I came here for educated purposes, but I did not realize that this man is a topless man with an apron Edit: 1 year later... Hey guys thanks for the 1.1k likes! I came across this video again to learn the Italian method and forget I commented on this video! 😂
It's a great introduction to the two macaron types, but I think it's a bit of an unfair comparison of the finished results. The French Macarons definitely need some resting time as well! And if done correctly, they'll have a shell just as smooth and glossy as the Italian type. Preppy Kitchen has a real good video on how to make these, with wonderfully even shells. I've never done the Italian method, but the French works great for me. I did notice the results being very different depending on the humidity and temperature of the room, as well as which oven I use. Either way, thank you for the effort!
Today I made my macarons and all turns out great and I was using French method. The sad thing is my macarons won't form a skin on top of it even after 1.5hrs. The results are no feet macarons. Any idea? The batter is not funny as well
@@andrewyee9140 humidity definitely affects them (and pretty much all meringue-based recipes), so Malaysia's climate + raining all day sounds like the culprit
The sexiest thing in here is the matching silpat size to the baking tray. My god that's satisfying. I've been trying to get matching bakeware forever. Wilton please; this is ridiculous.
I may be wrong but every person I watched making French macarons wait for the shells so they got that smooth top just like the Italian macarons so I guess, you should try it again and wait for the shells 🤷🏽♀️
Exactly, when you prepare the batter correctly, both versions should be rested. That's one of the main secrets for the flawless, smooth shells and feet - in both versions.
@@MattAdlardOfficial With the french method, rest is very tricky, any source of humidity and it is ruined. you must rest it in a very dry room and never do the dishes next to it or anything like that. I use to live in Ireland and they just couldn't make the skin because of the humidity. Now I am in Spain and it is working just well :) Ps: I am french and I think we use both methods over here ;)
Ive always been making the french method because I was scared of the Italian....I had hollow shells every time. But I tried the Italian method 2-3 times and I’ve gotta say, the result is infinitely better.
Definitely agree with you, I’ve been using french method for 2 years and sadly the results were all inconsistent. Some were cracked, hollowed and discolored. But when I used the Italian method at my first trial, it was ok until I did the method for 10 times and 80% of the result was a success. I’ve been using them for designing characters too as it has stable consister and better results :)
You can also do a swiss merengue! My preferred method as it produces very consistent results. Warm egg whites and caster sugar together on a baine Marie until 65°c gently stirring as u go, transfer to mixer and whisk until cool. Then fold into almond batter as u normally would.
The Italian method clearly wins! Not only are the finished cookies prettier, they have a distinctly creamier mouth feel and are definitely worth the extra bother. Very well done video!
@@yocastadass5352 if you buy macarons, majority of the time they will be made the Italian way because of how they look. Not saying you can’t get nice French method macarons, but, from a business standpoint; Italian is highly sought after
This is an old video but I found this video today about 12 hours after making Italian style macarons for the first time and I have to say I LOVE the Italian method. It's a few extra steps, but the difference in the final product is insane!
Tips on the Italian Version. Make sure your egg whites are close to medium to stiff peaks before adding the syrup. The egg whites will fall a little as you add the syrup, and you can't whip them fluffy enough once the syrup has been added and the mixture is in the cooking whipling process. Second, use this batter RIGHT AWAY. Don't let either versions sit long. They deflate, and when you go to pipe them later, the cookies will spread too much on the pan. Bake only one pan at a time, on the lower rack. Top racks or doubling up the oven will not bake properly. Lastly, make sure to use cool, not warm baking sheets between baking rounds. The cookies spread more and deflate while setting. Hope this all helps!
Honestly it depends on the recipe. If your ratio of almond flour, sugar, eggs vary then some recipes let you put them in the oven right after piping. The one I use is my fav bc it doesn’t need resting :)
I personally feel the Italian method is a lot more fool-proof. Due to the texture of the batter it's far easier to pipe out nicely, and adding the meringue/paste together is far easier then to add the dry ingredients directly to the meringue. Especially when you use food coloring. I like how outstanding the taste of the shells turns out.
You CAN use ground hazelnuts, pistachios, even Peanuts..... They all work just fine so long as you do not develop the fat while it''s in the food processor.
I've only made the french method. You do have to rest the French method. Especially if you live in a humid environment. I've accidentally not tested them long enough & they didnt work. I like grinding up freeze dried fruit to add to the macaron batter to flavor them!
Totally agree, which such a volatile batter, you most definitely have to rest the French method macarons otherwise there's a chance they shells will crack or the feet with explode. I'd still rest the Italian too.
Thank you I was confused why he didn't rest the French method also why he didn't blitz up his almond flour to make it extra fine, some times the little things make a difference
I too have always used the French method the most. There is so much controversial info out there on the resting. I’ll see one video that says the need for resting is a myth, and another that says you must. I’ve made both methods but for the past year it’s been exclusively the French. Next batch I’m going to pipe some out on a little sheet and put them in the oven right away and see what happens. The resting adds so much time to the process but whenever my shells have cracked I’ve thought it’s b/c they weren’t dry enough(didn’t rest long enough)
I tried the French method twice and failed. I followed cupcakejemmas Italian method once and it was perfection. More equipment yes but it just worked. It was more stable, easier to fold, much better. Just a bit more elbow grease?
