The second time I try to make macarons and they were PERFECT 🤩 the first try I burned them 🥹 I put them at 160 C° and bake them for 15 min but they come out brownish and really really hard 😂 but they were delicious even like that 😂😂😂 so I made a second attempt and this time baked them at 150°C and just 8 minutes and they came out perfect 🤩 omg the texture of the shells 🤤 I can’t believe I made them with my own hands 🙌🏻 Thank you sooooo much for your recipes😍😍😍 this macarons are a birthday gift for my mom 🤩🤩🤩🤩
Camila that caramel sauce is delicious! And I made it perfectly on my first try thanks to your very specific and detailed instructions! Felt like you were right there cooking with me. Thanks for the moral support! 😍🤣
Hi! Did you use the heavy cream at room temperature? I’ve tried three times and it all got clumpy and hard :( I was thinking maybe my mistake was that I didn’t use the heavy cream at room temperature 😅
I am so satisfied with how they turned out! Thank you so much. You explain how to make them so well that I didn’t have to get frustrated making macaroons this time😂
Really love your channel. Your voice is soothing. Straight to the point. Can’t stand channels that talk all the time. I don’t wanna hear about their cousin’s daughter’s in laws next baby shower while trying to figure out how to make some cake🤦🏻♀️
I'm baking these macarons now and I'll update once I'm done! I'm familiar with Pies and Tacos' recipes and love them so much. I use only their recipes when making macarons 😋. Wish me luck! EDIT: Sorry, I completely forgot about this comment 😅. The macarons turned out amazing! They were delicious, like always, but they didn't exactly turn out as perfect as before . It rose a bit unevenly and I think it was because I overmixed a bit during the macronage since I lost focus there a bit and I noticed. But it wasn't that bad and even though I overdid it on the salt, it was great! I replaced the complex meringue buttercream with a simple cream-cheese frosting, which I think balanced it out a bit and went a bit quicker. Good luck to anyone else who wants to attempt this!
This is such a great well explained video, I’ve always been to overwhelmed to attempt to make macaroons but, I’m definitely going to give them a go now so thankyou x
All your macaron flavours are always delicious. Thanks for sharing them. I see that most of your macaron shells are made Swiss meringue method. Do the shells come out more crispy compared to French method? I’ve tried both and find French more chewy which my friends prefer. What do you think is better?
Absolutely delicious! The cookies turn out beautiful every time! I did want to ask, I tried to make the caramel buttercream, achieving stiff peaks with the egg whites and appropriately soft butter, but the buttercream still turned out runny, and even when I cooled it in the fridge, it was still lumpy like the butter never incorporated properly. Do you have additional tips for making a totally smooth buttercream? You are a brilliant artist! Thank you for your videos and delicious recipes!
Sometimes it just needs more mixing. I remember making Swiss meringue buttercream once and as soon as you start adding the butter the meringue deflates and looks curdled, but after mixing it some more it smoothed out. Not sure if that was the issue you had, but could be worth a shot.
Also i have followed your blog for a while (best macs ive seen anywhere ❤️) but this is the first time ive ever watched one of ur videos w the sound on and i love ur voice its adorable 😭 what accent do u have? It sounds like bronx-latina or something soo pretty!! Sorry if u don't like questions like that! My mom hates when ppl ask about her accent lol
She's right about taking the caramel of the heat the instant the sugar is all melted, but "don't over cook" isn't very helpful. The answer is take the caramel sauce to 105C after adding cream and butter.
I can’t wait to try this recipe! I made your cranberry macarons for a work party and they were a huge hit! I do have a question though… how do you keep your buttercream fillings from “melting” as you are piping onto the shells? Anytime I have worked with buttercream it becomes super soft very fast and loses its shape before I can get them into the fridge.
Hi your recipe looks so good 🤩. I was wondering though if adding the caramel mixture to a buttercream icing instead of Swiss , will it produce similar results?
Hi! I made the caramel and it came out great. I want to use it tomorrow. Should I refrigerate it? Also do the filling on these freeze well once the macarons are filled?
yes the caramel has to be refrigerated. Lightly heat it up before using. And yes the filling freezes very well in the filled macarons. Ive frozen macarons with this caramel filling many times.
Ive seen a lot of pastry chefs and recipes saying to absolutely NOT stir caramel and only swirl the pan... Can anyone explain the difference and which method they prefer?
if you make a caramel with a water/sugar syrup you absolutely should not stir it. Mine is kind of a shortcut caramel it's faster to make than the water/sugar syrup caramel. and you should stir it to make so the sugar melts evenly :)
What technique is that called where you used the double boiler first before you mixes the wet ingredients? I’ve seen the French and Italian but not like this. I’ll have give this a try too.
