The Science Behind French Macarons - Kitchen Conundrums with Thomas Joseph
HTML-код
- Опубликовано: 6 сен 2024
- Recipe: www.marthastewa...
The popularity of French macarons has exploded over the last few years and now everyone wants to learn how to make them at home. Thomas Joseph shares the science behind getting that crisp exterior and a soft, chewy interior that these little colorful filled cookies are known for.
Subscribe for more easy and delicious recipes: full.sc/P8YgBt
More "Primary Ingredient" Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails: www.marthastewa...
Like Everyday Food: / everydayfood
Follow Everyday Food: / everydayfood
Everyday Food Pinterest: / everydayfood
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos
For those who are interested in the science behind macarons, allow me to enlighten you:
1. Sifting Ingredients
Unless you want bumpy surfaces in your macarons, please sift and grind your macaron ingredients: almond meal and confectioner's sugar. It just makes it easier to to fold your batter later on without clumps. It also allows you to pipe smoothly without pockets of dry almonds/confectioner's sugar; this is crucial especially if you are using a smaller size piping tip, or else it will clog.
2. Grinding Almond and Confectioner's Sugar
The reason why Tom grinded them together instead of sifting each and mixing it, is because when you grind almond or any nut in general, it will ooze out oil. And just like any wetness, it will cause it to clump up. The confectioner's sugar is naturally powdered and dry in nature so it helps stop the almond clump as the oil ooze out. To grind and mix, killing two birds with one stone, you can just process them together.
*Fun fact: For Valentines Day, all of my city's supermarkets sold out of almond meal so I had to grind raw almonds. It is possible! Trust me haha
*Fact: Almond meal = Almond Powder = Raw Almonds (without almond skin) grinded into powder
3. Measurements
Even though Tom throws out his 2 tbsp of confectioner's sugar and almond meal, the different is negligible. Allow me to explain why. Tom's macaron recipe, as I have analyzed, has a tad bit more almond just to account for the loss. The loss is not significant enough to make/break your macarons. Trust me, my channel is based of macarons so I know all my shortcuts. For me, my motto when baking macarons is grind as finely as possible and it will not matter. You can check my videos for reference if you wish.
4. French Meringue Method
When whisking, he recommends using egg whites at room temperature. I have conducted a mini experiment and I found that fresh cold egg whites are best when it comes to 1. separating it from yolk, and 2. whisking it. If you do use egg whites at "room temperature" that can be a problem, especially in the summer. Tom makes his egg whites in a temperature controlled environments but for those of us who might be making this in the winter (it can be too hot with heat) or just hot in the summer in general, can cause varied results. Egg whites are like proteins, and they function best at certain temperatures. Warm temperature can cause your egg whites (proteins) to denature, changing its conformational shape. So if you get a cracked macaron, or very thin macaron with a brittle shell, its because the shape has been stretched too thinly by denaturing (presence of heat).
5. No Waiting Time
Unlike conventional macaron recipes, his recipe (and mine) are higher in almond meal ratio and lower in egg white ratio, making it drier than other recipes. This allows a faster shell formation because essentially, when you leave your macarons to form the shell, it is just to form the outer surface layer.
**For all those that have questions, feel free to let me know on my facebook page.
***I do not consider myself a professional but I have failed every way possible to know the correct path and method to make a good macaron. And I have made over hundreds of macarons (as you can tell from my channel); possibly too much for my own good.
****Last, but not least, I love Tom's videos! I really like the scientific aspect of it but for this video it was more of a recipe video. Please continue to support him and let me know if you have any questions about the science aspect of macarons.
French Macarons are really darn easy, and whoever said its hard, is lying. Good luck!
BlanchTurnip This was really helpful, thank you! :)
BlanchTurnip why did the macaron cross the road?
Because it has feet.
ok real question: why does macarons have feet?
+BlanchTurnip what is your solution for empty shells, I have tried everything, baking at higher temp, lower temp, higher ratio of egg whites, lower ratio, swiss and italian meringue, and every combinations possible and I always end up with a big vaccum space under the shell....
+John Dory haha, good one
+F3FisGoodforYou usually that happens with the ratios are not correct. Give my recipe a try and if it doesnt work out then let me know! Send me your photos so I can better diagnose the problem.
I am really nerdy and I have made 20+ experiments with macarons and what went wrong, so let me know!
