Vanilla Birthday Cake Macarons | Start-to-Finish Macaron Series | Recipes Included!

[@whingn]

Thank you sooooo much Maddie. I have tried about 10 other recipes, bought different mats, baking trays, oven thermometer, sat for hours trying different oven settings and getting depressed seeing no feet or watching my macarons burn. This video is the best I've seen and actually produced something resembling a macaron today - I thought macarons were an impossible dream! Loved cooking along with you too . The best video I've seen 🥰

[@ayuritakashiba5866]

Omg, i had tried to make them 6 times with different recipes. All failed. I tried this one, PERFECT. Thank you, Maddie. Also, if anyone has trouble overmacaronaging, I learned to just fold.

[@whingn]

Thanks!

[@susandahler3460]

Love watching Maddie, her macarons are the best.❤

[@MaddieBrehm]

Thanks for watching! 🥰

[@rebeccarodriguez1069]

Watched it to the T! And my Mac’s came out amazing!! Thank you so much!!

[@jmctavishiii]

I love the explanations of your methods during each step of your macaron making process. Really useful information!

[@MaddieBrehm]

Thank you so much! I'm so happy to hear it was helpful :)

[@kimdang409]

thanks for showing the entire video ❤

[@soniajoy6280]

I love how well you explained the entire process👏👏

[@sweetslabelle8036]

What is the citric acid for and does it need to be added? Can you use powder form?

[@klor03]

Thanks for all your great videos. Quick question, what tip do you use to pipe your buttercream?

[@MaddieBrehm]

Thank you so much for watching! Good question! Usually when I’m piping buttercream into regular sized macarons and I’m just piping bulbs like this (instead of a ring around the outside etc) I usually go with the Ateco 803-805! So usually something similar to what I piped the actual macarons with :)

[@baktymenseitova5914]

Thank you for your great tutorial, they are amazing 🤩

[@MaddieBrehm]

Thank you so much!!

[@jamifitz]

Cute little bday macs Maddie !!

[@MaddieBrehm]

Thank you! ♥️

[@kimscudder2899]

how do you treat the cake mix before incorporating? Thank you for the great videos

[@MaddieBrehm]

The same way you heat treat anything with flour! Just bake it at a low temp for 5-10 min :)

[@vermillion9nelson188]

Thank you for the recipe. I am curious about why you are transferring the silpat on and off the baking tray so often; isn't it easier to pipe, tap, and dry them on the tray? Is there a benefit I am missing? Thanks again!

[@MaddieBrehm]

It is just my preference based on my personal kitchen space and tools, as well as for filming reasons :)

[@0neTruePassion]

HI! Thanks for the tutorial! What do you mean by heat treating the flour?

[@MaddieBrehm]

Thanks for watching! It’s not a great idea to consume raw flour, so by baking flour or cake mix (which contains flour) first before using it in a raw / unbaked recipe is best :)

[@rubyc.4311]

Thanks for sharing this video. Can I use this recipe for Swiss method? Ty

[@MaddieBrehm]

Yep! You can use any method you prefer :)

[@mercedesmercado3878]

Thank you for the video! I love that your macarons shell are always perfect! I hope one day mine can be like your, my macarons always get small ruffles 😞 I trier different things and nothing works 🥲

[@MaddieBrehm]

Thank you so much!! If you are getting small ruffles (I’m guessing you mean feet?) you might need to mix a little bit more! Good luck!

[@mercedesmercado3878]

Hi, you mean the butter?

[@MaddieBrehm]

@@mercedesmercado3878 I am not sure what you are talking about! Sorry!

[@rowanslittlebakery]

Im just starting my own business and your video help so much, thank you! Question with the drying you have 2 trays so 1 tray dry's more, does that make any difference?

[@MaddieBrehm]

Usually I have between 2-8 trays piped and drying on my counter at a time even if I only bake 1-2 trays at a time :) it’s completely fine :)

[@brittneysanmiguel9768]

I love your channel your awesome!!!! is the butter salted or unsalted?

[@MaddieBrehm]

Thank you so much! Butter should always always always be unsalted in every recipe unless it specifically calls for salted butter!!

[@macysmith2484]

Hey! I was curious if you preferred on method over the other for the macaron shells (French to Italian)? I was wondering if you found one more tasty than the other! Thank you!

[@MaddieBrehm]

It depends on what I’m baking and where :)

[@acts6591]

Helllooo, I've tried out ur recipe and oso tons of other recipes before this. I managed to get full shells non hollow, everything right except, the exterior isn't eggshell-like crispy 😭😭.I'm not sure why. I've tried overbaking, underbaking, I can't recall how many times I've tried, maybe like 30+? 😭😭😭😭 May I know what's the key of getting the eggshell like crispy Mac shell? 😭😭😭 Anyways, im sry cuz i think ive commented in another of ur video but i cant recall which one it is.

[@meganranke5836]

Have you ever tried the French method with heating up your sugar in the oven for a few minutes before incorporating it into the whites?

[@MaddieBrehm]

No I’ve never heard of doing that before. It seems a bit odd but I’m sure it would work?

[@meganranke5836]

@@MaddieBrehm I’ve done it when making meringue cookies and it helps make a stiffer meringue for French method. I didn’t know if it would work for macarons. I’ll have to try and let you know!

[@meganranke5836]

My birthday is September 5th! ♥️