Macaron Masterclass - How to Make Perfect Macarons | Cupcake Jemma

[@jms18uga]

I made this for friends, and they have DEMANDED that I make them again today. I wrote out the recipe so I don't have to keep playing the video over and over while I'm baking. Here you go: French Macarons based on the Cupcake Jemma Masterclass 205g powdered sugar 190g almond flour 144g egg whites, split in two portions of 72g Food color paste (optional) 190g sugar 60ml water Thermometer Food Scale Plastic wrap Parchment Paper 1. Put powdered sugar and almond flour into a food processor and blitz 16 times using short pulses. Sift into a medium-large bowl. 2. Add 72g of egg whites to sugar-almond mix. Mix fairly vigorously. Add food color paste at this point. Cover with plastic wrap. 3. Cooking over med-high heat in a small saucepan, heat sugar and water. Once it’s 110-degrees C/230-degrees F, start whipping 72g of egg whites in the standing mixer. Pull the sugar syrup off the heat once it reaches 118 degrees C/244-degrees F and add it to the egg whites, pouring the syrup down the side of the bowl. Beat until the meringue is glossy and forms soft, floppy peaks. 4. Take one spoonful of meringue and add it to the sugar-almond batter. Mix a bit vigorously to loosen up the batter. Gently fold in the rest of the meringue and continue to fold until the batter, when poured off the spatula, folds into ribbons that don’t melt into the rest of the batter. 5. Prepare a piping bag with a round tip. Prepare two cookie sheets with templates and parchment paper. Pipe macaron shells onto parchment paper, flicking the tip to avoid getting peaks. Once you’re done with all the shells, bang the cookie sheet pans to allow all the air in the cookies to come out. Use a toothpick to fix any craters. Pull the templates from the cookie sheets. 6. Let macaron shells sit on the counter until a skin forms. Preheat oven to 165-degrees C/330-degrees F. Cook for 12 minutes. Take macarons off the cookie sheet and allow them to cool before filling. 7. Fill with ganache, buttercream or curd.

[@sarahrose4384]

you are awesome, thank you!

[@trinchen1414]

you are my hero

[@Aishafahad]

When to preheat the oven ?

[@annaa2726]

How did you store these in the refrigerator did you leave them open or did you cover them thank you

[@akrandomstuff3018]

Ok this ... was ... SUCH A BIG FAT HELP THANK YOOOOU SO MUCH

[@MaiNguyen-zb5pv]

If you guys want a no fail macaron recipe...THIS IS THE ONE!! I have tried numerous recipes and wasted a tremendous amount of failed shells and found that this recipe right here....IS...THE...BEST!!! I've made this recipe so many times and it never failed me!! Thanks Jemma and Dane for the tips and sharing!!! LOVE LOVE LOVE

[@katiewilson9317]

Is there a way to measure out 72 or 144g of egg whites without a weight? I only have measuring cups :( HELP??

[@squidsbizarreadventure]

Katie Wilson it's not a precise measurement but 70 grams is about 2 egg whites. Macarons are quite finicky so maybe invest in a scale if you want to make them often.

[@macciebuilds]

Thank you so much for your comment

[@haliarskaphoto]

thanks for your comment, I`ve tried like 12 tutorials and recipes and I`ve never been happy :D so I will try this, it`s great that someone did them couple times and it went great :)

[@itsjustaboutme4]

Do you bake them on convection oven or regular bake?

[@Bluebunny21]

I really like how this video was made -- with Jemma asking and giving us information as they go. I feel like I've learned a lot more from this video compared to other macaron tutorials because the process was explained thoroughly. I hope she makes more videos in this format. Much love from the US!!

[@April-vc9rq]

BlueBunny2179 fully agree!

[@catherineiselin]

Thanks to you, at 64 years of age, I had the courage to do macarons for the first time and I am hooked.... I need to refine, second batch looser than first batch. But really, your explanations are so clear, I know it is my fault of I get some irregularities. These biscuits are truly divine. Thank you so much again.