"Like thick lava..." What an easy point of reference for the average person. Let me just take a look at the volcano in my back yard :P
I loled so hard at this!!!! Exactly what I thought
+Moti15 I think that every time
search for videos of molten lava. thats what I did and its just that s-i-m-p-l-e
+Moti15 AHAHAHAHAHAHAHAHAHAHAHAH
just commenting
just enjoy the joke.. I am sure s/he found a way to know what lava's consistency is.. we all kind of know it already.. but the reference of "lava" was still bizarre.. Chocolate Ganache would have been a better reference.
No wonder my macaroons suck I always added 70 grams not 71.. Damn it
I know right! Such a hastle
hahaha😹😹😹
when u seive it it becomes 70
Hahahahahahahahahahahaha
N
You need 71 grams.
~Loses a few grams when moving ingredients from a bowl to another.
Kauê yeah, how are suppose to know what 2 table spoons look like when sifting the flour? why couldn't he just say the exact amount of flour needed without having to eliminate 2 table spoons during the sifting. That is just a waste of flour to me
it's more like when you process it there'll be large bits that you can't get rid of, trust me i tried, so you just discard those.
+Amy Chen, don't discard them -- you can use them as powder garnish to dust the cooked macarons after.
I made these and they were incredible! I gave them away as party favors at a dinner party and everyone BEGGED me for the recipe! Thank you so much, I have tried almost all of your recipes and they are all PHENOMINAL!
Macaron /mäh-kà-rohn/
a french dessert that consists of a filling in between two delicate, soft cookies.
Macaron /mä-kà-rün/
a cookie that consists of mainly coconut that is usually eaten for a desert
Coconut???? What, that's the only thing I've never found in one of these kid of recipes
it's a completely different thing, not what you're watching right now
did y'all even read the comment ^
Yeah and I'm French so I knew that already, I was talking to sabinajoh
They're actually spelled differently. "Macarons" are the French ones demonstrated here, while "Macaroons" are the American ones typically made of coconut.
"You want the concistancy to be like thick lava."Good thing I have lots of lava lying around for reference.
I would say he means "lava cake" also known as molten chocolate cake, chocolate lava cake or molten chocolate lava cake... because of its consistency, not real lava... Among pastry chefs I guess it'd be easy to figure, but as I said just my idea, maybe only a volcanologist who enjoys baking could tell the real lava consistency... :)
+CatherineBee Good guess, but he definitely does not mean that. Lava cakes are filled with liquified chocolate ganache that is a very different consistency to what you want here. Look at some videos of lava dripping, and you will see what he means. It's the perfect analogy for macaron mixture.
Ha, he also said room temperature egg whites don't achieve the same volume as room temperature egg whites"....... Glad he cleared that up
+lockodonis
@ 02:30 Are you sure? Certain?
LOL right I've watched so many macaron videos and they all talk about magma and lava but it's like umm I haven't seen enough lava to know if the batter is fine or not
The Macarons are a bit too flat. That's what happens when you don't rest the batter after piping. The rest allows the surface to dry up a bit. That forms a shell, trapping in some air when the Macarons bake, helping them puff nicely.
It didn't help me when I baked them... maybe it's because I had more almond than sugar. They didn't have any legs at all even though I let them rest for half an hour.
I don't know what's with the bad reviews, because this is my first time trying this recipe and I succeeded in one go. Before, I tried so many recipes but I failed after three times trying. I followed your recipe very carefully and I succeeded! I love your recipe so much because it's really detailed and it is super easy to follow. It doesn't even need some rest time like any other Macarons recipe. And especially with the KitchenAid mixer speed written and also the specific time of mixing, it really does help me a lot in making this delicate sweet treats. Thank you!:)
Sharon i loved your comment... Congratulations...
I don’t know if mine will work but I will see
i made my first macarons last night, i think the only thing i failed on was the oven temp. they tasted great and the filling was good, but the feet exploded. upon research, my oven may have been too hot. congrats on your cookies!
These are all my tips to make the perfect FRENCH macaron
1. Sift! Always sift! If you don't sift your going to get little lumps on top of the cookies
2. Try to get room temperature eggs, it makes the perfect macaron!
3. Your batter should be mixed about 30 to 25 strokes
4. Before putting them in the oven, let them dry. If you do not let them dry. They will have cracks on them and won't be a macaron. Letting it dry means to leave it out with the air for about 20 minutes. They should dry when they form a hard shell
5.'stop mixing your macaron batter when it starts to look like molten lava, any farther than that your macaron will be flat.
Hope you like my tips!
HE MAKES IT LOOK SOOOO EASY
not sure why the recommendation of not letting them rest. Personally, I did not like the look of the feet. There was no scientific explanation at all for anything. This simply an instructional/recipe video.
