😱😱😱 I was making cinnamon rolls before you posted this vid!!! I also decided to make these macarons, and they are SO SO SO delicious!!! It's crazy how you can combine almost anything with macarons!!! Thnx for this amazing video!!! 💝💝💝
@PiesandTacos3 жыл бұрын
what a synchronicity!! that is great!! love cinnamon rolls. I am making more right now lol for my cinnamon roll cupcakes :)
@blue_blaze33 жыл бұрын
Camilla, I really thank you for each and every extraordinary video you make. Thank you Camila. Luv u! ~OMG Thnx 4 the pin thnx thnx thnxxxxx!!! 💞💞💞💞💞💞💞💐💐💐💐💝💝💝💝💝
@PiesandTacos3 жыл бұрын
@@blue_blaze3 thanks for your support :)
@blue_blaze33 жыл бұрын
Ur more than welcome... If I could do more, then I would ❤️❤️💐💐
@dieshajackson3323 жыл бұрын
I finally did it.. my oven has to be on 300 degree. thank you so much they are amazing
@smalltrader_bigprofits3 жыл бұрын
i love how creative you are with your macaron ideas
@PiesandTacos3 жыл бұрын
thank you!
@kimchi80223 жыл бұрын
You are the BEST!!! thank you for adding the ingredients in your description :)
@indiraelva24882 жыл бұрын
I just learnt some valuable info and can't wait to try it out, I never knew how to make different coloured macarons with one batch of mix thank you very kindly finally...
@amritakanwal3 жыл бұрын
Oh damn!! You just out do yourself in each video! This looks amazing!!
@PiesandTacos3 жыл бұрын
awe omg thank you 🥰
@92TampaChick8133 жыл бұрын
Cinnamon roll flavor macs are my all time favorite 😊 thanks for the recipe!
@PiesandTacos3 жыл бұрын
Mine too! 🥰
@thefriesenkitchen44743 жыл бұрын
Wow I love these. 👏🏻
@ioanateodoraraicu19883 жыл бұрын
beautiful!
@sannidaily3 жыл бұрын
Delicious looking recipe, looking forward to find more mouth watering recipes from your channel 🤩
@PiesandTacos3 жыл бұрын
Thanks a lot 😊
@celsogarcia23983 жыл бұрын
Ficaram fantásticos!!!!!!!!
@PiesandTacos3 жыл бұрын
Obrigada :)
@doitdiaries37973 жыл бұрын
These are very pretty ❤️
@dedycf3 жыл бұрын
Que lindoooos! Amazing Camila! As every recipe you make! 💛
@PiesandTacos3 жыл бұрын
Obrigada Debora!!! :)
@hiralhenna3 жыл бұрын
Yummy!
@PiesandTacos3 жыл бұрын
thank you! :)
@charliepayne51793 жыл бұрын
Great vid! You should make raspberry macarons!
@alishaali409 Жыл бұрын
I can’t get a perfect recipe yet🥺
@nicoleenders36923 жыл бұрын
You should make macarons with just egg white powder; no egg whitess
@alexto12832 жыл бұрын
What color is this? I hve americolor chocolate brown and warm brown and they don’t give me a pretty brown :(
@Maissaneable3 жыл бұрын
first like and comment looks great
@PiesandTacos3 жыл бұрын
thank you so much :)
@libbymelton15673 жыл бұрын
Beautiful as usual and yummy I'm sure! 😋❤
@PiesandTacos3 жыл бұрын
Thank you 😍
@sanaznaeimi84883 жыл бұрын
Camila this sounds so delicious! I will make them just is it possible to reduce powder sugar in the buttercream? Dies this buttercream make the shells go soft after a couple of days?
@PiesandTacos3 жыл бұрын
I really dont recommend reducing the powdered sugar in the frosting, you may even have to add more. It's there for structure and to make the frosting stiff and not just for sweetness. And my shells were not soft, I even frozen some and had it yesterday and it was perfect.
@maggie936353 жыл бұрын
So pretty, Camila 😍
@PiesandTacos3 жыл бұрын
thank you so much!!!
@manuelagallego64433 жыл бұрын
So beautiful!!! 😍 Did you buy those mini cinnamon rolls? Or did you make them too?
