough? Like a tough piece of cloud. That looks smooth and glossy but also slightly like liquid. Stiff is when it’s like if you dig a spatula into it you see a lump of cloud with big air bubbles.
@@letsdoodlesomethinghome3404 The green meringue at 2:20 is a good example of stiff peaks and of how you want the meringue to look. I was responding to the original post by Bl who said you want medium peaks and not stiff peaks, as stiff peaks cause hollows. And that's nonsense. There are 2 main concerns when making macs - stiff peaks and the right consistency/texture of the batter. Joconde's baking is a master at this. Just look at the density of the finished macs she shows at the beginning of this tutorial.
It took me so long to figure that one out. Good for you. These professional bakers have ovens that are way better than the ones we have. I bake mine for 20 minutes at 300C in my convection oven.
Thank you for your recipe! I tried this method and the upper part of the macaron is still a little hollow, but it was still my best attempt thus far. I will try your tip for increasing the oven temperature by 10c the next time!
Hello, I have come to realize when we tap the sheet pan to release the inner bubbles, we are actually condensing the bottom half of the batter which can result in having hallowed tops. I think lite taps are ok as opposed to "forceful" taps. 😊 Hope this helps
This has been my favorite of all the macaron recipe videos I've seen. It shows each step & how the cookie/mix should look at the end of each. It was so calming & soothing to the ear - BUT NOT when the timer beeped. Compared to the soft noises, the timer was very loud - the last beep downright painful. Maybe instead of holding the timer closer to show what time it beeps, instead edit in, or show the time lengths just after the beep?
Thanks for the video❣️ I read so many recipes, watched videos... At first glance, I felt like this was going to be the real thing and for the first time, the baking ended with success. Thank you so much 😊
Estuve haciendo macarons pero me olvidé de hacerle el macaronage a los últimos, salieron como huecos La próximo que tenga harina de almendras voy a hacer esta receta, gracias! ❤️ Espero no salgan duritos, los del principio parecían galletitas jajaja
I tried you recipe yesterday and it was a hit. Thank you very much. My Macs turned out beautiful with just a 10% hollow. I think, it’s probably because of my oven. It’s not convectional oven with good heat circulation like yours but I am happy with the results.
Hello. This should be an easy fix from these attempts: A) Age your egg whites more. Meaning keep them out longer than the required "room temperature." Literally have them out a day or two. This enables a firmer meringue. B) "Vigorously" slam the baking sheet to push out the trapped air. Meaning minor force has to go from the sheet pan to the table. Light taps keeps in the air bubble caused by the pastry bag. Or C) "Burb" the bag. Meaning fill the bag to your comfort but then pipe back into the bowl to remove unwanted air; Like burbing :) D) Batter was folded too much and the meringue thinned out reducing the firmess of the batter. There could be other science factors but those 4 are top 4 for solving this problem. I hope it helps. 👍
@@nsita3935 Hi, I will have to retract the tapping statement. I have come to realize when we tap the batter on the table we are actually condensing the cooking causing the batter to fall more to the bottem and resulting in hallowed tops. Lite taps are best!! 👍 😊 (Experienced at own fault ☹️)
Thank you SO much for this video! I have tried to make macaron about 12 times using many different recipes and tweaks, and they never work. I felt like I just couldnt get it right and I gave up. I saw this video and thought i would give it one more try, and they are seriously PERFECT. They dried so quickly before baking, they have perfect feet, no cracked tops and no hollow insides. I am feeling so accomplished I could cry! If you feel like giving up seriously give it one more go with this recipe! You can do it!
You convinced me. I'm gonna try again with this recepie. I'll give feedback when done
As promised. Did it 4 times. 3 of them came out great! 1 time I tried to double the recepie. Flavour came great but texture came wrong. To liquid
Should we need to keep it in top and bottom mode in OTG? And mode, temp and timing for preheating?
A French chef told me that the whole “circle and cut” is wrong. She said to mix it exactly this way. Push on the side and then circle
@@shalinisaravanan390140 Celsius for 14 minutes. Pre heat oven.
I love that you included the timing to show us: the stiffer your meringue, the longer it may take to macaronage. Thank you for this video!
