French Macarons / Michael Lim

[@michaellim]

To be honest, I was hesitant to upload this macarons video because I know many will fail from their first attempt. This is one of the most problematic cookies to make according to most people. Most blame on the humidity, but I think more likely because they lack of patient to learn and know their oven well, so as for their folding skills. There is no secret behind making French macaron, but it definitely needs lots of patient and discipline to execute it. Although, it uses only a few ingredients, the ingredients are expensive. This is not for beginners and occasional bakers. You need patient to fold the batter. You need to be observant enough to know when to stop folding because batter consistency is very important when baking this goodies. Discipline enough to keep an eye on the condition the macaron is in (humidity and temperature wise), and also learn how your oven operates. Once you mastered all this, it will be so easy to make macarons anytime on any day. So if this is your first time making macarons, please think carefully what you getting yourself into. Watch the video carefully without skipping so you won’t miss any important information. Recipe given to you with the exact measurements. The baking temperature and time works on my oven. You should use it as a guideline to find out which temperature and time that works with your own oven. Learning how your oven functions work is out most important. The second important is your folding skills. How long it takes for the egg whites to reach stiff peaks depend on the quality and temperature of your eggs and the speed of you hand mixer. For example, medium speed on my hand mixer can be high speed for some other brands of mixers. I know someone will ask how long it takes to fold the batter, and how many folds. I find it a nonsense and ridicules, because when folding with hands, it can gives inconsistent speed from person to person. You just need to figure it out yourself when to stop folding by paying attention to the batter consistency. That is why I always said be observant. Compare your batter consistency that shown in the video. That is what baking tutorial videos are there for. All that said, I wish all of you good luck and success. Happy baking everyone.

[@belsam9565]

Thank you chef we'll follow all your instructions. I wished I could show you my macarons 😊😊😊

[@طبخوحلوياتبيتي]

@@belsam9565 ممكن ترجمة بالعربية

[@belsam9565]

@@طبخوحلوياتبيتي تريدين الوصفة بالعربية أو هذه النصائح المكتوبة في التعليق؟

[@طبخوحلوياتبيتي]

@@belsam9565 ممكن النداء

[@طبخوحلوياتبيتي]

@@belsam9565 ممكن النصائح إذا سمحتي

[@wahiba08]

no one do those step by step instructions except our chef Michael lim , wow ... I don't know what should I say here........ we are really grateful !!

[@jennybui5295]

You’re my savior Michael . I almost gave up on making Macaron since I have tried so many times. I was hesitant to try yours but I told myself I should do it . My very 1st time with your recipe and your instructions about folding . I did it and I was so happy to make it from now on. Macaron is my kids favorite . Many thanks to our master . Thank you so much . Wishing you always healthy

[@jennybui5295]

Dear Master ! Have you ever used the silicon mats for the macarons . I ran into the problem with it . I tried 4 times and my macarons didn’t have any feet on the bottom but it rising . I did success on my last 4 times with parchment papers . I don’t know whether the problems came from the mats or my folding . Please advise . Should I kept using the parchment ? Many thanks

[@bakemist8796]

Hey Miachel ...a very big thanks to you...i tried almost 6-7 receipies but didnt got the Macarons...but today tried your receipe and got the Macarons in first try...the perfect receipe to try. Thanks once again

[@sdlavin]

Just watching you work is a treat in itself. Thank you chef!

[@margitlebeda1219]

I baked macarons according your instruction, i baked a lot of macarons in the past. Corn starch was new to me but it worked. Baking time was 19 min.

[@loriannebailey9877]

I haven't even tried making your recipe but I have so much more confidence because there are so many details of what to look for. Thank you so much! This is by far THE best macaron instructional video out on youtube.

[@fenixhidd3628]

I just did it. There were perfect. Thank you very much chef!

[@phatmomof3210]

I have failed so many times in making french macarons and i gave up. When i saw this video and how details your instructions are, i guess why not give another one last try. You know what? I almost cry because it was a success this time!!! Thank you so much master. God bless you.

