They all taste amazing too. I made a few batches for Christmas and over and undermixed two of them, still absolutely delicious. They're already all gone 😂
I love how you give reasoning and examples for every different way of doing it. It really helps beginners like me understand why bakers do certain things
@@anikejulien7273 yes, it would. Well maybe. Food science is more about the chemical properties of food and how they react to each other. WHY overmixing and undermixing make a bad macaroon is food science not the mixing itself.
@@anikejulien7273 as a whole I think this is more Culinary Science then food science. Culinary Science is where you make and test recipes. So that would make sense because you need to know the right ingredients and techniques to make the food.
Pro tip for making Macarons at home. It doesn't matter if they are pretty or perfect. Just make them. Make them enough times and you will get better over time. Even an ugly Macaron still tastes great! Just get out there and try it!
@@jinglejanglespinglespangle absolutely this, helped me realise if im cooking for myself, i can consciously CHOOSE the way i cook. it doesnt matter if its considered propper or correct, it only matters if i like it yknow?
Just dont try to make them perfect, allow imperfection in the appearance and they can still taste just as good and it’s much easier to get the same taste and sometimes one might even prefer some of the texture that “imperfections” can bring
@@WhatAHandleThisIs_ I know I can’t make them perfect but I still would like to try. I have been practicing since I was 14 so I can” perfect “ them so I can make them for my last birthday party (when I’m 20) I don’t think what I wrote made sense 🤦♀️
@@thatoneguy5043 yes but in the end of the comment they said “avoid failures” as if everything that wasn’t cooked the right way is always bad Edit: they also said where they’re going wrong, so yea, they did say that_
@@adisyncunningham297well some people actually need or want to bake cookies that are what they are branded and not have failures for their guests so a flat cookie is a failed cookie even if it still tasted good
@@tomosike1378 not rlly. You should know how to actually bake for others if it’s your professional job, you get payed for it, or you want it to be your job. They are delicious and shouldn’t be called failures at all.
*macarons Macaroons are made with coconut ☺ edit: GUYS I KNOW MACARONS ARE MADE WITH ALMOND FLOUR. *THE MAIN COMMENTOR SAID MACAROONS BEFORE HE EDITED IT.* MACAROONS ARE MADE WITH COCONUT. MACARON-ALMOND FLOUR. MACAROON-COCONUT. NOW QUIT REPLYING TO THIS.
@@tortellinifettuccine I remember brothers old girlfriend made at least 100 batches and struggled to get it exactly right. Tried different cooling techniques for the egg whites, etc
See, I’m not entirely sure what I did but my macaron batter ended up turning into a thicker batter, practically a dough. I couldn’t use piping bags because it was so thick, so I rolled the batter into little balls. After they sat for a bit they looked normal, and after they were baked they turned out perfect. No clue what I did but it worked so I won’t complain
You likely mis-measured something. Over mixing in this case would not cause what you described. Glad it worked out for you! I wish I knew what you did cause is sounds like you found a new way to make macarons 😂
I'm glad your mistake turned out good. I once tried making pasta and messed it up so much. I made the pasta dough, but I was having problems rolling it out. I was in my first year of uni and didn't even have a rolling pin. I tried using the bottom of a pan to squash it but it wasn't working. I decided to try making pasta balls (no idea if that would have ever worked). When I boiled them, they started floating to the top of the water and increasing in size. I was so confused until I realised I'd used self raising flour instead of plain flour. So then I decided to turn them into garlic balls by taking them out of the water, putting them on a tray, putting some garlic butter over them, and putting them in the oven. They were disgusting.
@@lisahenry20 I thought this comment would end up with a surprising positive twist at the end, but the utter disappointment after all that improvisation made it so much better 😂
Definitely sounds like you had too much dry ingredients to wet. When baking,try measuring out all your ingredients before you actually start the process Even experienced cooks can make measuring up mistakes, particularly when doing more than one part of the process at a time
Sometimes I overwork it and make the flat ones on purpose. Then I'll pipe some icecream between two of them like little icecream sandwiches and pop them back in the freezer.
these visuals are so helpful. been making macarons occasionally over the past few years with mixed results... this will hopefully help with consistency
@@violetskies14 the taste stays the same no matter what you do with the Macaron batter as long as you follow the ingredients list. The problem is not the taste, it’s not hard to make Macarons taste good. The problem is the texture. Macarons are supposed to be airy but the flat ones are chewy and awefully hard, also they stick to your teeth like sticky candy.
ive made macarons like 5 times and havent messed up the batter yet somehow lmao it was the first thing ive baked from scratch all by myself. I was going through a pretty bad depressive episode and i stopped going to school for a few weeks so i had alot of time. my parents told me to do something, and i chose to bake ig Edit: I'm glad my first comment to ever pop off is about my depression 👍
@@theharwizard8093totally. You'll br tempted to just lay there feeling constant pity self reflecting. Gotta ask yourself if you WANT to feel rhis way, and if not, then get up and force yourself to CREATE something
I also got into baking when I was really depressed and not going to school after high school, but before I started college (I was too depressed/anxious and didn’t want to start college during the pandemic). Baking was what kept me somewhat sane! I tried making macarons twice during that time but it didn’t work out for me as well as you lol. Both times, about half of the batch turned out great but the other half didn’t. Idk where I went wrong. I’d love to get back into baking but I feel like I don’t have much time for it anymore :(
THANK YOU! I just started making macarons for the first time a few days ago and I always had trouble with the mixing part because I didn't know what I was looking for when it came to mixing the batter. This was very helpful!