@PiesandTacos3 жыл бұрын
I made them! recipe coming soon! :)
@manuelagallego64433 жыл бұрын
@@PiesandTacos Ótimo!!
@WADHA153 жыл бұрын
Can you please write the recipe for macaron and cinnamon cream, thanks in advance
@PiesandTacos3 жыл бұрын
www.piesandtacos.com/cinnamon-roll-macarons/
@celesteessel45003 жыл бұрын
@@PiesandTacos thank you !!!
@purplebutter52793 жыл бұрын
Have you tried drying your macs in the oven. ? Hope you could do a video doing that with same recipe that you use everytime 😊
@PiesandTacos3 жыл бұрын
I havent tried it but quite a few people have been asking me about it. I will experiment soon!
@mochathemaltesedog3 жыл бұрын
These look delicious! I have been watching a lot of your videos in the past couple of weeks. I was thinking of making these and was wondering if I could skip the double boiler part. So just doing it with the French method?
@PiesandTacos3 жыл бұрын
not really, I've recently tried making this recipe with the french method and the feet come out super small. You'd typically need a higher amount of powdered sugar and less granulated sugar when making french method.
@mochathemaltesedog3 жыл бұрын
@@PiesandTacos thank you so much for replying! I love your videos 💕 I made this yesterday and it tastes so good! I followed the video and the feet turned out small. Do you know what the reason could be? This is the second time I’ve ever made macarons. They looked pretty decent, but both times I got small feet.
@robbieking40703 жыл бұрын
How did you make the tiny cinnamon rolls to decorate them?
@bbyg212 жыл бұрын
I piped it like you would on a cupcake and the swirls were beautiful but it turned out not so perfect circle 😞
@PiesandTacos2 жыл бұрын
maybe the consistency wasn't right, if the batter was too runny that can happen, or maybe it was just a matter of practicing the piping technique.
@kaletgonzalez24673 жыл бұрын
My oven says it’s 300 degrees but then when I put my tray in it goes down to 250. What can I do to make sure my oven stays the same temp when I put my trays???
@PiesandTacos3 жыл бұрын
a few things: pre-heat for a long time. get a pizza stone and leave it in the oven. By pre-heating the oven for a long time you minimize fluctuations, and if you place a pizza stone in the oven it will help with that as well, because the pizza stone will heat up and it will act as a heat radiator, so it will ease the oven cycling
@vanessaperez11743 жыл бұрын
How many macarons this recipe made?
@nathalyreyesportillo2778 Жыл бұрын
Hello, I was planning on doing this macaroon for Christmas to give away to friends and family, what do you mean when you said: "Let it mature overnight", and how do I do that?
@PiesandTacos Жыл бұрын
Let it sit in the fridge overnight before serving. The macarons will hydrate and their texture and flavor will improve that’s what maturation means
@margitlebeda12193 жыл бұрын
Camilla, which colors can you recommend. Those I have at home (powder) are fading out and not vibrant at all, usually the colors are more pastell rather the full colors, thanks for your advise
@PiesandTacos3 жыл бұрын
I love Americolor and Wilton Color Right Performance Food Coloring Set.
@92TampaChick8133 жыл бұрын
I have a question since you use the Swiss method does the egg whites still need to be room temperature or can they be cold?
@PiesandTacos3 жыл бұрын
it can be either way, since you are heating them up with the sugar over the double boiler.
@lilija893 жыл бұрын
If leaving egg white powder out , will it effect the thickness of the batter ?
@PiesandTacos3 жыл бұрын
to me it doesn't affect the thickness of the batter.
@mokshitaoswal33753 жыл бұрын
Hello mam.. Ur videos inspire me a lot.. Can I bake macarons at only lower rod.??.. I tried with both rods on at 50 degree celsius that the minimum temperature of my oven.. But all macarons burnt... Plz help.. Thank you..
@PiesandTacos3 жыл бұрын
50 degrees celsius? that's way way too low, did you mean to say 150 celsius? and if it's 150 celsius that's not a too high temperature, I bake mine at 160 celsius. Do you have an oven thermometer? and what do you mean they burn? how long are you cooking them for?
