French Macarons Recipe Demonstration - Joyofbaking.com

[@IrishCol1only]

Stephanie ... you are a wonderful teacher and I want to thank you for the time and patience you put into these videos! I have bad results in the past with macaroons but I watched and listened and followed you precisely and they have turned out wonderfully!! You really have put the joy back into my baking .. thank you again, its a pleasure to watch, listen and learn from you!

[@D20Quests]

IrishCol1only q

[@audreylong8389]

Stephanie, I watch many cooking classes such as yours online, and this it first time I have been compelled to let you know that I truly appreciate your organization, explanations and clear instruction. Thank you.

[@melissasegal1485]

I remember you mentioned that it took you 20 attempts to achieve the perfect macaron, so I thought I would write and let you know it took me 10 tries for mine to look exactly like yours and that is absolutely because I learned so much from your valuable experience. I am a proficient home baker, but this recipe is by far the most difficult thing I have ever made! What a challenge, but worth the time and effort. I want to thank you for all of your helpful advice and tips...They are forever ingrained in my brain! And I have now reached the point where I enjoy the whole process and look forward to making them again! Thank you Stephanie...

[@renelynmaglasang3426]

Thank you so much Stephanie! You are the only person who took the time to THOROUGHLY demonstrate and explain this painstaking process. Greatly appreciated!

[@hibibichan]

I love the detail you put into everything you make! You're explanations are also full of knowledge. What a true artisan!

[@rosmoniqueplong293]

I know this was posted 9 years ago, but omg this recipe is PERFECT. I followed another recipe that had raving reviews and could not get a good batch the 3 times I’d used it. I decided to give this recipe a shot and added in 1/4 tsp vanilla extract along with some gel food coloring and they turned out picture perfect in my first go!!! Thank you thank you thank you SO much. It was my 4th try and I could cry from how ecstatic I am.

[@21teeboo]

I agree with the comments below. Your videos are very informative and you explain how to attempt the recipes perfectly. I really do enjoy watching your videos.

[@SophieKristiansen]

Thank you Stephanie. I've made macarons for the first time today, and I followed your recipe but I added color as well. They turned out absolutely perfect, which I'm extremely pleased with! My very picky husband loved them too! Thank you again, so much!

[@shanejones104]

A perfectly thorough instructional video, easily understood and without the unnecessary editing to make it look like it's from the Food Network. People should take notes from YOUR video, the tips are invaluable, tiny details mentioned that help to avoid the trial and error method, that's where they'll find success. Thank you!

[@bellafroggy]

you are probably one of the best baking people on youtube!! you fully explain everything and also you give both american and english mesaurements!!! thank you

[@luismalveiro8136]

i've seen a lot of videos on how to make macarons, but this one is definitely the best. you are a great teacher, keep with the good work

[@Bengey22]

I watched a couple other videos. This was the most complete instruction, especially the beating of the egg whites and the folding in of the almonds/sugar mixture. Thank you for taking time to give tips along the way.

[@joyofbaking]

Yes, I find it's a good idea to check your oven's calibration with a free standing oven thermometer. If they were still sticking to the parchment paper I would probably bake them a little longer. Cracking can be caused from an under beaten meringue, under mixed batter, not letting them rest long enough, or the heat from the bottom of the oven was too strong (this can be solved by using double pans).

[@dyanjennica09]

She's so modest! I love watching her videos. I'm not much of a baker until recently and she's teaching me a lot. I'm grateful! :)

[@tashny1433]

Hi, I invite everybody to follow this recipe and instructions!! I just finished to cook my FIRST macarons, they are cooling...well, I have to said first I'm not professional cooker, but I did a big research about the recipe, they turn out great!!, I think my oven heats very well so I decided to put at 310F and just for 12 min, incredible!! I don't know how they are inside but at least outside they look like a real macaron!!! thank you so much for all your recommendations, now I'm writing in my notebooks everything to compare each round! I can't wait to try with colors and flavors!

