Thank you! I've been trying to find this simple recipe for a friend who wanted to try an "old fashioned macaron before they got all colourful"! Now I have the perfect recipe and a good reason for afternoon tea! 😊
We make similar 'makroner' in Denmark in the autumn as a crunchy element for our traditional apple cake/pudding with whipped cream. It's delicious and the apples and almonds go very well together. Thank you for the recipes!
Great stuff, these remind me of the macaroons we used to make when I was a kid. Sometimes with the addition of coconut, or even replacing the almonds with coconut totally. We always baked them on little rounds of rice paper so you could eat that too. Think this is why when macarons came out I was a little confused as to what they were. Excellent video as always, many thanks.
I’ve always wanted to make macarons, but they’re so intimidating! This recipe is so much simpler and I think will be a great precursor to my macaron baking adventure!
I have a friend that has learned to hate making macarons. She says they only ever turn out if I'm helping. I showed her this recipe, and she is over the moon excited.
Thank you heartily for your so wonderful and readily understood and made recipe of the heavenly MACARONS !!! !!! !!! I shall be always deeply beholden to you ,because I worship macarons and always wanted to make them in home ,but the other recipes were so hard to be made !!! Your way of making macarons is the best !!!
🥰 YES, STEPHAN.👍‼️ YOU GOT IT. I remember THESE macarrones in Bilbao WHEN U was a Young kid...🥰 I can still taste the wonderful flavor that I've never forgotten of the crunch if the bite. THANKS ‼️🥰❤️🙋
In Italy we make both hard amaretti, similar to macarons but made with whipped whites and veeery crunchy, and very tender ones. They are some of my favorite sweets regardless.
Anything with almonds -- I am there. Thank you -- I also love historical recipes. I look forward to making these. One question - if I wanted to do a lower sugar version, say half the amount of sugar -- should I increase the amount of almond flour?
We do those in Greece too! Or something similar anyway. We them "ergolavoi" (contractors) for some reason, or "amygdalota" (almondies). Only we sometimes use mastic, and decorate with half a blanched almond on top of the macaron, and we often use some sort of frosting/filling, like a chocolate mousse thing. Divine stuff. Chewy and lovely. One of my favourite sweets.
unbelievable. this is exactly how osmania biscuits are made in Hyderabad, India. very surprising to see how cuisines are sometimes very similar between countries which are thousands of miles away from each other.
Hi Stefano, thanks. And will you be doing those modern colored ones anytime in future? Would love to see your version of that in particular :) love your videos so much!
We’ve been making coconut or almond Macaroons in America forever. It’s one of my favorite cookies. I like the refinement of Macrons Parisiens, though. Our old fashioned coconut Macaroons tended to be rather rough, haystack looking things. Good eating, but nothing fancy. We didn’t traditionally make sandwich cookies out of them though. Leave it to the French to make something tasty even better with butter cream 😝.
True, but we do often dip the haystack looking things into chocolate, which is obviously delicious. I'd expect you might could substitute coconut flour if you want a coconut version similar to this. Don't see why it wouldn't work, but I could be missing something.
@@jbc175 Coconut flour loses its flavor quickly. I much prefer the shredded variety for American Style Macaroons. I’ve even had a version using fresh shredded coconut which is absolutely astoundingly delicious! I agree, I love the chocolate Macaroons. They end up being more like candy than cookies, but still . . . nummy!
Oh yes... this is how I remember macarons were from my childhood in the 1970s. My Mum used to buy them from the local bakery, they had rice paper underneath which I found fascinating as a young child... paper I could eat!!😅 I loved the flavour and chewy texture.
Super, formidable. Very nice video, I assume you can use any type of noisette? Can you do the stirring mechanically, I am lazy and I do not have arms like Surge Nubret?
Another great, simple, and need I say it, deliciously looking French recipe. Question: could you use food colouring to give them a little ‘modern-authenticity?’, and I normally watch the VLOGs via my FireTV stick and so don’t access the “descriptions” unless I physically connect my laptop or iPhone so, do you have any intention of putting the ‘ingredients & measurements’ up onto the screen? Brilliant instructions, I’ll be baking these macarons this weekend 😋. All the best, Jim
There was a bakery near where I grew up that had old fashioned macarons with chocolate filling, half dipped in chocolate. They were a little larger and so damn good, so when they were replaced with the new trendy macaroons I was very disappointed.
I've been trying to do macrons but with no success. Your recipe looks easy but you haven't given the measurements of sugar and the flour. Could you please give them so l can try the recipe. Thanking you in advance. Sheela from India.
I tried this morning. I don't understand what happened : they look like cookies, all flat. Nevertheless they taste good I'll always remember this recipe because my father tried to eat one and 4 of his teeth fell. I swear the cookies weren't hard
I just tried this... uhmm, I managed to get bubbles with nothing inside, just a mound of cooked almond sugar. It is really not that simple seemingly. I am pretty sure the amounts of almond : sugar are either reversed or just not correct.
