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  • Welcome to howtocookthat.net today we are looking at how to make macarons

  • For a printable copy of the recipe go to howtocookthat.net the link is in the description below this video

  • First of all turn your oven to 150 degrees. If you have a fan forced oven turn it down to 125 degrees C

  • that way the temperature inside the oven is

  • actually 150 which is what you want.

  • Then take you egg whites and your sugar

  • and beat it with an electric mixer for 7-10 minutes until you get a dry stiff meringue mixture.

  • While that is mixing take your almond meal and icing sugar and sieve it through to get out any lumps or large pieces of almonds.

  • and just discard those because if you have too many of those your macarons won't work.

  • Then add your colour to your meringue mixture

  • You need to make the colour stronger than you think you will need because the colour tends to fade as the macarons cook.

  • So if you want a pale pink make quite a strong pink.

  • Take your almond icing sugar mixture and again sieve it through to get rid of any little lumps.

  • And then what we are going to do is fold it in to the meringue mixture. At first it seems like

  • they won't mix together but you need to just keep folding. To fold something

  • you need to go around the edge and then fold it back over the middle.

  • Continue to do this turning the bowl as you go. You will need to do it about

  • 30 folds, roughly just to give you an idea.

  • How much you fold it is important in macarons as you will see later when we do

  • trouble shooting at the end of this video. You need to get it just right.

  • So keep folding until the mixture is just

  • start to ooze back down. It should not be so runny that it just oozes back flat but

  • it should be runny enough

  • that when you let some drop off the spatula

  • it gently and slowly starts to ooze back down into the whole amount.

  • after a little while

  • Once you've got to that stage you need ot get your piping bag. I like to

  • put mine over a big vase to hold it still.

  • and just wrap the edges over the vase.

  • Then pour all of your macaron mixture into the icing bag.

  • Next you need to line your trays with quality non-stick baking paper so the macarons don't stick

  • Take the top of your icing bag, close it and then twist it.

  • So that when you apply pressure to the bag the mixture is not coming back out the top.

  • Then to pipe your macarons then what you need to do is just from one side.

  • squeeze out some mixture and then tick it back across the top.

  • just like that so pipe from the side tick it back across the top.

  • and again

  • just zoom in so you can see that, pipe from the side and then just tick it back across

  • the top

  • Continue to do that until you have filled your whole tray with macarons.

  • Get both sides of your tray and bang it hard on the bench three times,

  • turn your tray around the other way and

  • and bang it another three times.

  • A good guide is you are wanting all those little tick marks to go flat into the macaron.

  • Bake your macarons in the oven for 20 minutes

  • They may take a bit longer depending on what colour they are. The colouring can effect the time

  • it takes to cook quite significantly

  • Now your macaron problems solved. If your look lumpy like this rather than smooth macaroons

  • its becuase you mixtures under mixed

  • You have just mixed it in, you need to keep folding until it looks more like this.

  • If your macarons turn out flat a bit more like pancakes like these ones

  • then you have over-mixed your mixture until it was too runny and it looked like this.

  • Next time don't fold it as much. If your macarons are cracked

  • then you have not rapped (banged) it on the bench hard enough or enough times

  • Here I have piped five macarons, rapped it one the bench

  • and then piped three more so that you could see the difference that .

  • haven't been rapped on the bench. And you can see same mixture, same cooking time and they've

  • cracked

  • Bases sticking to the baking paper like this means you macarons not ready to come out of the oven yet (make sure you use non-stick baking paper)

  • Even if it is like this it is not yet ready.

  • Leave it in until they come off

  • cleanly like this. As I said different colourings can make it take longer to cook.

  • You can fill your macarons with jam and cream

  • or my favourite chocolate ganache

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Welcome to howtocookthat.net today we are looking at how to make macarons

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