Thank you very much for this recipe ! This is the first time I have made macaroons and they were perfect!
I have some advice for those who are trying for the first time to make macaroons with this recipe:
- weigh your whites before preparing the other ingredients to know the weight of the other ingredients (by proportionality)
- let your macaroons dry well (even if it takes you 2 hours)
- watch the cooking carefully and don't be afraid to remove it from the oven and check their cooking every 5 minutes
- let your macaroons cool well before removing them from the baking sheet
- if you don't get pretty macaroons, search the internet for the reasons for your failure
after putting the buttercream or the ganache, put your macarons in the fridge for at least 24 hours so that the shell softens
(I used google translation)
merci beaucoup pour cette recette ! C'est la première fois que je fais des macarons et ils étaient parfaits !
j'ai quelques conseils pour ceux qui essaye pour la première fois à faire des macarons avec cette recette :
- pesez vos blancs avant de préparer les autres ingrédients pour connaître le poids des autres ingrédients (par la proportionnalité)
- laissez bien sécher vos macarons (même si ça vous prend 2 heures)
- surveillez attentivement la cuisson et n'ayez pas peur de le enlever du four et de verifier leur cuissons toutes les 5 minutes
- laissez vos macarons bien refroidir avant de les enlever de la plaque
- si vous n'obtenez pas de jolie macarons, chercher sur internet les raisons de votre échec
après avoir mis la crème au beurre ou la ganache, mettez vos macarons au frigo pendant 24 heures au moins pour que la coque se ramollisse
very helpful
Merci beaucoup
Thank you
Merci baucoup pour tes conseils
I only have 3 hours before I go to my cousins oof
After a gazillion failed attempts at macaron making and vowing never to attempt them again, after watching this super detailed video I’m DEFINITELY going to have another go today! Thanks so much for such detailed instructions! The sets, the times, everything! Kind of excited to get going with them!!
Feendish Delights how’d it turn out?
did it workkkk?
tell us
tell us
tell us
THANK YOUUUU SO MUCH for this video!!! I've been making french macarons for a couple months now and they are always a little hollow. It's been quite annoying to say the least! But after seeing your macaronage technique of turning the bowl and pressing out the bubbles, I tried it...AND IT WORKED!!! Completely full shells! I could not believe my eyes. After about 5 batches of doing the same thing i still got full shells. I am so so happy!
so far this is one of the most helpful macaron recipes i've come across!
i couldn't agree more. others never use a timer. this way we can totaly sure how much time we need make a meringue
did your meringue become stiff peaks, because mine did not with this recipe...
ikr the tasty buzzfeed recipe is completely and utterly useless
@@babysushi953 Yess I did the buzzfeed one like 3 times and NEVER worked so uma try this one
ruclips.net/video/P_pljJlXNXg/видео.html
i made it your chocolate macarons from your other video but using this method!! in singapore it's always very humid, so i dried the macarons with big fan on high speed for 40mins, and then baked at 150degrees for 17mins so that it doesn't stick to baking paper. and omg!! no hollows, it's all dense from top to bottom. thank u for the instructions!! making macarons now in 2020 is so much easier than trying it 5 years ago.
This is the only working macaron recipe like all the time. ive done like 5 times now all times it turned out perfect. except one time ive mistakenly overbaked. yet no cracks. no hollow shells. love you Joconde, upload more macaroon vids in future. love ur channel.
Did u use oven with top n lower rods open? For making macarons
Is the macarons too crunchy like the video????
@@marioalbertoreyes4832 yes. Have to let them dry a bit inside oven before taking out
@@ZuviFlavious thank you, I'm gonna try to bake them out
@@marioalbertoreyes4832 they're not 'too' crunchy, they're fresh out of the oven, her background is dead silent and she's using a serrated knife. even some super-moist cakes are crispy on the outside when they're fresh out of the oven--the moisture takes time to redistribute. It's why lots of baked goods are better the next day.
I've just tried your recipe and it was perfect, I failed many times in making macarons. But, with your technique, I did it finally.👌👌👌🤗🤗🤗
I have made 8 different failed macaron batches over the last 1 year I've made Swiss, French and Italian there is always something wrong twice they were spongie 3 times they were like rice crackers and a couple other time they worked but they were cracked, uneven feet, or not Flat at all! I am very excited to try these since a lot of comments are saying they worked!