[@hasmawatihasmawati2595]

Aa

[@vicmartin4563]

I’ve just made these, and this is literally the first time EVER I’ve had 4 trays of macarons that are all perfect! Not a single crack! Dane, you are my hero 🤩

[@manjopondoc]

Hi about how many macarons did you make with this recipe pls? :)

[@teodoraivan1892]

Can you please let me know the temperature you bake them? Do you use fan oven? Thank you in advance!

[@udhe4421]

teodora ivan. Bake these macaroons at 165 degrees "Celsius" for about 12 min. Listen again to video at the end for more clear instructions. Don't forget that they say Celsius and not Fahrenheit...

[@cookiemystic5530]

@@udhe4421 do you know if you hold down on the 0 button, there’s a Celsius sign? ° I’m just trying to help 😊

[@marriamraheem9040]

Do you bake one tray at a time? Cause i can bake 1 tray at a time. How long can i leave the other trays unbaked?

[@ahoyitsmattie]

I love how you let him talk and don’t control or interject what he’s saying

[@rafaellabarbosa3725]

So true!!

[@ayowolf090]

Doesnt everyone do that

[@_Ook]

Yes some people are rude at this

[@ollplthomas1391]

@

[@JerryOrtiz19]

True! 👍

[@jemmajackson7914]

Can we just take a second to marvel at Dane's fantastic posture?! Definitely need to follow suit as baking as turned by spine into crumbs!

[@durrezbakes]

Jemma Boak I straightened my posture just looking at him. Good influence Dane 👍

[@swanidk5192]

Ffhgjfhot🇦🇿🇦🇱🖤😗😗😗😗😗😂😂😢😢😢😢😢😢😢😢

[@dvzarraga860]

I love how he just ate the whole macaron at once and Jemma took a bite and they were both shook about it 😂😂😂😂

[@gloria9985]

I just watched this part twice because of your comments🤣

[@hayleysahara496]

I've seen another vid for french macarons where the dude ate the whole, I personally couldnt. :D

[@prettyfacemari9083]

This recipe is so different from the one I seen on Tasty, more challenging for sure, but I trust Jemmas recipes they've never failed me.

[@teyteytey9127]

Did it work?

[@prettyfacemari9083]

@@teyteytey9127 I haven't tried yet, I'm kinda scared to try it lol

[@teyteytey9127]

@@prettyfacemari9083 same

[@skyfator]

It's different because Tasty made French macarons, and Jemma made Italian ones

[@aaba75]

I used the tasty recipe and it didn't work but i used jemmas and it workex

[@stha03]

9:03 that's some really professional piping i have ever seen

[@carlee8187]

Thx for the Italian macaron Method cuz it is hard to find in the internet comparing to French method. I love Italian method so much more because it is more chewier and more stable. Love u so much Jemma

[@genesismartinez9106]

C A R L E E Jahjajajajkakakjasjj

[@genesismartinez9106]

C A R L E E uxkd

[@jay-jt4ke]

um its French?

[@supaZarrin]

no its italian

[@LJ-ElleJhay]

Lauren Cookie, if you watched the full tutorial you would hear and see that these are the Italian macaron as apposed to the classic French macaron.

[@pagebypaige20]

Dane trying not to say 'nipple' when he was flicking his piping bag was the highlight of this video for me 😂 talented guy. Super cool!

[@lastbeatit]

lol yeah i was gonna say NIPPLE!

[@adoniyaacademy]

Sian Hancock lol i noticed that tooo...

[@emeraldgemin583]

i noticed and I was like- You arent gonna-

[@simmo303]

'Pip' is what he was trying to recall.

[@simmo303]

Listen to the text.

[@estellearcher8766]

I made macarons for the first time ever with this recipe and they were perfect

[@estellearcher8766]

Aysiaxx I really wouldn’t recommend it, you’ll get the wrong ratio

[@Bukky_O]

Great! Please how many macs did the recipe yield, thanks!

[@inspire734]

@@estellearcher8766 Can't you weigh it, then put it into a measuring cup? Other than eggs might be larger or smaller. I have made regular merangues with the syrup method like here and frostings. That might be why it works better.

[@jamiemae3193]

Flour can have drastically different weights (depending in if it's sifted, scooped with a spoon, or scooped with the measuring cup its self). 120 g is a cup of all purpose flour. However people can get 90-130 g (potentially more) with measuring cups. I would recommend just getting a scale. If you don't want to you can Google conversations.