[@sarinasr25]

Tried doing these macarons for the first time, they turned out amazing! no one even believed they were homemade. One thing though when I tried putting in two trays on different levels they didn't turn out as good as putting in one tray alone, I guess that has to do with my oven. I highly recommend this recipe to anyone who's trying for the first time to make macarons, just have to be patient and follow the steps. Thank you Joy of baking :)

[@juliehanks801]

Seriously, it's Christmas Eve. 2014. My husband and I watched this video twice this morning and we now have our cookies resting on the counter for the 30-60 minute period outlined in the video before they go into the oven. So far, they are going EXACTLY as this video described. I am so excited. I can't wait to see how it goes through the next half of the process. We spend the day with friends. They had a first honeymoon (10 years into their marriage) in France a few months ago. We thought it would be really fun to try to make these as a gift for them tomorrow. Thank you so much!! Merry Christmas. (Yes I know...happy holidays, cheers to anyone who celebrates something other than Christmas)

[@joyofbaking]

Julie Hanks Happy Anniversary. I hope your macarons turned out. What a lovely idea. And Merry Christmas to you and your family.

[@ClaudiaRoldanVET]

I just tried this recipe for the first time with my bestfriend and our Macarons are just PERFECT!!!!! you are such a great baker and the best baking teacher, thank you so so much!!!!!!!

[@joyofbaking]

Yes the exact measurements of all the ingredients are extremely important.

[@shoaibaktar5963]

👍

[@michelledesouza1506]

I made this recipe following your recipe and it came out perfect. The smooth top, the ruffled feet. I was so excited just watching them come out of the oven.. they were light, and perfect. Most were gone even before we decided what filling we should make for them. You explanation and the process is spot on.. thank you so much.

[@amandas.4540]

This is the best informational recipe video on french macarons that I've found. Very thorough. I'm can't wait to gather my supplies and try this.

[@jeaninelot5411]

amanda s q

[@poojaedwin4536]

Please let us know how it was..

[@tubeasinlondontube]

I love that despite all you manage to teach us you're still a wonderful and modest person. Thank you for your time and effort. Bests to you and your family

[@CatPlacey]

You deserve to have your own cooking channel Stephanie! You're so professional :)

[@SarahSubey]

This is the most detailed and descriptive recipe for macaroons I've found. I like that you really explain the steps and note where things can go wrong and why. I've never made these before so I really appreciated that you walked through step by step with a lot of tips! I'll be making these now for sure :)

[@lightcrausda]

You are such a lovely lady. You explain so details. I love all your video.

[@SR77736]

Neat idea to put the meringue at the edges of the sheet. This is a very helpful and in-depth demo. I appreciate your straightforward approach and your useful hints.

[@kaywatkins4558]

Wonderful instructions! I love that you go into great detail for those of us that without experience. I am inspired to try to make these! Thank you!

[@kmgaceco9670]

Hi, I just followed your brownies and red velvet cupcakes recipe and it turned out so perfectly well that I'm beginning to be a huge fan of yours. I don't know how I could thank you for bringing out the baker in me as I haven't tried baking before...Thanks for sharing your baking wisdom! Thank you, thank you so much!!!

[@VincentMichael207]

This is such an excellent and thorough video! Great instructor

[@leahmol721]

what an amazing clear and elaborate explanation for everything especially for the stiff peaks of egg whites.love u dear stephanie

[@allisonosornio774]

I'm just 13 and I know how to make them you are an awesome teacher thank you so much :)

[@ankita6703]

Dang ur 19 now

[@danaismaeel9477]

I appreciate every thing you've done for us.i fixed this recipe with all the details u mentioned and the Macarons was amazing .i couldn't believe that because this is the first time I make it . thank u so much. Greetings from Florida USA 🇺🇸.

[@Shannashanna123]

Hi Stephanie!! Thank you so much for this recipe!! I followed the recipe and measured every gram of the ingredients and the Macarons turned out lovely. They were nice and even, didn't crack at all, crunchy on the outside and like taffy inside..(did i mention that it was my first time baking macarons?)

[@luckyawatin3107]

Rushana Song hi how long did you bake it? And what temperature?

[@MbitiousM]

Hi Stephanie, Your recipe work really well for me. I just need to put lower rack so they cook properly. On 150 celcius. For 15 min until i saw little crusting on the bottom its ready to remove from Oven. I realize i dont have to age the eggs and still get the same result. Thick meringue peak like you mentioned in the video. I have made 2 batch. And keep in container. I added green tea powder it taste so good!! Your video tips are easy to follow. Thanks for sharing.