This was not just highly educative, but also aesthetically pleasing! I love the soft colors and the detailed instructions. Can't wait to try out this recipe ❤️
Hi friend, thank you so much for your sharing, i was so frustrated and stress trying many different recipes, i used almost 2 bags of 3 lbs almond flour and still couldn't do it, one day i saw your video and like it and try it , my macaroons come out pretty and no hollow, i did increase 10 degree like your tips , i really want to say thank you and appreciate your sharing in very details...thanks again...😍
literally the only recipe that works on youtube. you're amazing! so simple!
i dont usually leave comments but this is seriously the BEST and most reliable french macaron recipe i've ever tried. i've tried so many recipes with mixed results and this is the first recipe where the macarons consistently come out perfect!one tip i have is to seriously take your time with folding but im so grateful for this recipe ❤️❤️❤️
Im so happy to found your channel.. I tried your swiss method first and then french.. Both are succesful 😭😭 i have failed numerous times before.. Your recipe and techniques will be my ultimate guide now 😊 thanks so much Joconde!
After zillion fails..I tried this recipe as my final hope..started with 1 batch and I did 10 batches nonstop without a single failed macaron...wish I could share pictures here..thankyou so much for this amazing recipe❤️❤️
I am so~~~ happy for you!! ♡♡♡
I think your effort has finely payed off. Congratulations! 😄😄😄😄
I love your video, will try it next weekend but I love how Korean recipes for French food are better than French recipes for French food! It’s literally almost always like that!
와 더보기란 자세한 설명 감동이에요....
This is my first time making macarons and I was successful, so successful in fact that I have someone wanting to buy a dozen of them! Thank you so much for this, it really helped
Thank you for sharing this recipe. It’s by far the best one I’ve ever used (and I’ve tried many, seriously!). The macarons turned out perfect and I’m so happy with the results!
마카롱 구울땨마다 겉면이 다 터지거나 완전히 다 풀어져 한덩리로 되거나 안튼 실패를 10번쯤하고 포기했다가 조꽁드님의 시간까지 알려주는 상세한 영상을보고 오늘 재도전해서 얼추 성공했어요 윗면 갈라짐은 없는데 프릴이 약간 부족, 내일은 성공할거 같아요~감사합니다~
my goal in life is to be this neat while baking
I just tried this recipe and it's the real deal. No hollow shells whatsoever! Thanks for sharing. ❤
They are beautiful, I’d never seen this macaronage technique before! Thank you for sharing!
I made macarons using this recipe and this has the best outcome so far. It didn't cracked on the top. Also, i didn't over mix which i always did. Really recommend people who wants to try to use this recipe!
Hi! I just want to say I followed your procedures in making the macaron and I can't believe I was able to make a perfect macaron. Thank you so much 😄.
For me the most important part is the press and fold. Getting the right consistency for that part is what keeps messing up mine. I'm definitely going to give the press and fold a try.
These macaroons look so beautiful! The sound of you cutting them is quite pleasant to the ears :’3
How TF do you have a cooking channel but have no clue what the difference is.
BoBo Cooking omg... they’re macarons 😂 macaroon is a coconut cookie...
First Last Shut up she only got a letter wrong
Daena Barker Calderon Shut tf up she just misspelled it doesn’t mean she doesn’t know the difference you idiot
@@kyrsten4986 Yea ure right they needa chill! ugh
여러 영상을 보고 따라 하면서 많이 망치고 이젠 포기해야하나 하던참에 이 영상을 보고 성공했어요!! 최고입니다!
thank you so much, this is the only video that actually explained speed and timing for the meringue! I appreciate it and am excited to try it out!