[@rnhtandcat1576]

@@JA-zd3vh ikuuu kuuu kuuu Op

[@shahirahussain9969]

Used this recipe as my second attempt at macarons and it turned out beautifully! Practically screamed when I saw those little "feet" forming in the oven, what a sight 😍 thank you so much for the amazing masterclass!

[@lilmizlovely5866]

gracia hosianna why are you commenting those random words everywhere? 😂

[@drc_1990]

These are incredible! I’ve made French meringue macarons maybe a half dozen times using different recipes. They’ve always been good and people have really enjoyed them, but they’re so finicky and I’ve never been impressed with the consistency - always either too gooey on the inside or too crunchy on the outside. I followed this recipe exactly and am so impressed with the result. I’ll only make these Italian meringue macarons from now on! Thank you!!!

[@preciousOne79]

Don't we all want to snatch Dane & keep him as our best friend? He's soft spoken, can bake, cute & just seems like he's loyal.😍

[@suhadhussain4703]

I'm a pretty good home baker, but I could never get macarons to come out properly!! I used this recipe and it came out perfect!!! I didn't have a candy thermometer, so I was a little nervous. Even without it, they came out perfect and were a huge hit! I cannot thank you enough

[@valeriatte]

How long you boil that water and sugar?

[@jonidschthan5530]

This is the best guide to make macarons ever! I looked at so many recipes and this seemed the most fool proof, so I just thought I give it a go for my first macarons and boy they are delicious and so easy to make if you just follow exactly this guide! Also you guys are soooo cute, much appreciated!

[@fia2960]

If your a home cook - I recommend not bothering with the food processor - generally sifting is just enough unless you have very chunky almond meal. Also, when beating the egg whites - go a little bit further then peaks - otherwise it gets very liquidity.

[@suzannekan]

Sofia Poy thanks! I didn’t use a food processor and just sifted like you suggested. Everything came out perfect except it came out a little hollow. Do you have any idea why it would turn out like that?

[@fia2960]

@@suzannekan There's a few reasons why macarons can become hollow. The first reason is that they might have been over-whipped. This can lead to the macaron deflating a bit while baking - leaving a hollow inside The second reason could be because of the temperature. I suggest maybe next time turning up the oven's temperature by a few degrees - but baking for a little less time.

[@suzannekan]

Fia Poy thank you!! 3rd time I made it it came out full. I nearly cried.

[@fia2960]

@@suzannekan Congrats!!! I'm sure they were stunning and delicious!

[@jia8295]

I have a question, how many do these make, I'm planning on making it for some relatives but idk if I should double or keep the same measurements

[@ruiyang3823]

This is the ultimate macaron tutorial and recipe you ever need!! There are so many fake recipes people shared here online, but this recipe works perfectly and the results are great!!Thank you girl！YOU ROCK！❤

[@Karagamii]

Their jawlines are sharper than my mental state

[@maxil8988]

relatable

[@TXP9]

Her skin is brighter than my future.

[@satsat247]

@@TXP9 their waist is skinnier than 10% of my belly fat

[@kcch7190]

Kara Fedrigon HAHA

[@CheffyGurlBakerChick]

😂😂😂😂😂😂😂😂

[@terryanncorapi5782]

Thank you Dane and Jemma, Dane I’ve finally mastered your recipe and I now have myself a small village of people buying these tiny wonders so thank you, terrific instructions. Love 💕 you guys.

[@SoffyChannel]

HOW COME EVERY EMPLOYEE IS SO THIN AND NORMAL AT YOUR SHOP??I'd be a freaking rhino if I got to work there between all the pastries!

[@fordyce8685]

lol

[@niccigericke1234]

Bahahahahahahahahahahahahaha

[@xtapaaa]

because they get tired of seeing the same party everytime lol

[@valedro]

Probably because they are so sick of the pastries by now that they rarely eat them themselves?

[@LA2047]

Same reason people who handle millions in cash a day don't think about it: it just becomes part of the job. You see it so often you don't want to eat everything; it just become "the job."

