French vs Italian Macarons - Which is best and why! - Topless Baker

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  • Опубліковано 22 сер 2018
  • Ever wondered what the difference is between French and Italian macarons? Well this video explains it all! I'll show you how to make French and Italian macarons, and then talk about the pro's and con's of each method. The recipes are simple and easy to follow no matter what equipment you have. Have a go with each one and see which one you prefer!
    Italian Macaron Recipe:
    150g Icing/Powdered Sugar
    150g Ground Almonds
    150g Caster Sugar
    35g Water
    110g Egg Whites (2 x 55g)
    Gel Food Colour (It has to be gel food colour - not liquid!)
    French Macaron Recipe:
    60g Ground Almonds
    120g Icing/Powdered Sugar
    70g Egg Whites
    35g Caster Sugar
    Gel Food Colour
    Follow me on Instagram for the latest baking pictures | / toplessbaker
    Check me out on Twitter to catch up with what's happening | / toplessbaker
    Like me on Facebook for my live cooking shows | / toplessbaker
    Filmed and Produced by Simone Sampó: / simonecsz
  • Навчання та стиль

КОМЕНТАРІ • 1 тис.

  • @seraphim1991
    @seraphim1991 5 років тому +1474

    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! 😂

    • @bere6517
      @bere6517 5 років тому +6

      Cat Destroyer 69 same

    • @katlady5000
      @katlady5000 5 років тому +17

      Nice bonus for me. lol I was wondering about the Italian method. I also enjoy his instructions.

    • @chrussublah4264
      @chrussublah4264 5 років тому +1

      Same lol

    • @MzAJCanady
      @MzAJCanady 5 років тому +10

      LMAO I swear I was thinking the same thing.... Its a nice bonus that he looks the way he does!

    • @aranzaachotegui9624
      @aranzaachotegui9624 5 років тому +18

      I came for educational purposes, I stayed for the cute topless baker 😂

  • @its_me_luv6941
    @its_me_luv6941 5 років тому +428

    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.

    • @LuciaRodriguez-ix9nr
      @LuciaRodriguez-ix9nr 4 роки тому +8

      Puppy Pear me too. I just thinking ‘that can’t be hygienic’ 😂

    • @ThisIsYourOnlyWarning
      @ThisIsYourOnlyWarning 4 роки тому +5

      Lucia Rodriguez yeah and dangerous if he makes bacon or fried food of any kind! 😂

    • @maggiec4747
      @maggiec4747 4 роки тому

      me too. clicked off.

    • @harrywotter7120
      @harrywotter7120 3 роки тому

      Topless baker?

    • @hobojump7651
      @hobojump7651 26 днів тому

      Now he can afford some shirt, jeans, and change his youtube channel name 😂😊

  • @danigurl1203
    @danigurl1203 5 років тому +606

    Came for the topless,stayed for the talent.
    (This is really entertaining and informative)

    • @valeriadelrio-rodriguez4953
      @valeriadelrio-rodriguez4953 5 років тому

      Agreed

    • @cempakaedina2716
      @cempakaedina2716 5 років тому

      Totally agreed

    • @stefanrichard4986
      @stefanrichard4986 5 років тому +3

      Came for the macaroons, stayed for the topless. ;)

    • @equuleusp3150
      @equuleusp3150 5 років тому +9

      Came for the talent, was very confused when a topless apron guy appeared on screen.

    • @user-de1dq2hy7r
      @user-de1dq2hy7r 11 місяців тому +1

      "Naked Chef" is Idea of earlier Jamie Oliver. Every thing that he does looks like show, but not suitable for real cooking!!

  • @GuardedDragon
    @GuardedDragon 5 років тому +251

    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.

  • @xAnicsi
    @xAnicsi 4 роки тому +143

    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!

    • @andrewyee9140
      @andrewyee9140 3 роки тому +1

      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
      @andrewyee9140 3 роки тому +1

      Btw I stay at Malaysia, is the climate affect it? Like raining afternoon

    • @orianacatton
      @orianacatton 3 роки тому +5

      @@andrewyee9140 humidity definitely affects them (and pretty much all meringue-based recipes), so Malaysia's climate + raining all day sounds like the culprit

    • @andrewyee9140
      @andrewyee9140 3 роки тому +1

      @@orianacatton oh no... Thanks for the information!

