Chocolate Macarons | Pastry tutorial

[@turenawilliams9067]

I can’t tell you how much I appreciate and enjoy your Mac tutorial videos... I have been making macs for a few years now and depending on the day, I typically have hollows or they are excessively fragile. Your recipe using the egg white powder instead of meringue powder or cream of tartar and mixing slowly was a total game changer for me! When I mixed the meringue as you instructed and used the egg white powder, those hollow and fragile macs disappeared. They are now perfect, almost every single time. Also, switching to the mats instead of parchment paper, they no longer turn out all wonky shaped... thank you thank you, thank you! I tell everyone I know to watch your videos! Much love 💕

[@baketoujours]

Wow! Thank you so much and congrats on your mac journey! This is amazing!! Keep up the amazing work and thank you for sharing your success with me!

[@wes9343]

Happy Thanksgiving - to all those who are celebrating! We are thankful for everyone's support of Chef Nicole and her KZbin channel!!

[@baketoujours]

LOVE YOU!

[@aureliaphilosophyofyum]

I could watch you sandwich macarons all day!! Your speedy precision is so satisfying to watch! xxx

[@baketoujours]

Awwww thank you so much Aurelia! You seriously made me blush!

[@pris.Pereyra]

I tried your recipe and it came out perfect! Didn’t have both your cocoa powders, so I substituted for Hershey’s cocoa. Thank you for sharing!!

[@charlottestanding3874]

Fantastic as always Nicole! Great tip about using less cocoa powder!

[@baketoujours]

Charlotte Standing thank you so much!! Really appreciate you watching!

[@simplysweetconfections9835]

I am so excited to try making these!!!!

[@baketoujours]

cant wait to see the results!!

[@AmeeenaAli]

You are a fantastic teacher!! Thanks a million for all the videos! ❤️

[@baketoujours]

Aw thank you so much! I really appreciate you watching!!

[@calthebaker-ctb750]

You’re amazing! Love, love, love this!!! 🍫🍫🍫🍫🍫🍫🍫

[@baketoujours]

Ahh you're too good to me Callie!!! Can't wait for Dec fun! (only two days away ahhhh)

[@girlfromGuam671]

Can’t wait to give these a try!

[@baketoujours]

Jeassi Quinata yay! Let me know how it goes!!

[@mariadelapazsegura]

You make it look so easy! And your results is so beautiful!!! Hope one day I can reach your level!!

[@baketoujours]

Paz Segura thank you!! I hope it becomes like second nature for you!! 💕

[@lalanbakingcorner712]

Awesome Nicole!💕 Lannie

[@baketoujours]

Lan Anh Bui thank you Lannie!! Happy Thanksgiving my friend!!

[@lalanbakingcorner712]

💛🧡💚

[@Tanquerae]

I've been binge watching your channel since I stumbled upon your Instagram account. I'm new to macaron making and I've watched so many videos and I've had a few decent batches come out. I tried all your tips and tricks. The egg white powder and incorporating before deflating. I felt like I had so much more control. I'm about to put these in the oven, so we will see. I'm very excited though.

[@baketoujours]

Tanquerae Thompson ahh I’m so excited to know the results!! Let me know how it goes! Thanks for watching!

[@Tanquerae]

@@baketoujours they turned out great. I had issues with delicate shells using cream of tartar and salt to stabilize the meringue, before, but these weren't delicate. The feet did spread a little, but isn't that a mixing issue I just need practice to get right? I thought I had piping issues when I was using parchment paper. They always came out just a tad lopsided. I picked up some slip mats, and they came out perfectly round. I made a marshmallow buttercream for them for a hot cocoa macaron. I want to do a red velvet to add to my Christmas boxes too. I think I can use this recipe with all regular cocoa to make the red easier to see? Thank you so much for sharing all these amazing videos. I'm really excited to try more. 💕

[@Jaslin1984]

I love this so much! Thanks for sharing! Have to try it soon!!! 😍😍😍

[@baketoujours]

Jaslin Li thank you so much for watching!

[@cookienibz2578]

I had to rewatch this to refresh my memory, not that I mind, I could watch your videos ALL day. If you want to use black cocoa just as a colorant (yes it IS a word), not so much chocolate flavor, could you just remove 5g of AF & replace with BCP of your original macaron recipe? Thanks again for sharing all your delicious recipes. You OG macaron recipe is ALL I will use! Perfection!

[@IngiesBakery]

Can't wait to try your recipes ❣️❣️❣️

[@baketoujours]

Ingie loved seeing your creations!!

[@gretaburgess6168]

Amazing recipe, thanks Nicole

[@miananisweet3733]

Another Amazing Video! Never seen black cocoa powder - can’t wait to try!

[@baketoujours]

Mia Nani Sweet it’s great for the coloring!!