[@saa.ra181]

Hi! Just wanted to thank Jemma and Dane for the recipe. Me and my mum tried this twice and it was PERFECT! timings and temperatures are really important so don’t get lazy with those. Also, our first time making them was a success, even though we didn’t have a thermometer and just watched it. So you don’t necessarily have to have too many little tools. Try this recipe! It’s fantastic :)

[@chelsea_creator_writer]

These turned out perfect! My first time ever making macarons and they are absolutely delicious! Making the chocolate macarons with salted caramel now!

[@kordovaia]

Dane is a great teacher! Never done macarons before and they came out great at my first try 😍 thank you for sharing your knowledge with us 😘

[@Starforsaken101]

Just wanted to say this is a pretty good video tutorial on the italian method. It's sometimes hard to describe all the steps correctly and you two did great! Dane is awesome!

[@CupcakeJemma]

+Starforsaken101 thanks so much! X

[@pinkprincesswhee]

I LOVE how you included VISUALS of what we ARE supposed to look for!! THANK YOU! (ie. the flopping meringue, the ribboning, etc). & YES ! Passion fruit is Delicious!

[@wjdwlaks]

after a few failed attempts with recipes using the french meringue method, i tried this one and it was my best attempt yet! thanks so much :)

[@moonliqx2211]

Which is better frech or itallian like they did in this vid

[@wjdwlaks]

@@moonliqx2211 i've found that this recipe is much better, at least for me! the meringue is much more stable

[@moonliqx2211]

@@wjdwlaks tysm for responding! Ill definitely try these

[@FernandaMartinez-mi3ne]

YOU GUYS! I spent the last two days trying different recipes and techniques.The others were French, and this one was PERFECT. I’m like about to cry because I was so frustrated from the others. I’m making these forever now 👌🏽

[@kevin05101998]

Amazing recipe! Made this twice already in the past 2 days. This is a good base recipe for many flavors; made one in pandan flavor, and another in Thai Milk Tea flavor by slightly adjusting the recipes and using white chocolate ganache of the different flavors; came out perfect! However, this recipe makes a ton of macarons! I made 1/4 of the recipe which made 20-24 macarons (i.e. 40-48 individual cookies). Tips on piping: I did not print out a template as a guide. Instead, prior to transferring the batter to a piping bag, I used a 3cm round cookie cutter and just dipped the tip in the batter and used it as a "stamp" to make round impressions on my baking mat.

[@jia8295]

What r the measurements for 1/4 the recipe?

[@kevin05101998]

jia just quarter the ingredients. Same steps

[@jia8295]

@@kevin05101998 thank uu

[@qiaonathon]

omg i love thai milk tea! did you use tea instead of plain water??

[@kevin05101998]

Qiao Yi, Wong nah, for the shells i just used food coloring. And used a thai tea ganache filling. I have the recipe on my instagram @leonarduskev.bakes if you’d like to check it out 😆😆

[@karimcleod256]

Thank you so much! I tried this recipe after a few fails from other recipes. At first I thought it was intimidating to try this meringue, but so happy I did. They came out beautiful. Your video was so easy to follow... and informative. Thanks again.

[@sreejanighosh3399]

Dane's favorite sentence is "not quite yet" 😂

[@harithaguthikonda1653]

😂😂

[@ElssiePlum]

Dane trying so hard not to say 'nipple' when talking about avoiding the pointy thing on the top of the macaron 😂

[@kingab9939]

I know,right? That was too funny. What are they? mmmmm... peaks? lol

[@LeeBlackman5]

Can tell this was one of Dane’s first videos. And I love the leading questions to make him feel comfortable ❤❤❤

[@benharrison8604]

Omg Dane you need your own channel NOW!!!!!

[@nehemiahmarcus8671]

Yes! He needs his own channel!

[@habeedoll]

Dane was just soooo poised! Love it! Haha AND I love how he devoured the entiiiiire macaron in one bite! Hahaha xo

[@user-xk7vs5pq7x]

Poised.. I’ve heard that name before *cOrY KeNshIn vibes intensify*

[@easproductions1305]

5:10 Jemma: grabs the thermometer, points it at Dane* Jemma: Oh, it’s blazing hot!

[@erinc907]

i think she actually said something about a laser...

