How to Make Macarons - Live! | Oh Yum 201 with Anna Olson

[@hansaghadialy6311]

Good mor Anna. Love your all recipes.thanks again. HANSA from London

[@ЭлмуродЭркинов-й4к]

This is absolutely gorgeous, I love the way she cooks and bakes

[@conchitamdev9357]

Hello from Texas, thank you so much for your recipe, just have a question, the extra 50g of icing sugar, what does to the recipe of equal almond and sugar? What is the benefit of adding the extra sugar? Thank you.

[@Youtube221B]

Start of 2022 I didn't know how to make macarons. I didn't realize it's so easy to make it perfect every single time. It's one of those recipes you need a kitchen scale and oven thermometer for success.

[@ericaalejandra1]

Hi how do tell I’m a beginner and it has not been good doing macaroon I’ve done different recipes and fails ☹️

[@dianebarker7587]

Hi Anna what a fabulous tutorial! There is just 1 part of this process that I wish we could have focused on a little bit more and that is the stiff peak meringue stage that you stopped at. It didn’t look really stiff when you stopped mixing it. I couldn’t see the peak standing up on your whisk and the meringue still looked quiet loose when you stopped. This is I think where I am going wrong as with French method the peaks should be stiff and standing straight up and the meringue looks a lot firmer than your Swiss method that you demonstrated today. I would love to have seen the meringue on your whisk when you stopped mixing yours here in this tutorial. Thank you Anna for a fabulous tutorial x

[@noemisoto671]

I followed your recipe step by step. My macarons turned out perfect! I live in Mexico City with an elevation 8600 ft and a humidity at 42%

[@astriddsarangomuneton827]

Mrs. Olson you're awesome. 👏 ... 👌

[@dorothybell1]

Hello from Las Vegas . I have been binge watching your channel. Found you a week ago and can't seem to get enough of your teaching. Thank you for captions for the deaf. God bless your channel!

[@clintonclaasen]

This took my macarons from okayish to SPECTACULAR! I’m so excited… I love how relaxed you are while you make these, it really helped me to chill out and enjoy the process. Even with my wonky oven, these came out so beautifully - elegant feet, full and delicate shells. I’m obsessed. Thank you for this, it is now my go-to recipe. Greetings from South Africa 🇿🇦

[@paulrussell1955]

Hi another Irish fan from Tipperary love your channel and tutorials. Paul here.

[@shameancompton4355]

You are the best. Always love watching you. 🤗🌹

[@tourayaelhammoumi302]

It's always a joy to watch your videos.

[@jewel07ful]

Ive been watching videos on all three kinds of ways to make these. I like the looks of yours the best with the feet..The Italians ones didn’t have feet like yours. I like your video the best. I’ve been making French but now you’ve got me wanting to make this kind. Thank you

[@sunilsilva7053]

Thank you chef Ann.

[@chonettetaylor6731]

Best demonstration ever using the Swiss method a million thanks will have a go tomorrow

[@anniepicco4700]

Thank you so delicious! I want macarons with raspberry filling or cherry ! I need to learn how to make that flavor.

[@xxDADDYDAYCARExx]

Watching from Dublin Ireland...... my Wifey’s favourite treat in the world is Macarons..... will make some for her tomorrow following today’s recipe. Thanks a million for sharing it. 🇨🇮❤️🍀🇨🇮❤️🍀🇨🇮❤️🍀🇨🇮❤️🍀

[@babamamiko8931]

I really like your videos. This green is my favourite colour. You teach every step in details. Thanks for sharing. From Hong Kong

[@theresaong4862]

Hi. Is the oven conventional or convection? Thanks

[@dbrandt515]

Even this 77 yr old Grandma is definitely to give it a try.

[@pierre6625]

Hello Anna, I have been following you for years and years. You are by far the best Chef to learn from. Thank you for sharing this recipe. Best Regards. Pierre

[@markivanbasto2017]

Did I just hear a "masarap" at the end? 😍😍😍 Lots of love from the Philippines 🇵🇭

[@tebztra-wheelsvlog.cirunay]

Hello I'm watching from qatar and im happy to hear mentioning Philippines!!

