is no one gonna talk about how much he deserves WAY MORE SUBSCRIBERS THAN HE HAS. This MAN is AMAZINGLY entertaining and informative! not to mention insanely handsome.
Honestly for a third try this is great! I’ve been making macarons for about half a decade now and once you get the hang of it it becomes much easier. Some tips if you ever wanna try again: Pulse the granulated sugar a few times in the food processor When beating your egg whites, sprinkle the white sugar in slowly so you don’t deflate the air you’re beating into it Beat eggs to firm peaks, not stiff. Not much of a difference, but firm people should fall over the slightest bit on the mixer when you turn it over Use your food processor to grind the almond flour and powdered sugar, and sift. Repeat 2 more times. Fold your batter in gently, until you can form a figure 8 with a spatula. But here’s where I think you keep messing up. What they mean by “form a figure 8” or “ribbons” is that you should be able to use the dripping batter to draw an 8, without the batter breaking. It doesn’t matter how slowly it takes to draw said 8. When you are putting your batter into a piping bag, fill the bag only about halfway so it’s easier to pipe. The filling should not be dripping from the bottom that much, and it should be coming out pretty thickly. Use a French macaron 1.5 inch printable template. You should have about 24 shells per 9x13 in baking sheet (www.getcreativejuice.com/2013/08/macarons-basic-printable-template.html
Jamie, the reason I subscribed is that you are so real in the kitchen. Not only are you working on your culinary skills, you aren't afraid to show us your misteps. When you forgot to turn off the mixer and the icing started going everywhere... 😳😬🤣🤣 So real, so funny. I know you might find those moments frustrating and difficult. But, hey, we've all been there. Keep it up.
Jamie, I adore your channel and your character! It is now 2024 and I can’t seem to find any beyond this. I’m really hoping you will try one more time! So close his time! Oh and the extra color? Excellent mistake, the color as everything
Love your videos, you’ve come so far from making your first macarons. Your icing might’ve been runny because cream cheese in the US is harder than the UK. The cream cheese you need for the icing is like hard blocks, not like a spread. 🙂
100% this... it's near impossible to get block cream cheese in the UK and Ireland, Philadelphia and other brands only sell it in tubs with additives to make it more spreadable, not great for icings
Thanks guys! I’ve gone searching far and wide for those cream cheese blocks in Europe and had to give up. I’m Canada, they are in every store, but nadda here!
What you came out with is an awesome job for only the third try! I taught myself by watching pros on YT ad nauseum. Each of my family members has favorites, and I make a batch of that person's favorite for his/her birthday. Even with that much practice, there are days when it just doesn't work out.
I have watched every baking video you posted. From a newbie to a great chef. You showed us that anyone can bake as long as we love doing it and keep trying to make it again despite some small failures along the way. And you show how the real baking is that it wont always go smoothly at times and you needed to be flexible with what you have. Its why i always look forward to your next video. Well done ! Cant wait for more videos from you. This 3rd try of yours is wonderful.
Love this! Thanks! I’m super glad that’s how it comes across. I keep the mistakes in so that I don’t repeat them and nobody else will either. Anyone can bake!
The colour was just right I think. They looked a really lovely light teal in certain light and then pastel in another. I loved the sprinkles too. I keep my leftover whites so I may just give this another go. I was partially successful a fair few years back by making it easier for myself at the time by baking the slightly larger macaron the same size as a regular flat (not oversized) cookie. I found the larger size easier to pipe from a makeshift as like yourself I didn’t have a proper bag. They were great. The only downside was I blended some of my wooden spoon into the mix when I was trying to push the sides down like the idiot I was. Nothing a bit of sifting siding sort out. I was much younger then and have come a long way lol
may be you know this already, but just in case you don't, here it is, some years ago, i did a week of "training" at a French baker and pâtissier, and he was making macarons every week for the bakery, i remember him telling me that one of the most important thing while making them was to use 3 or 4 days old eggs, never fresh ones. Hope it helps for next time.
These are definitely getting better! I just wanna say that macarons are fickle things and took me years to get right and I still get them wrong sometimes. When piping out the circles it helps to do a little circle motion with the tip of the bag instead of going straight up after each circle. This way the will end up more smooth with out a little peak, or hat, on top. Also, I bang the baking sheet on the counter about 15-20 times both sides and use a toothpick to pop any noticeable air bubbles at the top. I know this was over a year ago but I just found this and would love to see you do another macaron this channel is so amazing and so fun! Just what I needed! Thanks!
Your videos are hilarious and inspiring. As a baking newb myself I've managed to perfect some amazing desserts but not these cookies. After watching this I think I will have to give it another try.
Awesome job, you're getting so much better. I taught myself to make macarons during lockdown and from joining a Facebook group. Some tips if you're after them- the critical parts are the meringue consistency, macaronage and oven temp. You should start with the French method and get that right first. Don't add colour until you can make them, and, your piping needs work (obviously lol). Good luck in 2021.
This video goes pretty much exactly as I envision my first attempt at making macarons would go if I could ever work up the courage to give making them a try 😅😅
Love that you keep your videos SO real! I followed her recipe and made macarons for the first time and they came out brilliantly! I’m sure you would have felt less stressed having the piping bags but I had mine and I was still overwhelmed😅 Making macarons is just pressure and stress! But good job they looked great 👍
Thank YOU! That masterclass video is crazy helpful, I was feeling really good until that piping bag fiasco, I have faith they woulda been nearly there if I had had one!
You're a braver man than I. Never tried these myself but I've witnessed enough people attempt them that I know I'd end up throwing a lot of things against the wall. These didn't look half bad though - 2021 will be your year!
Great content man! Super entertaining - came across you via the milk bar cakes and just keep watching your episodes! I'm sure as soon as the algorithm picks you up more you will get huge!
They turned out really good! I was thinking of making macarons for Christmas. I thought it would be easy. I see now on your third attempt, that easy it is not lol.
Before we bought plastic piping bags from China by the gross, we used to take a piece of wax ( grease proof) paper and make our own cones. I do admit he kept us entertained and the results were masterful...Thank you
Super impressed!!! Hey..now that the Silver Fox is broken in, would you consider remaking some of Tosi’s recipes? I know from her books that she absolutely insists on a stand mixer. I wonder if you, as chef-extraordinaire, would notice a difference. Great job on these macrons! 💙
Hallo. Few things I noticed. I am not sure if your recipe called for stiff peaks but that didn't seem whipped enough. Also if you discard almond meal that's too large it has to be replaced with more almond meal to make up the weight. Lastly, usually the oven door should be ajar with a wooden spoon holding it open. I can make these perfectly and have refused to make them for 6 years now because I find them far too much effort and clean up for what they're worth.
Hey buddy! The recipe didn’t call for stiff peaks, more so droopy peaks. I remember you telling me that wooden spoon thing last year, I completely forgot! 😮
@@antichefI was generalizing to London! I was North of the river though... Islington and later Muswell Hill. If you want a culinary trip back in time - check out W. Martyn on Muswell Hill Broadway... their coffee roaster is in the front window exhausting into the street - I could never just walk past!
I'd like to say this is my brilliant observation but it's not it's from an Australian RU-vid channel called 'How to Cook That' one of the things she does on her channel is debunk cooking hacks and tips she was test baking trays and she used Macarons to demonstrate and she pointed out that she got the best results for cooking Macarons using glass baking tray it takes a little longer to cook them but gives really good results it's to do with heat transfer so that might help perfect your Macarons