This recipe is special thats why you didnt need to let it rest and the feet looks fine af
+Zhang Yuhui what's special about it?
+Beatriz Corbetta Reis
its drier than traditional recipes; resting in itself is to dry the top of the macarons for that shell. In this recipe that drying of the top is probably instantaneous.
Comunidad Cupcake I agree that the rest was completely necessary. This was a disaster. I was very sceptical but tried anyway because who wouldn't want to do fast macarons.
Comunidad Cupcake do you smack on sure of the last rest so that the top part of the pastry could dry and the air will escape at the bottom
I don't see any science in this video, I thought you're going to explain about molecular level or the chemical behind macarons
Irun Mon same. I saw recipe's before, I came here for science facts
no offence here. please keep in mind that this world is the balance of logic and emotion.
FINALLY!!! Thank you so much, last monday was my 16th birthday and today I'm celebrating it with my friends and family. I'm baking all the sweet stuff and my dad all the savory and I'm going to do this for sure! I used your pie pastry tips for making a french apple tart and a ricotta tart and they came out absolutely amazing. Hugs from Argentina!
are you baking those for your 18th too. You could try cocoa flavour and er... blue berry. these are dreamy colours
i made them for the first time to today and they turned out great!
This video goes against everything I've been taught and I just don't know
This video is the only one that worked for me. It's pretty foolproof
@@bourdie1979 how much egg white did you add?
Best recipe I have found yet!!
Hahahahaha true
James T he said 350
I used to think that macarons were small sized burgers
LOL
same here lol!!!!
the look like pretty patties from spongebob lol
I thought they were krabby patties replicas
I used to think that macarons were coloured burgers like in one of spongebob squarepants episode
Please tell me it's not only me... I LOVE how precise the measures are!!!
Two things:
1) The "no wait" macaron is a lie. Let the tops dry out. I tested this recipe with batches where I let them dry out first and without. The no wait macarons busted... every single one.
2) "Thick lava" is where the batter drips off your spatula in a steady stream which is thick and uninterupted.
thanks for point number two, that's really useful
Incorrect. Macaroons are not the same as macarons.
Dax Gaspar that always bothers me too
I started the video expecting someone to get into the science of cooking macarons, not to listen to someone who doesn't sound like they know the difference between the two!
Andrea Bortolotto Hah... finally some others who know the difference, you would think this guy would...
He also made some technical mistakes on his “macarons” 🤣🤣🤣
I mentally checked out and came to the comments for this.
He didn't say Macaroons but "Macróns" as pronounced in French.
This is a fine instructional video... but it's HARDLY the *science* behind french macarons. You didn't actually answer any scientific why/how questions or give any of the scientific explanations for anything in this process ...What a misleading title.
It's a great video for what it is; but from the title, it was a big disappointment.
True. Usually he has a reason for everything. Thats the style of his unique videos. But this was just a recipe video! Lol
I agree. He usually has explanations for each step. This was more of a recipe video. Didn't even explain as to why he doesn't air dry his macarons.
Totally Agree! I would have also liked to see the inside of the macarons to see if it was hollow or not. This was more of an intro to macarons than anything else really scientific.
Artbug What exactly did you want to know that requires a "scientific" explanation?
Artbug The science is the exact measurements/times ;)
It should be like wet sand ribbons. If that does not make sense (because it did not to me when I start) just mix it and every 2-4 mixes try to draw a figure 8 with your batter when you can do that without the 8 breaking you know you are done. Oh and little tip: separate your eggs a day or 2 before use, cover in plastic wrap, poke holes and put in fridge. This helps the eggs lose moisture(you want that;) )
Oh and its easier to add your meringue to your dry ( add it in thirds.) When he said don't rest your Macarons do not listen to him I repeat DO NOT LISTEN TO HIM! I does not matter what recipe you use you will always need to rest your macarons(unless you live in an extremely dry environment) rest for at least 30 mins! It is also easier just to find blanched almond flour or meal in stead of making your own(make sure it says super fine. If you do get premade super fine blanched almond flour I still recommend putting it in a food processor with confectioner's sugar as that removes any lump(do not process it for more than a minute or the almond will start leeching oil).Anyway If you would like an easier recipe for beginners I recommend this one ruclips.net/video/n2ZAWhzkm9k/видео.html (I used this when I started making macarons 4 years ago) If you have any questions just ask them by replying to this comment. Also You can find my on season 10 of Kids Baking Championship! I wish you well into your macaron journey.