[@OotheindogermanoO]

I think she says "This laser tells us how hot things are"

[@easproductions1305]

@@OotheindogermanoO right before she said "It tells us how hot things are" she pointed it at Dane and said "Oh, it's blazing hot"

[@hannahlim6211]

Finally got to try this recipe after getting my hands on a kitchen thermometer. It’s definitely a can’t fail recipe which shells coming out beautifully. Everyone messaged me about how i managed to get such beautiful shells and feet. Not me, it’s this recipe. Tried to make macarons the french way because i didn’t have a kitchen therm and it was just disastrous. I was so scared of over whipping the meringue that i under whipped it. With this recipe, i didn’t even have to use my brains that much, just let the recipe do it’s job. I live in Singapore where the humidity is sky high, all year round really, so my shells were not drying out even after 1.5hrs. So i heat up my oven on the lowest temperature, turn it off and putting all the shells into the oven to dry. Definitely did the trick.

[@NWRsk]

I can confirm this’s the perfect recipe for macarons. It’s my first time baking macarons and they all turn out so good! No crack, beautiful straight feet. Thumps up to Dane and Jemma!❤️☺️

[@janaicr9629]

His posture😦 is just.... i mean i.... I'm.... im speechless😶 that guy will never even need to know the word 'chiropractor'😂😂

[@briannabryan2014]

justJanai *sits up straight after reading this* 😅

[@krystaljane3515]

Right?! So jealous. That reminds me I need to book in with my chiropractor

[@huehuehue1369]

I'm shooketh!

[@nancyw9141]

Shelise B sat up straight after reading your comment. 😂😂

[@svrangerchrista09]

hopefully everyone can stand tall and proud like he's doing and without any pain!

[@Mariale110322]

I tried this recipe after sooo many fail macarons and this really worked out for me!! They taste delicious and are easy to do. However I used a Rational oven and I baked mine at 275F for 12 min with medium fan and came out perfect 😊

[@fiorefer379]

Thank you! In Costa Rica it takes almost an hour and a half to get it dry, that's because of the humidity. It takes a lot of patience and sometimes the feet don't come nicely while are in the oven, tooo bad!

[@안나-r8i]

Fiore Fer Hi, just a little question. Where do you get the almond powder in Costa Rica? I've been searching for it but I couldn't find a place that sells them...

[@katsaludar5391]

I turn on the aircon whenever I make macarons. I just wait for 20 mins. I live in the Philippines, the humidity is crazy here! The airconditioning is a great help :D

[@fiorefer379]

ᄀ안나 compro almendra entera, la pelo y luego la pongo en el procesador y luego, igual que hizo el muchacho, la vuelvo a procesar pero con el azúcar molido.

[@fiorefer379]

Kat Saludar thank you for the tip, but I don't have AC at home.

[@안나-r8i]

Fiore Fer sin tostarla? Yo traté igual pero no logré procesarlas sin que se peguen por el aceite y tampoco se muele tan finamente...

[@cwang7771]

Thank you for sharing! I tried your tip of mixing egg whites to almond/icing sugar mix up front and adding a small portion of meringue to the batter first and I think these two minor changes made all the difference! Mine came out with perfect feet and no hollows.

[@stellawong913]

I failed two times before! I am so glad that today I followed Dane's recipe, and I was so excited to see the feet of the macaron rising in the oven and they turned out perfect !. Thanks to Dane, you get a super big LIKE from me!

[@ahalihaivigneshwaran8346]

stellawong913 👍🏼👍🏼

[@EverydayLoDavis]

Literally just made these for the first time and they came out great!!! Go Chef D! Thanks for sharing him with us Jemma!!

[@bettyspaghetti9175]

Ever since I was a little girl I’ve always loved Gemma’s tattoos!

[@chrisrush1694]

"The girl with the cupcake Tattoo" lmao

[@juliesamolinski7166]

I've been determined to succeed at making macarons. I've watched dozens of videos. In the last seven days since I began this venture, I've failed each and every time! At least nine fails in seven days. Today I watched this video for the second time this week. I decided earlier in the week after watching it the first time that I wasn't going to try this recipe because the itallian merangue was stepping out of my comfort zone. Today, after failing so many times, I watched this video again. I decided to give it a try. I'm at the point where I don't really care. What's one more failed macaron?? I have two teenage boys that are enjoying eating my flops. I was sure this wouldn't turn out. I followed the directions exactly and when I opened the oven door I about burst into tears!!! They were perfect! I couldn't believe it!!! I was about to give up. Thank you Jemma and Dane! Now if someone could tell me how to get rich, vibrant colors I'd be one happy woman!!! I"m using gel coloring but I want the super bright colors!