    • @alicias4311
      @alicias4311 2 роки тому

      Preppy kitchen !! I love John so much his recipes are amazing

  • @JayRobinson99
    @JayRobinson99 5 років тому +175

    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 🤷🏽‍♀️

    • @MattAdlardOfficial
      @MattAdlardOfficial  5 років тому +17

      mine didnt work when i rested them :(

    • @JayRobinson99
      @JayRobinson99 5 років тому +4

      @@MattAdlardOfficial Oh, I see! Maybe next time but your video was good nonetheless!!!🤗😊

    • @JetteBahlke
      @JetteBahlke 5 років тому +29

      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.

    • @shanimarie409
      @shanimarie409 5 років тому +28

      @@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
      ;)

    • @fattiebear07
      @fattiebear07 4 роки тому

      @@shanimarie409 you're absolutely right. And humidity was my worst enemy. I had to wait for an hour or two sometimes!! 😪

  • @yummboy2
    @yummboy2 5 років тому +135

    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!

    • @MattAdlardOfficial
      @MattAdlardOfficial  5 років тому +4

      thank you!!

    • @yocastadass5352
      @yocastadass5352 4 роки тому +2

      I bet your Italian

    • @amonopoly
      @amonopoly 3 роки тому +1

      Yocasta Dass 100% sure

    • @LinA-it9vd
      @LinA-it9vd 2 роки тому +4

      @@yocastadass5352 Most French pastry chefs use the Italian method .

    • @AladdinSane13
      @AladdinSane13 2 роки тому +3

      @@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

  • @LukaMarie7
    @LukaMarie7 2 роки тому +9

    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!

  • @zygardecomplete3654
    @zygardecomplete3654 5 років тому +413

    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.

    • @MattAdlardOfficial
      @MattAdlardOfficial  5 років тому +25

      oh good!

    • @thepopuptraveler
      @thepopuptraveler 5 років тому +22

      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 :)

    • @cheyannedavis7172
      @cheyannedavis7172 5 років тому +3

      I'll pick French sil' vous plait!
      It's please in French.

    • @phillyb8347
      @phillyb8347 5 років тому +26

      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.

    • @jessicavillarroel5328
      @jessicavillarroel5328 5 років тому +1

      Philly B I’m gonna try this!

  • @wesleyngo7036
    @wesleyngo7036 5 років тому +646

    SMACK ME AGAINST THE TABLE OMG HA

  • @benjaminsagan5861
    @benjaminsagan5861 5 років тому +214

    You have such gorgeous hair. I can't get over it.

    • @MattAdlardOfficial
      @MattAdlardOfficial  5 років тому +10

      :)

    • @MaccaLives
      @MaccaLives 4 роки тому +32

      @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.

    • @SX-sv6vo
      @SX-sv6vo 4 роки тому +1

      He's The Topless Baker but you're talking about his hair.:) 🤣

    • @KylePepper
      @KylePepper 4 роки тому

      Matt Adlard but check out those tettiesssssZzzzzzzzzzz

    • @Richard-vq7ud
      @Richard-vq7ud 3 роки тому

      I once had beautiful hair. My 7th grade picture was awesome. Those were the days.

  • @plebweeb8868
    @plebweeb8868 5 років тому +22

    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.

  • @janniebautista5483
    @janniebautista5483 5 років тому +17

    “sometimes i overbeat mine a little bit”
    OMG I CAN’T-

  • @itxmiaa
    @itxmiaa 5 років тому +57

    Imagine your first time seeing this guy....
    You: *watch intro*
    You: wth is he gonna be tople-
    You: OML

    • @cmiles9452
      @cmiles9452 5 років тому +2

      It’s Miaa this was me. Just now.

    • @marynrose198
      @marynrose198 4 роки тому +2

      Yep that was me, I just came for the macarons but my focus quickly shifted😏

  • @sarahr7890
    @sarahr7890 5 років тому

    I genuinely appreciate how well you've explained the two methods. Thank you.

  • @edithcandelario5546
    @edithcandelario5546 4 роки тому

    I love the explanation you gave us about the difference between both macaroons. Thank you for sharing.

  • @saaniasalahuddin9270
    @saaniasalahuddin9270 4 роки тому +42

    Don't we have to let the skin form on the French macarons before baking then

    • @DavidMartinez-tg4pe
      @DavidMartinez-tg4pe 3 роки тому +4

      I feel like that's part of why his didn't come out as good.