I just made CupcakeJemma's Italian method today and it fails :(( Based on Topless baker said, I definitely overmixed the batter. It's just weird that I also got a nice ribbon.
@@eunmiine95 you need to stop where you can make an 8 completely with the ribbon batter. Do not under or overmix. Dont know much but jemma's worked for me
you forgot to mention a critical part is to ALWAYS SIFT THE DRY INGREDIENTS ! ALMOND FLOUR AND POWDERED SUGAR or the shells won't be smooth , almond flour tends to have tiny winy lumps . PS is your oven conventional oven ? I have tried both versions the french worked once and the Italian worked once 2 .I tried to make the Italian the other day ,they didn't work. Don't no why but a problem i have is when i put them in the oven few min later they lose their color n get brown even if the oven is on medium temp any suggestions ? please and thank you !
For those allergic to tree nuts--Ive had some success with using coconut flour instead: the amount varies on the brand, so add some (nowhere near the almond amount), and keep adding a little until it's the right texture of macarons. The exact amount varies because coconut has a different absorbancy of liquid than almonds (coconut absorbs much more), and therefore less is needed.
This is true. You can absolutely substitute almond flour for almost any kind of flour (only tried rice so far, but others have used oat, wheat, coconut, etc.) To make macarons. Any recipe can be converted to your flour of choice. I'm testing it out for a thanksgiving party and want my nut allergy coworkers be able to participate as much as they can in the festivities.
I've made a billion macarons myself. First you really want that almond and powdered sugar thoroughly mixed and almost homogenous. You will not get those small pockets of air bubbles. And you can still over-mix using both methods. Perhaps the best technique I learned is to do mix and fold the meringue in 30 strokes and then stop to gauge how much more mixing you need to achieve a that perfect macaronage. That's my 2 cents. Good job!
I didn't even know there were different methods! Will definitely try them both but I suspect that I'll prefer the Italian method even though it is the "less traditional" method. Great video!
Annarene Victor This is not an Italian method at all, it's a french method done and found by Christophe Felder using the Italian meringue to make Parisians Macarons.
@@noh_d5321 Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, French queen Catherine de' Medici's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France
There’s a Swiss version as well….. Swiss meringue works nice as well and is also very stable but easier to prepare. Warm and stir your egg whites with sugar au bain marie until it reaches 60 deg.C, transfer to mixer and start whisking until stiff peaks. Works best for me personally. It’s really repeatable result wise. I like this video, by the way! It’s a good instruction video and the macarons look fantastic! You obviously know what you’re doing. 😊
I made several batches of macarons using swiss meringue recently and while it's definitely possible to do it, I found it much more difficult to get the same smooth, shiny shells I get with an italian meringue, idk.
Wait, so you didnt let the FRENCH macarons rest for arpund 30 mins like you did the ITALIAN??? ive made FRENCH macarons several times and ive always let them sit out for 30 mins to an hour. I'm confused
I genuinely get a uncomfortable and want to give him a shirt. Lol Hes really talented i just found him yesterday and almost didnt watch the video cause I realized he was ACTUALLY topless. Good thing he has more to offer than just being topless lol
I have never made Macarons but have wanted to. But have been put off by people saying how hard they are. From what you have shown here not so hard to do but specific. I don't yet have a stand mixer but know I need one but it will have to wait. But will add this to my save list for that time to come. Thank you again another clear well explained tutorial.
Should work, since the only difference to the Italian meringue is that you heat the sugar in the egg whites. That way you can leave out the water for the syrup. Just make your Swiss meringue, then add the sifted almond flour carefully and don't forget to rest them to get a smooth shell and feet.
Thank you, Very perfect . I have a question , if you cut both of them , both of them havent hollow ? And should be massive ? Are there any different between both of them ? Thanks
When i made my italian method mac i had issues with some of the hot sugar water firm at the bottom of the mixer bowl. I poured it SLOWLY down the side and had the mixer whipping the entire time. I dont know what i did wrong at this stage. I have learn that for me i really wasnt macronage[ing] enough- i need to make it more fluid. Im very interested in how ypu might save an over macronaged batter. Might adding more whipped egg whites ( and the other ingredients) help to save it if i ever went too far? I thought it was really interesting how in this recipe y didnt reach a very stiff peak. I do like pre mixing part of the batter but never did it with unwhipped meringue. I can only imagine doing it your way will make it even more easy. One other question i have is how should you keep batters ready while coloring multiple colors or piping 3x or 4x the recipe? Im worried about the batter drying and merigue deflating. I take it bc you are usingthe otalian menthod you dont have to worry about deflation. Ive been putting the batter as i get them ready into bags and leaving them in the pastry bags til all colors are ready to pipe. I hope this is ok. Ive also noticed so many different bake temps. This is another difficult thing for me to master. Ive been doing 295-300 degrees F. I preheat for 45 min to an hour. Finally i was curious if anyone uses a fan on their macs? And if so do they have 2 running one in each direction or is 1 fan ok.
