Learn to make beautiful and delicious French Macarons without all the fussy, time consuming steps. Follow this step by step video for perfect macarons every time! read the full blog post at Shani Sweet Art .com
I love the explanation of how to get the perfect consistency for the batter! I've always been too timid to pop the bubbles this way after all of my careful aerating and folding but seeing it done makes me understand exactly what I should and should not do. Another great example of why it's worth watching videos and tutorials long after you think you've learned it all :-)
Hi Shani , I really love your macaroon recipe , and it's a very clear demonstration dear , thanks sooo much for the great 👍 effort , I will try it soon ...
This video is fabulous!! I am encouraged to try macrons once again. I understand now that I over mixed in the food processor. My batter felt a little damp when I took it out
Hey thank you for explaining it so clearly! Can you guide me why my batter turns out so thick in consistency that it is almost too hard to fold it. I use homemade almond flour and sift it a couple of times. And i have a handheld beater that i use for the meringue
So happy to hear that! For the passionfruit white chocolate ganache I just make a standard white choc. ganache (3:1 ratio) and add 1/2 teaspoon of passionfruit puree
They look great, question on the baking the macaron. Are these to be baked in the middle of the oven or more lower at the bottom in the oven?Some recipes say to bake near the bottom.
Honestly, it really depends on your oven and make a little trial and error. In my old oven I got better results on a rack closer to the bottom. In my new oven I need to bake in the center of the oven to get them to bake right. Every oven is different. I would start at the bottom and work your way up if necessary.
Hi. Thanks so much for this tutorial. I also “dread” getting a macaron order (and I do get a lot of orders!) but I am going to try this right now. Could you answer a couple of questions please? Colour seems always to be an issue for me. I can’t get really white ones and notice that you put some white colouring into your mix. What type of colouring was that? Also, cool blues and purples area a particular problem. Cool blues turn greenish when mixed with the creamy coloured almond mixture and very pale purples and violets turn grey in the oven. Can you suggest anything please? Do you use two baking sheets? Many thanks. Stephanie x
What brand of food colors do you use? I mostly use Americolor gels. I find they are pretty stable when heated (cooked). I have not had a problem with blues or purples using Americolor. I do have a hard time getting pure white. Using the Americolor white really helps, just be careful not to over cook them. Low and slow is best for macarons
I was wondering if you got hollow ( big air pocket within shell) macaron shells. I am working on my macaron recipe but using more powder sugar than almond powder always yields hollow macarons :(
My macarons are not hollow but they do have some small air pockets. I actually prefer the texture of them this way. They are so light and melt in your mouth.
Her recipe is pretty much right on, except I would swap 100g granulated sugar for 30 g.... 100 is way to sweet for me...But for your hollow problem: you must quit overworking your batter. Don't pay any mind when they tell you it should fall off the spatula like a ribbon....WRONG! No need to spread the batter up the sides of the bowl, either. Just repeat swiping it once through the middle, scooping it to one side and flopping it over onto itself. When testing, you have it right when the first drop MAY plop but then it falls s-l-o-w steady. It should be able at this stage to FLOW nicely into the piping bag, which is steady but not in a rush..sort of like volcanic lava....
No wonder mine never came out right. I was doing it all wrong. But have question about the humidity. How do you know what or not to have? If it's too much? I live in the south, we are all about humidity here...
There really is no good substitute for cream of tartar. It's not a critical ingredient, it is a stabilizer and will help stabilize the egg whites. Just eliminate it.