[@amazingamanda9701]

French macarons are one of my favorite cookies

[@mshywing]

Thank you so much for the French Macaroon tutorial video. All my friends told me it's very difficult to make French Macaroon. My Daughter and I wanted to make the French Macaroon but we were afraid that we would fail, so we have been search of fool proof recipe. We followed your recipe and techniques and we sucessfully made the French Macaroons. Now we have to practice the piping skill to get it perfectly round.

[@keketennessee9116]

Did anyone notice when master Baker took a bite of her cookie she went to heaven and back for a second! 😂

[@madhauz6841]

This is the only recipe I’ve ever used and literally never had a batch of duds. Like maybe a few imperfections from MY small errors but most are always presentable. Hands down best baking channel on KZbin. Can not recommend her channel enough to beginning bakers. 💕

[@Hey9846]

My macaron came out looking perfect and pretty feet and all that , flavour wise, it was also perfect and complimented that chocolate filling that I used, and texture was perfect, thin crisp shell and nice chewy center and it really absorbed the chocolate flavour but the thing is, it was hollow. I'm satisfied with my macaron but i want to make it better but don't know what I should do ): this is the third time im making it but it's still hollow; I tried everythin that I know but nothing's changed .

[@sweetswithsofia6545]

mabey your oven temperature is too low if it is it won't make the inside rise that much mabey you should buy a oven thermometer I got mine at target. another possibility could be that your bather it's over mixed. hope that helped :)

[@lindariles6687]

Your recipes are lovely and precise. I am currently watching my macarons in the oven doing what they are supposed to do. Thank you, thank you, thank you!!!

[@shzz7782]

is this very sweet? i know it uses icing sugar.

[@nimsidhu2920]

They aren't too sweet. But u can make a tangy filling to cancel out some of the sweetness

[@TTTlois]

i have watched this video about 5-6 times & still havent tried it as my son might have coloring & almond allergy. its been 1.5 yrs since his allergies set in & I feel its time to try this without coloring soon! i find your videos very inspiring!

[@stholysinner]

This is the first video I saw Stephanie eat was she baked. I've been waiting for this.

[@rintujohnheninheynel2922]

The best ever tutorial to make the perfect Macarons. I really like the way you explain,thanks a lot

[@beautytryouts]

Wow...This is the BEST macaron tutorial I have ever seen! Great job

[@maytimbreza161]

Hello maam i just tried your recipe yesterday.followed all your procedure and it turns out very well.im so satisfied with the results.your recipe is one of the best.that's why i always followed your video everytime i want to do something.well explained and great tutorial.more power and thank you for sharing.

[@irepaju]

This is the trickiest explanation I've ever seen. Thanks , I'm learning a lot. You're brilliant.

[@gulnarkhudaverdiyeva5387]

I learned so much from you Stephanie. Thank you very much. I now show your videos to my 12 years old daughter ❤.

[@Simfu85]

I love joy of baking! Your videos are so good and I am glad someone like you has such great baking skills that you are sharing with us and credit goes to know because my baking skills are soooo much better just from watching your videos. I can't wait to try them and I'm sure they will taste great. Thank you so much

[@teresalim9874]

I made this today. And it's a success! I'm so happy! Thank you Stephanie for a great recipe. I just love all your recipes. Cos powder color is very hard to find here in Singapore. I used gel colors. I made 22pcs of macarons with this recipe. Just the right amount for my family :) Thanks again Stephanie! God bless!

[@t908nicole]

Finally I found a video that shows every step and ingredients specifically! Thank you!

[@fabsmita]

Just love your videos. The way you explain, you really inspire me to try out your recipes. Thanks to you have started baking again after years. Great work.

[@rawnakahmed8959]

you have no idea how much I love this channel I needed to make a nyc style cheesecake for someone's bday and followed yours and everyone and I mean everyone loved it. I have been following other recipes too...but wow thus was amazing

[@AMReingXX]

Thank you so much for your tutorial! We've had inconsistent results with our previous macaron attempts. I believe it has to do with getting the egg whites whipped just right, and then folding in the dry ingredients just so. Hopefully my notes will help the next batch come out better!