[@cookiepop123]

Well done!

[@selani101]

Baking queen on the planet earth. I tried this recipe ,it worked well. I have tried so many recipes of yours and all worked well and at the same time super delicious. You and your team are the best. Wishing you a very successful future. Stay safe. Love you

[@Dezlarsen]

Made this today! It is so so good! My first try and they were perfect! I was so impressed. Thanks Jemma and Dane!

[@connieebinger6343]

Yes, Dane, thank you for showing us how to do it perfectly!

[@nadiah9685]

I love how he just pops them in his mouth😂😂

[@Carmebellemartinez]

..

[@Aeonessa]

My husband does all the cooking in our house, but won't bake. I never cook or bake, but I really wanted to make macarons. As a novice I followed your directions exactly and both my first and second batches came out beautifully... (Second batch was more visually appealing as I had to learn how to make a circle again 😂) Thank you for sharing!

[@leezab1569]

I just finished baking macarons using this recipe... and this works 👍🏼.. this is my second time trying macarons , after my first attempt failed miserably using French meringue method by another famous KZbinr ... Jemma this recipe is pure gold ! Thanks so much 😊😊.. this gives me confidence to try making macarons for my little ones birthday.. God bless you both ❤️.. love from 🇮🇳

[@Whenwillit]

Leeza B how many macarons does this recipe make?

[@rcjm21]

I was in love with jemma,then came dane...

[@sonrisa8775]

“Not quite yet” omggggg that burned my soul ! 😂

[@matildaaa____1778]

Made macarons for litterally the first time ever. I'm only 12 but with this recipe I made the most perfect macarons! thanks so much for sharing! x

[@Marie-cp4yf]

I like Dane...very simple and no pretentions...what a delight to have him around...

[@TrungPhanC]

I tried 2 French macaron recipes and failed both. Then last night I saw this video, love it and tried it tonight. And it worked!! Beautifully done! Taste great too. This is the recipe you should go for if you have never make macaron before. Tsk so much for the clear & fun instruction.

[@jessicawilliams3222]

God bless the Italian meringue!!! I have been fumbling over macrons for months!!! Finally a perfect batch! Thanks guys

[@banal3559]

i'll take one dane please, thx

[@banal3559]

here i am objectifying guys, damn i'm sorry it won't happen again

[@yamichan9249]

banal mean holy in my mother tongue xD

[@yamichan9249]

+Yami Chan means*

[@clarissab8481]

Please do a recipe for the chocolate and passionfruit ganache!!

[@lastbeatit]

Here you go 50g butter, softened and cubed 225g milk chocolate, finely chopped 5 passion fruits, juiced (125g juice)

[@katiexxxx2385]

Also need a recipe for a crunchie/ honeycomb cupcake

[@Maiasatara]

+fluffcloude - no boiling cream in this ganache? Just the butter? Is this actually Pierre Herme's recipe or your personal recipe? (I've ordered his book from Amazon but its shipping…)

[@lastbeatit]

Maiasatara Pierre’s recipe. Melt the chocolate over a Double boiler and boil the passion fruit juice. Add the juice into the chocolate. Once incorporated, add butter. Feel free to double check the recipe once your book arrives.

[@Maiasatara]

+fluffcloude - I believe you, lol. Still can't wait for the book, though.

[@yourmathbuddy6541]

Made this recipe yesterday, the macarons turn out prettyy and this is my first time doing macaron. It was a success 😍 thank you jemma and dane. I followed the exact technique as in the video. But i prefer my buttercream filling a bit salty, so i add salt 😊

[@TheALVIshow]

This is one of the best, if not the best of the best, recipe for macarons!! I just tried it and they came out absolutely perfect exactly how macarons are supposed to be!! I am so thrilled because I've tried making them in the past, (with different recipes) and not only I had to throw them out but I also got discouraged. Thank you so much for this recipe and the wonderful video that shows everything step by step!! ❤️❤️

[@jessicaorengo5591]

I just made some macarons and they came out perfectly! Almost every time I tried to make them it was a failure. Thank you for this tutorial... loved it!

