शैडोइंग अभ्यास: Complete Guide to Making Macarons | Macaron Recipe - YouTube के साथ अंग्रेजी बोलना सीखें

If you ever wanted to make macaron but are intimidated by this finicky French cookie,

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If you ever wanted to make macaron but are intimidated by this finicky French cookie,

then fear not.

I'm here to save you with all my tips and tricks to make them right the first time.

And if you like this video,

don't forget to hit that like button and subscribe.

You're watching Preppy Kitchen, where I,

Jon Kanell, teach you how to make delicious homemade dishes to share with your family and friends.

These macaron will be ready before you know it.

So let's get started.

First off, let's talk about the eggs.

I'm using three large egg whites for this recipe, but there's a catch.

I'm not gonna use exactly three large egg whites,

so I'll be using my scale.

Best practice is to crack your eggs separately,

one at a time, and then separate the yolks out.

You don't wanna throw away all the egg whites because one egg broke.

Zeroed my scale out, so let's add the egg white in.

Your clean hands are the best way to separate egg yolks.

Okay, repeat that process for the other three eggs.

So I have 110 grams right now.

I'm gonna spoon some out so I have exactly the right amount.

100 grams exactly.

Set this aside, wash your hands,

and we're gonna get the rest of our ingredients out.

For this recipe, I will be using my food processor.

Here's a little bit of a secret.

If you look at any brand of almond flour, it'll say, super fine.

This is technically true, but when you open the bag up,

you're gonna see fairly large pieces of almond in here,

And in order to get a professional looking smooth macaron,

you wanna have pulverized, very, very fine ingredients.

So this is gonna go into the food processor to break it up and we'll be sifting and processing,

sifting and processing.

So I'm adding 140 grams or about one and a half cups of almond flour in here.

And you can see there's like big lumps in here clumped up.

You really wanna break it up.

Okay, the other primary ingredient in the macaron is sugar.

So, we're gonna use 130 grams of confectioner's sugar.

Zero the scale out.

So this is about a cup of confectioner's sugar,

but really you can pack it down,

you can fluff it up,

and change the amount that you're actually having in your measuring cup.

The scale is so much more accurate.

Set our scale aside, and now we're gonna process this up,

whiz, whiz, whiz, so that it breaks all the pieces up and mixes it together.

And I'll show you a couple of things that I do to get things the right way.

If you don't have a food processor at home,

you could actually blend this up in your blender and then sift.

It's gonna give you a very similar result and it's what I did before I got a food processor.

It's kind of crazy, but every once in a while I will take the top off and give it a good shake.

A lot of the super fine pieces fall to the bottom and you wanna break those up and let it all mix.

So it really whizzed away.

I don't wanna turn it into almond butter.

Like right now we've processed it up,

but look at these giant lumps.

And right now I'm gonna just kind of force everything through the sifter the first time,

and then I'm gonna sift it again,

and if there's any big pieces, I'll just discard them.

So you'll be folding this into your meringue,

and that is a whole process.

You don't wanna be folding in like big clumps or have a clump you have to worry about,

so get a nice powdery, fine mixture.

I discarded some of the big clumps,

and this is ready to go.

I'm gonna set it aside and now we will be making the body of our macaron,

which is composed of a meringue.

A really common mistake when people are making these cookies is the meringue.

It's not stiff enough, so I wanna show you what it should look like.

I'm gonna use my scale one last time.

I need 90 grams of granulated sugar for this and that is around half a cup,

but it's a little bit less.

Who washed this bowl?

Do you know who washed the bowl?

If you're circumspect, go ahead and just wipe it down with vinegar or lemon juice.

You don't want any grease in there.

Pop that whisk on.

We're gonna add the egg whites right into the bowl.

And before you get started,

just make sure you have some cream of tartar handy.

This is an acid that actually comes from the wine making process,

and it's gonna help stabilize the egg whites in the meringue.

You could also sub in like a couple drops of white vinegar instead.

You're subbing it out for a different acid basically.

Mix on high, once it gets frothy,

we'll dump in our quarter teaspoon of cream of tartar.

One quarter teaspoon, in you go.

Okay, now we're gonna mix on high.

Actually, this is one of the most important parts,

turning the mixer off for you.

You wanna gently, slowly spoon the sugar in.

So watch how I do it.

It goes in very slowly because the sugar's dissolving as the egg whites mix,

gives you the best meringue.

If you just dump the sugar in,

it's not a good scene.

Slowly, ever so slowly.

You spoon it out, you're in no hurry.

Now we're at the soft peak stage.

100

This is what it looks like.

101

You lift it up, it's a beautiful peak,

102

but it flops over at the end.

103

That's totally fine.

104

This is the stage where we're gonna add our vanilla,

105

And if you're inclined, the food coloring as well.

106

Two drops should be good.

107

Okay, mix it up on high.

108

After just a little bit of mixing,

109

I can see a stiff peak.

110

Maybe it could go a little bit.

111

You just wanna have a peak that holds up against gravity.

112

The final test is to see if it holds up against gravity over your head.

113

I'm gonna finish whisking it by hand.

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I know how the meringue should feel.

115

It'll give me some resistance.

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And this way, you won't over mix the batter.

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You wanna have a stiff peak,

118

but if your meringue is too stiff,

119

it could lead to hollow macaron, which is not good.

