How to Make French Macarons Classic French Macaroons Recipe
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor.
Today I am going to show you how to make classic French Macaroons, or the correct pronunciation
is Macaron, with actually one o, interestingly enough the Macaroon with two o's, is an entirely
different cookie, it looks different, it tastes different, and a lot of times it is actually
made with coconut, and sometimes dipped in chocolate, so a different cookie, however,
especially here in the United States if you ask for a Macaroon, most likely you are referring
to the classic French Macaron.
I had a request to make French Macarons, or Macaroons, so that is what we are going to
do, first to start off these are not the easiest cookie to make, however once you master them,
they are probably one of the most elegant, and one of the most presentable, and classy
cookies, that you can make, be rest assured if you follow my steps, follow these ingredients,
you will be making them in no time.
If I can do it, you can do it.
Let's get started.
All right first what we want to do is we want to sift our almond flour along with our powdered
sugar.
I have ? cup of almond meal or almond flour, I am going to go ahead and put that in my
sifter, that I have here, so let's go ahead and just sift this, what you are going to
be left with, as you can see, these are looks like little pebbles, and they are not going
to get any smaller than that, and that is ok, I am just going to go ahead and take those
and set them aside, now we want to do the same with our powdered sugar, this is one
cup of powdered sugar, all right we will just go ahead and sift this in there, all right
I have a couple of little chunks left and I am going to put them over here, and now
I usually I will come in with a whisk, and whisk this together really well.
Let's go ahead and just set this aside, and now it is time to whip up our egg whites.
We want to use room temperature eggs.
So what we do is we are going to go ahead and crack the egg, and then just pull it apart,
like that, then just go back and forth with the yoke, like that, and that separates the
yoke from the egg white, and then you can use that yoke for something else if you want.
And now we come in here with a hand mixer, or a stand mixer, we are going to beat the
egg whites on medium for two to three minutes, until we get soft peaks that form, so we have
these soft little peaks like that, that's ready to go, and now what we are going to
do is we are going to add in, our fine granulated sugar, the finer the better, this is one quarter
cup, and I am going to do about a half of it at a time.
And then at this point I am going to add in one half teaspoon, of vanilla extract, and
I also want to add in my food coloring, this is actually a food gel, umm I am going to
do a little more then I think I need, so about four of these, one, two, three, four.
And then I am going to mix this on high, until stiff peaks form.
And how you can tell when it is done, is if you turn it upside down, it stays its shape,
pretty cool.
Umm so then what we are going to do, is we are going to just tap these together, to get
the rest of it off, now this next phase is called the macaronage phase, um I am sure
I pronounced that wrong, and someone will probably correct me down in the comments.
Uh what we are going to do is we want to fold in our dry ingredients and I am only going
to do it about a half of it at a time.
And the way that we fold is we go underneath, and around the sides and keep turning it like
this, we don't want to just stir it around like that, it will ruin all the air that we
got into the mixture, so go underneath, and what I have learned, what people say, you
want it to be about a total of 50 to 60 times, that is all you need to do, that was about
three or four, that was about sixteen or seventeen.
I am going to go ahead and put the rest of this in here, all right and we want to do
this, I have heard people refer it to as lava, the consistency, I have never seen lava in
person, I don't really know what that is supposed to be like, what I say, is you want to be
able just fall right off of your drip off like that, so if you pull it up, and just
kind of, whatever consistency you want to call that.
Now what we need is we need some sort of a piping bag, I am just going to use this piping
bag right here, and if you don't have a professional piping bag, you can just use a large zip-locked
bag, and you come and you just fill it up with your mixture, and then you take the top,
and you are going to twist, and we got ourselves a bag ready to go, ok.
I have a baking sheet here, and I have a stencil that I just printed out, um this shows me
some round circles, to give me a guide, and then I am going to put a piece of parchment
paper, and then with a round tip, we are just going to fill in like that, once we have this
filled up here, what we want to do, we want to tap this, on our table or our counter,
and this is going to let the excess air bubbles come out, of the cookie, and then what we
want to do is we want to just let this set, for 20 to 30 minutes, and what is going to
happen is a skin is going to develop, over the cookie, and that is what we want a nice
skin, so let this rest for twenty to thirty minutes.
And now about 25 minutes into the resting period, we want to preheat our oven to 300
degrees F. All right after about 30 minutes, you come in here and give it a little touch
with your finger, there is going to be a nice skin on it, it is not going to be sticky at
all it is not going to get on your fingers, and we are going to just pick up our parchment
paper, and try not to hurt the cookies, I also will sometimes pull these out before
the skin develops, less chance of um cracking the tops of one of them.
All right we are going to put these in the oven, middle rack, at 300 degrees F. for 15
to 18 minutes, I would start with 15 minutes first, all right and when they come out of
the oven they will look like this, they puffed up a little bit and you can see the little
perfect looking little feet, these are called the feet, now we are going to let this cool
for at least 5 minutes, before we take them off and put them on cookie racks, to further
cool down.
All right and once they have cooled for 5 to 10 minutes.
We are going to go ahead and take them, be careful with them, see nice flat bottom there,
that is what you want to see, and I am going to go ahead and transfer them over here, to
cool for about another five minutes, before we fill them up.
If when you pull these up, stuff sticks to the bottom, it means they did not cook or
bake long enough, so you want to bake them for another couple of minutes.
All right we will let these sit for about 5 more minutes and then we will fill them
with our buttercream frosting.
All right lets go ahead and make our filling and for that I am going to make a classic
butter cream filling, and for that I have just shy of 1 cup of powdered sugar, ? cup
of softened butter, ? tsp. of vanilla extract, and one tsp. of milk.
I am just going to put it all in there, and then with a fork or with a hand mixer, let's
go ahead and mix together.
And now what I am going to do is I am going to get a sandwich bag, and we are just going
to make a little piping bag out of this, all right and then we come in here, and go ahead
and put a nice little dollop of buttercream frosting, right in the middle like that, take
a top and go right on top.
All right when you are all done, you want to put them in and air tight container like
a thing of Tupperware, and then you want to put them in the refrigerator and let them
set for 24 hours, before you serve them, you can eat them like this right after they are
done, but to get the full effect, and the full taste profile, and how they are meant
to be eaten, you want to wait about 24 hours.
All right our French Macaroons or Macarons are done, they turned out amazing.
They are not the easiest cookie to make, but they are well worth it, once you learn how
to make these, so don't be alarmed if the first, second, or third time, that you try
and make these they don't turn out exactly perfect.
You might over bake them one time, or under bake them another, um the shells might crack,
a number of things that could happen, where, they don't wind up looking super presentable,
or perfect like you might find at a French bakery, but don't be alarmed, they will still
taste really good, so make sure to assemble them, put the filling in the middle, they
are still going to taste really good.
I am Matt Taylor this has been another episode of In the Kitchen with Matt, thank you for
joining me, as always if you have any questions or comments, put them down below and I will
get back to you as soon as I can, thumbs up, down in the corner, push it, don't forget
to subscribe to my channel and check out my other videos, take care, time for me to dive
into one of these, oh yeah, I am going to grab this guy right here, mmm, mmm.
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