[@jessienguyen2724]

I success making this for first try. Thank you so much. You’re the best.

[@tinaalvarez2225]

You are so wonderful! I love all of your recipes. I am in school to become a pastry chef and I hope to be as good as you one day!

[@janlim1860]

Perfecto!! I admire your patience as well as the detailed notes and tips you gave! Thanks Michael!

[@vilani33]

World without borders, everything you do is so beautiful, woow

[@reginaw9373]

Thanks for sharing all your wonderful recipes....and this one is especially detailed. Yes, the importance of observation and patience!

[@silviaalvarez6233]

Perfectos macarrones... Gracias Michael.

[@donnahardin4651]

So glad you uploaded this video - I was happy to “see” what the batter should look like at the various steps. I have made macarons a few times - I always seem to get the feet - but have had hollow insides - it sounds like I use be over folding the batter...I am going to try again - I want to conquer this! Thank you.

[@yenthanhnguyen2957]

Hello Michael lim , i made many recipe. Didn’t like ít ,your recipe the best , I loved it, so l made 6 time your recipe still the same, wonderful, your recipes are the best, thanks so much have nice day,

[@manwailuy]

Thank you so much for the recipe. However, I got a thick batter though I fold it for many many times. Could I have some suggestions for improving it? Thanks!

[@wireframedave7919]

Thank you for the recipe, I followed your instructions and I succeed in the first try. Macaroons are my kid's favorite.

[@tatiananicorici9207]

СПОСИБО, за ВАШ труд и желание поделится ВАШИМИ навыками. УДАЧИ ВАМ!

[@AussieAngeS]

I’ve always been so afraid to try to make macarons, I, glad you are dung this step by step and slowly so I can follow along. Those look wonderful thank you very much for this

[@hawaabader6960]

Thank you so much. All the recipes you offer in the channel are great.

[@jannisbaking8403]

Finally!!! I really appreciate this tutorial. 😘 Gotta share with friends who keep failing making the French macarons. 💕

[@chay2782]

First, I just want to say Thank You for sharing your recipes. Your recipes are the only one that I follow that always turn out pefect. I'm always happy with the results, unlike the other chanels, some are even professional chefs, but the result doesn't look like their final product. Again, Thank you for sharing your knowledge.. More Blessings to you.. Cha from Canada

[@heidiwatts6535]

My third time trying macarons with your recipe and wonderful video detailed instruction and they are beautiful.

[@alexd.2610]

Thank you so much for this Michael! The cornstarch was a game changer xD

[@rao_b]

Thank you chief Lim for this new recipe. I saw you added corn starch. First time I was trying some other macaron's recipe, I failed, and I was thinking about adding some corn starch to have that perfect texture they were showing in their videos. But like you said, almond flour is expensive and I didn't have the chance to try my idea (adding corn starch). But now that I saw it in your video, I won't hold back anymore 💪

[@miayim5480]

I honestly think this is the best tutorial !!!like you showing the whole process therefore I can look closely all the details. 🥰🥰🥰

[@febfeb6743]

wow i love it my favorite. thnx for sharing this reciepe. i make 1 time and i eated all its chewy and crunchy outside.

[@LuckyLucky-ez7re]

Thank you so oooooooooo much for all your recipes

[@ggoo9338]

Thank you so much chef ..you are my best chef

[@kaikai4941]

amazing tutorial..on point and precise..Appreciated the real time video part..Thank you for sharing your techniques and methods..Truly a fool proof to those first timers attempting making macarons. Keep it up and looking forward to more baking sessions.

[@hibarashwan5719]

Finally chef i waited for this recipe for a long time.. Thank you so much for your effort.. I'm so excited ❤️❤️❤️

[@byIffat]

So far the best recipe. Thank you so much.

[@linhn.9456]

I know some people succeeded after many attempts, some succeeded after the first time. I have never tried it. After reading your dedicated notes, I might try soon. Thank you so much for your kindness, Michael.