[@lucydiaz2308]

jessica orengo how many egg white do you need for te Italian merengue???

[@JaiProdz]

He's beautiful!

[@durrezbakes]

JaiProdz Yep! You wouldn't think looking at a suave guy like him he'd be making macarons for a living!

[@durrezbakes]

JaiProdz I just realised I haven't even been following the recipe!

[@lucapeyrefitte6899]

He really is 😏

[@budsarinmateedunsatits2763]

Somehow he reminds be of a sexy alpaca

[@yaoshihuang4245]

alpaca! dead on!

[@kscommentary9710]

Love this duo and they explain every step and why they are doing it

[@alinab7385]

Thanks for the recepie guys! I tried macarons 2 times before and it was a massive failure. I tried your recepie thinking" If it doesn't work I will give up on trying to bake macarons and just buy them", however it turned up that your recepie actually worked and was quite succesfull. My partner an I ate them all 😄 I can't wait to try it again.

[@nisaleerasara]

Amazing instructions Dane! Loved watching you with Jemma in the kitchen :)

[@samw4744]

This is my first macaron success. Thanks so much for making this recipe!

[@adrianacannizzaro]

Yup never done macarons before and did it with this recipe today and they came out pretty perfect ! Thank you, Jemma and Dane for your tips and tricks!

[@1999590]

I was looking for recipes and i immediately went straight here because i trust jemma

[@vanessal3423]

LOL @ "I don't have time." When you're in the industry, you know what he's talking about!

[@juwayriaasvat5669]

Did anyone actually wait one to two days?? These macarons are so delicious, I definitely can't wait🤯

[@t.s8113]

Omgosh! This is the best video on macarons that I have ever seen (and I've watched a lot). Informative and shows us how its really done. Thank you both for taking the time to explain how its done right. No quickie instructions. I cannot wait to try your method. Fantastic!

[@amocenare]

I stopped making italian meringue macarons years ago, because the recipes that I used always came out with hollow shells. Until I gave it a try again using this recipe. The macarons came out perfect. I highly recommend this recipe. Yesterday I used french meringue to make macarons, it turned out great as well. But, I think I prefer italian meringue macarons... The macaron tastes better, it’s chewy on the inside, crispy on the outside.

[@amocenare]

Sana , You definitely need a thermometer to measure the temperature. When the sugar starts boiling, it might be in a range of 106-108C temperature only. This is when you start beating the egg whites until frothy to soft peak. You need to boil the sugar until it reaches 110C before you start pouring it into the egg white in high speed, keep beating it until the temperature is lower. When you touch the bowl, it’s no longer warm. The meringue will be stiff peak n shiny. This is the thermometer that I used (but any cooking ones will work): Etekcity 1022 Digital Laser... www.amazon.com/dp/B013X0NQT0?ref=ppx_pop_mob_ap_share Also, I used a convection oven. So, it helps circulating the heat.

[@user-ze8fr9wq1t]

Amo Cenare thank you so much for that! I’ll try to get the one you recommended

[@tanakaseri]

Finally someone saying it doesn’t have to be stiff peak!! Every single recipe say it has to be very hard and stiff, making straight peak but it will cause it to have over-mixed batter. This recipe is nice.

[@jasminer4859]

This is my go-to macaron recipe! It's always a huge hit and they make great gifts. I've flavoured them with matcha, raspberry emulsion and vanilla so far, and filled them with french buttercream (sometimes with a little filling bordered by it) or ganache.

[@laurenelizagrech5139]

Do you sub some of the icing sugar for flavourings when doing the shell or do you just add them additionally?

[@angelica8000]

I want more videos with you guys together!! Dane is awesome ❤️

[@loveatfirstcake3417]

Making macarons has always been kind of my kryptonite! :D Thanks for your tipps, I will definitely try them and hope the next macarons will turn out a lot better than the last ones. :)

[@kandrpy3161]

“It’s helpful if you have a friend.” Well I guess I’m never making macarons

[@deborahshannon2823]

Just made these macarons and filled them with a whipped, white chocolate and raspberry ganache. They turned out perfectly. Thank you for a great recipe and very thorough instructions!