omg lol
this guy recipe just totally bring macaroon to the hardest part lol
I've made my french macaroons and i did it (after 7 trial :3 )
first trial - wrong temperature
second- fold to short
third- too long
forth and fifth - i can't wait i eat them while it still hot so... empty shell ;-;
sixth - too much food colouring... the macaroon cannot grow feet because the top part not hard enough
seventh - PERFECT MACAROON
:D
recipe
125 ground almond (no need to be fine, it never give a impact to the macaroon actually i love to bite the tiny almonds)
200 sugar (sift both of it)
4 oz egg white and 40g sugar
beat till peaks cream or tartar needed (put during the process
fold (the hardest part
the reason of this "fold" method is to reduce the air if the meringue
no need 35 to 50 turns
just fold it on and on and scoop it with spoon and put the batter on the plate and look if the peak is bakc to the dot BAM perfect
leave it about 1 hours (the longer the better and the HIGHER the feet
Prince Cooper I’m seriously getting a headache..please google “MacaRON” versus “MacaROON.”
Prince Cooper thank you so much! After 6 trials i follow your recipe. And it works!! Finally my macarons got feet 😂😂😂😂 tq tq
@@idreamofmusic
In some parts of the world these are most commonly known as macaroons like we call the coconut cookies. I don't know whether or not that originally began as mistake or not- it may have(many words do). But either way, I don't understand why anyone should stress over such a thing
Oh my gosh this method is the life saver! I have spent over £200 to get this perfect! This is the only recipes that works and it's soooooo easy
this comment section is just full of hate.
that's beacuse the title is : The SCIENCE (hahahaha) Behind French Macarons
Zirboman cooking is science.
I love him..one of the cutest guy I've seen .. his bf is a one lucky dude
Shukor Aris he is cute though
For people wanting to know what >>>THICK LAVA
Also, there's no thing as a recipe where you don't need to let them set to develop a skin. (Should be dry to the touch.) Such a recipe doesn't exist! I even tried to make half of these without letting them set first. Massive fail. The ones that I let set were picture perfect.
MACARON NOT MACAROON
Damn Americans. Can’t they learn how to pronounce things correctly?
technically it derives from Italian “ maccarone”
i cringed so hard every time he said macaROONS
sir you're definitely one of the most precise chef ever.
Obviously you are unfamiliar with joyofbaking.com!
+Gerarda Cronin her vidoes are 20 minutes long
+Zhang Yuhui We were discussing precision, not length.
Where is the science? I expected a scientific explanation to how macarons happen. bleh.
He's no Alton Brown that's for sure.
+Kevin Nguyen 😂😂 love your comment
Yup that was what I expected. Meh!
That is exactly why I came here. I was hoping for like an Alton Brown tutorial or something. I'm just left wondering WHY such specific grammage and WHY lower third of the oven and WHY are they so delicate and all of that. As for the gel coloring vs a couple drops of standard food coloring, I really doubt that minimal amount of liquid is going to really affect the structural integrity of the meringue (egg whites are like 90% water anyway), and if you're being so precise, why not measure out the egg whites too? They can vary drastically in volume, depending on yolk and egg size. This video makes me mad.
When you try to make the macarons you will see why of all the tips he's saying, I don't know why they are so delicate but I have made lots of tries making macarons and not all of them have been o success... So you will see if you try to make them...
I just made 2 macaron recipes: this one, and one from All Recipes, and this one is way faster and turned out WAY better. I dyed mine purple and filled them with a Saskatoon-lemon Buttercream. They turned out fantastically. I will definitely be using this recipe in the future.
For something you said you want to be really precise, you sure leave a lot of guess work on how much almond was used... 71g exactly but with about / just under 2 tbsp left...? So how much exactly goes into making the macarons? What was the point of using an electronic scale to measure "71g" if you are ending up guessing how much is to discard anyway?
ive used a recipe that called for 3/4 cup and also one with 1 cup
Darlene Toope
He is the one telling people to be precise here.
Andybiotic I know, he thinks that normal and we should be able to follow that? No that not how it works.
you can check out the recipe in the link below.
I assume that they came to the 71g measurement by assuming that a food processor won't grind everything up to the right consistency and calculating how much would need to be discarded. Also, when you have some experience in baking its not hard to judge what 2 tbsp looks like by sight to know how much you're discarding.
On the other hand, if you're not making these professionally so that every batch needs to be identical, it really doesn't need to be precise at all. For the average viewer just making these because they want to try it out, the exact measurements don't matter so much because they will usually come out tasting good anyway. You only have to be that precise if you want exactly the same thing every time you make them, which isn't so important to the casual baker.
hi, im from Germany, and we made those Macarons at the Chocolatier where i worked.
a tipp: we used example for pink/ red coulores : Strawberry, Raspberry, Blackberry we sifted the homemade jam and also fitted the filling, like brown = dark Chocolate, for yellow = mango, or lemon, for green it was kiwi
they became more natural looking and was sell # 1
a macaroon is a different thing
I'm Purrito
0:18 "a how-to on french macaroons."