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This is not as close as I thought.

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I'm gonna run the mixer more.

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Okay, take a look at that.

123

Perfectly firm, nice and stiff.

124

And the final step is to see if it's totally ready.

125

It is because it's not falling on my head.

126

It should stay in the bowl.

127

Ready to fold.

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Get your dry mixture out and we're gonna spoon maybe around a third of a cup into our meringue.

129

There we go, like two big spoonfuls.

130

We're gonna fold this in now.

131

The folding is a crucial step.

132

It's called the macaronage.

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Not with that accent though.

134

So here, you're gently folding in the dry ingredients.

135

It's really funny because normally,

136

if you're making a cake and folding in egg whites with the dry ingredients,

137

you're gonna be so delicate.

138

You're like, oh my gosh,

139

every single air bubble is very important to me in my baking.

140

For a macaron, it's a little bit different because yes,

141

you wanna be gentle, but you're also gonna have to be a little rough with this.

142

You wanna get some of the air bubbles out.

143

It has too many right now.

144

That little bit is folded in.

145

We're gonna add in like another half of the mixture and fold that in as well.

146

And when I fold, I am scraping the bottom of the bowl,

147

cutting down the middle, scraping and cutting.

148

You're not mixing, you're folding things in gently to preserve the meringue.

149

Once that's mostly incorporated, we can add the rest of the dry ingredients in.

150

We're down to one bowl.

151

This is a success.

152

You want this to gracefully fall from your spatula.

153

It should be able to form a figure eight.

154

Right now, nothing is drizzling down,

155

so I need to keep folding.

156

Okay, so it's all folded in now,

157

but look at these big air bubbles.

158

This is unacceptable.

159

So the next stage of macronage is to start pressing out the air bubble.

160

So gently press the meringue up the sides.

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And as you do so,

162

you're changing the consistency of the batter.

163

Okay, this batter is looking beautiful.

164

I'm very excited.

165

Here is the test.

166

As it drips down, you should be able to form a figure eight.

167

It just formed an eight.

168

So that means I'm ready to stop.

169

I'm gonna pipe my macaron out with a 1A tip.

170

It's like a medium large round.

171

Normally I would say just snip the tip off the piping bag,

172

but the piping is really important for these cookies because if you go into an angle,

173

if they're a little wonky,

174

you'll be able to see that in the finished product.

175

I actually like to use a heavier weight baking sheet with walls.

176

I found that if I was using a cookie sheet which didn't have any walls,

177

I would just get uneven rises in my little macaron,

178

so the walled one I feel is the best.

179

We're gonna add just a dab of meringue to the corners to hold our sheet down.

180

And now put a piece of parchment paper on.

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I've made these using silicon mats and I find the parchment paper is just better.

182

If you have any flavor requests,

183

let me know in the comments, I'm all ears.

184

I kinda wanted to try a chocolate macaron next,

185

but maybe green tea, I don't know.

186

Now we're gonna pipe things out.

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Roughly the size of a quarter,

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maybe a bit bigger or smaller,

189

It's kind of up to you and what size cookie you want.

190

And give them about an inch of space in between.

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Here's how it goes.

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You're gonna squeeze it out,

193

stop squeezing, and then give it a twist.

194

That will finish it off and it'll have a nice shape.

195

Squeeze straight down, stop squeezing, give it a twist.

196

And then just repeat that process.

197

And your macaron will sag and spread a bit, that's okay.

198

If they really turn into a soup, that's not okay.

199

We worked so hard to get it exactly right.

200

There's still a couple air bubbles hiding in here, waiting to sabotage you.

201

So what do we wanna do next?

202

We're gonna tap it down.

203

You're just gonna shock those air bubbles out and bring them to the top.

204

And if you see a couple just below the surface and they're not popping,

205

you can use a skewer or a pin and then just give them a little bit of a deflate.

206

When your macaron are ready,

207

You'll see they're less shiny,

208

they're more matte, and they're dry to the touch.

209

I'll be able to put my finger gently on top,

210

and I won't get any meringue on my finger.

211

All right, set these aside and be back in a flash.

212

After about 40 minutes, my macaron have become less glossy on top,

213

and I can run my finger across without disturbing the surface.

214

These are ready to go into the center rack of your oven,

215

which is preheated to 300 degrees Fahrenheit.

216

They're gonna bake for about 14 minutes,

217

give or take, and I like to flip them over halfway through.

218

It really depends on your oven,

219

so keep an eye out for them.

220

You know they're ready once they've risen up dramatically and they're dry underneath.

221

My macaron spent 14 minutes in the oven at 300 degrees.

222

Once they've cooled down a bit,

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you can fill them with anything you like.

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A whipped ganache, American buttercream,

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everything will be delicious in this.

226

My all time favorite, which I'm using today, is French buttercream.

227

It has a lot of egg yolks,

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butter and sugar, and it's pure magic.

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Pipe along the edge, and I'm using a small round tip,

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and then fill the inside,

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and sandwich those two pieces together just like that.

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They're ready to enjoy.

233

Although, they're gonna taste best and have the most amazing texture if you let them sit in the fridge,

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cover them up in a container,

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of course, for a few days.

236

If you like this recipe,

237

check out my French playlist.

238

So good.

239

I'll see you in the next video.

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