@mokshitaoswal33753 жыл бұрын
@@PiesandTacos no mam.. Its around 50 degree celsius to 100 degree celsius.. I just brought and oven thermometer yet to try.. The bottom burns and it doesn't come out.. I use parchment paper.. Thank you
@PiesandTacos3 жыл бұрын
@@mokshitaoswal3375 is this a regular oven? If it's one of those small toaster ovens that you put on top of the counter, I really dont recommend those for trying to make macarons. please read why here www.piesandtacos.com/understanding-your-oven-macaron-tips/ Also, I dont get why its burning if its being baked at 50 degrees celsius, that's simply not hot enough to bake the macarons.
@tabindawhala2 жыл бұрын
U didn't mention quantity of anything????
@PiesandTacos2 жыл бұрын
In the description or on the website that’s in the description
@raaziatabassum3 жыл бұрын
Can this recipe work at places with high humidity between 50 - 60 % ?
@PiesandTacos3 жыл бұрын
I make macarons at every level of humidity, even 80% or more.
@jeremiah3703 жыл бұрын
what brand of food coloring did you use?
@chaylanicolee8913 жыл бұрын
i use wilton gel coloring
@yfraenkel693 жыл бұрын
Why in some macarons, you dissolve the sugar over simmering water and others, just whip the egg whites with sugar? Is there a difference?
@Mary-wv8uj3 жыл бұрын
There’s different methods according to different countries. This is the Swiss method and is a very popular and consistent method! When you sprinkle in the sugar that is the French method. And when you melt the sugar with water to create a syrup it is the Italian method. Whatever method you use is up to you because they all have benefits!
@yfraenkel693 жыл бұрын
@@Mary-wv8uj thanks. I understand that. That is why I am asking @piesandtacos.
@PiesandTacos3 жыл бұрын
@@yfraenkel69 the swiss method (melting the sugar and whites) makes a more stable meringue than the french method for a few reasons. so the sugar acts like a stabilizer for the meringue, helping with the protein bonds necessary to make the meringue. but for that to happen, the sugar needs to dissolve with the whites, which is why usually when you do the french method you have to add the sugar slowly, to give it a chance to incorporate with the meringue. In the swiss method, you already dissolve the sugar with the whites before whipping, which gives you an upper hand. When you whip meringue you do something called denaturation of the egg whites, which essentially means the unfolding of the proteins, so they can get organized around the air bubbles incorporated during whipping, keeping them away from the water content in the meringue. Heat also helps with this denaturation process, speeding it up, making for a more stable foundation for the meringue as well. the meringue is the base and the structure of the macaron, which is why it's important to have a strong and stable meringue. now with the italian method, you would heat up a sugar and water syrup, which then get added to whipping whites, then folded with the dry ingredients mixed with more egg whites. this is also more stable than french, and also known to be more stable than the swiss method, but take way more steps. With the swiss method you can reap the benefits of a stronger meringue than the french without having to go through all the steps from the italian method.
@yfraenkel693 жыл бұрын
@@PiesandTacos thank you! That was very informative. Thank you for the detailed method. I have only made them using the French method, so I was curious to know and learn. As for making macarons with aquafaba, do you use the Swiss method?
@PiesandTacos3 жыл бұрын
@@yfraenkel69 I use french method for aquafaba.
@samprell15982 жыл бұрын
Has anyone made these with a dairy free filling?
@ewcik753 жыл бұрын
they look beautiful but they taste terrible. the level of sweetness is unimaginable...
@PiesandTacos3 жыл бұрын
i mean, it is a dessert item, that has two types of sugar on the shell, and a cream cheese frosting that is usually very sweet as well. It's supposed to be sweet.
@ewcik753 жыл бұрын
@@PiesandTacos I understand .. You have beautiful macaroons and your shell recipe is the best for me, but I dream of a less sweet macaron ... I'm afraid it's impossible :(
@PiesandTacos3 жыл бұрын
@@ewcik75 use dark chocolate ganache, or something like french buttercream for the filling, they are less sweet. you can also use a tart jam and put inside of a ring of dark ganache or the french buttercream.
@ewcik753 жыл бұрын
@@PiesandTacos thank you very much for the suggestions, i will try them out soon 😊
@ewcik753 жыл бұрын
@@PiesandTacos May I have one more question 😊? What is the difference between Cream of tartar and Egg white powder? which is better for macaroons?