I'm Purrito lol what...?
xd macaroons are not american pronunciation, they're a total different thing lmao
it's doesn't really matter how you say it, you just gotta know how to spell it (I'm not 100% positive but I think thats right) 😊
The guy in the video isn't the one titling the video names. That shows there may be a higher chance for him to not know the difference between macarons and macaroons.
Easy peasy! Thomas rocks and I made these twice so far, no problem!
I love it when you talk French cookies to me
I love your recipe and techniques.....I never go wrong with it, always comes out pretty and no cracks. I just have to add 5 strokes of folding and double tray when baking, other than that is perfect. Thank you very much. If only you knew how much I had to throw away and time I spent looking for the best and easy way to do french macarons. Thank you again!
Why you double the tray?
Double tray helps to keep the bottom of the cookies from scorching
I failed to make it a lot of time!! But the way you make it look so easy
Thank you for the video! I wish we got to see the inside because i think with most people, the problems are HALLOW macarons :(
I am sorry, but you said you want the consistency to be thick lava... what normal person knows what the consistency of lava is, let alone "thick lava"? I don't even know lava can be thick and thin! lol
Andybiotic that's one thing I've noticed from a lot of people doing how to's. I guess it's a learn as you go type of practice.
I has to be an thick consistence but i has to spread.. let me explain.. it don't have to be thick or liquid.. is just when you pull some of the dough and let it fall.. it has to forms little ribbon and dissapear about 10-12 seconds
Made these today and the ALL came out perfectly and are absolutely delish!!
Hey Thomas, I love your videos and I love macarons,
so much that my RUclips channel is based on macarons and sweets :)
I like your video and I think it would have been even better if you showed
"stiff peaks" so new bakers can recognize the right texture
For those who are perfectionist and serious about macarons,
I recommend investing in a silpat because it produces better feet, comes off easily without a hassle.
And you will not have to pipe the corners to keep the parchment paper flat.
It is re-usable too, very cost effective!
Still love this video tho
Your directions made more sense than the other videos I have watched. Thank you.
I actually was really good at making Macarons before. Didn't bother to buy Almond Flour, and forgot the entire recipe and technique.
I tried them only once, at the bar of Lafayette gallery in Paris. At €2 a piece and felt completely ripped off when I paid them but they turned out to be worth every cent, they were moist with marsala or oporto, and covered with some kind of glaze.. and the texture was heavenly.
Like thick lava? Who tf has seen lava before and why is it a reference in every macaron video? Haha
Yes! My thoughts exactly.
+Alysa Castro haha yeah I guess. But looking at something and feeling something can be completely different. I think its just the weirdest reference ever lol
you can also see if it has a shine to it
Oh really? Thank you
no problem and if it has small lumps on it that's ok
my tips as a super beginner macaron maker :
it's better to undermix the batter than overmixing it. With thick undermixed batter, you still can pipe the macaron, with very liquid overmixed batter, you'll just have a watery mess everywhere😂
So I've watched a few videos now, and I am still confused as to why these videos are called "the science of". All you do is make them, which is nice don't get me wrong, but you do not explain the reason the macaron solidifies the way it does, why use all the different speeds of mix? Why do the feet form? Why don't these need to rest and others do? I do think these are good videos on how to make delicious food, but I do not think you explain the science (particularly the chemistry) behind why these foods are made as they are and what happens to them in that process.
Thomas is my spirit animal
the feet of his Macarons do no look good
+MissIceIceTea cuz he didnt let them rest
+Mndyvnbr V yeah i like it better when he would have let them rest
If you go to a macaron shop like laduree in New York and France, their macarons look just like his with the same feet
Jolene Bondoc
I´m from switzerland and in switzerland the feet looks soo different like they used to look like, the feet is bigger and not flat. I think the original looks more like this: buttermilkbakeshop.com/product/macarons/
Given the original is FRENCH, and not Swiss, I would trust that this FRENCH macarons style is the "original". Swiss style is by no means wrong, but it's hardly the original. :)
Aww so scrumptious. Thanx for sharing this recipe. I'm gonna try definitely.
