French vs Italian Macarons - Which is best and why! - Topless Baker

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Ever wondered what the difference is between French and Italian macarons? Well this video explains it all! I'll show you how to make French and Italian macarons, and then talk about the pro's and con's of each method. The recipes are simple and easy to follow no matter what equipment you have. Have a go with each one and see which one you prefer!
Italian Macaron Recipe:
150g Icing/Powdered Sugar
150g Ground Almonds
150g Caster Sugar
35g Water
110g Egg Whites (2 x 55g)
Gel Food Colour (It has to be gel food colour - not liquid!)
French Macaron Recipe:
60g Ground Almonds
120g Icing/Powdered Sugar
70g Egg Whites
35g Caster Sugar
Gel Food Colour
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Filmed and Produced by Simone Sampó: / simonecsz

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Опубликовано:

22 авг 2018

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Комментарии : 1 тыс.

@seraphim1991 5 лет назад

I came here for educated purposes, but I did not realize that this man is a topless man with an apron Edit: 1 year later... Hey guys thanks for the 1.1k likes! I came across this video again to learn the Italian method and forget I commented on this video! 😂

@bere6517 5 лет назад

Cat Destroyer 69 same

@katlady5000 5 лет назад

Nice bonus for me. lol I was wondering about the Italian method. I also enjoy his instructions.

@chrussublah4264 5 лет назад

Same lol

@MzAJCanady 5 лет назад

LMAO I swear I was thinking the same thing.... Its a nice bonus that he looks the way he does!

@aranzaachotegui9624 5 лет назад

I came for educational purposes, I stayed for the cute topless baker 😂

@its_me_luv6941 5 лет назад

I’m new here and at first I was like,”Why’s he got his top off?” Then I looked at the channel name... “Oh...” Opps.

@LuciaRodriguez-ix9nr 4 года назад

Puppy Pear me too. I just thinking ‘that can’t be hygienic’ 😂

@ThisIsYourOnlyWarning 4 года назад

Lucia Rodriguez yeah and dangerous if he makes bacon or fried food of any kind! 😂

@maggiec4747 4 года назад

me too. clicked off.

@harrywotter7120 3 года назад

Topless baker?

@hobojump7651 15 дней назад

Now he can afford some shirt, jeans, and change his youtube channel name 😂😊

@danigurl1203 5 лет назад

Came for the topless,stayed for the talent. (This is really entertaining and informative)

@valeriadelrio-rodriguez4953 5 лет назад

Agreed

@cempakaedina2716 5 лет назад

Totally agreed

@stefanrichard4986 5 лет назад

Came for the macaroons, stayed for the topless. ;)

@equuleusp3150 5 лет назад

Came for the talent, was very confused when a topless apron guy appeared on screen.

@user-de1dq2hy7r 10 месяцев назад

"Naked Chef" is Idea of earlier Jamie Oliver. Every thing that he does looks like show, but not suitable for real cooking!!

@GuardedDragon 5 лет назад

The sexiest thing in here is the matching silpat size to the baking tray. My god that's satisfying. I've been trying to get matching bakeware forever. Wilton please; this is ridiculous.

@MattAdlardOfficial 5 лет назад

ahaha i agree!!

@xAnicsi 4 года назад

It's a great introduction to the two macaron types, but I think it's a bit of an unfair comparison of the finished results. The French Macarons definitely need some resting time as well! And if done correctly, they'll have a shell just as smooth and glossy as the Italian type. Preppy Kitchen has a real good video on how to make these, with wonderfully even shells. I've never done the Italian method, but the French works great for me. I did notice the results being very different depending on the humidity and temperature of the room, as well as which oven I use. Either way, thank you for the effort!

