How To Make Macarons; The Only Recipe You'll Ever Need! | Georgia's Cakes

[@ginaortega1716]

Gerogia.. I am literally crying tears of JOY!!! Before your recipe.. I was having so much trouble getting the right consistency.. and NOW!!! My macarons are PERFECT!! Thank you so much Sweetie.. Have a Blessed Day.. =)

[@GeorgiasCakes]

So glad to hear!!! Well done!

[@insertusername4079]

vandana mehta did you tap the tray across the work space?

[@shaheeras.treats]

Can't wait to try this recipe. I gave up making them. The first i used another recipe the colour changed and they fell flat

[@jenniferholder-townsend6771]

Omg you made me a believer! I’ve had 30 plus fails until I tried your recipe! 🙏🏽🙏🏽Thanks soooo much! This worked perfectly.

[@GeorgiasCakes]

You are so welcome!

[@nourbenyousef7956]

love this! always been so intimidated to make macarons (especially with all the rumours that they're so difficult to perfect) but your recipe is giving me hope! can't wait to try them. thanks a bunch xx

[@emilyoshea2726]

I made these earlier today and they were so simple!! thank you so much for this recipe! I added almond flavour to the icing and they were fab! (my dad has already eaten 3 and he's only been in 20 minutes!) X

[@disneyduchess889]

Macaroons are made with coconut and have chocolate drizzle. They were my gpas favourite cookie. They're similar to Flourentines but not so thin. Macarons are basically meringue sandwich cookies. The name Macaron is short for Macaronage, which is the specific folding technique used to incorporate the meringue and almond mixtures together. French or Italian are the most popular and refers to which meringue was used. There's also a Swiss macaron, but that one isn't as common to find. Hope that passes on the knowledge!! This was my first time on your channel and you now have a new follower!!🤩🤩

[@GeorgiasCakes]

Thank you!!

[@angelahope9489]

THANK YOU!!

[@Melissa-im8vb]

thank you so much Georgia, your tips are always the most useful!! I'm so so motivated to try these out again, I've never heard a better explanation of how to make macarons..so thank you forever!! I'm looking forward to see more videos from you!😘😘

[@GeorgiasCakes]

Aww thank you so much! Really means a lot :) x

[@Melissa-im8vb]

but you're actually amazing and inspire me so much to improve and learn even more!!😘😘

[@kimberlycee4871]

I'm OBSESSED w your channel! You explain everything so well and I adore your ideas! You have helped me more than you know! ❤

[@carol-annelarose174]

First time was a charm with your receipe! WOW thank you so much! I failed a lot while making Macarons last year and I kinda had a PTSD about it so I gave up...but your seemed soooo less stressfull and calculated, I had to give it a try. Thank you again!

[@mistymontes8897]

Thank you for this video. This was my first attempt at Macarons and they were mostly successful! They all taste great but some have lopsided “feet”. I’ll have to work on my piping skills. Thanks again, Georgia.

[@danbelbey2314]

A perfect example of the proper way to make this delicious cookie (biscuit)!

[@marvelpugs6964]

Dan Belbey macaron

[@Al-rx1cv]

You are my favorite baking channel! you explain everything so good and simple. All your recipes are very useful, even though some of your videos are long I never get bored. You are so lovely I’m glad I found your channel! Also could you make a video on how to make different flavored macarons, like coffee, banana or chocolate?

[@GeorgiasCakes]

Thank you so much! Great idea will keep it in mind!

[@inthekitchenwithelisa]

Georgia, I wish I could just give you a big big hug right now!

[@carol-annelarose174]

Omg same here.....I spend so much almond flour and egg whites to go directly in the trash...

[@joannjacquin4983]

I love your style of teaching! Are macarons better if you chill them for 24 hours after putting together so the texture is better? Also....I would love to see a Key Lime version! :)

[@debraharris879]

Yes, the macarons mature and take on some of the flavour of the filling and the shells actually soften a bit.

