FRENCH MACARONS RECIPE STEP BY STEP

[@catherinegarcia6166]

A very informative video! Great for beginners like me ;) love it!

[@Avaesque]

Glad it was helpful!

[@FoodAroundUs]

Very nice 👍🏽 Like 361

[@Avaesque]

Thank you!

[@ChrisTina-ug7kj]

One of the best tutorials I’ve seen. Thank you for all the helpful tips along with the recipe. I’ve been struggling with my macarons and after using your tips and techniques my macarons turned out full and beautiful

[@Avaesque]

You’re so welcome!! Glad to hear this was helpful and your macarons turned out beautifully 🤩😊

[@eshackleton8248]

Thank you so much for your detailed explanation. Thoroughly appreciated.

[@Tiffanydymond]

Hey girl, I follow you on insta since 2021! I’m Glad to still see you doing your thing ! Great video . Macarons are a challenge . I remember going through 7 failed batches in one night

[@Avaesque]

hi there! Thank you so much for your sweet comment. (Made my day!) 7 batches in 1 night! Wow I love that kind of obsession & determination! I've had plenty of failed batches myself so I was so happy when I finally found THE recipe and set of techniques that work so well for me :)

[@shainazion4073]

Thank you, very well done and easy to understand!

[@Avaesque]

You’re very welcome! ☺️

[@zincchristina9296]

Great sharing 😊

[@Avaesque]

Thank you! 😊

[@lapadeanlapadean2254]

Mulțumesc frumos, mă bucur mult că te-am găsit aici cu această rețetă așa de frumos explicată. O să încerc neapărat. O întrebare: se poate înjumătățirea gramajelor ?❤🤗💐

[@Avaesque]

Hi there! I'm glad you found this helpful. Yes, you can half the weights of the ingredients :)

[@lapadeanlapadean2254]

@@Avaesque 🤗🥰💐

[@bjazz68]

Thank you.

[@rroman2752]

The only thing I would do different and I have watched videos and made macaroons making them perfect the first time, is I would use a metal spoon instead of plastic to srape the dry ingredients. BTW, they look amazing!!! Blessings

[@Avaesque]

Thank you! That's a great idea. I’ll try it next time 😊

[@VexconChemical]

Can you do the sugar and flour 50/50 without adjusting other ingredient amounts? Also, why do you use more almond flour to sugar?.Just curious. Thanks

[@Avaesque]

@@VexconChemical hi there! I never tried doing 50/50 with the sugar and flour but you can certainly try. I always stick to this recipe because it doesn’t give me any issues. I like using almond flour so that you can really taste the nutty notes in the macaron :) thanks for your question.

[@FlorescendoComEle]

Very nice video! Thanks. Is it possible to bake a more thick macaron shell? Maybe the batter should be firmer to accomplish that?

[@Avaesque]

Hi there! Thank you 😊 that’s a great question. I never tried to bake a thicker macaron shell but I would imagine you can by increasing the meringue ingredient- so maybe an extra egg white for a thicker batter. If you try it, let me know. Maybe I’ll try that next time! 😊

[@FlorescendoComEle]

@@Avaesque thank you, I will 😉

[@rexisionzirexiexecutionzl1215]

I tried it the same texture very good but the cooking of 177 degrees overcooked mine at 15 mins

[@VexconChemical]

Do you have a chocolate macron recipe?

[@Avaesque]

@@VexconChemical Currently I don’t have a chocolate shell recipe but I will try one day! However, when I make chocolate macarons, I like to add brown gel food coloring to the shells and add chocolate ganache as a filling :)

[@tomtomkk]

Great recipe for what can be a difficult bake. Only thing is, 310f is not 177c… it’s 154c. So my first batch cracked… turned it down and let the oven cool, then it worked fine.

[@Avaesque]

Thank you so much for catching that mistake. Glad it worked fine after you turned it down.

[@katiewilliams9273]

I have a question and its probably a dunm one but why do you deflat the egg whites after going thru the trouble of whipping them ?