    • @teenagedwine
      @teenagedwine 3 роки тому +2

      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 :)

    • @justatroll5314
      @justatroll5314 3 роки тому

      @@teenagedwine my method is
      80x3+100

  • @hawwabadat5703
    @hawwabadat5703 5 років тому +3

    I just recently started watching your videos and they are really good
    Love your personality

  • @jerseygirl07105
    @jerseygirl07105 4 роки тому

    Love your method of approach. You explained your process in details and brought some comfort in reminding us not to worry. Great job!!!

  • @rikitaylor59
    @rikitaylor59 4 роки тому

    Thank you. This helped clarify the different methods I've seen

  • @jcinkc3
    @jcinkc3 5 років тому +91

    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.

    • @jessicarodriguez1535
      @jessicarodriguez1535 5 років тому +20

      JC Gregg yes! And pumpkin seeds work too for a nut-free version :)

    • @Moss_piglets
      @Moss_piglets 5 років тому +9

      Yup I agree. I've used different nut flours and they all worked for me 😊

    • @lisaleigh69
      @lisaleigh69 5 років тому +6

      Yes, I've also made them with pistachios and also macadamias (the french way) :-)

    • @Mathchickey
      @Mathchickey 5 років тому +1

      Good to know! Um up for experimenting with more sustainable options.

    • @janetlum1256
      @janetlum1256 5 років тому

      Lisa L how do you make pistachio flour. Thanks!

  • @jeanmitchell3831
    @jeanmitchell3831 5 років тому +82

    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!

    • @cybergen2K
      @cybergen2K 5 років тому +6

      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.

    • @hersheysquurtz5596
      @hersheysquurtz5596 5 років тому +10

      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

    • @eurchic
      @eurchic 5 років тому

      May ask how long do you rest the French method for?

    • @heewonseo2662
      @heewonseo2662 5 років тому +1

      Chickanne o generally 30min-1 hr depending on where you live

    • @dedet8827
      @dedet8827 5 років тому +2

      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)

  • @hannahwilson8466
    @hannahwilson8466 5 років тому

    Thank you so much for this video. It was so informative! I love how well you explain the process of both and the pros and cons

  • @OtakuGal01
    @OtakuGal01 5 років тому

    this the actual first time i payed attention to this recipe, you make it seem so easy to make!!

  • @harmonyskies19
    @harmonyskies19 5 років тому +59

    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?

    • @eunmiine95
      @eunmiine95 5 років тому +2

      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.

    • @arnavkhushi1088
      @arnavkhushi1088 5 років тому +2

      @@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

    • @anabelarroyo6433
      @anabelarroyo6433 3 роки тому

      @Eman Ali hi! Did u end up doing it? How did it go?

  • @amanda8638
    @amanda8638 5 років тому +12

    There's also a Swiss method that's really interesting with an amazing result!!

  • @pandeybear3594
    @pandeybear3594 5 років тому

    Best tutorial yet !
    Thanks

  • @mvl6827
    @mvl6827 Рік тому

    Thanks baker. Good explanations.

  • @emmaritchie7484
    @emmaritchie7484 5 років тому +4

    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.

    • @PACMANnot
      @PACMANnot 7 місяців тому

      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.

  • @amirajaldin350
    @amirajaldin350 5 років тому +472

    The way you said macaroons was so sexy...I think I'm pregnant

    • @johndevanwayne4272
      @johndevanwayne4272 5 років тому +75

      Macaroons ARE COCONUT COOKIES YOU IGNORANT MORTAL,

    • @onlooker4564
      @onlooker4564 5 років тому +23

      @@johndevanwayne4272 chill out, dude!!

    • @sarameiwayne2816
      @sarameiwayne2816 5 років тому +27

      That escalated quickly...

    • @onlooker4564
      @onlooker4564 5 років тому +3

      @@sarameiwayne2816 ikr?!? 🤔

    • @sarameiwayne2816
      @sarameiwayne2816 5 років тому +3

      Well he is a god, and Even as a goddess, There’s nothing I can do

  • @BeHappii1
    @BeHappii1 2 роки тому

    I tried your both your recipes and they were perfect!!! Thank you so much for sharing.

  • @riayosera8186
    @riayosera8186 3 роки тому

    OMG I DID IT!! im using your Italian Meringue recipes and it works !!! thank youu ~~~ so appreciate it.

  • @fuzzybear323
    @fuzzybear323 5 років тому +7

    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!

  • @annarenevictor9981
    @annarenevictor9981 5 років тому +58

    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!

    • @MattAdlardOfficial
      @MattAdlardOfficial  5 років тому +1

      thank you Annarene!

    • @noh_d5321
      @noh_d5321 5 років тому +2

      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.