[@Rzzzzz52626]

14:35, and thanks to Georgia, I love baking and ALWAYS had to look for so many videos to find the perfect one especially for macarons!

[@cakegirl7881]

I'm glad I found your channel! You do a great job of explaining your recipes.

[@mamabear1063]

Thank you, Georgia for sharing your amazing recipes! We are baking your delicious macarons right now! We are practicing how to make them. My daughter’s Sweet Sixteen is in two weeks and she wants me to make her your drip cake, she absolutely loves it! I’ll let you know how it went! 💗

[@irmai8669]

Hi Georgia! New follower here and I’ve got to say I am loving all that you are sharing!! I do want to say though (you 😊 may have already been told) in the U.S. there is a BIG difference between a MACARON and a MACAROON. The Macaroon is a coconut cookie! I am looking forward to seeing all of your yummy creations!!! Keep them coming!

[@kristybonventre6661]

I just tried macrons for the first time recently, and now they are my new favorite thing! I am totally going to have to give this a try. Loved how you explained the process in this video. :)

[@GeorgiasCakes]

Amazing! Thank you!

[@julietkittymadden4729]

omg after trying lots of other recipes this is the one that has helped me omg mine came out so perfect thank you

[@MrAfr0puff]

This is an update on my post 6 days ago. I made my 2nd batch yesterday and it worked perfectly again. No hollows!!! That was my problem before as I was using the French meringue method. Note though that I am using a hand mixer and initially I got a 'soupy' meringue. The correction I made is to whipped my egg whites to firm peaks before I add the sugar syrup. Thank you very much for your video.

[@GeorgiasCakes]

Well done!

[@Miss_Melly_D]

excellent tutorial ! love your way and the italian buttercream as well ! yum

[@GeorgiasCakes]

Thanks so much! Yes its a great way to use up those egg yolks too! x

[@dib3385]

Great video. What you've actually made are Italian Macarons (based on making an italian meringue base).French macarons (the original, traditional french pastry/biscuit, are made using a french meringue base (ie, using caster sugar & egg whites only, ie no sugar syrup) and macaroons are a completely different biscuit, made from coconut and an eggwhite.

[@marlynradford1273]

Hi Georgia, I tried your macaron and it’s 99.5% a success, I’m so pleased with it my only problem is the top is not 100% smooth, is there a trick you can share with me. Thank you so much tho. I’d like to try some of your cake recipes next time too. Keep baking 🥰

[@Tracks777]

Brilliant work! Keep it up!

[@HanselMills]

You are amazing! I’m so glad you started making videos.

[@angelahope9489]

Great video! Just wanted to mention that a MACAROON is a completely different than macarons. It's a coconut cluster cookie. TOTALLY DIFFERENT and nothing like a macaron.

[@melissairwin8247]

u made this look super easy and yes my mouth was watering at the end 😂😂

[@sakshireddy4275]

Using a glass to sieve out the sugar is such a great idea! And the Macarons look cute :)

[@GeorgiasCakes]

its a great tip!! Thank you!

[@KelPrazeres]

I am loving your channel! I am more inspired than ever to try new things. I can't thank you enough. Looking forward to see more of your videos ❤ ❤

[@GeorgiasCakes]

Thank you so much!

[@verovbvb]

I cannot wait to try these! Such easy to follow recipes, and you are an absolute joy! Cheers

[@GeorgiasCakes]

Thank you!!

[@mycakes1599]

It seems super easy to make with ur recipes..thanks slot for everything..keep doing more and more recipes

[@hollymacdonald4816]

Rather than sticking your numb hand in to the hot sugar to test soft ball, take a teaspoon and dip it in the melted sugar and drip the liquid into a glass of cold water if it forms a ball it’s ready to use.

[@Assweetasitgets]

Holly MacDonald she is using an old technique used in pastry school. I’ve fine this myself and it actually doesn’t hurt!

[@MysticRose24]

Hi Georgia, I was taught to first sieve the ground almonds & then weigh it.