[@emilyschuetz4788]

This is awesome!!!! Thank you so much for sharing your expertise, Nicole!!!

[@baketoujours]

Emily Schuetz aww thank you for watching Emily!! 💗

[@emilyschuetz4788]

@@baketoujours YAY!!!! You are so so welcome :)

[@lorraineglasgow9378]

Hi if I don’t use dried egg whites do I make it up in normal rag whites

[@amritakanwal]

Love your channel and skills. What is the ratio of the ingredients to the egg whites? Since i am a starter, i don't want to make a big batch. Also, the eggs which i use are from my farm which are pretty small. I get about 30 gms of egg white from one egg. Can you please suggest french method and swiss method ratios.

[@nelagomwatilifange7313]

I will try them

[@baketoujours]

Let us know how they turn out!!

[@andreitorres5503]

They came out great, just one question, Why do you use your tray upside down?

[@angelaaston7992]

Thank you. I appreciate our k knowledge and time!

[@baketoujours]

You bet! Thank you for watching!

[@nelagomwatilifange7313]

Thank you for sharing

[@baketoujours]

Thank you for watching!! I hope you are well

[@jameeclare]

Hi! I love your videos!!! Just a quick question, is there any substitute i can use in place of egg white powder? or could i just leave it out? I couldn't find one here in our region. Thanks a lot! :)

[@baketoujours]

you can leave it out! You can add cream of tartar if you'd like. 1/2 Tsp - 1 Tsp

[@lucriemabanta1983]

Hi Nicole..i was trying to look for the black cocoa powder but unfortunately I was having a hard time..Is “extra brute” the same as black cocoa powder?thank you.. love all your videos..😊..

[@baketoujours]

It isn’t the same, but extra brute is the next best thing. You could try to find activated charcoal instead if you’re really wanted to find something to blacken your mixture

[@nikaqilahsyahira524]

Hello there again! hehe i'd like to ask.. so since i do not have the black cocoa powder.. i'll just have to double the normal cocoa powder - so add 12g cocoa powder right? everything else and 12grams cocoa power? cause in the beginning of the video you said having too much cocoa powder can affect our shells by having wrinkled tops so i just wanted to confirm that with you. Thank you for sharing this recipe, nicole! youre amazing

[@DianaRojas-gg2qr]

Im new to your channel and so glad i came across it! Love your videos and tips! Will def be trying out your tricks! Id like to know if there is a specific reason for baking with your tray upside down? Thanks for sharing!

[@lalab2906]

If I don’t have the black dark cocoa powder, do I double the amount of regular cocoa powder instead?

[@baketoujours]

Yes this will work beautifully as well, you just won't have as dark of a finished color. Thank you so much for watching!!

[@lalab2906]

Bake Toujours thank you for sharing:)

[@baketoujours]

@@lalab2906 You are very welcome! Let me know how it goes or if you have any other questions!

[@cutecrafter8100]

Thank you for asking this question! I was just wondering that and I'm glad I was able to find the answer

[@jennicajill2]

I have been binging all of your macaron videos and getting so much inspiration for new fun fillings to try to share with friends! This was the first time I had heard of freezing macarons, I didn't realize that was an option and would be so helpful. Do you have suggestions for defrosting? Just put them in the fridge the day before you want them? I would've guessed they'd get soggy defrosting from frozen!

[@baketoujours]

Yes! Place in fridge the night before. Exactly!! Thanks so much for watching!!

[@inesabcd]

Thanks for the recipe! How many days should the macarons be in the refrigerator and how many days can they be in the freezer?

[@baketoujours]

Ines Moreno macarons can stay in the fridge for 4-5 days (depending on the moistness of the filling) and still have a good texture. They keep wonderfully in the freezer- if you have a good seal on your freezer, they will keep up to a month.

[@inesabcd]

@@baketoujours Thanks!!!! And what about if I keep the mac without the filling? How long??

[@baketoujours]

Ines Moreno freeze shells right away if not filling and they keep for a month in the freezer as well and fill at your convenience 💕

[@inesabcd]

@@baketoujours Thank you very very much!!!!! You are very kind to answer me!!! 💓💓💓💓💓

[@nrawson66]

Bake Toujours Is there a process on how to defrost the Macarons? I recently tried freezing some by having them sandwiched together. The I put cling wrap around them and froze them like that for a few days. But when I went to defrost them, they were totally stuck together and sticky. Do you know what may have gone wrong? Also, when in the fridge filled, is there a way to bring them up to room temp without the condensation on the shells? Sorry I’m in a humid climate. Any help is awesome. Thank you for sharing your recipes. I’m excited to try them very soon!!!

[@vanessanorthrop9647]

Can I use this same recipe for swiss method?