Idk why but I’ve always genuinely preferred the way undermixed ones come out, and was shocked when I realized they were supposed to be filled out in the middle! The crisp top and hollow center are so much more satisfying to eat
I love that you show the wrong ways and that perfect consistency. Im in the kitchen alot but i dont bake much because i mess things up like this over/under mixing. Im a visual learner so this makes it wayyy easier to see where id be going wrong
To those wondering how to make Macrons, it's not as hard as you probably think, and the mixing portion displayed in this video is probably the hardest part of making them. Here's how you make them as described by myself, a certified pastry chef: The main components of french macarons are almond flour, powdered/confectioners sugar, egg whites, and an Italian meringue. The general idea of how to make them is you sift the almond flour and powdered sugar together in a bowl, add the egg whites, mix a bit to hydrate the flour and powdered sugar, before adding the meringue and folding it into the batter. Mix vigorously until you achieve the ribbon stage shown in the video, check regularly as you mix so you don't overmix. Once you have your batter, you would pipe it onto circular templates with parchment paper on a baking sheet. Generally you let the macrons rest for around 10 minutes prior to baking. Baking time and temp will vary by recipe and the size of the macron you are baking. Also, the Italian meringue component is simply egg whites whipped to soft peaks, then add a sugar solution cooked to 248F or soft ball stage, whip while adding, pour down the side of the bowl and be careful to not hit the whisk. Then you just whip to medium-stiff peaks. Hope this helps. :)
I love making them and I’m putting this in my recipe book to try later!! I made amazing ones a few times, green tea and lemon with lavender Swiss meringue filling were my favs! My oven is too wonky now to make them though. It’s not only way off temp it’s also super uneven.
Oh!! As an expert, do you think you can bake them in a small air fryer/convection/toaster type oven? It’s bigger than a standard ‘toaster oven’ but it’s not a proper oven. I successfully baked an entire lemon Bundt in it once.
@@truckerdave8465 if the temperature is stable enough, yes. You just have to try to avoid direct heating by the heating elements of the toaster oven. As long as you don't get spikes in temperature, it should work, you'll just have to make smaller batches.
I do the Italian method and I've never looked back. Perfect macarons every time. Which is wild because I'm highly allergic to almonds and use hazelnut flour as a replacement. It's so foolproof I can do that.
Native French speaker here. To those who think he is saying it wrong, YOU are the one who is wrong. He is saying it correctly. Macaroons are totally different.
This literally helped me make the perfect macarons and I have this video stored in my phone to remined me because this is one of the only videos, I have actually learned from
It’s actually Macaroon but some people pronounce it diff & it’s a French dessert 🧁it’s basically a meringue & some ice-cream 🍦 stuffed in-between there’s many different flavors like coconut & stuff like that
Great I needed this because I’m helping my mom make macaroons for her baby shower and they half to look professional because I want her to trust me with other tasks as well
Here's my favorite macaron filling using the egg yolkes left from the process: 6 yolkes 3 dL heavy cream 180 g sugar vanilla bean or vanilla flavor 200g butter Add cream, yolkes, sugar and vanilla into a pot on medium heat. Stir continuously until it reaches a thick consistency. Let cool slightly and cube the butter. Add the butter cubes little by little until fully incorporated. Refrigerate for about an hour and then whip it. It'll be the smoothest, tastiest buttercream of your life. Optionally, replace up to 1/3 of the sugar with brown sugar for a more mature flavor. It also pairs well with chocolate
My son loves macarons and I made some for his birthday. Thank you for helping me impress my family when this was the first time I've ever made macarons.
Me and my friends made macarons for the first time together. We didn't know what we were doing but they somehow turned out, almost, perfect (the color wasn't as vibrant as when they went in the oven). Even the (I think it was:) French buttercream was really good and we may or may not have ate some of it straight from the piping bag😂. Edit: spelling fix
i’ve been making macarons for years now and they always end up flat or cracked and this is the first thing to tell me what’s wrong with actual helpful examples and counterexamples.. maybe that’s my fault for not looking harder but thank you for making this !!!
Thank you so much! Most macaron videos tell you "mix until the mixture is right" and I never knew wtf they meant 🤣 Your video was the part of the puzzle that I was missing 💕 tysvm!
I wish I'd seen this before I spent the entire weekend in the kitchen trying to perfect these finicky cookies! Oh and you left out the "naked" macaron it's where the baker forgets to let the skin form before baking 😂 yeah I did that.