Hi Matt! Thanks for the lovely video. I have tried both the methods. Clearly I feel that the shell comes out to softer and less chewy with the French method while the shell is harder and chewy with the Italian method. Is this true? Or am I doing something wrong?
I hate macaron recipes and videos that don't show you the inside. Ten bucks says his are hollow and that's why he's handling them from the side. It's not that hard to make the outside look good, especially if you under-cook them. But cook them where they need to be and the wrong food coloring will brown and fade; under-cook them and they can deflate on the inside, away from the top. Unfortunately, it's not just him. His French method is wonky, but I would only trust recipes and methods that show you the inside.
in my experience (over 4 or so years of using the French method), when my macarons were hollow on the inside, you could tell immediately from the bottom. my problem was that they were underbaked and the bottom was clearly still wet, so from that I thought it was pretty visible that neither example he showed were hollow on the inside. there are probably situations I’m unaware of but that’s from my experience.
I recommand you to make his pretty good Soufflé Chocolat Ingredients : 3 egg whites -35g sugar -1 egg yolk -75g of 65% cocoa content bitter chocolate -25g butter Method : Preheat the oven to 200°C. Melt the butter and the chocolate in the microwave or in a double boiler. Beta the egg whites until stiff addig the sugar gradually .When they are very stiff add the beaten egg yolks, whisk for 5 seconds, the n add the chocolate mixture delicately with a rubber spatula. Butter and brush suggar inside a soufflé dish and fill it with the mixture.Immediately put in the oven and cook for 10 to 15 minutes, according to your oven. The soufflé is cooked when it has puffed up and is stable. Christophe's advice Do not forget to serve immediately as the soufflé drops when it cools down! 4 people
you can also take a small amount of egg whites added to the dry ingredients and mix it along with the food coloring before you add in the meringue that you can use liquid gel or powder.
honestly, thank you!!! i am a french pastrsy chef, and I ve been working at perre herme and laduree, and macarond gourmand, but never had the chance to actually make the mix for the macarons, only working at the decor station. but now I think I can tell I know how to make them!!!!!..
Matt, I do enjoy watching your vlogs, however, macarons require precise measuring, technique, and skills that you become dismissive and cavalier about in this vlog. Perhaps better "mise en place" and a couple of run-throughs could help you in your production. You yourself are a distraction (a good one) resulting in the necessity for you to provide your audience with proper instructions/procedures, and techniques to achieve success and not a failure. One important step that you failed to demonstrate is that the almond flour and confectioners' sugar MUST be sifted or the result will end with a rough exterior texture. My apologies for being critical however the comments are meant to be constructive and not negative. If I didn't care I would simply unsubscribe and move on!
Hi!! Thanks for your comment :) To be honest i mentioned blending them both together, if you blend them then there is no need to sift as everything will be superfine :)
Totally untrue these are EASY to make while they can be finicky they, especially the French method, are extremely easy to make and no one should be afraid they need to have “ fancy aka snobby” techniques-to create BEAUTIFUL results. Oh and if you just blend them together quickly in the processor negates the need to sift a thing and creates smooth shiny tops amp beautiful feet.
Wow! So glad I found your video! After watching like 20 videos and seeing Swiss, Italian and French method this is the best explanation! I did it for the first time today and did the French method and I definitely over mixed it in the macronage 😂🙆🏻♀️😭
I bake peanut, pistachio, hazelnut and walnut macarons quite often, they work just fine 😄 A little tip, drying the nuts in the own at low temperature for 10 or 15 min will dry them if nuts feel a little oily. + macarons made from roasted hazelnuts are delicious 😁
"[...] you gotta use ground almonds guys, alrite? you can't put ground hazelnuts, ground peanuts; it just doesn't work." *checks the comment section* Oh, I see.
Just made the French Macaron ..... mix was too thin ( I over mixed ) but I baked um anyway lol ... I 'll try um later! So I tried um and these were ok so will probably give um another go. I used the strawberry chocolate combo filling too which was rather tasty :-)
Hey my oven has various modes where in some mode we get heat from both the side and the other one is where the heat is just from above. So which one is good for baking a macaron. Also which is the best for macaron baking paper,silicon mat,macaron silicon sheet?
What? Of course you can use other ground nuts other than almonds. When I used ground hazelnuts, I had the best feet I've gotten, ever. Big and gorgeous and lovely hazelnut taste. Pistachios worked too but the flavor was not very distinct. You can totally use other ground nuts. SMH. 🙄
Sally Jenko do you replace the almond flour with the same amt of the other nut flours? i have an almond allergy (but not to pistachios or hazelnuts) and have been wanting to try making macarons with other types of nut flours but wasnt sure if i could do a 1:1 swap. any info is much appreciated! 🙂
Thank you for posting the different methods! I started out learning with the Italian meringue method and whilst it's more time consuming and trickier, you are absolutely spot on in that it's a more stable mixture and produces more consistent results
I came here for educated purposes, but I did not realize that this man is a topless man with an apron
Edit: 1 year later... Hey guys thanks for the 1.1k likes! I came across this video again to learn the Italian method and forget I commented on this video! 😂
Cat Destroyer 69 same
Nice bonus for me. lol I was wondering about the Italian method. I also enjoy his instructions.