[@islamfirst6004]

It looks delicious. Bravo

[@meerarajan9394]

I just got all the things for trying out macarons. And the video is out❤️. Perfect timing

[@NutanKiRasoi]

meera rajan मेरा भी चैनल देखने का कोशिश कीजिएगा दीदी और हां अच्छा लगे तो लाइक और सब्सक्राइब कर दीजिएगा

[@nourazubair]

@Micheal Lim do I need to add corn flour or can I omit that ? Please reply me.

[@loveliamusic]

Tried so many different recipes, just made one from yours n it works!!! Thank you!!!

[@vatsalnarang1632]

Very informative video michael, great job👏🏼

[@NM-pf1xq]

Hi. Wow I'm realy impressed.! They look amazingly delicious. This takes a lot of patients and you made them well. Thankyou for showing us. 🤗

[@artindorsangi2195]

Hi Michael, Our oven has an Top and bottom element and no fan, but both do not turn on at the same time, either Top or bottom, thank you

[@Stardust_4300]

Your post is absolutely right on the money. Making macarons is the easiest cookie I make. At first I was scared to death to even try them given all the disasters & gossip around. One day I decided I was just going to bite the bullet & give them a try. OMG, it was actually very easy as long as you just pay attention to the batter & how it falls back down on itself & dissolves back in. You don't have to be so methodical at all. I think the biggest hurdle is forgetting how persnickety everyone says they are & just make them. I e never tried the Italian meringue style but might just to see what the difference is but it's just extra steps that you don't need to do. Thanks so much for posting this!! This will truly help people get over the fear of making macarons now. 💝💝💝💝

[@marlinedeborah4331]

Thank you for make it real time in folding the batter. I just made it yesterday (not from your video) and I overfolded it . The macarons become too thin. I'll try yours tomorrow. Thanks for sharing. Is there any signs to see if the macarons are ready to be taken out from the oven?

[@lullaling]

Thank you from Thailand ^^ your recipe is awesome

[@اماحمد-ذ2ص3ع]

عاشت ايدك شيف روووعة

[@hkami5903]

Bien expliquée merci

[@dorothyfernandez8692]

Awesome we were waiting for it

[@nikkenlunaaroni9211]

Muchass Gracias!!!!!!!! me encantan tus recetas 😋

[@joannang6347]

I just wrote a feedback to you regd my bake. Q) i just noticed my 2 trays of macarons have different colours. Ist tray is more like beidge colour. 2nd tray is pink , just like b4 baking. 2nd tray is right colour. Temp & timing same.

[@ardemisaguirre8088]

Excellent, these macarons are perfect 😋😋👍👍👍😍💐

[@paulinewqi]

Think I had posted a comment before.. But I cannot resist but to comment again... I simply enjoy your videos, even if I will not be trying out the recipe... You are so meticulous and methodical...it's a joy to watch....👍 Thanks so much for sharing...💖💝

[@elahehomayoun7129]

Thank you /you are best teacher thank you

[@Othermails08]

How long did it take you to whip the egg whites? According to the video, it just 2:14 minutes and the macaronage took 3:30 minutes. Thanks for sharing your recipe.

[@RizkyFaldy]

absolutely amazing!!! thankyou for sharing this recipe!!

[@mario9133]

What should we expect from an Artist, but a Masterpiece? Bravo Maestro! Happy Birthday to you! We love you!

[@michaellim]

Hi Mario, I think you made a mistake. Is not my Birthday today. 😊 Anyway thanks for your thoughts.

[@mario9133]

When you don't know someone's birthday, just wish them a Happy Birthday every day, or every time you see them. One day you will get it right, or you will get them to tell you the date of their birthday, just so they can stop you from being so annoying. That is what my father tells me... < :º)

[@mesenfantssontmonsoleil5969]

Thankyou chef

[@lailiangoh9607]

Thank you Michael for your kind sharing..certainly I cant meet up to your standard but nonetheless I will try to bake these macarons according to your recipes..