@andrewyee9140 3 года назад

Today I made my macarons and all turns out great and I was using French method. The sad thing is my macarons won't form a skin on top of it even after 1.5hrs. The results are no feet macarons. Any idea? The batter is not funny as well

@andrewyee9140 3 года назад

Btw I stay at Malaysia, is the climate affect it? Like raining afternoon

@orianacatton 3 года назад

@@andrewyee9140 humidity definitely affects them (and pretty much all meringue-based recipes), so Malaysia's climate + raining all day sounds like the culprit

@andrewyee9140 3 года назад

@@orianacatton oh no... Thanks for the information!

@alicias4311 2 года назад

Preppy kitchen !! I love John so much his recipes are amazing

@wesleyngo7036 5 лет назад

SMACK ME AGAINST THE TABLE OMG HA

@Mothertrucker17 5 лет назад

LMFAOOOO

@Catalinamercado0 4 года назад

Wesley Ngo fr

@Wanjiru_kamp 4 года назад

😂😂😂😂😂😂😂😂😂

@verodelgado7322 4 года назад

😂😂😂😂😂😂

@liveandletlive7152 4 года назад

He should smack you with his spatula in the face. The guy is married 😂

@JayRobinson99 5 лет назад

I may be wrong but every person I watched making French macarons wait for the shells so they got that smooth top just like the Italian macarons so I guess, you should try it again and wait for the shells 🤷🏽‍♀️

@MattAdlardOfficial 5 лет назад

mine didnt work when i rested them :(

@JayRobinson99 5 лет назад

@@MattAdlardOfficial Oh, I see! Maybe next time but your video was good nonetheless!!!🤗😊

@JetteBahlke 5 лет назад

Exactly, when you prepare the batter correctly, both versions should be rested. That's one of the main secrets for the flawless, smooth shells and feet - in both versions.

@shanimarie409 5 лет назад

@@MattAdlardOfficial With the french method, rest is very tricky, any source of humidity and it is ruined. you must rest it in a very dry room and never do the dishes next to it or anything like that. I use to live in Ireland and they just couldn't make the skin because of the humidity. Now I am in Spain and it is working just well :) Ps: I am french and I think we use both methods over here ;)

@fattiebear07 4 года назад

@@shanimarie409 you're absolutely right. And humidity was my worst enemy. I had to wait for an hour or two sometimes!! 😪

@sarahr7890 5 лет назад

I genuinely appreciate how well you've explained the two methods. Thank you.

@MattAdlardOfficial 5 лет назад

oh great!!

@yummboy2 5 лет назад

The Italian method clearly wins! Not only are the finished cookies prettier, they have a distinctly creamier mouth feel and are definitely worth the extra bother. Very well done video!

@MattAdlardOfficial 5 лет назад

thank you!!

@yocastadass5352 3 года назад

I bet your Italian

@amonopoly 3 года назад

Yocasta Dass 100% sure

@LinA-it9vd 2 года назад

@@yocastadass5352 Most French pastry chefs use the Italian method .

@AladdinSane13 2 года назад

@@yocastadass5352 if you buy macarons, majority of the time they will be made the Italian way because of how they look. Not saying you can’t get nice French method macarons, but, from a business standpoint; Italian is highly sought after

@zygardecomplete3654 5 лет назад

Ive always been making the french method because I was scared of the Italian....I had hollow shells every time. But I tried the Italian method 2-3 times and I’ve gotta say, the result is infinitely better.

@MattAdlardOfficial 5 лет назад

oh good!

@thepopuptraveler 5 лет назад

Definitely agree with you, I’ve been using french method for 2 years and sadly the results were all inconsistent. Some were cracked, hollowed and discolored. But when I used the Italian method at my first trial, it was ok until I did the method for 10 times and 80% of the result was a success. I’ve been using them for designing characters too as it has stable consister and better results :)

@cheyannedavis7172 5 лет назад

I'll pick French sil' vous plait! It's please in French.

@phillyb8347 5 лет назад

You can also do a swiss merengue! My preferred method as it produces very consistent results. Warm egg whites and caster sugar together on a baine Marie until 65°c gently stirring as u go, transfer to mixer and whisk until cool. Then fold into almond batter as u normally would.