[@Avaesque]

Hi! This is a great question :) Since there is a lot of air in the batter after whipping them, this creates a stable and voluminous structure and helps with holding the dry ingredients. Simultaneously, deflating the batter down to the proper consistency is important to allow a more even distribution of air. This also allows easy and uniform piping and minimizes hallow shells.

[@katiewilliams9273]

@@Avaesque thank you for the reply

[@priscillamcgregor4679]

At what room temp. Should the batter rest? ❤

[@Avaesque]

68°F :)

[@Fragki]

Actually, if you have a dehumidifier there is no problem.As far as I am concerned, nobody lives in cold house.

[@priscillamcgregor4679]

@@Fragki thank you much, so a fan blowing cold air would be ok. Its summer here in South Africa now, its hot at times. ❤️❤️

[@priscillamcgregor4679]

@@Fragki 💕

[@lakishavaughan3270]

Can you split the recipe in 1/2 to make a smaller batch?

[@Avaesque]

@@lakishavaughan3270 yes you may split it :)

[@annahanzel3891]

What is crema of tartar? I'm from Hungary

[@Avaesque]

It’s also known as potassium bitartrate- powdered form of tartaric acid. It’s an organic acid found naturally in many plants. It may be called different in Hungary. Adding a little bit just helps to stabilize the meringue but isn’t necessary. :)

[@annahanzel3891]

@@Avaesque thank you! The video is very good!

[@shainazion4073]

​@@annahanzel3891It's a natural chemical formed in wine production. If you can't find it, you can put a touch of lemon and salt to help, or do without.

[@shainazion4073]

For refrigerated eggs, just put the whole eggs in hot, Not boiling water to bring to room temperature. Microwaves can cook or warm them too much.

[@Avaesque]

Yes, I know that is definitely a more safe way. I’m just impatient! 😂 lol that’s why I just heat it up 2-3 times in about 5 second bursts for each round, stirring in-between until it’s at room temp to the touch :)

[@shainazion4073]

@@Avaesque I just wanted to give inexperienced bakers other options. Loved the video!!

[@Avaesque]

@@shainazion4073 you are so correct though! It is a risk to use the microwave. I’ve definitely over heated it once or twice in the past 😂. Thank you!! 😊

[@shainazion4073]

@@Avaesque You are such a nice person, I subscribed! Will watch your back videos. I'm an experienced baker but can always learn new tricks and tips!!😊❤

[@Avaesque]

@@shainazion4073 thank you so much 😊 I love connecting with bakers!

[@nazanbayrak7197]

Hi chef why you put the macaron dough side of the bowl

[@Avaesque]

Hi! It’s a different method to deflate the batter :)

[@2006marsha]

I’ve only tried making them twice and both times they flatted and deflated into each other. I don’t know why that keeps happening 🤷‍♀️ can you please tell me why?

[@Avaesque]

This happened to me the first time I tried making macarons so I tried a different recipe that worked better for me. But I find that macarons deflate after baking because it wasn’t cooked long enough. If you want to stick with the recipe you have, try increasing the temperature by 10 degrees OR bake it for 2-3 minutes longer. Hope this helps! Let me know how it goes! :)

[@галинагалинина-к2н]

На таких ковриках не получается, от слова совсем.

[@evcohen06]

This recipe is the worst. NEVER AGAIN

[@visnjalivancic3953]

Very unhealthy way to separate egg white

[@ufaalvaro]

If...you eat them raw.

[@Fragki]

You can use your hand either.Its more healthier and more satisfying.

[@jonasbotsinka8947]

SHES TALKING MEASURE MEASURE BUT DID NOT SAY ANYTHING THE AMOUNT TO ADD, THIS IS FAKE AND LIE

[@Avaesque]

Hello. The measurements are in the description box.

[@jenniferjohnson9880]

She is giving tips on what worked for her. I use a different recipe with these tips and have perfect macarons since my 1st time.