Same lol
LMAO I swear I was thinking the same thing.... Its a nice bonus that he looks the way he does!
I came for educational purposes, I stayed for the cute topless baker 😂
I’m new here and at first I was like,”Why’s he got his top off?”
Then I looked at the channel name...
“Oh...”
Opps.
Puppy Pear me too. I just thinking ‘that can’t be hygienic’ 😂
Lucia Rodriguez yeah and dangerous if he makes bacon or fried food of any kind! 😂
me too. clicked off.
Topless baker?
Now he can afford some shirt, jeans, and change his youtube channel name 😂😊
It's a great introduction to the two macaron types, but I think it's a bit of an unfair comparison of the finished results. The French Macarons definitely need some resting time as well! And if done correctly, they'll have a shell just as smooth and glossy as the Italian type. Preppy Kitchen has a real good video on how to make these, with wonderfully even shells. I've never done the Italian method, but the French works great for me. I did notice the results being very different depending on the humidity and temperature of the room, as well as which oven I use.
Either way, thank you for the effort!
Today I made my macarons and all turns out great and I was using French method. The sad thing is my macarons won't form a skin on top of it even after 1.5hrs. The results are no feet macarons. Any idea? The batter is not funny as well
Btw I stay at Malaysia, is the climate affect it? Like raining afternoon
@@andrewyee9140 humidity definitely affects them (and pretty much all meringue-based recipes), so Malaysia's climate + raining all day sounds like the culprit
@@orianacatton oh no... Thanks for the information!
Preppy kitchen !! I love John so much his recipes are amazing
Came for the topless,stayed for the talent.
(This is really entertaining and informative)
Agreed
Totally agreed
Came for the macaroons, stayed for the topless. ;)
Came for the talent, was very confused when a topless apron guy appeared on screen.
"Naked Chef" is Idea of earlier Jamie Oliver. Every thing that he does looks like show, but not suitable for real cooking!!
The sexiest thing in here is the matching silpat size to the baking tray. My god that's satisfying. I've been trying to get matching bakeware forever. Wilton please; this is ridiculous.
ahaha i agree!!
I may be wrong but every person I watched making French macarons wait for the shells so they got that smooth top just like the Italian macarons so I guess, you should try it again and wait for the shells 🤷🏽♀️
mine didnt work when i rested them :(
@@MattAdlardOfficial Oh, I see! Maybe next time but your video was good nonetheless!!!🤗😊
Exactly, when you prepare the batter correctly, both versions should be rested. That's one of the main secrets for the flawless, smooth shells and feet - in both versions.
@@MattAdlardOfficial With the french method, rest is very tricky, any source of humidity and it is ruined. you must rest it in a very dry room and never do the dishes next to it or anything like that.
I use to live in Ireland and they just couldn't make the skin because of the humidity.
Now I am in Spain and it is working just well :)
Ps: I am french and I think we use both methods over here
;)
@@shanimarie409 you're absolutely right. And humidity was my worst enemy. I had to wait for an hour or two sometimes!! 😪
Ive always been making the french method because I was scared of the Italian....I had hollow shells every time.
But I tried the Italian method 2-3 times and I’ve gotta say, the result is infinitely better.
oh good!
Definitely agree with you, I’ve been using french method for 2 years and sadly the results were all inconsistent. Some were cracked, hollowed and discolored. But when I used the Italian method at my first trial, it was ok until I did the method for 10 times and 80% of the result was a success. I’ve been using them for designing characters too as it has stable consister and better results :)
I'll pick French sil' vous plait!
It's please in French.
You can also do a swiss merengue! My preferred method as it produces very consistent results. Warm egg whites and caster sugar together on a baine Marie until 65°c gently stirring as u go, transfer to mixer and whisk until cool. Then fold into almond batter as u normally would.
Philly B I’m gonna try this!
SMACK ME AGAINST THE TABLE OMG HA
LMFAOOOO
Wesley Ngo fr
😂😂😂😂😂😂😂😂😂
😂😂😂😂😂😂
He should smack you with his spatula in the face. The guy is married 😂
The Italian method clearly wins! Not only are the finished cookies prettier, they have a distinctly creamier mouth feel and are definitely worth the extra bother. Very well done video!
thank you!!
I bet your Italian
Yocasta Dass 100% sure
@@yocastadass5352 Most French pastry chefs use the Italian method .
@@yocastadass5352 if you buy macarons, majority of the time they will be made the Italian way because of how they look. Not saying you can’t get nice French method macarons, but, from a business standpoint; Italian is highly sought after
This is an old video but I found this video today about 12 hours after making Italian style macarons for the first time and I have to say I LOVE the Italian method. It's a few extra steps, but the difference in the final product is insane!
Tips on the Italian Version.