[@joyofbaking]

I would probably process the ground almonds and icing sugar a bit longer to make it finer. Or it could be your sieve. You could use one with larger holes. I believe I bought mine at Williams Sonoma, although you should be able to find one at most cookware stores.

[@sumairasaeed1489]

I usually don't write reviews but this recipe came out so so perfect. My macaron came out so wonderful. Thank you so much

[@cymicah2308]

It was disappointing the first time I make this but it's also a great achievement when I mafe perfect. Thank you so much Stephanie. :)

[@joyofbaking]

If you live in the States, almond flour is sometimes sold in grocery stores. It can be on the baking isle or in the health food section. Also, specialty food stores (like Whole Foods) and health food stores also carry it. Of course, it can be bought on line as well.

[@joyofbaking]

Uneven rising could be from your oven. Normally ovens do not have consistent heat over the whole oven. That is why a lot of recipes call for turning your pans halfway through baking. You want to use a heavy pan, because if there is any warping, that will cause the Macarons to rise unevenly. Unfortunately, if your pans warp, stacking them isn't going to solve that problem. The cookies do stick to the parchment paper. Actually, that is one way you know they are baked, is when they no longer stick.

[@lisakerley0266]

They came out great! Not sure I'll make them many more times, but it was a wonderful experience. Thank you for this video. I am positive I couldn't have done it without your help.

[@elahekafash6099]

always you learn to us the best way for baking sincerely your Elahe I am a woman from Iran 🇮🇷 and Iam 52 years old

[@mashiatamreen3913]

i just baked macarons using your recipe and instructions and they turned out perfectly. this was my first time baking macarons. THANK YOU SO MUCH

[@noorfarizaramli4984]

Mashiat Amreen can i ask u? is it true macarons shells is very sweet?

[@kanupriyaprasad7895]

Hi, tried out your recipe yesterday. My macaroons came out perfect. The only change i made was to not use aged egg white beside that i followed your recipe to the "T". Excellent recipe and very clear instructions.

[@TheDelinger]

They look amazing!! I've tried a lot of your recipe and they were all a success. Thank you so much for sharing your recipes and video with us!!!

[@pamsity98]

This is the video and the recipe I was looking for. Everything is described perfectly and I can't wait to try making the macarons a few times and get used to making them. Thank You!!

[@Jessie98189]

i love the concept about precision. scale is very important in baking!

[@joyofbaking]

There are a few reasons why Macarons crack. I often find if the humidity is high this can happen. It can also happen if the heat from the bottom of the oven is too hot. Double stacking your pans can help. Other reasons are under beaten meringue or the batter is under mixed (too much air in the batter).

[@joyofbaking]

If you are using powdered food coloring, then I would add when you are processing the almonds with the powdered sugar. If you are using gel or liquid food coloring I would add it to the whipped meringue.

[@amescot1]

Congratulations on your 200th video Stephanie. Just watched this with my Mum. Now I am going to try and convince her that we will make some macron :). Your videos are always so full of information tips and things I never knew. Your my favorite cooking channel and blog xo Amy

[@Retr0Ballerina]

This tutorial saved my life while making Macarons!!! It's taken me a few tried to get it down but I almost have them! Thank you so much!!!!!

[@susiem5084]

I made these today and they turned out so good! First time making Macarons! Thank you!

[@METmusic9597]

this is one of the best recipes ive tried its the first one that worked perfectly!

[@monishasalian7530]

dear stephanie, you are the best cook in the world .

[@joyofbaking]

It would depend on the type of food coloring you decide to use. When I color them, I use dry food coloring, so I add it when I process the ground almonds and sugar. If you used liquid food coloring you could add it at the end.

[@aishaal-riyami9294]

Hi Stephanie....thank you for all the wonderful tutorials and the through explanations in each. I really enjoy them!

[@BabeRamone]

Followed your instructions exactly and they turned out perfect, my first time! Thanks so much.

[@joyofbaking]

There are a number of things that can cause this. On the recipe page (link in description) there is a link to a website that has a very good troubleshooting guide.

[@cinnamonbunnytea]

Congratulations on your 200th video!!!!! I have enjoyed each and every one of them and they are getting better all the time :). You and Rick are amazing...thanks so much for sharing your tips, techniques and wonderful recipes. I love you guys.