[@Weoweeweo]

Hi I have a question. Do you put your trays upside down and put the silicon mat on the other side ( the side which is shown when you upside down the tray) and bake the try upside down? Because I feel like ur putting ur trays upside down in the oven

[@VexconChemical]

Can you sub egg white powder with liquid egg whites? Can you post the receipt with instructions? Thanks

[@xElenaForever]

Hi! Planning on trying out this recipe-is the egg white powder necessary? I just dont have it so i was wondering how much of a difference it would make?

[@jennyleigh9071]

When I get my batter in the icing bag it falls out so fast. Am I over mixing it? Thank you so much. I enjoy watching you make macarons ! Thank you for inspiring us to try to make this yummy cookies....

[@itzevaldez2167]

Do you have somewhere that the recipe is written?

[@baketoujours]

Itze Valdez yes it’s in the video at 3:25 seconds

[@mpalmieri6819]

Do you increase the temp back to 300F before you put the second tray in? I'm new to your channel and have binged watch so many of your videos already. Thank you so much for posting.

[@baketoujours]

M Palmieri I do not. My oven shoots up in temp when I add my tray into the oven, so I keep it at 275

[@baketoujours]

M Palmieri thank you for watching!!!!

[@madhugupta7656]

Ma'am share the eggless recipe please 🌸🌸

[@daisytdiaz4044]

Can you use Dutch processed cocoa powder?

[@baketoujours]

Daisy Torres yes!

[@rheacapiehdo3851]

What can I substitute if I dont have egg white powder?

[@lorimorgan2900]

Watched all your videos. So helpful. One question: when baking multiple batches, do you increase your oven temp back up to 300 before putting in your second batch and reducing to 275? Thx!

[@baketoujours]

Lori Morgan great question. No, I do not. If I raise my temp in the oven and then add a tray, my oven shoots up in temp. I keep my temp at 275 the entire time once the trays are in

[@lorimorgan2900]

Bake Toujours Gotcha. My oven is squirrelly to begin with so not having to adjust back up to 300 temp and wait hat out makes me so happy! Thx so much.☺️

[@emmarianyserrano2638]

How long does it normally take for the ribbon stage? I’ve been folding for 20 minutes and still nothing

[@baketoujours]

Perhaps the measurements were off for this one. Sorry that I’m just seeing this comment. I usually am macaronaging for about 5 minutes depending on the size of the batch

[@evie-rosegrant5455]

How do you wash your silicone mats ?

[@tinasantos5845]

Hi Nicole can you suggest where else to buy that specific macaron mat that you’re using? They seem to be out of that at Amazon. Thanks Nicole!

[@drjbo3]

I have the same Velseco mats. Amazon has them, and they are even on sale! www.amazon.com/Silicone-Macaron-Baking-Mat-Professional/dp/B06XBX9ND2/ref=sr_1_8?keywords=macaron+mat&qid=1583623389&sr=8-8

[@baketoujours]

sorry im seeing this a week late. Did you find ones you were looking for?

[@EB-hz9ix]

Can you help me? I’ve been making macarons for years on just recently all my macarons have been coming out lopsided. I’ve read so many articles and tested so many things. I’ve had the same oven since I started baking, I don’t under or over mix, I use an oven thermometer, I use the wooden spoon method to hold the door open to let moisture out, I always pipe vertical to the silicone mat and I tap my trays after I pipe the macaron shells out. Please help me!

[@baketoujours]

E B hmm interesting. So hard to know without knowing your recipe and seeing the method. You preheat your oven? You rest your macs until the are just dry? Not too long or too short? Your mats are clean of excess fat? Your meringue is stiff and batter is mixed evenly?

[@EB-hz9ix]

Bake Toujours I’ve used both Italian and French methods, I let my shells dry to a matte finish (where I live is very humid), my mats are clean of any fat and/or oil and water, I mix my batter until I can make a figure 8 without streaking. I also use the double pan method and also one pan and bake on the middle rack. I feel as if I’m losing my touch. Please help 😭

[@baketoujours]

@@EB-hz9ix It's definitely not your touch! Don't lose faith. It could be a number of things with these finicky cookies. Has your almond flour brand or any other ingredient changed? What I'd say, is start from the basics. Add no coloring, just focus on the stiff meringue and macaronage process. (I bet you've done this, but just for extra caution). Have you tried my basic recipe by chance? Many recipes work, but I feel like its a great one with how it mimics the italian meringue method. I prefer not to crack my oven with a wooden spoon anymore because it was making my oven pilot go one and all of a sudden my oven temp would jump really high. Maybe try preheating at 300 and then turning down to 280 once the tray is put into the oven. Vent for excess moisture to come out after minute 3 (just open the oven slightly for 10 seconds and close) and see how that works!

[@EB-hz9ix]

Bake Toujours I’ll definitely give this a try! Thank you so much!! ❤️❤️ ps, I love your work; much love all the way from Guam 🤗

[@baketoujours]

E B awww thank you for watch and for your support! Let me know how it goes!!