The feet aren't really looking right, they seem flat rather than elevated and nice. Also I wish he'd split them in half to show their texture and to see if they're hollow or not. Just wondering cause I always end up with hollow macarons
it depends on how fine your almond flour is... if your almond flour is rough (like what you get in grocery stores) your macarons become hollow. hope this helps
+Nathan Pham I agree. These macarons have "too much feet." They are outside the diameter of the cookie. :( I'm still going to try this method to see if they turn out hollow or not.
I work at a bakery. The main problem is you didn't fold the batter enough
The feet looks great pls
+Zhang Yuhui No, the feet should not extend outside the circle like in this video.
I used this recipe today, twice, back to back. The first time, I over-mixed and the second time, I under-mixed. Here are reasons why I think this recipe is great and how it can be improved.
This recipe solved 3 main macaron issues for me:
1) FEET! Both times, I got consistent feet. The under-mixed gave me better and wider feet while the over-mixed had thin feet.
2) Hard shell and soft filling! I've had inconsistent results with the Italian method. Actually, the Italian method gave me really tough shells and almost no filling at times. It would be too hard due to finicky nature of cooking sugar to the right temperature.
3) No wait time! I can't believe the hours I've wasted trying to make macarons with the Italian method. With the other method, it is recommended that you wait an hour or two. This is a game changer for me.
I've wasted so much time trying to make macarons with the Italian method with very inconsistent results. But, I kept trying because it was supposed to be the most stable version. I just thought I'd give this recipe a shot since the brownie recipe in Kitchen Conundrum worked out so well.
Why am I excited despite not making the perfect macarons? because the two issues above were difficult for me to overcome. This leads me to suggest that instead of saying what every youtube tuts says, which is stop mixing when you get to the "thick lava-stage." Thomas, bruh, what does that even mean? This is supposed to be Kitchen Conundrums. I noticed that in the over-mixed batter, the batter was too runny and it leaked from the piping bags. It was spreading way too much. Whereas, the under-mixed batter had a hard tip like Hersey kisses that I had to press down to get rid of. It stayed true to its size from the initial piping. I think that to test, you can take a spoon full on the pastry sheet and see that 1) If you have Hersey kisses tips then it still can be mixed. 2) If you have very runny batter that spreads like pancakes then you've gone too far.
Another issue is that the temperature of my oven is way too high. I cooked the macarons for 13 minutes and it lost all of its external colors. I reduced to 10 and still lost its color. I think the color test is also a good one in baking macaron at the right temperature. I just need to figure out how to cook macarons at a lower temperature and at the right time. I'll experiment a bit more :).
All the other Macaron recipes Ive watched gave 325 F for the oven temp. I think 350 is probably a bit too high.
Kim Nguyen ; Thanks for the tips Im going to try them ...wish me luck !
I knew it was gonna be a mess when he said “macaroons”
I've tried a few recipes, this is the best so far... Bless you! 💛
NO! GUYS! Please let them dry before oven! You'll need from 10 to 40 minutes 'cause it depends on humidity in your room. Just let them dry. When i did it for the first day and didn't let them dry, they have just cracked
A big thanks to Kitchen conundrum. Ive tried millions of recipes for theese little french cookies but it turned out horrible . However, this recipe is a life saver, ppl, trust this recipe😂 its simple and totally amazed
Thank you for sharing. I found this video very helpful.
you don't know how long I've been waiting for this. Thank you!
Americans go crazy when they need follow instructions in metric.
and vice versa
@@kristyk1946 ehhh not really, so many recipes are in cups that I kinda got used to it.... It's just y'all
Cups are so inexact. Metric is a vastly superior system to imperial.thats why most of the world uses it.
Not really . Don't think all Americans are dumb .
I always thought that Americans go crazy when they try to say caramel without skipping a vowel, but this guy proved me wrong :)
I’ve tried quite a few macaron recipes, many unnecessarily difficult, and I can confidently say that i favor this recipe the most. (Tip: let the macarons set before baking for 15-30 minutes for a better shape, I know this recipe doesn’t require doing so but it can make a significant deference in presentation.)
Oven needs to be at 350F for this recipe!?? Holy crap best of luck to any beginners trying not to burn the crap out of their macarons. Also wtf I wanted science facts. False advertising man.
Alexandra he did at _least_ say it has to cook on the bottom third rack.
This is the first recipe and instruction that resulted in a beautiful macaron!
Wait what?! I thought there's going to be some science in this video. Please tell me why you:
1) have to set those timings and speed of the mixer?
2) don't have to wait 30 mins as in other videos that tells us to do so?
I need explanations for those desperately.
he said you don't need the 'rest' period with this recipe!