[@joyofbaking]

Over browning usually has something to do with oven temperature. So I would say the oven temperature is too high. You could try buying a free standing oven thermometer to double check your oven's calibration. However, if you try lowering the oven temperature than the baking time would be longer. So if at 140 they are sticking to the paper, that sounds like they need to be baked longer.

[@joyofbaking]

Yes, the time will be different depending on the type of mixer you use.

[@avai8053]

These came out perfect the first time! Best recipe ever :) I made them last night and they're currently in the fridge, but I did manage to taste one. AMAZING!

[@dlove7078]

Dear Stephanie, Thank you so much for your generosity by sharing your talents here with us Im so glad i found you here, my kids will love me more thanks to you Best Regard

[@nenaamores6232]

p

[@shoaibaktar5963]

The way you explain it's really helpful for me. Exact measurement is made more easy for me. Thank you so much mam.

[@keketennessee9116]

You are the best Home Etc teacher ever

[@emsmadz1052]

Keke Tennessee I

[@mtchob]

wow, killer recipe..... i have neeeever made macarons before and they literally came out great!!! i almost couldnt believe it... i never have such good luck my first go at recipes!!! what a good recipe!!!

[@joyofbaking]

They can be stored in the refrigerator for at least five days. At room temperature they stay fresh for about 2 to 3 days. They can also be frozen for about a month.

[@michellem50]

Thanks so much for the wonderful, thorough instruction. I have been curious about these beautiful, delicate cookies for a long time but wasn't sure I have the skills. Your video is perfect and with my first try today I have gorgeous footed little treats. I can't wait to try different flavors and colors. Also can't wait to share these with friends and hear all of the oohs and aahs!

[@popatop75]

wanted to say thanks i made your macarons today and very happy wdith them. you were right about watching the oven temp. burnt some and not others thanks..david

[@joyofbaking]

Hollow macarons can be caused by over beating of the meringue, the batter is under mixed (too much air), or it can be caused by under baking.

[@joyofbaking]

If using powdered food coloring, I would add it to the ground almond/powdered sugar mixture. If using liquid, add it to the beaten meringue.

[@lydiadeacon7150]

I like all your baking Stef! yummy & easy to follow thank you for showing every details of your baking knowledge.

[@Rayis4444]

They look delicious 😍 I have never had Macrons because they're so expensive. I'll try to make them one day. I feel a little less intimidated after watching this video. Thank you so much ❣️

[@alrowe06]

OMG OMG OMG. I finally perfected these! weeeeeeeee I did them over for the 5th time and it's a charm. I sifted 4 times. not 3. And I used the Flax seed meal (since the almond flour was out at the time), I used a blender and not the food processor. idk why, but the food processor made my meal moist. And I did my meringue using the boiling sugar method (247oC) and not in the meal. And coloured the hot syrup, too. And voila! C'est parfait. :D Yay me! Thank you for making this video btw.

[@DustOnTheMoon]

Thanks for this video. I love tuning in to your channel. You're an absolute joy to watch. XO.

[@joyofbaking]

The food color can affect the batter. However, normally cracking is from an under beaten meringue or batter or they needed to be rested a little longer. Humidity I find also affects macarons and I have had them crack when the humidity is high. I find if that is the case they need to rest longer.

[@joyswizz]

yes, i agree with u , this is d best baking video channel. So detailed and easy to follow.... reall good.

[@mgener]

Hi Stephanie, Thank you for sharing all your recipe. I tried this recipe and it turned out really good. It was my first time to make macarons although I can't remember how many times I've watched this video to familiarize with the recipe haha. Thanks I've Tried a number of your recipe and they are all yummy. My husband loves the pavlova a lot and this macarons. More power to your website and channel.

[@joyofbaking]

I've never used the store bought egg whites, so I don't know if that is the problem. Other reasons for a thin batter could be an under beaten or over beaten meringue or the batter was over mixed.

[@2terence2jones]

this is the best French macaron recipe video i've seen!

[@joyofbaking]

The recipe is correct, it should be 35 grams. Sometimes it is hard for Stephanie to remember all the measurements in the video. We've added an annotation to the video to correct this error. But you are right it probably wouldn't have mattered.