@jessicavillarroel5328 5 лет назад

Philly B I’m gonna try this!

@edithcandelario5546 4 года назад

I love the explanation you gave us about the difference between both macaroons. Thank you for sharing.

@OtakuGal01 5 лет назад

this the actual first time i payed attention to this recipe, you make it seem so easy to make!!

@LukaMarie7 2 года назад

Tips on the Italian Version. Make sure your egg whites are close to medium to stiff peaks before adding the syrup. The egg whites will fall a little as you add the syrup, and you can't whip them fluffy enough once the syrup has been added and the mixture is in the cooking whipling process. Second, use this batter RIGHT AWAY. Don't let either versions sit long. They deflate, and when you go to pipe them later, the cookies will spread too much on the pan. Bake only one pan at a time, on the lower rack. Top racks or doubling up the oven will not bake properly. Lastly, make sure to use cool, not warm baking sheets between baking rounds. The cookies spread more and deflate while setting. Hope this all helps!

@hawwabadat5703 5 лет назад

I just recently started watching your videos and they are really good Love your personality

@jerseygirl07105 4 года назад

Love your method of approach. You explained your process in details and brought some comfort in reminding us not to worry. Great job!!!

@riayosera8186 3 года назад

OMG I DID IT!! im using your Italian Meringue recipes and it works !!! thank youu ~~~ so appreciate it.

@benjaminsagan5861 5 лет назад

You have such gorgeous hair. I can't get over it.

@MattAdlardOfficial 5 лет назад

@MaccaLives 4 года назад

@R. Ive He's married to a woman but by all means... hold onto the idea that men can't like pink or care about their appearance unless they're gay.

@SX-sv6vo 4 года назад

He's The Topless Baker but you're talking about his hair.:) 🤣

@KylePepper 4 года назад

Matt Adlard but check out those tettiesssssZzzzzzzzzzz

@Richard-vq7ud 3 года назад

I once had beautiful hair. My 7th grade picture was awesome. Those were the days.

@plebweeb8868 5 лет назад

I personally feel the Italian method is a lot more fool-proof. Due to the texture of the batter it's far easier to pipe out nicely, and adding the meringue/paste together is far easier then to add the dry ingredients directly to the meringue. Especially when you use food coloring. I like how outstanding the taste of the shells turns out.

@marjorieteoh7387 5 лет назад

Thank you for posting the different methods! I started out learning with the Italian meringue method and whilst it's more time consuming and trickier, you are absolutely spot on in that it's a more stable mixture and produces more consistent results

@MattAdlardOfficial 5 лет назад

Oh great!!

@hannahwilson8466 5 лет назад

Thank you so much for this video. It was so informative! I love how well you explain the process of both and the pros and cons

@annarenevictor9981 5 лет назад

I didn't even know there were different methods! Will definitely try them both but I suspect that I'll prefer the Italian method even though it is the "less traditional" method. Great video!

@MattAdlardOfficial 5 лет назад

thank you Annarene!

@noh_d5321 5 лет назад

Annarene Victor This is not an Italian method at all, it's a french method done and found by Christophe Felder using the Italian meringue to make Parisians Macarons.

@Hanniballo77 5 лет назад

@@noh_d5321 Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, French queen Catherine de' Medici's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France

@saaniasalahuddin9270 4 года назад

Don't we have to let the skin form on the French macarons before baking then

@DavidMartinez-tg4pe 3 года назад

I feel like that's part of why his didn't come out as good.

@teenagedwine 3 года назад

Honestly it depends on the recipe. If your ratio of almond flour, sugar, eggs vary then some recipes let you put them in the oven right after piping. The one I use is my fav bc it doesn’t need resting :)

@justatroll5314 2 года назад

@@teenagedwine my method is 80x3+100

@lilfurrypaws 5 лет назад

Oh my goodness. I seen one of you're videos on fb I'm so glad I found you're RU-vid channel. Get to watch good baking and learning stuff and a nice looking man. Win win. :) Keep up the good work you fantastic sir.

