シャドーイング練習: Complete Guide to Making Macarons | Macaron Recipe - YouTubeで英語スピーキングを学ぶ
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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,
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then fear not.
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I'm here to save you with all my tips and tricks to make them right the first time.
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And if you like this video,
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don't forget to hit that like button and subscribe.
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You're watching Preppy Kitchen, where I,
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Jon Kanell, teach you how to make delicious homemade dishes to share with your family and friends.
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These macaron will be ready before you know it.
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So let's get started.
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First off, let's talk about the eggs.
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I'm using three large egg whites for this recipe, but there's a catch.
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I'm not gonna use exactly three large egg whites,
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so I'll be using my scale.
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Best practice is to crack your eggs separately,
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one at a time, and then separate the yolks out.
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You don't wanna throw away all the egg whites because one egg broke.
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Zeroed my scale out, so let's add the egg white in.
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Your clean hands are the best way to separate egg yolks.
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Okay, repeat that process for the other three eggs.
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So I have 110 grams right now.
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I'm gonna spoon some out so I have exactly the right amount.
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100 grams exactly.
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Set this aside, wash your hands,
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and we're gonna get the rest of our ingredients out.
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For this recipe, I will be using my food processor.
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Here's a little bit of a secret.
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If you look at any brand of almond flour, it'll say, super fine.
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This is technically true, but when you open the bag up,
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you're gonna see fairly large pieces of almond in here,
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And in order to get a professional looking smooth macaron,
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you wanna have pulverized, very, very fine ingredients.
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So this is gonna go into the food processor to break it up and we'll be sifting and processing,
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sifting and processing.
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So I'm adding 140 grams or about one and a half cups of almond flour in here.
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And you can see there's like big lumps in here clumped up.
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You really wanna break it up.
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Okay, the other primary ingredient in the macaron is sugar.
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So, we're gonna use 130 grams of confectioner's sugar.
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Zero the scale out.
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So this is about a cup of confectioner's sugar,
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but really you can pack it down,
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you can fluff it up,
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and change the amount that you're actually having in your measuring cup.
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The scale is so much more accurate.
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Set our scale aside, and now we're gonna process this up,
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whiz, whiz, whiz, so that it breaks all the pieces up and mixes it together.
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And I'll show you a couple of things that I do to get things the right way.
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If you don't have a food processor at home,
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you could actually blend this up in your blender and then sift.
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It's gonna give you a very similar result and it's what I did before I got a food processor.
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It's kind of crazy, but every once in a while I will take the top off and give it a good shake.
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A lot of the super fine pieces fall to the bottom and you wanna break those up and let it all mix.
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So it really whizzed away.
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I don't wanna turn it into almond butter.
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Like right now we've processed it up,
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but look at these giant lumps.
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And right now I'm gonna just kind of force everything through the sifter the first time,
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and then I'm gonna sift it again,
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and if there's any big pieces, I'll just discard them.
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So you'll be folding this into your meringue,
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and that is a whole process.
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You don't wanna be folding in like big clumps or have a clump you have to worry about,
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so get a nice powdery, fine mixture.
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I discarded some of the big clumps,
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and this is ready to go.
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I'm gonna set it aside and now we will be making the body of our macaron,
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which is composed of a meringue.
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A really common mistake when people are making these cookies is the meringue.
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It's not stiff enough, so I wanna show you what it should look like.
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I'm gonna use my scale one last time.
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I need 90 grams of granulated sugar for this and that is around half a cup,
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but it's a little bit less.
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Who washed this bowl?
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Do you know who washed the bowl?
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If you're circumspect, go ahead and just wipe it down with vinegar or lemon juice.
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You don't want any grease in there.
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Pop that whisk on.
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We're gonna add the egg whites right into the bowl.
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And before you get started,
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just make sure you have some cream of tartar handy.
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This is an acid that actually comes from the wine making process,
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and it's gonna help stabilize the egg whites in the meringue.
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You could also sub in like a couple drops of white vinegar instead.
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You're subbing it out for a different acid basically.
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Mix on high, once it gets frothy,
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we'll dump in our quarter teaspoon of cream of tartar.
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One quarter teaspoon, in you go.
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Okay, now we're gonna mix on high.
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Actually, this is one of the most important parts,
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turning the mixer off for you.
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You wanna gently, slowly spoon the sugar in.
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So watch how I do it.
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It goes in very slowly because the sugar's dissolving as the egg whites mix,
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gives you the best meringue.
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If you just dump the sugar in,
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it's not a good scene.
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Slowly, ever so slowly.
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You spoon it out, you're in no hurry.
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Now we're at the soft peak stage.
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This is what it looks like.
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You lift it up, it's a beautiful peak,
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but it flops over at the end.
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That's totally fine.
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This is the stage where we're gonna add our vanilla,
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And if you're inclined, the food coloring as well.
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Two drops should be good.
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Okay, mix it up on high.
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After just a little bit of mixing,
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I can see a stiff peak.
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Maybe it could go a little bit.
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You just wanna have a peak that holds up against gravity.
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The final test is to see if it holds up against gravity over your head.
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I'm gonna finish whisking it by hand.
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I know how the meringue should feel.
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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,
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but if your meringue is too stiff,
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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.
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Perfectly firm, nice and stiff.
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And the final step is to see if it's totally ready.