[@rafaellabarbosa3725]

That’s a good idea! The almond flour I have is so thick! Even when I put it in the food processor!

[@marysetati9473]

Thanx Georgia I Love ur tutorials wil try it straight forward thnx.

[@vanessaharries356]

Hi Georgia!! I love ALL your videos so simple and easy to follow! Thank you! I’ve made these before (ages ago) and they came out PERFECT, I’m about to make them again but I can’t for the life of me remember what I did for oven temperature? I think it was 135•C but for how long? Thank you so much!! 😊

[@ewelinazonowska6191]

Thank you❤. Finally I make my macarons 🎉

[@georgiakokavec8621]

Hi Georgia, You should make love hearted shaped macarons!

[@renshaw5darlene1519]

They look so beautiful

[@maywilson8175]

You make everything look so easy. Definitely will try your way

[@amoyhongping1987]

The 30 Times thing is for French macarons and you're making Italian macarons. And it's true once you reach then the consistency is to what you want

[@datinsherryazhar]

Fantastic! You are the best!!😘

[@jenniebacklund8463]

Hi. Thank you so much for your video. I have tried for a lång time to get perfect macarones. Now they are. So happy. Regards from Sweden 😀

[@freyacy9583]

I love your channel! Thank you so much for explaining all these techniques so well and making it so fun to learn new recipes! These pink macarons look sensational. I wondered if you would be interested in making a salted caramel macaron video? They are my absolute favourite but I have no idea where to start with making them! Thanks again for all your wonderful and inspiring videos!

[@GeorgiasCakes]

Thank you! Salted caramel macarons just require some salted caramel being added into the filling - I have a salted caramel video, be sure to check it out! x

[@freyacy9583]

Oh perfect, thank you!

[@campbellscraziestlife8435]

I just love you 😘 and so Appreciate you Georgia I can’t wait to try this recipe and see if I can literally make Macarons come out the way yours have

[@ceciliagrewal7659]

This is is great not too frightening I'm going to try them

[@zelsantos5388]

I'll try this at home then I will send you the result. Hope to make it perfect in one shot..Thank you

[@gerardjones7881]

Bowl of ice WATER! Go from the cold water into the syrup straight back into the water and roll the cold syrup, . I always test sugar syrup by hand, im a retired pastry chef.

[@weepyeye]

Are your oven temps fan or conventional? Which is better for macarons? (Sorry I have to call them macarons as macaroons to me are those coconut bites). I often get a brown tinge to the top of my macarons - is that because they’ve been too long in the oven? Thank you

[@jenniferhardman9879]

Hi, these look amazing and you make it look so simple that I really want to have a go 😁 Can I ask what model your kitchen aid is that you use on this video? I’ve wanted one for years, I’ve had a kenwood one but I think I want to go for a kitchenaid this time but I need one with a decent size bowl and yours looks like it’s a good size! Anyway thanks so much for sharing x

[@mayamay1895]

I have the same size as hers pretty sure it’s a 4.8 litre size bowl xx

[@daniellegavin4001]

You make it look so easy!! I’m going to attempt this and the meringue peeks 😁 If I make them how long will they both last for? I wanted to make them two days before adding them as the decoration on a cake. Would that be ok? Thanks so much!! x

[@fitbyfeliemak273]

Hie Georgia, great video thanks for the tips...will this method work with All purpose flour?

[@eileenhaskins2710]

Lovely. I'll made these soon.

[@mariaanastasio5325]

Can’t wait to try this.. how would I do a gel filling instead of buttercream?

[@roseramos8299]

watching your video makes baking easy and adorable😍😍😍

[@ruthelizalde8492]

Hi Goergia! I’m having a tough time getting the recipe to cups/tsp vs grams. Any tips on converting it?

[@elg1408]

When you say other flavorings, what do you use for that? Are there different extracts? Raspberry, for instance?

[@latina1700]

Hi Georgia! do these work with high altitude? Thank you.