    • @Hanniballo77
      @Hanniballo77 5 років тому

      @@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

  • @allesparty4690
    @allesparty4690 Рік тому

    Thank you for this - never had this italian recipe fail.

  • @user-lg3sw8kq8u
    @user-lg3sw8kq8u 5 років тому

    I've always wanted to make macarons - this was so helpful! Thanks:)

  • @Wendy-ex6pi
    @Wendy-ex6pi 5 років тому +4

    Very educational.

  • @nicolasottile4227
    @nicolasottile4227 5 років тому +7

    My mouth is drooling... and not just for the macaroons.

  • @alisharoger7772
    @alisharoger7772 4 роки тому

    Very clear and helpful. Thank you!

  • @lilfurrypaws
    @lilfurrypaws 5 років тому +1

    Oh my goodness. I seen one of you're videos on fb I'm so glad I found you're UA-cam channel. Get to watch good baking and learning stuff and a nice looking man. Win win. :)
    Keep up the good work you fantastic sir.

  • @gekobcint4973
    @gekobcint4973 5 років тому +10

    Omg the only macaron vid with French method who doesn't leve it to rest Iam so shocked

  • @nadinesaab7081
    @nadinesaab7081 5 років тому +108

    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 !

    • @MattAdlardOfficial
      @MattAdlardOfficial  5 років тому +11

      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 :)

    • @alemorrison123
      @alemorrison123 5 років тому +6

      Nadine Saab use a thermometer inside the oven! Never trust what the oven says its usually not right

    • @queenslanddiva
      @queenslanddiva 5 років тому +4

      He mentioned it at least twice!

    • @haliethompson6765
      @haliethompson6765 5 років тому

      Nadine Saab I was thinking the exact same thing!!

    • @meredithclark1479
      @meredithclark1479 5 років тому +1

      I bake mine at 150deg C (fan force) for 12 minutes. Workers every time

  • @marjorieteoh7387
    @marjorieteoh7387 5 років тому

    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

  • @linzash6755
    @linzash6755 5 років тому

    Congratulations on the success on this channel. It’s really blossomed from the small start. You make me want to be a better baker. Thank you! ☺️☺️☺️

  • @ignacioros4659
    @ignacioros4659 5 років тому +82

    I use the French way and I wait until the macarons have the shell on their surface

    • @ThuMinh-jg9ie
      @ThuMinh-jg9ie 5 років тому +3

      Ignacio Ros I use the same way but my Macaron’s surface is still wet after 2 hours 😭

    • @mailynacre274
      @mailynacre274 5 років тому +4

      @@ThuMinh-jg9ie humidity makes the wait longer.

    • @user-yr7ci2bq1p
      @user-yr7ci2bq1p 5 років тому

      mailyn acre I am leaving macaron for night . They also be wet

    • @TamVu-xn2yw
      @TamVu-xn2yw 4 роки тому +1

      @@ThuMinh-jg9ie my french macaron surface is still wet after 5 hours 😂😂😂

    • @genealogydr
      @genealogydr 4 роки тому +1

      Central air conditioning or heat helps macarons dry.

  • @myloverdoesntwantme7118
    @myloverdoesntwantme7118 5 років тому +4

    I don’t know what looks more delicious the macaroons or the chef 😱😳😂😍🤗

  • @ktqfitness5948
    @ktqfitness5948 4 роки тому +1

    I didn’t even know there was such a thing as Italian macaron! Thank you hot topless British baker 😊

  • @musiicinluz
    @musiicinluz 5 років тому +1

    I already know how to make macaroons, however, I thoroughly enjoy this explanation and his accent is a nice bonus.

  • @sabrinabeotch
    @sabrinabeotch 5 років тому +3

    I love your accent 😍😍😍 and baking ...

  • @jonuisfe5684
    @jonuisfe5684 5 років тому +37

    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

    • @whoknows6241
      @whoknows6241 5 років тому +5

      Yeah. It makes me uncomfortable becaude I feel like it is less sanitary for some reason.

    • @monicareyna_
      @monicareyna_ 4 роки тому

      AGREE! SO UNCONFY!

  • @BaronneenCDD
    @BaronneenCDD 4 роки тому

    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!!!!!..

  • @alidanielortizblanco529
    @alidanielortizblanco529 2 роки тому

    I love this guy, and his videos, his receips, the best content ❤️❤️ sent you a big hug

  • @mrsginap
    @mrsginap 5 років тому +3

    Had no idea there were 2 methods. This video was perfect to explain the difference.

