Haha! I laughed at the fact that you don't like the sweetness of macarons and yet you love making them for your loved ones! Yep, same here! My freezer is full of macarons that are ready for my wife and kids, colleagues and friends. And maybe one for me, every once in awhile. Not a big fan like I used to be, but do I love the process of making them (as I love looking at them), I find it so relaxing. And I keep taking pictures of each and every one of my batches. Agree with you that the usually recommended stiffness of the meringue can negatively impact the visual outcome of the cookie. I also stop "right there", right before stiff peaks, this way they turn out less lopsided. Also, I found that oven-drying the almond powder (regardless of the brand) results in much fuller shelves (200 F for 30 min then cool in the oven slowly). And to make sure there are no lopsided ones, no more than 15 min drying at ambient temp. I tried the oven drying method but wasn't very successful. I own a gas oven, maybe with an electric one, it would be more precise to control the temp. So many parameters to consider in order to master this finicky cookie! As always, thanks for sharing your tips and for your clear and concise explanations. With kindest regards from Boston.
@Jacksonsjob Жыл бұрын
I actually ate a macaron for the first time in ages the other day! It was lemon and lime as quite freaking that the sweetness wasn’t so noticeable this time. Same with me on the freezer full of macarons for others to enjoy. There is something about the little delicacy that is so pleasing to look at. Ooo! I’ll have to try drying some almond flour and seeing how it impacts the results. Maybe a video could be useful for others. I have been thinking about doing a video with the meringue whipped at various stages and showing the results. As for the oven drying, my oven is electric and everytime I try it I haven’t had a decent tasting macaron. But another viewer is having a lot of success with hers overall. So I’m still going to try some more to see if I can get a good macaron. I’ll let you know if it ever works out.
@ladywhiskerfield Жыл бұрын
Thank you, this helps a lot. I had a macaron disaster yesterday, I've never seen anything like the pink blobs I pulled out of my oven. The feet had flowed out from under the tops. It was scary. I had to take a nap to recover. I did manage redemption with the next batch, but I've definitely been "over-macaronaging".
@Jacksonsjob Жыл бұрын
I’ve had that happen before! I think the worst ones I made was using a Swiss meringue recipe where they were papery thin and the feet were all ruffly like a child’s dress. Here’s to much success on your next try!
@hunniebunniefunnie8 ай бұрын
Hi! I started practicing making macarons this week and have watched many videos on how to make the perfect macaron, including various methods. Before seeing your video “macaron troubleshooting”, I already used the French meringue method making macarons twice. Luckily, on the second batch, I got feet, but the macarons were hollow. While looking for a solution, I saw your video, which suggested that over-mixing might be the issue. I also read a comment on your video saying that switching to soft peak meringue solved the problems, so I tried your method and ingredients today, twice. The first time, I remembered to add color only after mixing, which made the batter too runny, and it spread quickly on the baking sheet. On my second try, I carefully mixed the batter and added color during the meringue stage. However, even though I followed your ingredient list and measurements, the batter's flow was faster than the final batter in your video. I'm not sure what went wrong. My meringue was firm and didn't move when the bowl was turned upside down, just like in your video. I'm wondering if the almond flour quality could be an issue, as the only brand available near me is Robin Hood's finely ground one. I've ordered a different brand of superfine almond flour from Amazon and will try again when it arrives. Any advice from you would be greatly appreciated! Thank you for taking the time to read my message.
@Jacksonsjob8 ай бұрын
The first thing I suggest is to leave out the food coloring entirely until you learn how to make macarons regardless of white method or recipe you try. Oftentimes, the food coloring can give you a lot of trouble. Some brands will completely wreck the batter, especially if they are liquid. The fact you said the flow of your batter is faster than mine indicates either the meringue broke from the food color, you over mixed the batter, or when you transferred to the bag, too much air was knocked out. I recommend you purposely undermix the batter to determine what is causing the issues. Do the folding until the almond flour and sugar is absorbed, but stop when the batter starts to flow off the spatula. Look for the ribbon of batter to rest on top but not sink into the batter. Stop here. Now place it into your piping bag and pipe. Do not tap the tray. Bake them and see what happens and report back. By slowing down the process, we can see what is going wrong. Hope this helps!
@hunniebunniefunnie8 ай бұрын
@@Jacksonsjob Thank you for your reply!🥰🥰 I tried making macarons again today. During the macaronage stage, first, I didn't transfer the meringue to another container but added the dry ingredients directly into the original one. Second, I slowed down my pace, checking the batter almost every time I made a circle. The batter moved slowly and gradually merged together. Out of 30 macarons, about 8 cracked while baking in the oven. I think it might be due to air bubbles, although I spent quite some time popping them. Is there any method to reduce the formation of air bubbles? I used speed 4 on the mixer while making the meringue. Do you have any better suggestions for this part? Really appreciate you replying and teaching me so detailed! Also thanks for your time for all of videos!!!