[@mcann5295]

I have never had success with the French Method for Macarons. I have had success with the Italian Method. That being said, I have not seen a recipe (Laduree or any others) using Corn Starch. Is the addition of corn starch for stability (added structure) of the shell? What does it add to the texture?

[@michaellim]

Corn starch does add stability to the structure.

[@mcann5295]

@@michaellim Thank you...I will try it. I appreciate your response.

[@michaellim]

You are very welcome. Wish you lots and success. 😊

[@lourdeschuchischuchisnunez6903]

Saludos desde canada me gustan mucho todos sus postres lo admiro mucho

[@catherinechen8144]

Hi Michael, Thanks for the recipe and for showing us the process. I love macaroons, I often find them too sweet. If I reduce the sugar, would it affect the outcome ?

[@michaellim]

Yes, it would. This is one recipe that you have to respect the ratio of the ingredients.

[@catherinechen8144]

@@michaellim Thanks Michael 🌷

[@sylviaangelina9454]

thank you very much for another beautiful video content! i make French macarons everyday at my workplace, so, all the informations you have given, i feel it! keep inspiring 😊🙏🏻🥳

[@fstorms]

*Likes before watching because I know it's going to be a great recipe as always*

[@angela6728]

Thanks for sharing your recipe, tips and tricks. Today I made picture perfect macaroons.

[@منالالعبد-ه3ر]

Many thanks for sharing.. would you please do chocolate macron.. or should I replace starch with coco powder??

[@Carina-2906]

Wonderful!! Thank you very much for this amazing video! Kind regards!

[@طبخوحلوياتبيتي]

ممكن طرجمة بالعربية

[@marliesrutten6385]

I tried your recipe (whiteout the corn starch) twice and both times my batter was way to thick and no matter how long I fold it does not become thin. Is room temperature an issue maybe?

[@amiramimoune938]

I had the issue with this reciepe

[@nekia9446]

This man makes it look easy, but let me tell you making macarons is hard. So many variables can off set this dessert. I just found this out about 12 mins. ago. Chef Lim; nothing but respect. 🙇‍♀️

[@jennefernguyen7489]

Love them . Thank you so much Chefs

[@lasicafinch7159]

Thank you for showing me how to do a perfect macaroons.🥰🥰🥰🥰🥰🥰👍🏾👍🏾👍🏾👍🏾😄😄😄😄

[@sawatsunflower2700]

thank you for your method.❤

[@mounimoon8485]

ممكن المقادير بالعربية...شكرا

[@khalooshhamoosh2674]

Thanks alot , but why you put cornstarch??

[@lagi-di-mana]

I've tried so many times, but it's never dry though I rest it in 1 hour or more, what's wrong?

[@paulaguedes3187]

Thanks for your recipt of Macarons. Se learn more. ❤️From Sintra, Portugal ☮️🙏❤️☀️🕊️💚

[@KenAndTony]

This is the only macaron recipe I've seen which uses corn starch. Could you explain its function and impact?

[@txpepper]

According to the King Arthur flour website: "Cornstarch, while added during mixing, doesn't show off its benefits until after the meringue is baked. A few teaspoons of cornstarch mixed with the sugar helps by soaking up any liquid left in your meringue, leaving it shiny, beautiful, and puddle-free. Starch is especially helpful in hot, humid weather when a meringue is most likely to absorb extra moisture." ~•~ So some eggs have a slightly higher percentage of water in the whites...let's use the term "wet". This really applies more to meringues that are added to the top of pies, etc. Two ways to deal with this excess moisture is: 1. Letting the egg whites sit for one to two days so this extra water can evaporate. This procedure is called "aging". Some people do this overnight on a counter, some in the refrigerator. Both are covered with cling film with small holes punched in the top to facilitate evaporation. 2. Add cornstarch to the egg whites. The best way is to mix the cornstarch in with the sugar. Sift so there are no lumps. Then add the mixture as instructed to the beaten egg whites. This reduction is moisture is a little extra insurance of success in making macarons. But there are a ton of videos out there where the whites are not aged and cornstarch is not used. Hope this helps! Start experimenting!!! 👩🏻‍🍳😊

[@lanajc8310]

Hi,have you tried to do them without corn starch?