달지 않은 마카롱을 원하는 사람 너무합니다에서 빵터졌어욬ㅋㅋㅋㅋㅋㅋ 인정이요! 마카롱 만들어보려고 하는데 재료인 아몬드 가루 선택부터 온도까지 꼼꼼한 설명 감사해요💜
덕분에 매일 맛있는 마카롱 만들고 있어요. 많은 영상을 보고 공부했지만 그간 연습하면서 겪었던 실패의 사례들을 잘 설명해주고 있으셔서 이 영상을 조금만 빨리 봤더라면 좋았을 걸 생각해요 ㅎㅎ 마카롱 베이킹 입문 하는 분들에게 교과서같은 영상이라 생각해요 ! 감사합니다 다른영상들도 잘 볼게요 🤭🤭
نبيزبيس🥺😳😴
여태본것중 설명도 제일 친절하고 결과물도 완벽...
OMG! I had the BEST results with your French Macaron recipe and techniques. They were gorgeously fluffy inside-no hollows, as you promised. The ONLY issue I had (which is entirely my fault) was I don’t think I baked them at the proper temp. Since I have to use Fahrenheit temps, I decided to bake them at 305 degrees (150 C is 302 F) for 13 mins, so some of my macarons had a slight ripple to them and were not as crisp as yours. (I also added 6g of freeze dried blueberry powder and reduced the powdered sugar by 6g.). Can you please advise us on how to flavor our shells if we use freeze dried fruit powders? Thank you so much!
Freeze dried powders aren't going to add much flavour you are better off using a compote or jam in the centre of macarons. Otherwise just add all powder or dye to the egg whites before adding the dry mix
im 2yrs late but Maddie Brehm has a great series on her channel about flavoring macaron shells with all sorts of different things
Best recipe ever! I adjusted the ratios to my needs and everything turned out perfect. Full macarons with no hollows and beautiful feet. Now I need to experiment with colors.
Hi there, when you say you adjusted to your needs, do you mean doubling the recipe or you changed measurements? Thank you!
Thank you for this recipe I made it yesterday just doubled it and my macs came out beautiful they were not as dense as yours but I know with practice in my macronage technique I will soon achieve it! Finally a recipe that really works!
Hi question, when you doubled the batter did you still do 8 sets of folding or did you do more because it's more batter?
Thank you soooo much for the recipe!!! Finally, I successfully made macarons! They were delicious, and everyone in the family LOVED them. Thanks again!!!
Bonjour .je voudrai savoir puisque vous avez réussi les macarons ,est ce que vous avez utilisé les blancs d' œufs directement après les avoir séparer des jaunes ,ou vous les avez fait vieillir.merci .
Hello, I've attempted to try making macarons using your recipe for 3 times now and 5 times in total, following other recipes around RUclips.
On my 5th attempt today, I finally able to achieve the beautiful macararon shells, with cute tiny feet and no hallow shells.
I think the most important thing to care for the most is to know your own oven temperature, I tried 150C° and it turns out too hot, I had to try 2 other attempts to get to the right heat for my oven which is 125C°, bake for 15 minutes.
It's such a tiring battle for me mentally but when I hit the successful results, the satisfaction just can't be described. I'm so excited that I got teary looking it turned out perfect on 5th try. Thanks for this wonderful recipe!! 💕😍
Hi, what kind of oven is it? I can’t get the right temperature on mine as well
Finally finally after nearly 10 times macaron attempts with different recipe, I succeeded this time with your recipe & method. Took me twice for trying this, the 2nd try turns out 95% perfect that make me dance in happiness hehe.. still got tiny air pocket on above part, but the rest is unhollow. I think I Need more oven adjustments, mine was undercooked even after 15 mins so continue to bake till almost 20 mins. I’m using bordered macaron silicone btw, wonder if that was the problem or it was just my oven temp. But still I’m so happy & grateful with your detailed tutorial, I’ll keep practice (hopefully) so I can make more perfect & yummy macarons in the future haha
I love the way how u provide instructions so perfect!! This is for everyone who’s a beginner 😍😍😍
Oh my goodness I'm so thankful for your video and the instructions. I tried and failed multiple times until coming across your video. Thank you so much... ✊🏾✊🏾❤️❤️❤️❤️🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾
I followed the exactly steps mentioned here and finally got my macarons right. Thank you soooo much this was really helpful 🥺
I've made this gorgeous macaron times! It solves the problem i had.Making macarons with no hollow is reeeeeally hard!! Thank you for your sharing! It's so clear and exhaustive!
