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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
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Take care, enjoy and happy baking ! :-D
God bless,
YEYET
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