@BeHappii1 2 года назад

I tried your both your recipes and they were perfect!!! Thank you so much for sharing.

@itxmiaa 5 лет назад

Imagine your first time seeing this guy.... You: *watch intro* You: wth is he gonna be tople- You: OML

@cmiles9452 5 лет назад

It’s Miaa this was me. Just now.

@marynrose198 4 года назад

Yep that was me, I just came for the macarons but my focus quickly shifted😏

@janniebautista5483 5 лет назад

“sometimes i overbeat mine a little bit” OMG I CAN’T-

@linzash6755 5 лет назад

Congratulations on the success on this channel. It’s really blossomed from the small start. You make me want to be a better baker. Thank you! ☺️☺️☺️

@MattAdlardOfficial 5 лет назад

aww thank you Linz!

@allesparty4690 Год назад

Thank you for this - never had this italian recipe fail.

@amanda8638 5 лет назад

There's also a Swiss method that's really interesting with an amazing result!!

@nicolasottile4227 5 лет назад

My mouth is drooling... and not just for the macaroons.

@maddoxglow3268 5 лет назад

Nicola Sottile macarons*

@ktqfitness5948 4 года назад

I didn’t even know there was such a thing as Italian macaron! Thank you hot topless British baker 😊

@BaronneenCDD 4 года назад

honestly, thank you!!! i am a french pastrsy chef, and I ve been working at perre herme and laduree, and macarond gourmand, but never had the chance to actually make the mix for the macarons, only working at the decor station. but now I think I can tell I know how to make them!!!!!..

@Wendy-ex6pi 5 лет назад

Very educational.

@myloverdoesntwantme7118 5 лет назад

I don’t know what looks more delicious the macaroons or the chef 😱😳😂😍🤗

@musiicinluz 5 лет назад

I already know how to make macaroons, however, I thoroughly enjoy this explanation and his accent is a nice bonus.

@rikitaylor59 4 года назад

Thank you. This helped clarify the different methods I've seen

@jcinkc3 5 лет назад

You CAN use ground hazelnuts, pistachios, even Peanuts..... They all work just fine so long as you do not develop the fat while it''s in the food processor.

@jessicarodriguez1535 5 лет назад

JC Gregg yes! And pumpkin seeds work too for a nut-free version :)

@Moss_piglets 5 лет назад

Yup I agree. I've used different nut flours and they all worked for me 😊

@lisaleigh69 5 лет назад

Yes, I've also made them with pistachios and also macadamias (the french way) :-)

@Mathchickey 5 лет назад

Good to know! Um up for experimenting with more sustainable options.

@janetlum1256 5 лет назад

Lisa L how do you make pistachio flour. Thanks!

@mrsginap 5 лет назад

Had no idea there were 2 methods. This video was perfect to explain the difference.

@MattAdlardOfficial 5 лет назад

oh great!!

@user-lg3sw8kq8u 5 лет назад

I've always wanted to make macarons - this was so helpful! Thanks:)

@alexisburrows3228 5 лет назад

Macarons? Huh- oh yeah! Yeah, love those, definitely came here for that recipe...

@jeanmitchell3831 5 лет назад

I've only made the french method. You do have to rest the French method. Especially if you live in a humid environment. I've accidentally not tested them long enough & they didnt work. I like grinding up freeze dried fruit to add to the macaron batter to flavor them!

@cybergen2K 5 лет назад

Totally agree, which such a volatile batter, you most definitely have to rest the French method macarons otherwise there's a chance they shells will crack or the feet with explode. I'd still rest the Italian too.

@hersheysquurtz5596 5 лет назад

Thank you I was confused why he didn't rest the French method also why he didn't blitz up his almond flour to make it extra fine, some times the little things make a difference

@eurchic 5 лет назад

May ask how long do you rest the French method for?