[@adammargolin6414]

All your videos are amazing and so are you❣️ I'm always so amazed and speechless 😶

[@pupinarika9986]

It is wonderful to listen to good explanation and looking to a beautiful face and spirit. Thank you for sharing💕💖💕💖💕

[@msblissfulbitez9272]

Thank you for this video, you make it look so easy than the other videos which looks complicated. I'm going back to try to make again for the 10th time lol

[@GeorgiasCakes]

Thank you! and good luck ;)

[@milliruemarimo5454]

Hi Georgia, thank you for the detailed explanation. It's simple and easy to follow. what can I use as a substitute for ground almonds?

[@GeorgiasCakes]

You can use other ground nuts :)

[@Assweetasitgets]

Millirue Marimo you can substitute with any other ground nut like pecan or hazelnut. I hope this pastry chef tip was helpful!

[@FATIMA-re2in]

Can you use powder food colouring?

[@extraguacplease]

I would love to see how you make rose macarons! How would rose water change the recipe of the filling? Thanks for these videos! Makes me so excited to try it out!

[@GeorgiasCakes]

its very powerful rose water so you don't need a lot - so shouldn't affect it too much!

[@anjanap764]

Thank you. is it possible to make without eggs?

[@nairobycabrerahome6440]

Thank you! Love this | Little Note: I would never put my finger in HOT syrup. That's a safety hazard... just thinking out loud lol

[@ginakleinsmith8371]

Was that a candy thermometer you used for the sugar boiling?

[@slim1one]

This looks amazing! I've been reading about and watching macaron videos for years but now I think I'm actually going to try making them. Thank you for such a lovely video. And I love that you didn't waste the egg yolk, it got used up in the batch of filling. I couldn't help but admire your pink food scale. Would love to get myself one of those. Could you share where you got it from? I tried googling it but that one didn't come up. Thanks very much.

[@GeorgiasCakes]

Thanks so much! I think I got it from amazon - its the Salter ones :)

[@mariatehrani8007]

Hi Georgia, recently discovered you and I love your video's ;) just wondering I'm having a moment, when splitting the egg whites are you putting 35g in each dish or are you splitting 35g between the two bowls (as in 17.5g each bowl) thanks Maria xx

[@GeorgiasCakes]

Thank you! 35g in each dish :)

[@mariatehrani8007]

Thank you so much for replying xx

[@sandiescupcakekitchensandi8671]

So 70 g total of egg white?

[@celinaperez5798]

Hi!! lovely video! I want to try your recipe, my question is did you baked them in a convection oven? I only have convection oven whwere the air is moving? o the heat comes from the bottom? Thank you!

[@temuruanita2051]

thank you so much. didn't regret watching this video.

[@JaneLimMinLi]

Hi geogia, what do you do with your leftover macaron batter? do you pipe them and bake after the first tray of macaron is done?

[@GeorgiasCakes]

Yes! I usually pipe all the mixture out onto separate trays and cook them one by one (some ovens allow more than one tray to cook at a time but best to play it safe!)

[@iloveyoucowell914]

loving your videos!! would the macaroons keep or do you have to eat the day you make then?

[@stephaniemoodley5970]

made these 2day and they turned out great.. thanks.. x

[@vasudhacidambi8793]

Hi Georgia! I loved your idea of using the egg yolks by filling the macarons with French buttercream. Could you make passionfruit macarons?

[@GeorgiasCakes]

Yes you can! I would buy or make a passion fruit curd and fill it in the inside with vanilla around the edge :P

[@aminahm4301]

There look perfect 👌🏼 going to give a try making.

[@neethaJ]

Hi Georgia.. I tried your Macaron recipe today.. When i baked, all of my macarons got cracks on top.. But they tasted amazing.. What should I do for a perfect top? Lots of love from India

[@alexissudik1411]

Love your knife block in the background. Where did you get it????

[@SanalPerisi]

Hi, love your recipe. Quick question, can I use pasteurized egg whites instead of fresh egg white?