Make sure your egg whites are close to medium to stiff peaks before adding the syrup. The egg whites will fall a little as you add the syrup, and you can't whip them fluffy enough once the syrup has been added and the mixture is in the cooking whipling process.
Second, use this batter RIGHT AWAY. Don't let either versions sit long. They deflate, and when you go to pipe them later, the cookies will spread too much on the pan.
Bake only one pan at a time, on the lower rack. Top racks or doubling up the oven will not bake properly.
Lastly, make sure to use cool, not warm baking sheets between baking rounds. The cookies spread more and deflate while setting.
Hope this all helps!
Don't we have to let the skin form on the French macarons before baking then
I feel like that's part of why his didn't come out as good.
Honestly it depends on the recipe. If your ratio of almond flour, sugar, eggs vary then some recipes let you put them in the oven right after piping. The one I use is my fav bc it doesn’t need resting :)
@@teenagedwine my method is
80x3+100
I personally feel the Italian method is a lot more fool-proof. Due to the texture of the batter it's far easier to pipe out nicely, and adding the meringue/paste together is far easier then to add the dry ingredients directly to the meringue. Especially when you use food coloring. I like how outstanding the taste of the shells turns out.
You have such gorgeous hair. I can't get over it.
:)
@R. Ive He's married to a woman but by all means... hold onto the idea that men can't like pink or care about their appearance unless they're gay.
He's The Topless Baker but you're talking about his hair.:) 🤣
Matt Adlard but check out those tettiesssssZzzzzzzzzzz
I once had beautiful hair. My 7th grade picture was awesome. Those were the days.
You CAN use ground hazelnuts, pistachios, even Peanuts..... They all work just fine so long as you do not develop the fat while it''s in the food processor.
JC Gregg yes! And pumpkin seeds work too for a nut-free version :)
Yup I agree. I've used different nut flours and they all worked for me 😊
Yes, I've also made them with pistachios and also macadamias (the french way) :-)
Good to know! Um up for experimenting with more sustainable options.
Lisa L how do you make pistachio flour. Thanks!
Imagine your first time seeing this guy....
You: *watch intro*
You: wth is he gonna be tople-
You: OML
It’s Miaa this was me. Just now.
Yep that was me, I just came for the macarons but my focus quickly shifted😏
“sometimes i overbeat mine a little bit”
OMG I CAN’T-
I've only made the french method. You do have to rest the French method. Especially if you live in a humid environment. I've accidentally not tested them long enough & they didnt work. I like grinding up freeze dried fruit to add to the macaron batter to flavor them!
Totally agree, which such a volatile batter, you most definitely have to rest the French method macarons otherwise there's a chance they shells will crack or the feet with explode. I'd still rest the Italian too.
Thank you I was confused why he didn't rest the French method also why he didn't blitz up his almond flour to make it extra fine, some times the little things make a difference
May ask how long do you rest the French method for?
Chickanne o generally 30min-1 hr depending on where you live
I too have always used the French method the most. There is so much controversial info out there on the resting. I’ll see one video that says the need for resting is a myth, and another that says you must. I’ve made both methods but for the past year it’s been exclusively the French. Next batch I’m going to pipe some out on a little sheet and put them in the oven right away and see what happens. The resting adds so much time to the process but whenever my shells have cracked I’ve thought it’s b/c they weren’t dry enough(didn’t rest long enough)
I tried the French method twice and failed. I followed cupcakejemmas Italian method once and it was perfection. More equipment yes but it just worked. It was more stable, easier to fold, much better. Just a bit more elbow grease?
I just made CupcakeJemma's Italian method today and it fails :(( Based on Topless baker said, I definitely overmixed the batter. It's just weird that I also got a nice ribbon.
@@eunmiine95 you need to stop where you can make an 8 completely with the ribbon batter. Do not under or overmix. Dont know much but jemma's worked for me
@Eman Ali hi! Did u end up doing it? How did it go?
you forgot to mention a critical part is to ALWAYS SIFT THE DRY INGREDIENTS ! ALMOND FLOUR AND POWDERED SUGAR or the shells won't be smooth , almond flour tends to have tiny winy lumps . PS is your oven conventional oven ? I have tried both versions the french worked once and the Italian worked once 2 .I tried to make the Italian the other day ,they didn't work. Don't no why but a problem i have is when i put them in the oven few min later they lose their color n get brown even if the oven is on medium temp any suggestions ? please and thank you !
I always blend mine so not really a need to sift but you can sift them as well for extra care! The oven is 160C Fan :)
Nadine Saab use a thermometer inside the oven! Never trust what the oven says its usually not right
He mentioned it at least twice!
Nadine Saab I was thinking the exact same thing!!
I bake mine at 150deg C (fan force) for 12 minutes. Workers every time
I use the French way and I wait until the macarons have the shell on their surface
Ignacio Ros I use the same way but my Macaron’s surface is still wet after 2 hours 😭
@@ThuMinh-jg9ie humidity makes the wait longer.
mailyn acre I am leaving macaron for night . They also be wet
@@ThuMinh-jg9ie my french macaron surface is still wet after 5 hours 😂😂😂
Central air conditioning or heat helps macarons dry.
