Foolproof | No Hollow PERFECT MACARONS | Swiss Meringue Method | With real time Macaronage

Yes, we want to make these beautiful and delicious French cookies but why do we sometimes fail and other times they come out perfect? Too sweet, hollow shells, no "feet"...That's why i made this video to remind me every time i feel like making them at home to hopefully minimise or avoid making the same mistakes that happen occasionally in creating these finicky but lovely macarons-
***EDIT: Macaronage starts at 04:39
✅ RECIPE:
90 grams almond powder
80 grams powdered or icing sugar
80 grams eggwhites from 2 large eggs
80 grams granulated sugar
✅ FILLING
Vanilla buttercream or any preferred filling
OVEN USED: Convection oven, fan assisted, top and bottom heat
BAKING TIME & TEMPERATURE: 140'C, 13 minutes then 2 minutes with door slightly opened
BAKING PAN USED: Cookie sheet pan lined with parchment paper
YIELD: 34 - 36 pieces macaron shells
◾I intentionally included real time macaronage technique which was about 4 - 6 minutes long so i can look back every now and then the actual process how my macaron batter reached the "ribbon stage"
◾Ribbon stage in macaronage is the stage where the batter forms a ribbon like pattern or figure of eight when you lift the spatula and let the batter fall back on its own
◾Make sure there are no more visible almond flour before you start pressing the batter against the sides of the bowl
◾DO NOT OVERMIX! Stop upon reaching the ribbon stage ; it helps to work on the batter gently rather than wasting the whole mixture and start again. Always check the consistency from time to time during mixing.
◾Cool the macarons completely for atleast an hour before filling them.
◾There are also other ways to macaronage but this method worked well for me; you may definitely use whatever techniques you prefer
◾Macaron shells can also be flavored like lemon or lime zest and you can also replace the almonds with ground pistachios or cashews
◾Store the filled macarons in the fridge in an airtight container. Keeps them fresh for atleast 1 week. They can also be frozen and will still be good up to 3 months.
◾Always preheat your ovens before baking- in this recipe, i preheated my oven to 120'C for 15 minutes then increased to 140'C
◾DIFFERENT OVENS VARY IN TEMPERATURE SO PLEASE ADJUST ACCORDINGLY
#homemade #delicious #howtomake #newrecipe #baking #easyrecipe #frenchmacarons #french #macaron #macarons #swissmeringue
#yeyetbakescrafts
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Take care, enjoy and happy baking ! :-D
God bless,
YEYET
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[@buntekarotte]

Mine turned out so beautiful!! Thank you!

[@yeyetbakes]

Wow that's great! You're welcome

[@evangelinepunzalan296]

Delicious 😋

[@yeyetbakes]

Thank you sis❤️

[@ll-hd6rw]

What is your oven po?

[@yeyetbakes]

Hello, regular convection electric oven, Kenwood brand