[@ortalhadad8243]

Hi Georgia! I'm a huge fan! 🦄 I've seen a few macaron recipes where they don't make a heated syrup sugar for the meringue but instead they just add the sugar as it is to the whisked egg. They also leave the powdered sugar and almond as is, adding it to the meringue in it's dry form. Basically, Is there any particular reason heating the sugar up first would yield better results?

[@GeorgiasCakes]

There are a couple of other methods how to make macarons, I find this one the best way!

[@ortalhadad8243]

Georgia's Cakes Thank you! I think I'll give your recipe a go. :)

[@julielong2176]

Which butter cream do you use please?

[@hmsmith1626]

you are very talented, and i have always wanted to know how to make Macarons!!! thank you so much for the advise!

[@terenajohnson7876]

I love your videos! how do you store these and how long do they keep for?

[@jaydenca9325]

The way you made it is look so easy 😍

[@bridgetmurray2309]

Hi Georgia Love your channel, just to ask you, you bake your macaroons at 135 degrees, its very low, I find they are not cooked enough 😉

[@sarveshrajkumar5776]

Hi Gerogia! What should the texture of the ground almonds be like? Should it be really fine?? btw your videos are amazing and so clear!! Thank you!

[@GeorgiasCakes]

Aw thanks! The texture should be as fine as possible, some people put them in a processor but putting them through a sieve is fine too! :)

[@sarveshrajkumar5776]

Georgia's Cakes Oh thanks! I'm using store bought almond flour , hope that's okay?? Or would you suggest making it at home??

[@kerriechallinor1489]

Hi Georgia, I love your tutorials, thankyou so much, however could you tell me how you would store the Macarons, meringue kisses, cakes ect until needed. I take it that you dont make all of your toppers on the same day as making your cake. Also I live your sponge recipe, how long and how would I store it before decorating x

[@gerardjones7881]

Twisting the tip has nothing to do with air bubbles, it stops the batter draining out while you're filling it. Nice results anyway. Can't beat success.!

[@zahristan2923]

tips and tricks help so much thanks for this video

[@marilynbradley8487]

Your method of making the Macarons looks less complicated. Thank you for sharing.

[@LilysVocals]

How long do you bake these for! Watched your video and couldn’t remember and I’ve been rewatching it and still can’t find where you mentioned it!

[@sel.taekook2211]

Do I have to keep in an A/C room for resting?

[@maryannpickering9004]

Really straight forwards and clear vid, I have a question what speed are you whisking the egg whites on and for how long before you add sugar syrup and then what speed do you turn it down to. Thanks so much

[@GeorgiasCakes]

You want a medium - high speed to make sure they are whisked up enough before adding the sugar syrup - just make sure you don't ever whisk them otherwise they start to separate!

[@brancamelia6746]

What Kitchen Aid do you use? I want to buy one but I have no idea which is better. Thank youuuu!

[@indirasarais9817]

Hi Geogia, I tried the macaroons for d very first time...how is it supposed to taste? chewy with that buttercream inside ...awesome? well I followed yr recipe to a T...but although it came they were all cracked at the top, the ones that didnt cracked were spread out...can u help ..I so wanna make this ..thanks

[@monicawhalen5280]

thank you so much for making this as easy as possible I am still scared to make them so i can't wait to do it

[@VanessaMarie15]

I'm going to try this tomorrow. I'll let you know how they came out❣

[@g6-souhilaberrexi690]

El Mundo De Vanessa So ?

[@taetaesgucciglasses3538]

Its been 1 year

[@lidiaherrera4373]

Thank you so much for the video, Georgia. Would You please make Macs with passion fruit. :)

[@olaheather]

Hi Georgia, I love these, mine was rubbish before I tried yours and now everyone comments on them, but there is one thing , can I freeze them ? As I always seem to have some leftover, please help me , xxx

[@medhaanand7368]

Hi Georgia! Will reducing sugar change the consistency of our batter?

[@lisar7539]

Best Recipe!