@heewonseo2662 5 лет назад

Chickanne o generally 30min-1 hr depending on where you live

@dedet8827 5 лет назад

I too have always used the French method the most. There is so much controversial info out there on the resting. I’ll see one video that says the need for resting is a myth, and another that says you must. I’ve made both methods but for the past year it’s been exclusively the French. Next batch I’m going to pipe some out on a little sheet and put them in the oven right away and see what happens. The resting adds so much time to the process but whenever my shells have cracked I’ve thought it’s b/c they weren’t dry enough(didn’t rest long enough)

@gekobcint4973 5 лет назад

Omg the only macaron vid with French method who doesn't leve it to rest Iam so shocked

@MattAdlardOfficial 5 лет назад

for some reason, it worked much better for me!

@pandeybear3594 5 лет назад

Best tutorial yet ! Thanks

@alidanielortizblanco529 2 года назад

I love this guy, and his videos, his receips, the best content ❤️❤️ sent you a big hug

@fuzzybear323 5 лет назад

I've made a billion macarons myself. First you really want that almond and powdered sugar thoroughly mixed and almost homogenous. You will not get those small pockets of air bubbles. And you can still over-mix using both methods. Perhaps the best technique I learned is to do mix and fold the meringue in 30 strokes and then stop to gauge how much more mixing you need to achieve a that perfect macaronage. That's my 2 cents. Good job!

@judichristopher4604 Год назад

Thank you ...

@amirajaldin350 5 лет назад

The way you said macaroons was so sexy...I think I'm pregnant

@johndevanwayne4272 5 лет назад

Macaroons ARE COCONUT COOKIES YOU IGNORANT MORTAL,

@onlooker4564 5 лет назад

@@johndevanwayne4272 chill out, dude!!

@sarameiwayne2816 5 лет назад

That escalated quickly...

@onlooker4564 5 лет назад

@@sarameiwayne2816 ikr?!? 🤔

@sarameiwayne2816 5 лет назад

Well he is a god, and Even as a goddess, There’s nothing I can do

@mvl6827 Год назад

Thanks baker. Good explanations.

@alisharoger7772 4 года назад

Very clear and helpful. Thank you!

@emmaritchie7484 5 лет назад

For those allergic to tree nuts--Ive had some success with using coconut flour instead: the amount varies on the brand, so add some (nowhere near the almond amount), and keep adding a little until it's the right texture of macarons. The exact amount varies because coconut has a different absorbancy of liquid than almonds (coconut absorbs much more), and therefore less is needed.

@PACMANnot 7 месяцев назад

This is true. You can absolutely substitute almond flour for almost any kind of flour (only tried rice so far, but others have used oat, wheat, coconut, etc.) To make macarons. Any recipe can be converted to your flour of choice. I'm testing it out for a thanksgiving party and want my nut allergy coworkers be able to participate as much as they can in the festivities.

@jetteschiller2253 5 лет назад

we (the french) actually let the cookie sit aswell. At least thats how my dad taught me. Besides that, very interesting video!

@rebeccaperkins9638 5 лет назад

This is an amazing video! Thank you for making it!

@MattAdlardOfficial 5 лет назад

yay!!

@erincarroll9412 5 лет назад

it all looks so good 😍

@sabrinabeotch 5 лет назад

I love your accent 😍😍😍 and baking ...

@MattAdlardOfficial 5 лет назад

;)

@harmonyskies19 5 лет назад

I tried the French method twice and failed. I followed cupcakejemmas Italian method once and it was perfection. More equipment yes but it just worked. It was more stable, easier to fold, much better. Just a bit more elbow grease?

@eunmiine95 5 лет назад

I just made CupcakeJemma's Italian method today and it fails :(( Based on Topless baker said, I definitely overmixed the batter. It's just weird that I also got a nice ribbon.

@arnavkhushi1088 5 лет назад

@@eunmiine95 you need to stop where you can make an 8 completely with the ribbon batter. Do not under or overmix. Dont know much but jemma's worked for me

@anabelarroyo6433 3 года назад

@Eman Ali hi! Did u end up doing it? How did it go?