Hello! I just want to thank you for this AWESOME tutorial! You have just saved my sanity when it comes to this finicky cookies! I’ve tried numerous recipes (like over hundreds of recipe...ok it’s an exaggeration, but close to 😉), and I am happy to report that yours was the best! I would have tagged you if you were on Instagram, but sadly I couldn’t find you 😌. Thanks again😘
its kind of fishy that every comment is saying this. i feel like you are a bot
Thank you very much for this wonderful video!
You explain every step really good!
And your french macarons look amazing!
Thank you so much for this recipe. I have tried a couple of recipes and out of all of them this turned out to be the best for me! Macarons had pretty feet, they weren’t hollow, and they were soft and chewy 😍✨so happy!!!
BEST TECHNIQUE EVER! CONGRATULATIONS, YOU ARE A PROFESSIONAL PASTRY CHEF!
OMG MY MACARONS FINALLY CAME OUT GOOD! A little trial and error, still don't get the food colouring part but they are beautiful white. And taste delicious! I'm gonna add some lemon buttercream into them!
I’m watching my macarons bake right now! I’ve tried 8 different recipes from youtubers and this is the first one where I got it perfect on the first try! All your tips were amazing! Thank you!
Hi hun do you mind sharing your measurements?
@@ailindedios1766 I just used the measurements that were in the description of the video. Just used a food scale
Hello .. how did you use the oven with this recipe ? Did you use heat from the bottom only? Or top and bottom ? Thanks alot in advance
man, i followed this to the absolute and was so hopeful it would work. but mine still had tall feet, a bit bumpy and slightly hollow shells, and seemed undercooked on the inside. i rly want to get these right but i seem to have the same issues every time no matter what troubleshooting advice i follow! i really can’t figure out what i did differently than you here bc yours are so beautiful 🥲
Humidity can sadly have a huge effect on how your macarons turn out so it might not have been your fault
I can't get it right with this recipe either :( for some reason I have too thick batter even after mixing it for too long and it's a very small amount in the end. Here I see 30 macaron shells, while I can barely get 18. My scale doesn't seem to be broken, checked it on products with weight specified
I have been trying to make these for the past year, I have improved but will try your method. They look so full! Thank you!
The best macaron's tutorial i've ever seen. Thank you so much :)
와 속 꽉차있는것봐.... 요즘 쫀득한 꼬끄 제대로 하는 집 찾기 어려운데 겉은 바삭 속은 완전 쫀득해서 너무 맛있을것같아요...🤤
Your methods' videos are always the best ones. I'm never afraid of making macs again when using your Swiss method. I'll try French method soon. :)
성격죽이고 천천히 하면 복이와요 에서 뜨끔했네요ㅋㅋㅋㅋㅋㅋㅋㅋ벅벅 힘줘서 마카로니주 했더니 망카롱 됐는데...이거 보고 천천히 해볼께요!!
its looks yummy. u r dng a grt work evy time. ur detailed description shows ur love n passion towards ur subscribers. tq love from India
Adoro ver seus vídeos! fico hipnotizada com tanta perfeição! Obrigada!! Beijos 🇧🇷
WOW, that’s a perfect macarons, made with a lots of patience, great job!👏👏
Thank you for all tips and tricks ❤ anyway your shells melted my heart with that colours ❤🤤🤤🤤🤤
Hi~. Thank you for coming again. 😄
Thank you SO MUCH! I tried with your recipe and instructions, and it turn out perfect!!!!! No hallow too.
Foi a receita mais bem explicada e com tempos, marcações... in Love.
😚😍
Thank you. Loved this video, no noisy background music and very detailed. I’m gonna give it a try !
Would like to thank you for this video, as it helped me to get close to perfect macaroons at first time 👍🇬🇧
This feels so pleastantly satisfying
amazing video 😍
you really inspired me to start my own channel
Thanks for creating such an experience; yes, this is not a video, it’s a short journey between cooking, ancient asian arts in making things how they should be done and the crystalline care (I would say love) for details that makes me think: how can I be so coarse and inaccurate and still feel admiration for this opposite of my doings..
Hermosos salieron!!! Prepare algunos rellenos para tener ideas!!!!
