I’d like to thank Dane & Cupcake Jemma team for this recipe. I have tried several macaron recipe in more than a month, and this one comes out the BESSSST. I’ve experienced an almost mental breakdown moment, but Dane recipe just saved my day today!!!! So thankful that u guys exist in my life from 8 years ago.❤❤❤
I love the attention to detailed instruction that you guys put into your videos. For example, the way you show viewers exactly what sort of consistency we are looking for in the meringue+batter mixture. A lot of other instructional videos skip such details.
i love your videos it helps to show people to appreciate good food and the time it takes to bring ingredients to perfection i feel if people would make their own food they could see that you dont need to buy pre-made it takes time but it is so worth the effort and the enjoyment you put so much love into the process thanks for sharing
I baked some on silicone mat and some on wax paper. Wax paper is better, the bottom did not stick as much compared to silicone mat. Best french macaron recipe. thank you so much.
passion fruit is my fave so i'm definitely trying these! thank you dane for the recipe and demo. you make it look so easy but i know mine won't look as perfect as yours
@@misskimmybaby3 LOL!! Ok ok, I get a little nervous about doing it on camera without a template because I don't bake them all the time. But hey...guess I still got it haha
Yes finally am excited 😍😍 cant wait to try this in next few dayyys🙏🏼 i'm so excited to see exactly how to do two colors in one batch I have been trying but now I think I can nail it , I believe this filling going to be my fav
Looks so delicious! Disappointed that the passionfruit puree as seen in video is 66.00 in Canada! I remember having baskets of passionfruit when we lived in Australia..free from a friend!
If possible, can you please share a French meringue macaron recipe?? I always fail when pouring the syrup into the egg whites when doing the Italian meringue😭😭
I love watching these videos. In NZ Jenna cupcakes are my favs. Thanks guys / Jemma, Dane,Sally keep up the great work you are so inspiring next visit to the uk hope to catch up with you all.
I'm going to be in London the first weekend in November, with solid plans to go to C&D. If you guys have these at the shop for purchase, I would love you forever. 💜💛
I went on a trip from Canada to London in April and visiting the C&D shop in Soho was a priority! I was so excited to finally go there and made sure to tell the woman working the front counter that I loved the RU-vid channel. I got the cornflake brownie, one of their NY chocolate chip cookies, and an easter cupcake. The cookie was my favourite of the bunch. I also had to get some merch so I got the Cupcake Jemma apron. I can't remember now what all they had in store but I think they did have a few macaron flavours.
Dane, you are too hard on yourself. That was the first video I ever watched of C&D! Yes, you are much more animated now, but you were a delight then too!
Very nice video with easy to follow instructions! 👍 I am having trouble sifting my almond flour and icing sugar, the mix keeps “clogging” my sieve/sifter. What sieve/sifter do you use? Can I buy it online?
Hi, can you use fruit purée in the macaron recipe for colour and flavour and if so would the recipe change? I prefer to use fruit to colour rather than colourings! Thank you!
Wow that flavour combo sounds amazing! I make my macarons using a Swiss Meringue... kind of cheating because the Italian method stresses me out 🤣... what are the advantages of Italian method VS others?
WOW! Swiss? I've never tried this. I love the texture of Italian, I find they give a nice chew. French, I personally have found too hard with keeping the right texture of the mixture, and knock out too much air before I'm done.
@@danepemberton136 yes! I agree, mine always came out too fragile with the french method, that's why I tried with a swiss meringue, just experimenting 😋 i love your channel, i watch all your videos! You guys are the best! 🍪🥰🧁💖
Any chance these are available to try at Crumbs and Doiles? O.o Would love to taste what they are supposed to be like before I butcher them at home :'D
Thank you for the recipe! Question, is there a good (vegan) alternative for the double cream? I would love to make some for a party, but I need them free of lactose. The same also for when making caramel. Do you have a vegan recipe for caramel?
I don´t know why, but when I tried this recepie, the macarons were hollow. Coud it be the silpad? I don´t have this problem with other recepie I use normally.
I think they usually use Valrhona chocolate in the bakery - but in general milk chocolate would be minimum of 30% cocoa solids and I think up to about 40% maximum.
Would dark chocolate work, too, or does the passion fruit need milk chocolate? For an addaption would pomegranate juice work if I wanted to try dark chocolate ganache , or does the juice need more body than pomegranate juice?
I'm not sure you'd get the depth of flavour from a juice. It's a fruit puree that Dane is using in his recipe. But I'm sure dark chocolate would work as well, especially if you like things not quite so sweet.
@@fionaclaphamhoward5876 I didn't know if the passion fruit needed the milk chocolate as opposed to the dark chocolate. Reducing the pomegranate juice would both thicken and concentrate the flavor. It has a stronger flavor than the passion fruit to begin with, and lends itself wonderfully to dark chocolate (just 60% dark)
@@gailjordan9250 hi! For ganache the ratio with milk chocolate is usually 2:1 chocolate cream, and for dark chocolate 1:1, but reduced juice is a bit thinner, so if you would use 75% of the amount of dark chocolate, it should work out! I usually use raspberry puree 1 to 1, so the slightly thinner juice should work with a little bit less!
Hii Jemma so I have been watching this channel for some time now but there is one thing I wasn't able to understand is about double cream so can you please make a video about what is double cream, whipping cream and heavy cream please also if anyone else can help also please tell the brands who sell double cream
Hello Sam! I know passion fruit is your favorite flavor ever and I am sorry for what I am going to ask but, how can I make the chocolate ganache filling without the passion fruit? What would be the quantity for each ingredient? Hahahaha I do not like it, sorry!
These look incredible! I’m allergic to nuts so can’t have macarons. Does anyone know of a good substitute for almond flour? I’ve tried rice flour and AP flour but it doesn’t work out. I wish I could find something that would be similar to the taste of a traditional macaron.
I’ve made macarons with all purpose flour for my sister (who also has nut allergies) before, i used a recipe from @Favorite Recipes and it worked really well :)
The cause of this could be over whipping the meringue, firstly before adding the sugar, the whites shouldn't be at super stiff peaks. Second, don't whip them for too long after adding the sugar. Until they have almost reached room temp (by feeling the bowl) is fine. If the meringue is too stiff and has too much air beaten into it, you'll find this harder to work out when incorporating into the almond paste. I hope that helps x
@@danepemberton136bonjour pouvez vous s'il vous plaît me dire comment vous avez fait pour tout et me donner la recette sa très gentil avec les quantités et ingrédients merci beaucoup