[@radhiahalshaikh9406]

hi 🌺thank u 4 ur delicious &beautiful recipes can I use the hand mixture in all the methods for making macaron ??

[@disdonc6012]

Do you count the minutes in the oven from the beginning (preheated to 150) or do you count it only when it has dropped to 130°? And did you use a baking pan where you put the baking sheet with the macarons? Which side of the baking pan did you use? Where exactly did you put it in the oven (which height)?

[@sarahtran8032]

Hi ! Is it possible to use less sugar?

[@vilani33]

looks all very delicious thank you my angel friend

[@jyotirmoyeemondal5333]

Lim, can I use cream of tartar while beating the egg whites?

[@Othermails08]

What colors did you use on yours and where did you get them from? I baked three batches yesterday and all failed. Will try again this weekend. Thanks Chef!

[@nt2girls]

Thank you for such a detailed video. Why do you add cornstarch? If I want to make a small batch, can I just cut all the ingredients in half?

[@orbeat6557]

Cornstarch going to help prevent hallow shells and make the shells full like shown in the video when he cut the shell in half. You can definitely cut them in half, I make them in small batches as well.

[@kittypeterson4238]

I have made macarons several times using different recipes. This is the first recipe I have seen using cornstarch. What is the purpose for that?

[@anupaul8773]

In OTG do i have to use both the top & bottom coils for baking this. Pre heating time?

[@noeleenlouw2492]

Thank you for the upload Michael. The cornstarch is new to me, but I’m looking forward to try out your recipe. All the way from South Africa 😀

[@visitacionrodriguezsanchez3098]

Thanks four sharing very interesting this dish and greeting and good day for you 💜🍃💜🍃💜🍃💜🍃💜

[@lusineroy]

Curious about the corn flour, what purpose does it have in the macarons

[@paulinelum4328]

In a real French Macaron recipe THE FRENCH method does not have corn flour at all . Ive noticed lots of asian bakers uses cornflour it helps to dry the mixture .it is very important that the piped mixture dries before you put in oven That is the Secret of giving you the little feet . You don’t need to use 60 gms castor sugar when beating eggwhite for the meringue. It is extremely sweet .High sugar content and cornflour will reduce your failure rate in making Macaron .

[@lusineroy]

@@paulinelum4328 thank you

[@re-alm9731]

Hi Michael in case I need to make chocolate macaron what will be the quantity of cocoa powder

[@sbarros78]

Thats a really great and usefull video from a pro.Not for the views...but for sharing the knowlegde.Thank you!!!

[@okcokc6781]

Did you add vinegar or salt when you beat the egg white?

[@fulmensarmiento738]

Yo u are always so patient and generous with details. Congratulations!!! 💁👍🍬

[@fuenchiou218]

Very enjoy to watch your new video thank you the best chef ❤️🙏

[@kaywanbaran2301]

Thanks chef ,the almond flour contained flour or its only almond without adding flour ?

[@joannang6347]

3rd time baking. This time i use the swiss recipe becos lesser sugar but beat egg white like the french macaron. I make the macaron a smaller size. This time i put the tray at the 2nd lev from bottom n bake at 150⁰C throughout. I also let the baked macaron rest in the tray for 5 min before attempting to turn them over. Hurry! All have a skin below, Success! Q) my macarons cave in very slightly at the center if the base, not totally flat, is it normal or sth us not right? Bake too long?

[@danbui5445]

Hi Michael I can’t eat much sugar because I’m diabetic so if I use less sugar in the ingredients does it make any difference to make macaron ?Thank you very much

[@meaganpillemer5796]

What is the difference between, when using the hot sugar syrup or just adding the sugar like you did to the egg whites in the video? Will the macaron be the same? I've also watched your meringue video, will this be similar to this where you can whip the egg whites and it won't over whip?

[@yessiemireles1620]

Hi what does adding the corn starch do,?..