@dco8886 2 года назад

Wow! So glad I found your video! After watching like 20 videos and seeing Swiss, Italian and French method this is the best explanation! I did it for the first time today and did the French method and I definitely over mixed it in the macronage 😂🙆🏻‍♀️😭

@SandyDeJong 5 лет назад

I have never made Macarons but have wanted to. But have been put off by people saying how hard they are. From what you have shown here not so hard to do but specific. I don't yet have a stand mixer but know I need one but it will have to wait. But will add this to my save list for that time to come. Thank you again another clear well explained tutorial.

@ignacioros4659 5 лет назад

I use the French way and I wait until the macarons have the shell on their surface

@ThuMinh-jg9ie 5 лет назад

Ignacio Ros I use the same way but my Macaron’s surface is still wet after 2 hours 😭

@mailynacre274 5 лет назад

@@ThuMinh-jg9ie humidity makes the wait longer.

@user-yr7ci2bq1p 5 лет назад

mailyn acre I am leaving macaron for night . They also be wet

@TamVu-xn2yw 4 года назад

@@ThuMinh-jg9ie my french macaron surface is still wet after 5 hours 😂😂😂

@genealogydr 4 года назад

Central air conditioning or heat helps macarons dry.

@nadinesaab7081 5 лет назад

you forgot to mention a critical part is to ALWAYS SIFT THE DRY INGREDIENTS ! ALMOND FLOUR AND POWDERED SUGAR or the shells won't be smooth , almond flour tends to have tiny winy lumps . PS is your oven conventional oven ? I have tried both versions the french worked once and the Italian worked once 2 .I tried to make the Italian the other day ,they didn't work. Don't no why but a problem i have is when i put them in the oven few min later they lose their color n get brown even if the oven is on medium temp any suggestions ? please and thank you !

@MattAdlardOfficial 5 лет назад

I always blend mine so not really a need to sift but you can sift them as well for extra care! The oven is 160C Fan :)

@alemorrison123 5 лет назад

Nadine Saab use a thermometer inside the oven! Never trust what the oven says its usually not right

@queenslanddiva 5 лет назад

He mentioned it at least twice!

@haliethompson6765 5 лет назад

Nadine Saab I was thinking the exact same thing!!

@meredithclark1479 5 лет назад

I bake mine at 150deg C (fan force) for 12 minutes. Workers every time

@michellegan2447 5 лет назад

This video helped me a lot! I have been trying to make the perfect MACARONS and have been using the French method, but I will try the Italian method soon!

@MattAdlardOfficial 5 лет назад

yayy!! hope it works

@UphoricSkitlez 5 лет назад

Holy buckets this makes soooo much sense having it explained and knowing there are two types. I think I’ve always seen other bakers or recipes for the French style but the last recipe I tried seemed like a combo of the two styles and personally I wasn’t that fond of it because I did something wrong or off and it just wasn’t as delish.

@MattAdlardOfficial 5 лет назад

Oh good!!

@pearlgalaxy 5 лет назад

"The [enter_a_pastry_here], the classic french pastry !" It works for so many pastries.

@parisereck 5 лет назад

Any recipe to do aquafaba macarons that works? I'm not vegan but I like the idea of using vegetable ingredients. Thanks!

@limejuice7467 5 лет назад

parisereck aquafaba macarons just don't work sadly. There's certain things that just can't be replaced. I did see a vegan video using a potato protein

@mandime4798 5 лет назад

Tasty Chanel had one. You have to simmer and reduce the aquafaba to do it best.