Every macarons recipe (including this one) emphasizes accuracy but the proportion of almond meal to icing sugar varies by 5% or more. My takeaway is that macarons are part luck, part art, and part science. However they turn out - big foot, little foot, gap, no gap - they taste great and look amazing.
In name of science, allow me to make a suggestion. It was first mentioned that the "exact" quantity of ingredients is needed and an electronic balance was introduced to drive home the point. Then, "just under 2 table spoons" should be left in the sieve? Thats a mixture powder so what should be left? And, how exact is "just under"?
You didn't actually make a suggestion in that comment. Measurement by weight is more accurate but it's also not practical to pour out the last few grams of mixture onto a scale to measure it as it will be 20g at the most and just having some of the mixture stick to the sieve would throw off your accuracy. So the measurement by volume is about as accurate anyway.
It would be nicer to have nothing left in the sieve but some of the almond meal just won't get ground up no matter what.
It does bug me as well, but I find the measurement of '2 large egg whites' to be more annoying as I've found recipes that give a measurement in grams as well as an estimated number of eggs, e.g. '56g, approx 3 egg whites' and found that 2 egg whites make 56g. If there is a fudge factor of around 30% then I could be putting far too much egg in the mix - better to specify in grams so it's possible to add or subtract a little.
I believe the leaving of some of the almond powder in the sieve was for the sake of convenience.
The less powder you have to grind, the longer it takes to grind because it is below the blades.
This is such a detailed process. I cant wait to try it. Thank you.
No science? Lol also he says that most french macarons call for letting them sit for 30 minutes. This is so the 'foot' (little bubbly bit) can achieve its maximum rise when baking. Thats why his macarons have a much smaller foot. I'd recommend still letting them sit until you can touch them and the batter not stick to you. Also a pinch of salt would do a wonder on the flavor of these.
Yay!! I've tried 2 different recipes for macarons and they always turn out inconsistent. Can't wait to try this one!
Dont try it. Mine were a disaster.
A.m abid Mine works great. The only difference I changed in this receipt is to adjust the temperature to 300 F instead of 350. Hope this can help you. :)
is his recipe possible w almond flour instead of the almond and confec sugar mixture?
Oliver Ho I assume it would be fine :)
Oliver Ho he is just making his own almond flour, you can used store bought almond flour but you still have to add confectioner's sugar to it
You still need the confectionary sugar though but yes you can
+Oliver Ho Macarons are very finicky....they do not do well with substitutions or subtractions. You absolutely need the confectioners' sugar.
I made these macarons, air dried half the batch for 30mins, the other half I put in the oven straight away. The batch that went in the one straight away had a tiny, barely noticeable foot, whereas the other batch had perfect "feet". You MUST air dry macarons!
Im gonna add 70 gm of almonds rather than 71.
Been waiting for this one for a long time!. Last time I tried them, they sticked to the paper, so I'm going to try this recipe and letting them cool. Thanks Thomas!
I don't get why Americans keep using cups for measuring, that's the most inaccurate and stupid measuring system ever created. Grams is the way to go for perfect results every time!
What's the problem , that's the way they measure.
Personally, it's way easier for me in cups.
+BobinaMimi Magoo (Bobina) Yes because it's always easier to have a lot of extra stuff to wash that to press a button.
+Gregorio Sánchez It's because not everyone has a scale at home capable of measuring weights to the level of grams, but everyone has a cup.
+Oneto5 Measuring cups isn't the same as regular cups, a cup of flour isn't the same as a cup of butter, or sugar, or a cup of water, kitchens scales are cheap, and you don't have the risk of wasting the whole batch of ingredients because you put too much or too little of something with an inaccurate measuring system like cups, so at the end of the say is better to invest on a kitchen scale, on the other hand, grams are always exact, and you can do recipes from all over the world, because grams are the same in every country.
Your video is the best everrrrr, very precise&informative.
Thanks
All your macaron shells have protruding feet
***** not out to the sides
Joseph Favela agreed
Tried this recipe they turned out awesome thanks a lot for the recipe
ur saying it wrong -.- its not a "macaroon" (which is by the way, coconut shreddings made into a desert or something) its pronounced "macarone" (though its spelled macaron)
You are a cliche Jew Auntie. Its still Le Macaron tho.
You explain very good
Thank you 👍🏻
This is seriously only normal tutorial on how to make macarons, no detailed explanation or anything like that. It's frustrating!!
I was looking for that 'science' as well 😂
martha stewart has a good video
NekoMiki82 Just Google how to make them there’s a ton of recipes for these and it’s very easy
Joy of baking has the best recipe very easy to understand and they come out great
I think it depands on room temperature and humidity. None of my macaron is completed, all failed.