[@ambikanamasivayam379]

My name is Ambika. I'm here watching your amazing demo❤

[@minarose8187]

Love y teaching techniques, wish u best dear

[@noemisoto671]

Thank you for the recipe 🙏 I’m from Mexico City

[@kibibwahrani9958]

Hallo lam from Algeria . I like your recepies. 💖💖💖🇩🇿

[@dlattimer9949]

Fantastic video Anna. I feel much more confident about making macarons now.

[@ftapci1017]

Oh I just made this recipe by chef Anna Olson, and it was a big yummy success, I have been following your channel I noticed a big change of my baking they turn out really good and yummy thanks for sharing.

[@1howtoeatat1.39]

I can feel how much effort you put into this video.

[@kristydebnam2948]

Hi I watched your show and now watch streams thankyou 🌿

[@debbiesturgill4524]

I teach Culinary at Ashe County High School your videos are awesome for students to learn skills and techniques

[@rinisafirra6954]

very good recipe thanks for sharing recipe so delicious and yummy love it 🖒🖒🖒

[@maryanntuzon6005]

Thank you so much for sharing this lovely baking. Please advice Celsius temperature and time .

[@wilfredrenivajr.3541]

Thank u so much Anna for sharing Love lots🇵🇭

[@Kiltabago]

I greatly enjoy your teaching methodology. Thank you.

[@dianapater]

saludos desde Medellin, Colombia, me encantan tus recetas

[@hansaghadialy6311]

I’ll definitely try McCrone I make this recipe first time. I show all your video. Which piping nozzle should use. Please let me know. Thanks Hansa from London.

[@Jazzlune]

I used to be so intimidated with making macarons... Honestly, this is one of the easiest cookies I've ever made. My go to when I want to gift treats to friends and family!

[@sharmilachandool4603]

Beautiful macaroon

[@byculabycula7058]

Just enjoy your show. I'm going to try this for Easter. Thank you

[@ofeliacadiz2135]

Hi Anna, love, love, love your show. I’m glad you’re showing this. I’ve always wanted to try this recipe, but was always intimidated. Thank you, and aloha from Maui.🌺

[@calebacquah2537]

Which type of thermometer was used

[@youtsee]

Hello 👋 from McLean VA, many thanks 🙏

[@wendybertie1395]

Hello Anna and Michael Olsen. Happy St. Patrick's Day. Love this recipe have a great day from Wendy Bertie in Toronto Ontario

[@yhensichon5711]

I love when you're saying masarap 😊❤

[@AmelieScott]

I am eating your chocolate chip cookies right now. so good!

[@susanmarino8026]

The macarons look beautiful. You explain every detail about the recipe. Thank you for taking the time to show us. If you could make a blue cheese cracker with poppy seeds.

[@khanhlenguyen8833]

Thank you for taking the time and well explain and details on the method of making the macarons. I always missed or not understand the macaronage stage, thanks to your method i finally got it😍😍 . All my macarons came out beautifully with a foot😍😍😍🥰👍

[@shareeyahmohammed9118]

Hi Anna love your show from Trinidad and Tobago

[@jadearriannebonifacio9532]

Is there any substitute for almond flour., hope you notice it. From Philippines 😍

[@compartiendosentipensar1922]

Hi, the temperature is Farenheith or Celsius, as well is regular or convection oven? Thank you

[@francaromano4042]

So much good information. It's so helpful

[@mariaantoniavillagomezrodr8481]

Un fuerte abrazo desde mexico me encantan todas sus recetas

[@garyblunt3280]

I would love to see a classic Fraisier torte with the classic mouselline filling.

[@daniellestolys6951]

Could you substitute semolina for the ground almonds for a nut free version? Thanks from grimsby, ontario

[@sharmilachandool4603]

Hi Anna I love your videos

[@AllinOne-jv5qp]

Nice video for new recipe

[@heidiwells7632]

Hello, my batter was too thin, which made control while piping difficult and they came out all different sizes. I added about 2 tablespoons each of almond flour and icing sugar but that didn't make it thicker. I got feet and they looked pretty good but when I filled and assembled them, some of the tops flaked off. Any suggestions. Thank you!

[@Canadian693]

I love macarons and now after watching your video, I am definitely going to give it a try! TFS!