@Jacksonsjob8 ай бұрын
You are making progress! To get smaller air bubbles, mix on a lower speed. That’s my top recommendation. Some find adding 1/2 tsp (2.5mL) white vinegar or lemon juice or a pinch of salt (roughly 1/8 tsp) for each egg white helpful in stabilizing the whites. As far as the cracks: I’ve found cracks to occur for one of two reasons: slightly under-mixed batter or not resting the batter long enough. The easiest way to figure out which one is the placement of the cracked ones. Are they the first ones piped out? If so, it’s a slightly under mixed batter. Is it randomly throughout or closest to the heat source in your oven? Then that is an indication you needed to let them rest a big longer. Sometimes, you can combat the second reason by rotating the baking sheet 180 degrees midway through baking. It sounds like you are on your way to getting them just right! Keep practicing and let me know how it goes or if you need more help!
@hunniebunniefunnie8 ай бұрын
@@Jacksonsjob Thank you! I’ll try another batch later this week and let you know what’s happening. All your suggestions are very helpful. ☺️☺️
@Jacksonsjob8 ай бұрын
I’ll hope for the very best for you! Keep practicing, you will get there. And try a variety of recipes out there. Some have great success with the Italian and Swiss varieties.
@GENERICSCREENNAME7773 ай бұрын
Counter surfer!!! 😆
@Jacksonsjob3 ай бұрын
🐕🐕🐾🐾🐾🐾🐶🤣 She’s such a good girl with a cheeky side. 😆
@gidget8717 Жыл бұрын
Those are so prettttty! I wish I lived next door to you. Of course, I would be so big my husband would have to roll me out if the house! 🤣 this was a really well done teaching video, great job 👍
@Jacksonsjob Жыл бұрын
🤣🤣🤣 My neighbors eventually start hiding from me as I load them up with sweets whenever possible. Especially during the summer months! 🤔😅☺️🤣
@gidget8717 Жыл бұрын
@@Jacksonsjob Never! 🤣🤣🤣🤣 I looooove sweets. 😊 (I'm not even embarrassed to admit it!) 😝
@Jacksonsjob Жыл бұрын
I’m like that with bread! It’s just so good I can’t help but love it. Likely why I’m a little squishy like 🍞😳😊😀😂🤣
@gidget8717 Жыл бұрын
@@Jacksonsjob 🥴🤣🤣🤣🤣🤣 me too honey, me too!😁
@manbonicbocambo9 ай бұрын
I really wish the macaron chefs in KZbin will include what their macarons look like inside. I've been struggling with half full shells and want to improve on it. Tall feet, flat tops, I got them all nailed, and I'd want the shells to be full now. Some say stuff peaks with no bending tip, some say otherwise, the lava stage has to be this and that, etc... there are many different opinions and I don't get to see how their shells look like inside for me to judge which method works for me.
@Jacksonsjob9 ай бұрын
Hi there! This video was a tutorial just for the macaronage step as it was requested by one of my regular viewers and is only showing that step in-depth. That is why you do not see more in this experimental video. I do have other videos that show you how to make macarons step by step and also how to troubleshoot macarons. I also have links to my website that goes into greater detail of my learning how to make macarons, showing the insides and how to avoid all the common mistakes. As for being a chef, that I am not. I am a hobbyist that posts videos as my health condition allows. I love to help others learn how to make macarons, however and am happy to help you if you need assistance. In the meantime, if you want to search my channel and/or website for “macaron”, you will find a lot that will guide you to achieving full shells using my recipe. If after watching those videos, you are still having trouble, I will be glad to help you as best as I can. But to have success with my macaron recipe, you do have to do all the steps I outline and practice practice practice! Some nail it the first try, others like me take a while to learn all the techniques. I hope that helps! Good luck.
@rosnanirahman4018 Жыл бұрын
Hi.. am from Malaysia. Interested in macarons lately but many times failed. Almost give up. But i noticed failure because of my oven. How you do it?
@Jacksonsjob Жыл бұрын
They are called the world’s most difficult cookie because of how hard it can be to learn. I do have a few videos on troubleshooting that could help. But what is happening to your macarons? What do they look like when you make them? Perhaps we can troubleshoot together.