Beautiful they came out !!! Prepare some fillings for ideas !!!!
I really really love your bakings!!! The silent the sounds marvellous cooking your cake designs are just marvellous
이번 영상도 너무너무 유익하게 잘봤습니다~! 진짜 감사해요..ㅜㅜㅜㅜ 저도 언젠간 저렇게 조꽁드 님처럼 잘 만들 수 있을까요?? (+오페라케이크 신청이요! 클래식하고..층도 딱딱 잘 평평하게 나눠져 있고..고급스러우면서 맛도 최강인..그런 건 조꽁드 님밖에 할 수 없을 것 같아요! 너무 무리하시진 마시구요, 언제나 화이팅이에요!♡♡♡)
와우 감사합니다. 요즘 오페라 케이크 요청이 많군요 꼭 올릴게요. 저도 아주 좋아하는 케이크 거든요 !! 감사해요~~~^^
@@Jocondesbaking do have a good recipe for chocolate macarons?
Thank you for sharing your tips , I’ll try your recipe soon . Appreciate your your time . Your Macarons look yummy 😋
i prefer eating macarons with some hollows in it..crisp top and soft a bit chewy in the middle. Without hollows feel like im eating a regular cookie.
Beautiful demonstration!
Наконец то я нашла идеальный рецепт 🤩 thank you 🙏🏻❤️❤️❤️🔥🔥🔥
Вы в самом деле испробовали рецепт?
Впервые вижу рецепт без сиропа. Вот не знаю пробовать или нет рецепт. Кто пробовал?
What a wonderful video! So anxious to try it! Thank you so much for a great lesson!
Hi Jocobe
I love how your video shows in-depth on how to make the perfect macaroon. Could I ask, what kind of baking sheet do you use for it? In Australia, we dont have that kind.
You can get teflon sheets from amazon. I got mine there :)
You can also get silicon sheets! Although I think teflon might be better
I made this with your recipe, following your instructions and it came out great! This is the second time I'm making macarons. The first time i tried with someone else's recipe and they didn't work. Thanks so much!
These look incredible!
Полые раковины это пустые раковины, у меня такие получаются, потому что нет опыта. А тут такая красота, отличное качество. Мастер!!
조꽁드님 영상 너무 잘보고 있습니다ㅎㅎ 하나 신청하고 싶은게 있는데.. 쑥케이크/쑥크림 해주시면 안될까요..?ㅠㅠ 조꽁드님의 쑥케이크가 보고싶어요!
ㅎㅎㅎ 제게 요청해 주셔서 감사해요 . 한번 고려해 보겠습니다^^
So sad, mine are still hollow. Same every time. But SLIGHTLY LESS with this recipe! That's a start. Will try the convection method and buy a different pan for baking them on tomorrow.
I tried making this today and even followed your every instruction but my macaroons are still hollowed. I wonder what went wrong. 🥺
Best recipe I've seen thus far
Correct me if I’m wrong but hollow macarons are mainly from over whipping of the egg whites. You should whip to the point where it’s medium peaks, that’s a hard thing to judge (by that I mean there’s the point where it’s just shy of medium peaks, around halfway to stiff peaks and shy of not being stiff peaks). An easier way is to stop a little bit after of when you can flip the bowl over your head 180° and no egg whites fall. Or just use the Italian method.
She made stiff peaks.
@@tommydan55 nah, it looks close to stiff but not quite. Stiff is more.. how do I put it into works… like… tough? Like a tough piece of cloud. That looks smooth and glossy but also slightly like liquid. Stiff is when it’s like if you dig a spatula into it you see a lump of cloud with big air bubbles.
@@letsdoodlesomethinghome3404 The green meringue at 2:20 is a good example of stiff peaks and of how you want the meringue to look. I was responding to the original post by Bl who said you want medium peaks and not stiff peaks, as stiff peaks cause hollows. And that's nonsense. There are 2 main concerns when making macs - stiff peaks and the right consistency/texture of the batter. Joconde's baking is a master at this. Just look at the density of the finished macs she shows at the beginning of this tutorial.
@@tommydan55 pudieras anotarme los tiempos por favor?, he visto el video y no consigo comprenderlos al final sumo y me da menos tiempo 🫠🫠🫠🫠
@@julicing I speak only English. Sorry.