Do you just melt the chocolate by itself in the microwave or do you add anything to it ? Everytime I make chocolate to drizzle , it ends up being too runny and I can never get a perfect consistency.
I bake them at 325 fahrenheit for 15 to 20 minutes. But that might be different for you, please take time to learn your oven and experiment with the baking time and temperature that works best for you :)
Hi Camila, I tried your recipe for the first time, and the macarons turned out perfectly! But they are soon sweet, is it possible to to cut back on the amount of sugar in some of the steps? In the meringue maybe? And I have failed a 100 times with the Swiss meringue buttercream.. also this time. I can't get the eggs stiff peaks. I'm giving upp on them soon.
no, not possible to reduce the sugar at all. And about the swiss meringue buttercream, it can take a long time to get to stiff peaks because the meringue has to cool down first to then start whipping.
@@kickiszabo2632 it cools as it whips, don't let it cool down to then whip. You just have to whip it immediately after removing from the double boiler and whip for a long time, first it will cool down as it whips, and then the meringue will start to form.
@@PiesandTacos Well I whipped for 45 minutes and still didn't get stiff peaks, but I put in the butter and it became creamy and very tasteful. I'm whipping with a Kitchenaid hand mixer, and had it on 7 (medium high).
Hi I’m sad 😞 I just tried this recipe and was a fail for me everything was perfect well I think until I put the batter in the bag and start to pipe in the mat and was too runny 😩😩 why??
i tried these and it was a complete disaster! my macarons had something wrong with the batter, there were too soft and didn't have feet at all! my caramel hardened way to fast, so when i added to the butter cream, it didn't mix in. i had to scoop out all of the caramel, and to top it all of, my buttercream curdle after whipping, and never got stiff. I've made macarons 5 times now and have never failed this miserably. But i have not lost hope! i will be trying again. please tell you if you have any tips
Yes but the eggs won't be safe to eat. You never know who might get sick from eating raw egg whites 🤷 that's the reason the egg whites are cooked before beating them up If you want to make a buttercream with only sugar and butter, you can totally do that.
@@lorraineglasgow9378 Ive been making them for like 6 years lol! Ive made lots and lots of batches, a lot of them went wrong. so it took me a while to get here.
You could.. as soon as the sugar melts and you can't fill it between your fingers , your can remove it from the Bain marie.. you should be able to put your finger in it and not get burned. When I make the Swiss method I just look at the sugar. Once it's all dissolved, I start making the meringue
I tried to make the cramel twice followed the intructions didint work im so anoyed first thing i do in the recipe i failed tweice and waisted so much ingredients
I am failing utterly when I try to make the swiss meringue buttercream! The meringue for the macaron cookies was find and I got a nice, stiff meringue. But for some reason, when I try to make the buttercream, I can't get the meringue to whip up. I double checked the recipe, started over after wiping everything down with vinegar, even used magic words of power but two egg whites and 100 grams of sugar doesn't seem to work for me. Any suggestions?
are you sure you're whipping long enough? It can take even more than 10 minutes sometimes. Also, is the whisk reaching the bottom of the mixer? If the mixer you are using is too large it won't reach the meringue to whip it properly with this small amount of whites.
@@PiesandTacos Thanks for your response! My first try was with a Cuisinart hand mixer. My second try was with the 3-qt bowl for my Kitchen Aid. The closest I got was a "molten marshmallow" consistency--and in both cases, I whipped for a *long* time. I had no problem when the ratio was 1:1 for the sugar and egg whites for the macarons. Because it was getting late and I was getting desperate, I plopped in the butter and caramel sauce anyway and added powdered sugar to get it stiff enough to pipe. A little sweeter than I planned for, but a workable solution. (BTW, the Salted Caramel macs were a hit). I had lots of the buttercream left over, a bit of caramel sauce, and some apples from the Apple Macarons--put them together for a caramel apple version. Thanks for sharing so many great recipes.
Yes it is ok to add cream of tartar. It actually works really well, makes a very nice meringue. The cream of tartar helps the egg whites not be too stiff, and also not too soft, so it makes a super strong meringue. I add it right at the beginning when whipping the syrup.
I dont understand the question. I use 105 grams of almond flour, 105 grams powdered sugar, 100 grams of egg whites and 100 grams of granulated sugar for my standard recipe which makes about 20 macaron cookies.
All your macaron flavours are always delicious. Thanks for sharing them. I see that most of your macaron shells are made Swiss meringue method. Do the shells come out more crispy compared to French method? I’ve tried both and find French more chewy which my friends prefer. What do you think is better?
