Couple of tips : 1. When adding the almond powder, FOLD it, don't pulse it. Gives you more control over the macaron batter (Check other macaron videos for this). Fold until it is a molten lava consistency 2. The BIGGEST thing he didnt tell you to do on this video, let the macarons rest. After piping and before putting it in the oven, let it sit at room temperature for at least 30 mins. If the piped macarons develop a solid shell (you can touch the piped batter without it sticking to your finger, you know you did it right)
Conventional wisdom is that you gotta dry the piped cookies. I have run across recipes that don't require the resting/drying step before baking. The wet-to-dry measurements can be manipulated to shorten or even skip the downtime. Works best in a climate controlled environment.
I am mexican...i dont speak english...and write very bad...because...I LOVING ADRIANO ZUMBO...i see by Netflix...like you... I need more...and more...admirable to much...im sorry for my ugly writing...kiss for you
This is a demonstration for using this guys "pre-made" mixture for macarons. Macaron shells usually have 3 egg whites, 1 cup almond meal/flour, 2 cups powdered sugar, 1/4 cup granulated sugar, and a pinch of salt. The filling could be anything
@@jamieblair6296 because he isn't a real baker, doesn't know how to make money baking, just publicity, thats why he sells crappy mixes to the sucker public. I'm a retired baker , I know a real baker, he works like suzy homebaker. Most youtube chefs are the same, fake wankers.
Hello, Zumbo! I love your recipes and are passionate about your talent. VC is incredible. I really wanted to have your recipes to innovate the basic things I already do, but the book is way beyond my financial conditions. I'm Brazilian and I'm unemployed, but, I make some sweets for parties, that's where I get my livelihood. Could you, I don't know, suddenly, give me your book? I don't speak English, but I can use the translator lol. It would all be wonderful and a dream. By the way, when do you intend to come to Brazil? I hope that after this pandemic, you can give us that pleasure. Thank you very much in advance. ILOVE YOU.
Zumbo, boa tarde, meu nome é Lorena, moro no Brasil, na cidade de Ribierão Preto, estado de São Paulo, adoro assistir seu programa Zumbo Just Desserts, mas gostaria de seguir seu canal, mas aqui no Brasil no RU-vid só tem em inglês , gostaria de sua receitas para por fazer junto com minha mãe. Suas sobremesas devem ser maravilhosas, pois comemos com os olhos e enchemos a boca d'água.
1:58 I know that some video tutorials in relation to the batter, they say to keep mixing until the batter is molten lava so that it would flow like a ribbon, a lot of the videos I see shows it more on the left side rather than the right, which one is more suitable? i know that if you keep beating it,it gives the batter a shinier smoother surface therefore when its getting baked the surface would look more smooth, now count me if I'm wrong theres just a lot of tutorials out there with different methods :) great macarons btw!
You keep mixing it until it's like cake batter so it's stiff enough to be piped and soft enough to flow. I tried it once until it was like "molten lava" and it just dripped out of the piping bag and the shapes of my macarons were like different countries of the world! Hope that helps.
You have done so much work to impart the exactitude of baking information in your "zumbo" RU-vid channel. Your competitive show on Netflix flavored the public a visually, imaginative and emotionally entertaining comfort. I hope you are well.
I can’t seem to get the macarons circles on your website. Loved season 1&2 can’t wait for 3. I want to try your challenges you give contestants but you don’t post the recipes they have to do. Or am I missing it somewhere
I haven't been able to get his box of macaron ingredients im in the UK but I've got flavoured meringue powder but how can I find out how much almond flour to add to it?. Or where i could buy his box from, please.anyone?
What is the texture for these French macaroons? Are they soft or hard? Crispy? Moist? Dry? I want to try these but I'm making them for a friend and I'm not anle to take her anything make hard/crispy (I know, weird but it's complicated). Would this recipe still work? I've never tried anything like this before (but have always wanted to). Unfortunately, I have never been able to find a store/bakery locally that makes them. Any suggestions would be greatly appreciated!
Don't use this, go find a different video, this sucks the texture will be grainy, make it from scratch, there are some recipes on RU-vid, and the REAL macaron has a hard shell, with a softer inside, hope this helps