[@hannahmotamedi889]

Can you please bake a number or letter cake. I love to know what is the best stable cake for this cake design 🙌

[@juneshweta]

Hi Anna, can you make fresh cream layer cake with the cream available here in Canada? Just how to whip the cream n frost them to get sharp edges. Thank you

[@kristinyaekelnegley3978]

Does the heat also evaporate excess moisture from the egg?

[@TheNara30]

So for the egg white to lose its moisture should we not cover it. Thank you Anna ♥️. ??

[@esmmahi2082]

hi Anna, ur egg whiets is fresh or 3 days in refrigrature?

[@lynncarter4789]

Hi. Watching replay from Bowling Green KY!

[@nadiatoka6630]

Hello from Patras Greece! Next week is Greece’s National Independence Day , perhaps you could make a Greek recipe! Thanks and congratulations to you all! 👏

[@calebacquah2537]

What thermometer is used

[@milagrosalaverria3869]

Gracias por enseñar esta recetas me aclaro algunos pasos que estaba haciendo mal

[@ShreyasCuisine]

Very nice explanation and presentation 👍👍

[@barbaralund2434]

Can you use a recipe for French macarons (less sweer. because of equal parts almond flour & powdered sugar) but use the Swiss method of warming the egg whites & sugar?

[@GiC7]

Thank you Anna love it.

[@aliyab4699]

aliya did you make them in fan forced oven or or conventional oven

[@beckeybarton4412]

Thank you for the tutorial Anna. I am looking forward to giving these a try. Quick question though... in your recipe (below the video), is it right that the steps go 1,2,3,4,8?

[@sarojakagali12]

Wow sooo nice

[@lisaanderson135]

I’ve heard that you shouldn’t do dishes as you go because of the humidity that occurs from the water. Is this true? I am the someone who is a huge proponent of cleaning as you go! I will definitely be making these! Also, I have heard you should use a rimless baking tray. Is this something that would effect the baking?

[@amrutabehere7502]

When can we add glitter to the shell?

[@SanjaySharma-ie6fm]

Great to watch your episode,you explain the process from your heart, marvelous.

[@rubyc.4311]

I’ve used this French buttercream as well. What’s the difference between this and the one with boiled sugar? Ty

[@debbieravells6733]

What was the total amount of powdered sugar you put in with the almonds

[@chefpaul6348]

For the Swiss method; can I use pasteurized egg whites to make my meringue?

[@DollyBakes60]

It's so perfect you are fantastic.

[@sharonalexander3120]

Did you use a convection oven?

[@annebursey3541]

I heard the storage by freezing. How do I defrost...in the fridge or out at room temperature

[@NewGossipCulture]

I would love to see a live stream on pavlovas and choux pastry :)

[@patriciaharralson4044]

could you save a step and bowl clean up, by heating the egg whites in the same bowl that you lter whip them in?

[@ofeliamariazeledonarmijo932]

Hi. From Costa Rica

[@therosebopa7890]

hey, Anna can i use this filling for cakes ?

[@factaroon989]

hi does the type of oven we bake it in make a difference in the macaron?

[@lh5670]

When I took a class in France, the chef just poured a little water under the parchment while the pan was flat on the counter and the shells just easily peeled off.

[@wWoWw1]

Watching again here in Berlin live yehey

[@ninkalpatel1754]

Hi I like your recipe but can you please tell me you took 125grams almond flour so you took same amount of powder suger am I right?

[@gracielaavalos2556]

Hi Anna, can this recipe be done in half. Thank you

[@miguelapolinar4672]

I’m gonna 100% try this recipe. You’re literally my Hero Anna ❤️

[@mad69119]

This is the method I like😍

[@carolynblack420]

I was so excited to see this - I’ve been anticipating this recipe since you mentioned it on a live stream last year! One thing I didn’t hear you comment on was the use of pasturized egg whites (from a carton). Will they work? Thanks for all of your fantastic recipes.

[@ninkalpatel1754]

I'm not eating egg so what should I use

[@jokeverhart194]

Can you used carton eggs

[@Haru-y4g]

好喜歡安娜的烘焙但都是英文看不懂 希望本節目能有字幕 翻譯繁體中文感恩喔

[@elogan6563]

What are the causes of blotchy shells?