I tried this recipe and it turned out perfect
Just had to bake them for another 4-5 mins to get a hard shell
It took me so long to figure that one out. Good for you. These professional bakers have ovens that are way better than the ones we have. I bake mine for 20 minutes at 300C in my convection oven.
Thank you for your recipe! I tried this method and the upper part of the macaron is still a little hollow, but it was still my best attempt thus far. I will try your tip for increasing the oven temperature by 10c the next time!
Hello, I have come to realize when we tap the sheet pan to release the inner bubbles, we are actually condensing the bottom half of the batter which can result in having hallowed tops. I think lite taps are ok as opposed to "forceful" taps. 😊 Hope this helps
@@praisethemosthigh1316 i will try this tomorrow and see if it works
2:58 진짜 소리 너무좋아요..
This has been my favorite of all the macaron recipe videos I've seen. It shows each step & how the cookie/mix should look at the end of each. It was so calming & soothing to the ear - BUT NOT when the timer beeped. Compared to the soft noises, the timer was very loud - the last beep downright painful. Maybe instead of holding the timer closer to show what time it beeps, instead edit in, or show the time lengths just after the beep?
Oh I agree 😆
ruclips.net/video/AkwBsIqxN6Y/видео.html
@@Jocondesbaking sist...how to make italian and swiss meringue macarons??
They look so good 👍😍. Thank you for sharing your recipe 😊.
중간에 조꼰대라고 읽어서 눈을 의심함ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ마카롱에 진심인 꼰대 컨셉인줄;;
Thanks for the video❣️ I read so many recipes, watched videos... At first glance, I felt like this was going to be the real thing and for the first time, the baking ended with success. Thank you so much 😊
How many does this yield? That way, I know how much to use when I want to make a huge batch
Going off on what Lena said, it also depends on the size of the macaron that you pipe out
After one year, I tried your recipe and steps and I succeeded, thank you so much
👍👍👍🌷🌷🌷
I tried so many recipes and this it.... finally this is the ONE. Perfect macaroons..... can't thank enough for this recipe 😇🥰
Oooo do you think you could do a macron filling tutorial?
heather!!!
All I can say is - perfection in every way.
Estuve haciendo macarons pero me olvidé de hacerle el macaronage a los últimos, salieron como huecos
La próximo que tenga harina de almendras voy a hacer esta receta, gracias! ❤️
Espero no salgan duritos, los del principio parecían galletitas jajaja
I tried you recipe yesterday and it was a hit. Thank you very much. My Macs turned out beautiful with just a 10% hollow. I think, it’s probably because of my oven. It’s not convectional oven with good heat circulation like yours but I am happy with the results.
조꽁드님~혹시 계란 흰자 1알 분량에 맞춰서 다른것들 조금 줄여서 도전해도 괜..찮을까요?ㅎㅎ실패가 무서워서..ㅎㅎ ㅜㅜ😭😭
Can't explain my happiness after giving 4 failure attempt finally achieve perfect fuller macs with your method.. Hearty thanks ❤😊
Hi!!! Made the macarons but mine are empty on the inside, why? Its like an empty shell 😔
Hello. This should be an easy fix from these attempts: A) Age your egg whites more. Meaning keep them out longer than the required "room temperature." Literally have them out a day or two. This enables a firmer meringue.
B) "Vigorously" slam the baking sheet to push out the trapped air. Meaning minor force has to go from the sheet pan to the table. Light taps keeps in the air bubble caused by the pastry bag. Or C) "Burb" the bag. Meaning fill the bag to your comfort but then pipe back into the bowl to remove unwanted air; Like burbing :) D) Batter was folded too much and the meringue thinned out reducing the firmess of the batter.
There could be other science factors but those 4 are top 4 for solving this problem. I hope it helps. 👍
donnie prince thank you!! I will take your recommendation in count! 😃
@@nsita3935 Hi, I will have to retract the tapping statement. I have come to realize when we tap the batter on the table we are actually condensing the cooking causing the batter to fall more to the bottem and resulting in hallowed tops. Lite taps are best!! 👍 😊 (Experienced at own fault ☹️)