  • @jetteschiller2253
    @jetteschiller2253 5 років тому +3

    we (the french) actually let the cookie sit aswell. At least thats how my dad taught me. Besides that, very interesting video!

  • @rebeccaperkins9638
    @rebeccaperkins9638 5 років тому

    This is an amazing video! Thank you for making it!

  • @JB-pj6bw
    @JB-pj6bw 5 років тому

    Iv just found you. U have explained everything so well. Thank u x

  • @pearlgalaxy
    @pearlgalaxy 5 років тому +3

    "The [enter_a_pastry_here], the classic french pastry !"
    It works for so many pastries.

  • @parisereck
    @parisereck 5 років тому +6

    Any recipe to do aquafaba macarons that works? I'm not vegan but I like the idea of using vegetable ingredients. Thanks!

    • @limejuice7467
      @limejuice7467 5 років тому

      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

    • @mandime4798
      @mandime4798 5 років тому

      Tasty Chanel had one. You have to simmer and reduce the aquafaba to do it best.

    • @sh3lis3
      @sh3lis3 4 роки тому

      My friend has a vegan blog and makes them ua-cam.com/video/_CnmQTEMrgY/v-deo.html

  • @erincarroll9412
    @erincarroll9412 5 років тому +1

    it all looks so good 😍

  • @inspector_7152
    @inspector_7152 8 місяців тому +2

    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. 😊

  • @annaabrams4225
    @annaabrams4225 5 років тому +8

    Macarons were first made in Italy, later they were introduced to France by Catherine de Medici.

    • @jaymecolliermoniz
      @jaymecolliermoniz 5 років тому

      Anna Abrams yes as early as the 8th century, they were made for venetian royalty by nuns 😁

    • @italiangirl231
      @italiangirl231 4 роки тому

      Exactly.

    • @lindafisher4841
      @lindafisher4841 4 роки тому

      Dang that’s awesome!!!!!

    • @jetsetjoey
      @jetsetjoey Рік тому +1

      Yes, by the Macaron Sisters...

  • @BakerlitaBakery
    @BakerlitaBakery 5 років тому +4

    with the french Macarons, why do all other recipes say to rest for 1/2 hour to 1 hours?

  • @alexisburrows3228
    @alexisburrows3228 5 років тому +2

    Macarons? Huh- oh yeah! Yeah, love those, definitely came here for that recipe...

  • @dco8886
    @dco8886 2 роки тому

    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 😂🙆🏻‍♀️😭

  • @GG-yr1oh
    @GG-yr1oh 5 років тому +21

    *sees guy without a top*
    *subscribes*

  • @eshasah6154
    @eshasah6154 5 років тому +3

    What about Swiss meringue? Can that be used as a meringue base for macaron?

    • @MattAdlardOfficial
      @MattAdlardOfficial  5 років тому +1

      i have never tried!

    • @Bookfreak19
      @Bookfreak19 5 років тому +1

      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.

    • @JetteBahlke
      @JetteBahlke 5 років тому

      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.

  • @schwubs
    @schwubs 5 років тому

    SUPER HELPFUL. Thanks!!

  • @michellegan2447
    @michellegan2447 5 років тому

    This video helped me a lot! I have been trying to make the perfect MACARONS and have been using the French method, but I will try the Italian method soon!

  • @anaestrada9138
    @anaestrada9138 5 років тому +45

    Can you use Swiss meringue to do them?

    • @pyrhum
      @pyrhum 5 років тому +2

      Yep i use the swiss meringue method

    • @walklikearobot
      @walklikearobot 5 років тому +4

      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.

    • @soras-gaming
      @soras-gaming 5 років тому

      I was thinking the same thing.
      .

  • @jacquelinedimattia774
    @jacquelinedimattia774 5 років тому +7

    I perfer the Italian method.....😍

  • @alishaguis03
    @alishaguis03 Рік тому

    Thank you from Costa Rica😊

  • @rebeccasaurus2953
    @rebeccasaurus2953 4 роки тому

    I like your demonstration, interesting and useful.👍😎👌

  • @alenavesela2213
    @alenavesela2213 2 роки тому +3

    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 😁

  • @filarino1
    @filarino1 5 років тому +3

    hi, I love your channel, but you can. use hazelnuts, pistachios and pumpkin seeds as well

  • @sandradebil2432
    @sandradebil2432 5 років тому

    Nice video. You explained everything very well. 👌💕

  • @cathygadde17cg
    @cathygadde17cg 5 років тому

    Super informative...loved it 😁❤

  • @lilymonet9702
    @lilymonet9702 5 років тому +11

    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

    • @jetsetjoey
      @jetsetjoey Рік тому +1

      He should have let them rest/age, just as with the Italian method...