This guy needs his own channel.
How do you get the trademark 'feet' without air-drying it then?
Jethro Maloy yeah i dont get it either, but also, the feet on the yellow ones were small, the green ones they showed at the end had better ones. i think th drying step should not be skipped.... or at least tell us your reasons for skipping.
The feet have nothing to do with the air drying, the air drying is for the shell, the feet is all about the mixing, to get the feet you need to keep the air in the macaroon. He used the same recipe for all of the macaroons, so the green ones may have just been folded a hit better.
The feet appears when the shell is dry to the touch so that it rises up instead of spreading around. And that's how you get the feet. I've air dried my macarons for at least 30 minutes and get successful trademark feet. Was just curious as to why he doesn't air dry his macarons. He doesn't even explain each step anymore unlike his previous videos. This video should be titled macaron recipe instead of science behind macarons. :(
the shell helps force the bubble and rise to the foot of the macron. It is an important step according to the origins of the recipe. If he omits it, that's fine and he even says he does. But I need the reason why, he says it's not needed with this recipe? Why, that's all.
Campbell Finch 😂😂😂😂 Except he made macarons, not macaroons 😂😂😂
But he definitely didn’t make cookies! LOL 😆
That was a fantastic demonstration...great
Mmmm, u measure everything accurately to the gram, then pulse the sugar almond mixture , process it, sieve it, till you have approx just under 2 tbsp left??? No need for accuracy then......this does not make sense.
Ted Ter Burg I'm guessing that the target weight is 158g and that when you sift the almond and sugar of the original 188g you'll be left with unsiftable clumps that amount to 2tbs or 30g.
Delicate process, but sure worth it. They came out beautiful! Thanks for sharing.
Mella T Actually you may want to try another recipe than the one in this video. His macarons did not come out right. The feet should be under the base, not on the sides.
0/10 no science in this video
nikki pontius he actually explain things like egg temperature will affect the macarons batter volume, do what speed in mixer to achieve what consistency, weigh and measure. I know it is typical cooking show with a touch of precise measuring and hacks, but still, all cooking is actually and interaction between physical and chemical properties of the ingredients. like those egg temperature
Nikki it doesn't matter DO YOU EVEN LOKE MACAROONS!?!??!??
Shut up
note if anyone is seeing this 7 years later, you can test that you have folded your mixture enough if you lift your folding tool and you can make a figure eight shape without the ribbon breaking.
how the hell do you EXACTLY measure everything and then get to the egg whites and just say, "two egg whites".....? :/
i was waiting for you to show the consistency of the batter.. instead you just described as thick lava consistency. Oh i get it!! Thats the science part!!!
You cannot put them straight in the oven!!! Mine cracked! They HAVE TO DRY for at least 30 minutes!! Grrrrrr
He didn't rest it but I need it and came out feet perfectly. Huh!
I used to make a lot of this cookie, chocolate version is my best, the more you make, the more you know. I used French method though
This technique... I've never seen before, looks too domestic (house wife kind) Why did he said that the measurement should be very precise and then he uses "Two egg whites" so yeah, do egg whites always have the same weight?? No need to dry them out? wooow!! Where is the science?? Also sorry but "lava cake" or "lava texture" is not a real professional expression among pastry chefs...
Eli CL It’s a Martha Stewart affiliated channel, the target audience ARE housewives. The goal for her company is to make things attainable and achievable in EVERYDAY COOKING.
I love your kitchen. Amazing
why don't you have to wait to put it in the oven? cause now I'm confused with other recipes lol
Laura Mahan see! was wondering the same thing! then I noticed how high of a temp they did on the oven and couldn't figure that out either!
honestly I don't think they look that good for macarons, the feet looks like their exploding so I'll trust the other recipes. When i use that high of a temp my macarons cook too fast but the inside wouldn't be baked
"It's absolutely vital that you measure the quantities to the gram! except for the eggwhites. 2 eggwhites, doesn't matter if they're big or small."
The science behind macarons? Magic and a hint of witchcraft.
Just kidding part 2 please. :)
Technical skills..Love you so much
I loved him till he said macaroon
Haha! Me too!
Amazing recipe. Best easy recipe so far !!!! Macaroons are Perfect!!👌👌👌👌
35 times........ really.
Jonathan it's actually pretty important step.
Erm yeah. You need it to achieve the ribbon stage
You must not skip it, I've tried it and it really worked I had perfect macaron shells (y)
They look so good it makes me cry