@sh3lis3 4 года назад

My friend has a vegan blog and makes them ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_CnmQTEMrgY.html

@jaredblood5384 5 лет назад

I use this channel a lot to help me before I bake anything, but every time I turn on a new video, my first words are always "Oh my god..." cause just... look at him! Like does he work out? Cause oh my god... I'm not sure if I watch it for learning, but it's still really useful XD

@JB-pj6bw 5 лет назад

Iv just found you. U have explained everything so well. Thank u x

@jonuisfe5684 5 лет назад

I genuinely get a uncomfortable and want to give him a shirt. Lol Hes really talented i just found him yesterday and almost didnt watch the video cause I realized he was ACTUALLY topless. Good thing he has more to offer than just being topless lol

@whoknows6241 5 лет назад

Yeah. It makes me uncomfortable becaude I feel like it is less sanitary for some reason.

@monicareyna_ 4 года назад

AGREE! SO UNCONFY!

@BakerlitaBakery 5 лет назад

with the french Macarons, why do all other recipes say to rest for 1/2 hour to 1 hours?

@tiaragaulton2287 5 лет назад

I can't stop watching you, honestly im inlove

@MattAdlardOfficial 5 лет назад

@cathygadde17cg 5 лет назад

Super informative...loved it 😁❤

@jacquelinedimattia774 5 лет назад

I perfer the Italian method.....😍

@annaabrams4225 5 лет назад

Macarons were first made in Italy, later they were introduced to France by Catherine de Medici.

@jaymecolliermoniz 5 лет назад

Anna Abrams yes as early as the 8th century, they were made for venetian royalty by nuns 😁

@italiangirl231 4 года назад

Exactly.

@lindafisher4841 4 года назад

Dang that’s awesome!!!!!

@jetsetjoey Год назад

Yes, by the Macaron Sisters...

@toniecat1028 5 лет назад

Would have liked to see the filling made. However, I really enjoyed the 'topless' baker part!! Thanks!

@mariajoannou9936 9 месяцев назад

Great video. Made the French Macarons adding raspberry powder to the shell mixture, and filled them with lemon buttercream❤

@anaestrada9138 5 лет назад

Can you use Swiss meringue to do them?

@pyrhum 5 лет назад

Yep i use the swiss meringue method

@walklikearobot 5 лет назад

I made several batches of macarons using swiss meringue recently and while it's definitely possible to do it, I found it much more difficult to get the same smooth, shiny shells I get with an italian meringue, idk.

@soras-gaming 5 лет назад

I was thinking the same thing. .

@filarino1 5 лет назад

hi, I love your channel, but you can. use hazelnuts, pistachios and pumpkin seeds as well

@Moonfreyaa 5 лет назад

i swear your videos are so great and informative but your voice puts me to sleep, like in a nice way. i just wanna take a nap. i feel like i deserve to take a nap...

@stlbakes6641 5 лет назад

The Swiss buttercream came out soooòoo Nice!!! litterally tastes like Cornish vanilla ice cream - so good!!!!

@eshasah6154 5 лет назад

What about Swiss meringue? Can that be used as a meringue base for macaron?

@MattAdlardOfficial 5 лет назад

i have never tried!

@Bookfreak19 5 лет назад

I use a swiss meringue base for my small batch macarons! Works every time but I do let them rest and I do not make a paste with the almonds.

@JetteBahlke 5 лет назад

Should work, since the only difference to the Italian meringue is that you heat the sugar in the egg whites. That way you can leave out the water for the syrup. Just make your Swiss meringue, then add the sifted almond flour carefully and don't forget to rest them to get a smooth shell and feet.

@GG-yr1oh 5 лет назад

*sees guy without a top* *subscribes*

@you5692 3 года назад

lol

@mathildeg4870 5 лет назад

As always I love to hear you speak french ❤ I always use the Italian meringue, as you said it's more easy to have perfect macarons without bubbles on the top. And I noticed that you have less chances to "over-mix" when doing macaronage. But I never let them rest before baking and they look just the same, so why wait when it could be done quickly ;)