For those allergic to tree nuts--Ive had some success with using coconut flour instead: the amount varies on the brand, so add some (nowhere near the almond amount), and keep adding a little until it's the right texture of macarons. The exact amount varies because coconut has a different absorbancy of liquid than almonds (coconut absorbs much more), and therefore less is needed.
This is true. You can absolutely substitute almond flour for almost any kind of flour (only tried rice so far, but others have used oat, wheat, coconut, etc.) To make macarons. Any recipe can be converted to your flour of choice. I'm testing it out for a thanksgiving party and want my nut allergy coworkers be able to participate as much as they can in the festivities.
I've made a billion macarons myself. First you really want that almond and powdered sugar thoroughly mixed and almost homogenous. You will not get those small pockets of air bubbles. And you can still over-mix using both methods. Perhaps the best technique I learned is to do mix and fold the meringue in 30 strokes and then stop to gauge how much more mixing you need to achieve a that perfect macaronage. That's my 2 cents. Good job!
Thank you ...
There's also a Swiss method that's really interesting with an amazing result!!
The way you said macaroons was so sexy...I think I'm pregnant
Macaroons ARE COCONUT COOKIES YOU IGNORANT MORTAL,
@@johndevanwayne4272 chill out, dude!!
That escalated quickly...
@@sarameiwayne2816 ikr?!? 🤔
Well he is a god, and Even as a goddess, There’s nothing I can do
I love this guy, and his videos, his receips, the best content ❤️❤️ sent you a big hug
I didn't even know there were different methods! Will definitely try them both but I suspect that I'll prefer the Italian method even though it is the "less traditional" method. Great video!
thank you Annarene!
Annarene Victor
This is not an Italian method at all, it's a french method done and found by Christophe Felder using the Italian meringue to make Parisians Macarons.
@@noh_d5321 Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, French queen Catherine de' Medici's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France
Always done italian for this awesome texture and chew it gets, like a ladurée macarons has (which use italian method also).
with the french Macarons, why do all other recipes say to rest for 1/2 hour to 1 hours?
There’s a Swiss version as well….. Swiss meringue works nice as well and is also very stable but easier to prepare. Warm and stir your egg whites with sugar au bain marie until it reaches 60 deg.C, transfer to mixer and start whisking until stiff peaks. Works best for me personally. It’s really repeatable result wise. I like this video, by the way! It’s a good instruction video and the macarons look fantastic! You obviously know what you’re doing. 😊
Omg the only macaron vid with French method who doesn't leve it to rest Iam so shocked
for some reason, it worked much better for me!
OMG I DID IT!! im using your Italian Meringue recipes and it works !!! thank youu ~~~ so appreciate it.
Can you use Swiss meringue to do them?
Yep i use the swiss meringue method
I made several batches of macarons using swiss meringue recently and while it's definitely possible to do it, I found it much more difficult to get the same smooth, shiny shells I get with an italian meringue, idk.
I was thinking the same thing.
.
Great video. Made the French Macarons adding raspberry powder to the shell mixture, and filled them with lemon buttercream❤
Wait, so you didnt let the FRENCH macarons rest for arpund 30 mins like you did the ITALIAN??? ive made FRENCH macarons several times and ive always let them sit out for 30 mins to an hour. I'm confused
He should have let them rest/age, just as with the Italian method...
@@jetsetjoey thats what i thought
Damn! I came here for macarons and got another tasty looking snack that I'd love to try...the Italian version of the macaron.
My mouth is drooling... and not just for the macaroons.
Nicola Sottile macarons*
Thank you for this - never had this italian recipe fail.
I genuinely get a uncomfortable and want to give him a shirt. Lol
Hes really talented i just found him yesterday and almost didnt watch the video cause I realized he was ACTUALLY topless. Good thing he has more to offer than just being topless lol
Yeah. It makes me uncomfortable becaude I feel like it is less sanitary for some reason.
AGREE! SO UNCONFY!
I have never made Macarons but have wanted to. But have been put off by people saying how hard they are. From what you have shown here not so hard to do but specific. I don't yet have a stand mixer but know I need one but it will have to wait. But will add this to my save list for that time to come. Thank you again another clear well explained tutorial.
Any recipe to do aquafaba macarons that works? I'm not vegan but I like the idea of using vegetable ingredients. Thanks!
parisereck aquafaba macarons just don't work sadly. There's certain things that just can't be replaced. I did see a vegan video using a potato protein
Tasty Chanel had one. You have to simmer and reduce the aquafaba to do it best.
My friend has a vegan blog and makes them ua-cam.com/video/_CnmQTEMrgY/v-deo.html
I tried your both your recipes and they were perfect!!! Thank you so much for sharing.
Macarons were first made in Italy, later they were introduced to France by Catherine de Medici.
Anna Abrams yes as early as the 8th century, they were made for venetian royalty by nuns 😁
Exactly.
Dang that’s awesome!!!!!
Yes, by the Macaron Sisters...