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It is because it's not falling on my head.
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It should stay in the bowl.
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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.
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There we go, like two big spoonfuls.
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We're gonna fold this in now.
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The folding is a crucial step.
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It's called the macaronage.
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Not with that accent though.
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So here, you're gently folding in the dry ingredients.
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It's really funny because normally,
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if you're making a cake and folding in egg whites with the dry ingredients,
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you're gonna be so delicate.
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You're like, oh my gosh,
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every single air bubble is very important to me in my baking.
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For a macaron, it's a little bit different because yes,
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you wanna be gentle, but you're also gonna have to be a little rough with this.
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You wanna get some of the air bubbles out.
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It has too many right now.
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That little bit is folded in.
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We're gonna add in like another half of the mixture and fold that in as well.
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And when I fold, I am scraping the bottom of the bowl,
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cutting down the middle, scraping and cutting.
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You're not mixing, you're folding things in gently to preserve the meringue.
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Once that's mostly incorporated, we can add the rest of the dry ingredients in.
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We're down to one bowl.
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This is a success.
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You want this to gracefully fall from your spatula.
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It should be able to form a figure eight.
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Right now, nothing is drizzling down,
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so I need to keep folding.
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Okay, so it's all folded in now,
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but look at these big air bubbles.
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This is unacceptable.
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So the next stage of macronage is to start pressing out the air bubble.
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So gently press the meringue up the sides.
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And as you do so,
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you're changing the consistency of the batter.
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Okay, this batter is looking beautiful.
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I'm very excited.
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Here is the test.
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As it drips down, you should be able to form a figure eight.
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It just formed an eight.
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So that means I'm ready to stop.
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I'm gonna pipe my macaron out with a 1A tip.
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It's like a medium large round.
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Normally I would say just snip the tip off the piping bag,
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but the piping is really important for these cookies because if you go into an angle,
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if they're a little wonky,
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you'll be able to see that in the finished product.
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I actually like to use a heavier weight baking sheet with walls.
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I found that if I was using a cookie sheet which didn't have any walls,
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I would just get uneven rises in my little macaron,
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so the walled one I feel is the best.
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We're gonna add just a dab of meringue to the corners to hold our sheet down.
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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.
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If you have any flavor requests,
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let me know in the comments, I'm all ears.
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I kinda wanted to try a chocolate macaron next,
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but maybe green tea, I don't know.
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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,
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It's kind of up to you and what size cookie you want.
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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,
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stop squeezing, and then give it a twist.
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That will finish it off and it'll have a nice shape.
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Squeeze straight down, stop squeezing, give it a twist.
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And then just repeat that process.
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And your macaron will sag and spread a bit, that's okay.
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If they really turn into a soup, that's not okay.
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We worked so hard to get it exactly right.
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There's still a couple air bubbles hiding in here, waiting to sabotage you.
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So what do we wanna do next?
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We're gonna tap it down.
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You're just gonna shock those air bubbles out and bring them to the top.
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And if you see a couple just below the surface and they're not popping,
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you can use a skewer or a pin and then just give them a little bit of a deflate.
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When your macaron are ready,
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You'll see they're less shiny,
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they're more matte, and they're dry to the touch.
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I'll be able to put my finger gently on top,
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and I won't get any meringue on my finger.
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All right, set these aside and be back in a flash.
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After about 40 minutes, my macaron have become less glossy on top,
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and I can run my finger across without disturbing the surface.
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These are ready to go into the center rack of your oven,
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which is preheated to 300 degrees Fahrenheit.
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They're gonna bake for about 14 minutes,
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give or take, and I like to flip them over halfway through.
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It really depends on your oven,
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so keep an eye out for them.
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You know they're ready once they've risen up dramatically and they're dry underneath.
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My macaron spent 14 minutes in the oven at 300 degrees.
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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.
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My all time favorite, which I'm using today, is French buttercream.
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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.
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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.
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If you like this recipe,
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check out my French playlist.
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So good.
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I'll see you in the next video.
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このレッスンについて
このレッスンでは、フランスのデザート「マカロン」の作り方に関する英語を学びます。マカロンは見た目も美しく、食べてもおいしいお菓子ですが、その調理過程は少し難しいです。この動画を通して、料理に使われる具体的な英単語やフレーズを学び、英語スピーキング練習ができます。特に、材料や調理方法に関連する語彙を理解し、実際に声に出してみることで、料理を英語で説明する能力を高めることが目指せます。
重要な語彙とフレーズ
- egg whites - 卵白
- almond flour - アーモンド粉
- confectioner's sugar - 粉砂糖
- food processor - フードプロセッサー
- sift - ふるい入れる
- process - 処理する
- scale - スケール（はかり）
- lumps - 固まり
練習のヒント
この動画では、ナレーターの声がはっきりしており、比較的ゆっくりとしたテンポです。そこで、shadow speakの練習をするのに適しています。最初に動画を見ながら内容を理解し、その後、音声を止めずにナレーションを繰り返すことで、英語スピーキング練習が効果的に行えます。具体的には、ナレーターのフレーズを真似ながら、速度とイントネーションに注目してみましょう。特に「egg whites」や「almond flour」のような具体的な材料名は大事なので、何度も声に出して練習することが重要です。また、動画を視聴しながら適切な瞬間で音声を再生することで、shadowspeakの技能が向上します。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。