The Most Fool-Proof Macarons You'll Ever Make

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  • Published on:  Sunday, July 22, 2018
  • https://www.buzzfeed.com/marietelling...Get the recipe! - https://tasty.co/recipe/macaronsShop the Tasty kitchenware collection here: http://bit.ly/2IooLS4Check us out on Facebook! - facebook.com/buzzfeedtastyCredits: https://www.buzzfeed.com/bfmp/videos/...MUSICSFX Provided By AudioBlocks(https://www.audioblocks.com)Licensed via Audio Network
  • Source: https://youtu.be/MjVgIXccYXA
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  • jiminn :D

    jiminn :D

     3 months ago +11282

    if you breath the wrong way, the macarons will explode

  • Katie Hancock

    Katie Hancock

     2 months ago +5099

    I did this, and it worked so well! I made amazing soup.

  • Otaku Kun

    Otaku Kun

     2 months ago +1959

    If you don’t blink your eyes every 2 seconds, the macarons will explode

  • Midnight Wolfie

    Midnight Wolfie

     2 months ago +1863

    Alexis: Some people describe it as lava, but let's be honest, how many of have really seen lava.
    Me: So, somehow, more of us have seen 'Wet Sand Ribbons' ?

  • potatoooe ‘

    potatoooe ‘

     3 months ago +2660

    Me: flips bowl while making
    Also me: everything falls out and I have to restart

  • Ben Gucci

    Ben Gucci

     2 months ago +1756

    Macarons:
    3 eggs
    1 tsp salt
    1 3/4 cups powdered sugar
    1 cup almond flour
    1 tsp salt
    1/4 cup granulated sugar
    1/2 tsp vanilla essence
    Gel food colour
    ButterCream Filling:
    2 sticks room temperature butter
    3 cups powdered sugar
    1 tsp vanilla extract
    3-4 tbsp heavy cream
    Makes about 30 Macarons
    Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
    In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
    Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
    Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
    Transfer the macaron batter into a piping bag fitted with a round tip.
    Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
    Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
    Tap the baking sheet on a flat surface 5 times to release any air bubbles.
    Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
    Preheat the oven to 300˚F (150˚C).
    Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
    Transfer the macarons to a wire rack to cool completely before filling.
    Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
    Transfer the buttercream to a piping bag fitted with a round tip.
    Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
    Place in an airtight container for 24 hours to “bloom”.
    Enjoy!

  • Tan Lan

    Tan Lan

     3 months ago +2112

    Macarons are the high risk low reward food item to make.

  • zavia romanova

    zavia romanova

     3 months ago +436

    i’m french so i feel like i should legally know how to make these.

  • Nadia Zahira

    Nadia Zahira

     4 months ago +4762

    sheesh, now I know why they are so expensive

  • NyanCheeseYT

    NyanCheeseYT

     1 months ago +327

    Title : fool proof
    Let me introduce myself :)

  • Davineo

    Davineo

     2 months ago +306

    wtf why did i watch this all the way through i dont even have the ingredients

  • Valentine Mgrd

    Valentine Mgrd

     2 months ago +634

    I tried it, and liked it
    You'd just better add less sugar, I guess 180g instead of 210g would be perfect

  • Jeshua Baniaga

    Jeshua Baniaga

     1 months ago +179

    The most fool-proof macaroons...
    Me: hold my beer

  • Qwas Qwas

    Qwas Qwas

     3 months ago +335

    Just few thing:
    1. Even though cup measurements are common in US, use metric system for weighing ingredients. Measuring mass is more accurate than measuring with volume.
    2. The macarons shown above are not well mixed, its actually undermixed. You can tell because the piped batter has pointy peaks. But for beginners, undermixing gives you better chance not failing
    3. Not dropping the tray will not result in UFO looking macarons shown in right side. That shape actually results if you over mixed.
    4. If u dont rest(dry) the batter, u will get macaron with cracked top, not macaron that spreads to side. By resting macaron, you create film on top which prevents air escaping upward. So the air that needs to escape will escape through the side, this created the feet

  • angeline_ jody

    angeline_ jody

     1 months ago +96

    I honestly don’t care how good they look, they’ll just end up in my stomach anyway🤷🏻‍♀️

  • Angela Tonn

    Angela Tonn

     2 months ago +170

    I followed this recipe to a tea and they turned out lookin' like pancakes. I wish Tasty could watch me make em and tell me where I go wrong 😂

  • mochi night

    mochi night

     2 months ago +101

    You looked away from the baking macrons to check the time?
    Good job, buster. The macrons over baked.

  • Nature_ Defender

    Nature_ Defender

     3 months ago +616

    I did it.... It worked perfectly thank you so much for the vid!

  • Dr.Drake Ramoray

    Dr.Drake Ramoray

     2 months ago +132

    I bet most of us are just watching this and aren’t actually gonna try it 😜

  • Anthony J

    Anthony J

     23 hours ago +2

    Can I use jam for the filling? And how long do macarons save