I love the explanation you gave us about the difference between both macaroons. Thank you for sharing.
we (the french) actually let the cookie sit aswell. At least thats how my dad taught me. Besides that, very interesting video!
I genuinely appreciate how well you've explained the two methods. Thank you.
oh great!!
I perfer the Italian method.....😍
Thanks baker. Good explanations.
What about Swiss meringue? Can that be used as a meringue base for macaron?
i have never tried!
I use a swiss meringue base for my small batch macarons! Works every time but I do let them rest and I do not make a paste with the almonds.
Should work, since the only difference to the Italian meringue is that you heat the sugar in the egg whites. That way you can leave out the water for the syrup. Just make your Swiss meringue, then add the sifted almond flour carefully and don't forget to rest them to get a smooth shell and feet.
Thank you, Very perfect .
I have a question , if you cut both of them , both of them havent hollow ? And should be massive ? Are there any different between both of them ? Thanks
I just recently started watching your videos and they are really good
Love your personality
Thank you so much ⭐⭐⭐⭐⭐ i think I favor the Italian ones, just because they looked prettier😍
"The [enter_a_pastry_here], the classic french pastry !"
It works for so many pastries.
I already know how to make macaroons, however, I thoroughly enjoy this explanation and his accent is a nice bonus.
*sees guy without a top*
*subscribes*
lol
When i made my italian method mac i had issues with some of the hot sugar water firm at the bottom of the mixer bowl. I poured it SLOWLY down the side and had the mixer whipping the entire time. I dont know what i did wrong at this stage. I have learn that for me i really wasnt macronage[ing] enough- i need to make it more fluid.
Im very interested in how ypu might save an over macronaged batter. Might adding more whipped egg whites ( and the other ingredients) help to save it if i ever went too far?
I thought it was really interesting how in this recipe y didnt reach a very stiff peak. I do like pre mixing part of the batter but never did it with unwhipped meringue. I can only imagine doing it your way will make it even more easy.
One other question i have is how should you keep batters ready while coloring multiple colors or piping 3x or 4x the recipe? Im worried about the batter drying and merigue deflating. I take it bc you are usingthe otalian menthod you dont have to worry about deflation.
Ive been putting the batter as i get them ready into bags and leaving them in the pastry bags til all colors are ready to pipe. I hope this is ok.
Ive also noticed so many different bake temps. This is another difficult thing for me to master. Ive been doing 295-300 degrees F. I preheat for 45 min to an hour.
Finally i was curious if anyone uses a fan on their macs? And if so do they have 2 running one in each direction or is 1 fan ok.
I don’t know what looks more delicious the macaroons or the chef 😱😳😂😍🤗
Hi Matt! Thanks for the lovely video. I have tried both the methods. Clearly I feel that the shell comes out to softer and less chewy with the French method while the shell is harder and chewy with the Italian method. Is this true? Or am I doing something wrong?
Chill people, he is engaged and he is straight ok!
And he's very hot
Heya when should the food color be added in the Italian method while mixing the egg whites , like at what stage?..
I hate macaron recipes and videos that don't show you the inside. Ten bucks says his are hollow and that's why he's handling them from the side. It's not that hard to make the outside look good, especially if you under-cook them. But cook them where they need to be and the wrong food coloring will brown and fade; under-cook them and they can deflate on the inside, away from the top. Unfortunately, it's not just him. His French method is wonky, but I would only trust recipes and methods that show you the inside.
Sadie tell em sadie
in my experience (over 4 or so years of using the French method), when my macarons were hollow on the inside, you could tell immediately from the bottom. my problem was that they were underbaked and the bottom was clearly still wet, so from that I thought it was pretty visible that neither example he showed were hollow on the inside. there are probably situations I’m unaware of but that’s from my experience.
I agree, I exit the page or recipe if it doesn't show it. Sad to think so many people miss the great taste and texture of a macaron baked well.
Beautiful;) 70g egg white can I use market purchased egg whites?
hi, I love your channel, but you can. use hazelnuts, pistachios and pumpkin seeds as well
this the actual first time i payed attention to this recipe, you make it seem so easy to make!!
I recommand you to make his pretty good
Soufflé Chocolat
Ingredients :
3 egg whites -35g sugar -1 egg yolk -75g of 65% cocoa content bitter chocolate -25g butter
Method :
Preheat the oven to 200°C.
Melt the butter and the chocolate in the microwave or in a double boiler.
Beta the egg whites until stiff addig the sugar gradually .When they are very stiff add the beaten egg yolks, whisk for 5 seconds, the n add the chocolate mixture delicately with a rubber spatula.
Butter and brush suggar inside a soufflé dish and fill it with the mixture.Immediately put in the oven and cook for 10 to 15 minutes, according to your oven. The soufflé is cooked when it has puffed up and is stable.
Christophe's advice
Do not forget to serve immediately as the soufflé drops when it cools down!
4 people
you can also take a small amount of egg whites added to the dry ingredients and mix it along with the food coloring before you add in the meringue that you can use liquid gel or powder.
Sugar Daddy!
literally
Do I need a silicon mag or will baking paper work just fine
Very educational.