[@svetlanagridinar224]

Do you use conventional oven or regular?

[@betsykim1448]

At what point are you adding the egg white powder? With the egg whites before adding the sugar?

[@baketoujours]

Betsy Kim I add them with my sucrose and mix it well so the egg white powder doesn’t clump. I go into depth about the process in the macaron tutorial if you’re interested in more info!! Thanks for watching. 💕

[@nelagomwatilifange7313]

How did you make the marshmallow filling?

[@baketoujours]

Nelago Mwatilifange this was marshmallow fluff from a jar.

[@nrawson66]

Just curious, is egg white powder the same as meringue powder, that you could use in like royal icing?

[@baketoujours]

They are not the same. Egg white powder is 100% dried egg whites, whereas meringue powder has egg white powder, confectioners sugar, and many other chemicals in it

[@nrawson66]

Bake Toujours Thank you soooo much!!! I really would love to try this. I’m going to go buy me some now, so I can get in the kitchen!!! Happy Baking! 😘

[@baketoujours]

nrawson66 happy baking indeed!! Yay!

[@kristineolaya7377]

Hi! I see that the measurement numbers are uneven, is it possible I divide it to make a smaller batch and just round up?

[@Michel4713]

Wondering this too! I want to half the recipe but I’m not sure how 😅

[@krupakurian5098]

Can you substitute the medium brown cocoa powder and black cocoa powder with just regular Hershey's coco powder? Also how much of the filling do we have to make. Is making the recipe from your top 5 fillings enough?

[@baketoujours]

I haven't tried, but I bet hershey's cocoa powder will be fine! one batch of the chocolate ganache fills around 2-2.5 dozen macarons.

[@lytu8062]

If I don't use egg white powder so please let me know how many grams for the egg white. Thank you for reading my comment

[@debrafaucheux4953]

Do you bake on full sheet pan or half sheet pan? I was looking for full sheet macaron silicone mats on Amazon, but only found half sheet. Please advise.

[@baketoujours]

These are actually 3/4 sheet trays

[@gabrielamata3556]

So then your second batch had a longer resting time? They look so beautiful! Mine are quite frequently hit or miss 😔 lol

[@baketoujours]

Hmmm, your second tray sometimes doesn't work after resting too long? I usually get this with my 4th tray from resting too long but two doesn't seem to happen. Is this more when its humid outside maybe?

[@gabrielamata3556]

Bake Toujours I meant you just let your macs rest longer... but I see it doesn’t make any difference bc I tried today! And I got gorgeous macs but the insides were hollow 😩 I’m going mad trying to perfect these ahha any suggestions as to why?? I bake @ 275 for 22 min. Any advice is GREATLY appreciated!

[@klovemalone4991]

Where did you get macarons mat?

[@baketoujours]

I got mine from amazon amzn.to/3jOlpux

[@veajoysoriano796]

Hi .. can i ask you ? Or give some advice ? I'm using electric oven for baking macaron and i can't make it perfect .. what should i do ? Do i need do adjust the temperature ? Thank you

[@baketoujours]

Electric ovens are usually good with macarons. It's hard to figure out how to help....are you under baking or burning?

[@zoweeeee0526]

Hi i tried making 3 batches already but the batter always turned out to be REALLY thick like a dough.. i dont know whats happening and this is not my first time making macarons but this is the first time that this happened.. i am using digital scale..wiped everything with vinegar/lemon juice..tried different ratios..even tried aged egg whites.. but still.. is it possible because of my almond flour??? This time I am using sukrin fat reduced almond flour..coz this is the only one i can find..thank you!

[@debbiemcwhorter7987]

You preheat to 300 and then turn down to what temp??. For 11 min turn and 11(12) more ....correct

[@baketoujours]

275 for 11 minutes then another 10 minutes

[@marilenacrimeni3504]

Has anyone tried making half of this recipe? Did it work?

[@baketoujours]

Yes it does!

[@marilenacrimeni3504]

@@baketoujours amazing! Thank you souch for your response. Love your channel and recipes 🤗 thanks for sharing!

[@gabrielamata3556]

First of all, I can’t believe you have 7000+ views and only 210 likes. Boo 👎🏽 😆 Couple of questions: where do you get your bowls? I couldn’t find them on amazon. And, I might’ve missed it but why do you preheat @ 300? Thanks!

[@baketoujours]

Hello! You're always so kind. I have my bowls on my amazon store front. Sadly, I'm having issues getting onto it. But here is the link www.amazon.com/shop/baketoujours I don't remember if it's under my kitchen favorites or under my macaron favorite. I preheat at 300F because that's what I like my oven temp at. I lower my oven down to 275F so it stays around 290-300F while my tray is in.

[@gladysramos8323]

Where is the recipe?

[@baketoujours]

in the video :)