    • @lilymonet9702
      @lilymonet9702 Рік тому

      @@jetsetjoey thats what i thought

  • @rossispearsshinoda
    @rossispearsshinoda 5 років тому +6

    Chill people, he is engaged and he is straight ok!

    • @Cheers.-
      @Cheers.- 5 років тому

      And he's very hot

  • @jaredblood5384
    @jaredblood5384 5 років тому

    I use this channel a lot to help me before I bake anything, but every time I turn on a new video, my first words are always "Oh my god..." cause just... look at him! Like does he work out? Cause oh my god... I'm not sure if I watch it for learning, but it's still really useful XD

  • @SandyDeJong
    @SandyDeJong 5 років тому

    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.

  • @KNIV3
    @KNIV3 5 років тому +60

    Sugar Daddy!

  • @noh_d5321
    @noh_d5321 5 років тому +5

    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

  • @UphoricSkitlez
    @UphoricSkitlez 5 років тому

    Holy buckets this makes soooo much sense having it explained and knowing there are two types. I think I’ve always seen other bakers or recipes for the French style but the last recipe I tried seemed like a combo of the two styles and personally I wasn’t that fond of it because I did something wrong or off and it just wasn’t as delish.

  • @tiaragaulton2287
    @tiaragaulton2287 5 років тому +2

    I can't stop watching you, honestly im inlove

  • @victorianbarbie
    @victorianbarbie 5 років тому +30

    All macarons are best macarons lmao

  • @itsvictoria1818
    @itsvictoria1818 5 років тому +15

    okay is it just me orrrrr does he look like a buff James Charles mixed with a lil grant gustin 🤯

    • @haniyaa416
      @haniyaa416 5 років тому

      DUDE I DEF GET GRANT GUSTIN VIBES

    • @jesslmao7374
      @jesslmao7374 4 роки тому

      this comment is why he hasn't posted in 6 months 😔

    • @kaurichelan
      @kaurichelan 4 роки тому

      Now every time I watch the Flash, I will think of this. 😆

  • @Moonfreyaa
    @Moonfreyaa 5 років тому

    i swear your videos are so great and informative but your voice puts me to sleep, like in a nice way. i just wanna take a nap. i feel like i deserve to take a nap...

  • @xx-mocha-forlife-xx3667
    @xx-mocha-forlife-xx3667 5 років тому

    Great job and explaining the difference I love the Italian method best also and I also have great results with it

  • @Someone-zt4rx
    @Someone-zt4rx 5 років тому +3

    "[...] 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.

  • @gwilson4390
    @gwilson4390 5 років тому +8

    Is there anyway you can take the apron off while you're lecturing

  • @mariajoannou9936
    @mariajoannou9936 9 місяців тому

    Great video. Made the French Macarons adding raspberry powder to the shell mixture, and filled them with lemon buttercream❤

  • @toniecat1028
    @toniecat1028 5 років тому

    Would have liked to see the filling made. However, I really enjoyed the 'topless' baker part!! Thanks!

  • @ahlishatovar422
    @ahlishatovar422 5 років тому +9

    He kind of looks like shishter James to me lol

  • @aureliano_37
    @aureliano_37 Рік тому +3

    Macrons are originally Italian 🇮🇹

  • @rigilchrist
    @rigilchrist 5 років тому

    Excellent. Thanks!

  • @kinichannels3941
    @kinichannels3941 5 років тому

    Super helpful thank you so much

  • @stevenl6923
    @stevenl6923 5 років тому +3

    @3:10 "macanorage" lol
    I think you meant to say macaronage

  • @FlyingSpartans
    @FlyingSpartans 5 років тому +40

    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!

    • @MattAdlardOfficial
      @MattAdlardOfficial  5 років тому +2

      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 :)

    • @autumnroberts3086
      @autumnroberts3086 5 років тому

      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.

    • @queenslanddiva
      @queenslanddiva 5 років тому

      perhaps instead of trying to big note yourself, you should watch the vid. He mentions AT LEAST TWICE about sifting and blending.

  • @katherinelarcombe9394
    @katherinelarcombe9394 5 років тому

    Thanks for the great video! Do you have a link to the baking sheet you're using?

  • @naoufalibn8582
    @naoufalibn8582 5 років тому

    Ilove you and thank for information and Tips