Hi Matt can you please help me with the colors how do i give that dip hard color to them ??
Is there anyway you can take the apron off while you're lecturing
honestly, thank you!!! i am a french pastrsy chef, and I ve been working at perre herme and laduree, and macarond gourmand, but never had the chance to actually make the mix for the macarons, only working at the decor station. but now I think I can tell I know how to make them!!!!!..
Matt, I do enjoy watching your vlogs, however, macarons require precise measuring, technique, and skills that you become dismissive and cavalier about in this vlog. Perhaps better "mise en place" and a couple of run-throughs could help you in your production. You yourself are a distraction (a good one) resulting in the necessity for you to provide your audience with proper instructions/procedures, and techniques to achieve success and not a failure. One important step that you failed to demonstrate is that the almond flour and confectioners' sugar MUST be sifted or the result will end with a rough exterior texture. My apologies for being critical however the comments are meant to be constructive and not negative. If I didn't care I would simply unsubscribe and move on!
Hi!! Thanks for your comment :) To be honest i mentioned blending them both together, if you blend them then there is no need to sift as everything will be superfine :)
Totally untrue these are EASY to make while they can be finicky they, especially the French method, are extremely easy to make and no one should be afraid they need to have “ fancy aka snobby” techniques-to create BEAUTIFUL results. Oh and if you just blend them together quickly in the processor negates the need to sift a thing and creates smooth shiny tops amp beautiful feet.
perhaps instead of trying to big note yourself, you should watch the vid. He mentions AT LEAST TWICE about sifting and blending.
Hi, for French method, you mentioned 160c for 16mins. Is that fan forced oven? Thanks
yes fan oven!
Had no idea there were 2 methods. This video was perfect to explain the difference.
oh great!!
Lots of recipes use almond flour: you’re using ground almonds..
can I ground them at home? And is it with skin?
I love your accent 😍😍😍 and baking ...
;)
Wow! So glad I found your video! After watching like 20 videos and seeing Swiss, Italian and French method this is the best explanation! I did it for the first time today and did the French method and I definitely over mixed it in the macronage 😂🙆🏻♀️😭
I bake peanut, pistachio, hazelnut and walnut macarons quite often, they work just fine 😄
A little tip, drying the nuts in the own at low temperature for 10 or 15 min will dry them if nuts feel a little oily. + macarons made from roasted hazelnuts are delicious 😁
Hai can I use store bought liquid egg whites to make them ?
Macrons are originally Italian 🇮🇹
Nah, macrons is a french.
Any reason why you don't age your egg whites or use cream of tartar to improve the quality of the meringue?
"[...] you gotta use ground almonds guys, alrite? you can't put ground hazelnuts, ground peanuts; it just doesn't work."
*checks the comment section*
Oh, I see.
okay is it just me orrrrr does he look like a buff James Charles mixed with a lil grant gustin 🤯
DUDE I DEF GET GRANT GUSTIN VIBES
this comment is why he hasn't posted in 6 months 😔
Now every time I watch the Flash, I will think of this. 😆
Just made the French Macaron ..... mix was too thin ( I over mixed ) but I baked um anyway lol ... I 'll try um later!
So I tried um and these were ok so will probably give um another go. I used the strawberry chocolate combo filling too which was rather tasty :-)
All macarons are best macarons lmao
You poured egg whites in the dry mix for the Italian? Then said to whip whites with heated sugar ?
@3:10 "macanorage" lol
I think you meant to say macaronage
Can the macronage part just be done slowly / gently in the mixer with a paddle instead of by hand? Thanks
Yes, it can. ;)
Better to do it by hand
He kind of looks like shishter James to me lol
It's true and you should say it
Very clear and helpful. Thank you!
Sorry the topless part looks unsanitary, difficult to watch, but just a personal opinion.
Hey my oven has various modes where in some mode we get heat from both the side and the other one is where the heat is just from above. So which one is good for baking a macaron. Also which is the best for macaron baking paper,silicon mat,macaron silicon sheet?
What? Of course you can use other ground nuts other than almonds. When I used ground hazelnuts, I had the best feet I've gotten, ever. Big and gorgeous and lovely hazelnut taste. Pistachios worked too but the flavor was not very distinct. You can totally use other ground nuts. SMH. 🙄
Sally Jenko do you replace the almond flour with the same amt of the other nut flours? i have an almond allergy (but not to pistachios or hazelnuts) and have been wanting to try making macarons with other types of nut flours but wasnt sure if i could do a 1:1 swap. any info is much appreciated! 🙂
Thank you for posting the different methods! I started out learning with the Italian meringue method and whilst it's more time consuming and trickier, you are absolutely spot on in that it's a more stable mixture and produces more consistent results
Oh great!!
Italian of course, everything Italian is always better, you name it: cheese, wine, food, men....
Love your method of approach. You explained your process in details and brought some comfort in reminding us not to worry. Great job!!!
This is fab! Which colouring do you use? The darker colour is fab, most colours brown or fade. Can you help? 🙏🏻
chefmaster!
Does the size of your baking tray matter?
I like your demonstration, interesting and useful.👍😎👌