[@Lilpickle08]

This is a fab recipe! Have tried lots of different ones and this is the one that consistently works, thank you!

[@xxmamaxxable]

I like Dane, he seems really nice!!

[@liasoto9216]

he is flawless

[@enriquezj4]

These came out so so good the first time I made the right. If you don’t want to fail try these the came out GREAT!😊

[@nubianicholas1361]

I made this recipe twice already and same GREAT result. Thank you for sharing Dane.

[@张梦洁-p4t]

Here's the scale from Grams to Cups! Hope this helps! 1 1/2 cups Powdered Sugar 1/4, 2/3, & 1 cup almond flour 1/2 & 1/3 cup caster sugar 4 egg whites 1/4 cup water

[@reeroy7160]

I don’t know who’s more attractive; the macarons or Dane 😍

[@memethompson83]

Omg omg omg omg ! He is a lifesaver ! I have finally made some good macaroons ‘! Thank you so much ! I hope to be as good as you one day but babbbbbyyyy these macaroons came out pretty decent ‘

[@sifaelnanono9077]

Watching in 2019. Lovely. Dane is a hit. Jemma + Dane = Magic

[@munidawson188]

Hi! Jemma and Dane , Thankyou so much for your lovely recipes. I have made these macarons so many times and wanted to share with you my pics. It's truly a full proof recipe.

[@clairequince1650]

Hi. Love this recipe. I've tried it a number of times with varying success. How long does it take to get the egg whites to stiff peaks once you add the sugar syrup? I think I'm not getting there but I'm scared of over whipping.

[@chelseacd]

I don’t think you can overwhip meringue after you’re added the syrup. If you can, it’s incredibly difficult to do. I’ve whipped meringue for buttercream (exact same steps) and let it run on medium-high for 15+ minutes. Most important is making sure it gets down to room temperature before continuing. Don’t overwhip your egg whites pre-syrup- barely to soft peaks. Once you add the sugar syrup to them, they should become a large cloud almost immediately. Good luck!

[@halley6903]

“Its helpful if you have a friend” Well guess i wont be doing this then A h ah ah a ha....

[@jms18uga]

Jemma does a video where she makes macarons solo. She uses a cup to hold her piping bag.

[@arshiamsd]

I'm coming over now . Get the bag ready

[@HuiQiu-n1h]

Just twist the front part where the icing would come out and put it in a cup. Fold the sides around the cup and put in the mixture. Dont put in too much, it might be hard to pipe

[@helenbowman5282]

More Dane please!

[@katelynchen6401]

thank you so much for this recipe!!! i tried twice with no success using the french macaron technique and i finally got beautiful macarons on my first try with your recipe. 💗💗

[@laurendolan2185]

Thank you thank you thank you!!! I was trying to make macarons for my boyfriend, I used to make them as a kid.. but my old recipe just was NOT working, 2 tries and no feet.. I was on my last bit of almond flour and I decided to try this way.. omg they have never looked so good. I’m so happy I can surprise my boyfriend and they’ll actually look good. I’m using this recipe from now on!! My kitchen is a tornado wow lol.

[@moop.3549]

*i have never seen macarons done this way- adding the egg white immediately to the dry ingredients*

[@esfirkoles]

Super Flute they said that it’s an Italian method, look it up, it is different :)

[@waterlike84]

Thank you very much for the recipe and tips 💐💐💐👍🏻👍🏻👍🏻😊

[@mom2mmpt]

Same. I always thought it was just egg whites that they added (with the sugar) rather than the swiss meringue that they added. I can see how this would make a nice texture for them.

[@danaglabeman6919]

Hey guys, just know (if you don't already) that when Dane suggests French buttercream, it's made with egg yolk, so you can use the whole egg for your macarons instead of having to discard the yolks.

[@kellyshields3392]

Followed this recipe and my macarons were perfectt!! First attempt ever and I'm so happy. The only thing I changed was the cook time. I set my oven to 305F and cooked mine for 20 mins and the shells came out perfectly.