@rosnanirahman4018 Жыл бұрын
@@Jacksonsjob Mine didnt cook well. I bake for 20 min because i knew my oven was difference from others, but still need to add 10 min more to make it hard like cookies. Otherwise it was very soft when touch. I let it dry almost 1 hour outside b4 put in oven..Thats why i thought that is a problem with my oven. Like you said, we need to know and understand our oven first. This is what i want to do. Isk.. i really.. really excited first.. but now feel down.. I want to make delicious macarons so much!!! 🥲🥲
@Jacksonsjob Жыл бұрын
Oh don’t feel let down! It took me nearly six months to learn how to make macarons. Very few get the process right away. They are a very difficult cookie to master so don’t get discouraged! Look at it as a journey. You will feel a lot of accomplishment once you finally learn how to make the macaron. Look at this like a tough puzzle or game. It may take several tries to get there, but you gain a lot of skill as you go. The texture of a macaron is a bit unique when well baked. The outside should be sturdy, yet fragile to the teeth. When you bite into it, the shell will collapse easily with just slight pressure. It should be just slightly crispThe inside should be soft and the texture will be very similar to a chewy browny. If they are over baked, they will take on a crunchy and chalky texture. Sometimes you can save them through maturation. This is where you add the filling and let them rest for a few days prior to eating. The meringue will naturally soften over time, especially when filled as it draws moisture into the shell. Keep trying. I have faith you will succeed! Try various methods as well. The Swiss, Italian. There will be one recipe that is just perfect for you.
@rosnanirahman4018 Жыл бұрын
Oh..tq very very much for your encouragement. I tried to find macarons recipe with exact measurement. Can you pls give me exact amount of each ingredients? I watched many yt channel teach how to make macarons. Some of them even said need more sugar than almond powder to stabilize doh. I hv been studied the recipe to find better measurement.
@Jacksonsjob Жыл бұрын
@@rosnanirahman4018 I'd be glad to help you! I want you to be successful and will go into a bit more detail below. I will share the ingredients in both US cups and in grams since I am not sure which you prefer to use. The grams is the most accurate, but the cup measurements will work well. I will also give you the ratios behind a french macaron to better understand it. The recipe of the original macaron is actually based on three ratios. It is as follows: for every gram of egg whites, you will need 1/2 the amount of granulated sugar by weight in grams. So for 30 grams of egg whites, you would need 15 grams of granulated (sometimes called fine or castor) sugar. The math is 30/2 = 15 grams. To find out how much almond flour you need, you divide the amount of egg whites by 1.2 to get the total amount in grams. So 30/1.2 = 25 grams. For every gram of almond flour, you need twice the amount of powdered (also called confectioners or icing or 10x) sugar. So for 25 grams of almond flour, you will need 50 grams of powdered sugar. Written as 25 x 2 = 50 grams. French Macarons ¾ cup (100g) powdered sugar 2 large (60g) egg whites ½ cup (50g) almond flour ⅛ cup (30g) granulated sugar Basic Buttercream ¾ cup (100g) powdered sugar ¼ cup (56g) softened butter ½ tsp (2.5 mL) vanilla extract 1 tsp (5mL) milk If you want to read more about how to make them, you can check out this link: jacksonsjob.com/french-macaron-recipe/ My website is currently ad free so you'll get to read how to make them in detail without all the interruptions. You can also look around and see how many ways not to make them as I struggled a long time before being successful. Hope this helps you on your journey to making the macaron. Please let me know if you have more questions and how they turn out for you!
@elaineschneider4798 Жыл бұрын
Can you let the formed macarons wait a short time after drying to bake?
@Jacksonsjob Жыл бұрын
That is one of those questions that is weather dependent, specifically the humidity levels. In humid climates above 60% you have to wait often 90+ minutes with this recipe. In really dry climates, you can wait as little as 15. It’s a bit of a learning curve as to what works for your area I’m afraid. Our humidity levels are frequently in the 80-90% range and I have to wait 90 minutes to even start the oven. On really dry days, I can get by with 30-45 minutes. A viewer on here is having excellent results with the oven drying method. I personally had mixed results but she’s having a lot of success with it. She’s giving me permission to share her method if you want to give it a try. “Preheat the oven to 200-250F (100-120C), place the macarons in for 3 min with the door cracked open, then after 3 min close the door, crank up the heat to 300F (145/150C) degrees and bake another 15 min.” Hope that helps!
@nzs316 Жыл бұрын
“Counter surfer!” From the paw patrol!
@Jacksonsjob Жыл бұрын
🐕 🏄♀️🤣
@nzs316 Жыл бұрын
@@Jacksonsjob oddly enough I was thinking about you this morning and more macaroons! Always a pleasant diversion from my reality. I don’t know about you but we’re dealing with the potential of flooding and last week we had an ice storm and we lost power for, in my case, four days and others 7-8 days.
@Jacksonsjob Жыл бұрын
Oh no! I hope your weather improves soon! We live in a flood prone area. Our old house would get several inches of water every-time it rained because of the infrastructure failing in the city. Lots of times parts of the city become impassable due to high water levels. Thankfully we live on a mountain ridge now so it’s not as bad. Hopefully your home is safe and secure. Mother Nature is very good at humbling us all.
@nzs316 Жыл бұрын
@@Jacksonsjob I have a large generator, I could even power up the Internet through an inverter off a standby battery. Nothing says happiness like freshly percolated coffee! What really bothered me was that I couldn’t bake bread for four days.