@rebeccasaurus2953 4 года назад

I like your demonstration, interesting and useful.👍😎👌

@noh_d5321 5 лет назад

I recommand you to make his pretty good Soufflé Chocolat Ingredients : 3 egg whites -35g sugar -1 egg yolk -75g of 65% cocoa content bitter chocolate -25g butter Method : Preheat the oven to 200°C. Melt the butter and the chocolate in the microwave or in a double boiler. Beta the egg whites until stiff addig the sugar gradually .When they are very stiff add the beaten egg yolks, whisk for 5 seconds, the n add the chocolate mixture delicately with a rubber spatula. Butter and brush suggar inside a soufflé dish and fill it with the mixture.Immediately put in the oven and cook for 10 to 15 minutes, according to your oven. The soufflé is cooked when it has puffed up and is stable. Christophe's advice Do not forget to serve immediately as the soufflé drops when it cools down! 4 people

@lilymonet9702 5 лет назад

Wait, so you didnt let the FRENCH macarons rest for arpund 30 mins like you did the ITALIAN??? ive made FRENCH macarons several times and ive always let them sit out for 30 mins to an hour. I'm confused

@jetsetjoey Год назад

He should have let them rest/age, just as with the Italian method...

@lilymonet9702 Год назад

@@jetsetjoey thats what i thought

@shu6520 2 года назад

i do love watching meringue french vs italian so that i can learn and judge which one the best

@sandradebil2432 5 лет назад

Nice video. You explained everything very well. 👌💕

@MattAdlardOfficial 5 лет назад

oh good :)

@alenavesela2213 2 года назад

I bake peanut, pistachio, hazelnut and walnut macarons quite often, they work just fine 😄 A little tip, drying the nuts in the own at low temperature for 10 or 15 min will dry them if nuts feel a little oily. + macarons made from roasted hazelnuts are delicious 😁

@rossispearsshinoda 5 лет назад

Chill people, he is engaged and he is straight ok!

@Cheers.- 5 лет назад

And he's very hot

@Gabrijela_L 5 лет назад

Hahahah I never knew that my macarons are a mix between French and Italian xD Thanks for the nice video and keep going, love your videos & tutorials! ;)

@MattAdlardOfficial 5 лет назад

yay glad you liked it!

@xx-mocha-forlife-xx3667 5 лет назад

Great job and explaining the difference I love the Italian method best also and I also have great results with it

@MattAdlardOfficial 5 лет назад

oh great!!

@KNIV3 5 лет назад

Sugar Daddy!

@kosukemiura1226 5 лет назад

literally

@itsvictoria1818 5 лет назад

okay is it just me orrrrr does he look like a buff James Charles mixed with a lil grant gustin 🤯

@haniyaa416 4 года назад

DUDE I DEF GET GRANT GUSTIN VIBES

@jesslmao7374 4 года назад

this comment is why he hasn't posted in 6 months 😔

@kaurichelan 4 года назад

Now every time I watch the Flash, I will think of this. 😆

@schwubs 5 лет назад

SUPER HELPFUL. Thanks!!

@MattAdlardOfficial 5 лет назад

any time!

@alishaguis03 Год назад

Thank you from Costa Rica😊

@Someone-zt4rx 5 лет назад

"[...] you gotta use ground almonds guys, alrite? you can't put ground hazelnuts, ground peanuts; it just doesn't work." *checks the comment section* Oh, I see.

@ahlishatovar422 5 лет назад

He kind of looks like shishter James to me lol

@metrovalleyeats 5 лет назад

It's true and you should say it

@soju9955 5 лет назад

love your videos ❤️

@maplel6543 5 лет назад

I tried both of them when I just beginning cook 👨‍🍳 it ,but Italian style perfect 👌 for me.

@gwilson4390 5 лет назад

Is there anyway you can take the apron off while you're lecturing

@victorianbarbie 5 лет назад

All macarons are best macarons lmao

@cheyannedavis6556 2 года назад

Hey, I love pink too! Pink and red are my two favorite colors which is some Valentines colors.

@jreynolds89 5 лет назад

one of the best macaron videos I have seen, thanks for doing both methods and that you dont need to stage your Macs with the french method. thats a big myth that i think.