I’ve always wanted to be able to make macarons, always. I think I can do it now with your instructions. You should be a teacher, you have a gift - the ability to make complex concepts seem simple. You break things down into manageable chunks so well and make it easy to digest information - and you do it so succinctly. 💕🙏
Thank you for sharing with us! What temperature is inside the bowl over water bath? I'm thinking to use Brød & Taylor fermentation box for this step. Thank you in advance for the answer.
@5:10 ...walnuts.. something with walnuts... using it as a base to add favor to something else.. like a purée maybe using walnut milk or walnut pulp.... or stuffed gnocchis maybe with a wild garlic base or molecular gnocchis.... as long as you do it your way..it's all that matters.
@@JulesCookingGlobal OH SHIT !!! .... Never mind then. lol... I'd rather you stay healthy. I'll keep harrassing you with the molecular gnocchis though (or stuffed gnocchis) ;) Jules, not that i'm complaining, you have one of the very best, most interesting cooking youtube channel. But... Will you ever do a gronda "masterclass" ?
Reminds me of that time you posted the black garlic/ dashi amuse. Only you used albumina powder for the meringue. Because it was apparently the best way to add taste to the macaron. ... this one looks delicious too.
Heel mooi wat gebruik je voor de bodembedekking in the box. Echt ik gebruik veel van jouw rezepten. Ze werken echt allemaal. Dank je wel voor dat alles.
Do you know if I would be able to sub the agar powder for gelatin as that’s all I have and I also was wondering where you got those small metal trays I have seen in other videos
Question: how important is the drying process once you pipe out the macron shells? I've read at least 20 mins and up to overnight. Are there big noticeable differences in the final product based on time spent resting them?
@@JulesCookingGlobalHi Jules! I’ve just ma de these with strawberries, thanks for the recipe, it was great! EXCEPT that I’ve piped out all macarons on 2 trays, popped the first one in the oven and 20/25 cracked like crazy. The other batch that was baked 19 min later turned out beautiful. Maybe my ground almonds were coarser, but somehow that ~20min drying really changes things
Anything delicious takes some time to prepare.. but four hours of cooking the raspberry in a Bain Marie? I don't think I have that time, but Am gonna try this for sure.
Zeker niet, ik heb veel recepten gemaakt en vond indrogen altijd een onzinnige stap. Als je mooi beslag hebt gebeurt er niks mee en worden de macarons super mooi
@@JulesCookingGlobal would you make one video demonstrating more about the right consistency of the batter? Because I always have breaking tops if I don’t rest them before I bake them. 😂
I’ve always wanted to be able to make macarons, always. I think I can do it now with your instructions. You should be a teacher, you have a gift - the ability to make complex concepts seem simple. You break things down into manageable chunks so well and make it easy to digest information - and you do it so succinctly. 💕🙏
Hello,
don't you dry the shells before baking them?
Thanks thanks thanks for these top recipes.
Good afternoon! Thank you very much, a very original recipe. Now I'm going to cook like this! Have a good day and a cheerful mood!L227 😊👍👍👍🌷🌷🌷
Looks amazing as always!
They look more than amazing and delicious
Wow! What to say! Absolutely brilliant. I am interested for the next one. Stay connected. 😍👍😋💚
Looks great! every step just feels so sophisticated. Great job chef
Gosh! Amazing 🤩 must try with your recipe! Thank you chef 🙏🙏
Thank you for sharing with us! What temperature is inside the bowl over water bath? I'm thinking to use Brød & Taylor fermentation box for this step. Thank you in advance for the answer.
Super. I want to make macaron with sun dried apricot. How can I do it? Have you got any recepie? Thank you for your sharing.
Looks great!!
Man you‘re my hero
These look insane 🔥
you are creative keep going 😋😋
@5:10 ...walnuts.. something with walnuts... using it as a base to add favor to something else.. like a purée maybe using walnut milk or walnut pulp.... or stuffed gnocchis maybe with a wild garlic base or molecular gnocchis.... as long as you do it your way..it's all that matters.
Well… I’m deathly allergic for walnuts… haha but love the gnocchis!
@@JulesCookingGlobal OH SHIT !!! .... Never mind then. lol... I'd rather you stay healthy. I'll keep harrassing you with the molecular gnocchis though (or stuffed gnocchis) ;) Jules, not that i'm complaining, you have one of the very best, most interesting cooking youtube channel. But... Will you ever do a gronda "masterclass" ?
Love it!
Reminds me of that time you posted the black garlic/ dashi amuse. Only you used albumina powder for the meringue. Because it was apparently the best way to add taste to the macaron. ... this one looks delicious too.
Thats a meringue not a macaron
สวัสดีค่ะเชฟจูลิส ขอบคุณมากค่ะสำหรับสูตรดีๆของคุณ🙏 ฉันจะลอทำสักวันค่ะ❤😘🙏
Fabulous! Is het possible to make macarons without sugar?
Heel mooi wat gebruik je voor de bodembedekking in the box. Echt ik gebruik veel van jouw rezepten. Ze werken echt allemaal. Dank je wel voor dat alles.
Super om te horen! Dankjewel voor je support 🙌🏼
Incredible
Which blades did you use for the gel, 2 or 4 in the blender?
this is a great series!+
This looks easy to do 😜 bon appétit
Which almond powder or flour did you use specifically?
no rest for the macarons?
Two grams of what powder?
Moet de oven voorverwarmd worden?
Nice chef! :)
Do you know if I would be able to sub the agar powder for gelatin as that’s all I have and I also was wondering where you got those small metal trays I have seen in other videos
Agar agar is not the same as gelatin and will give you a different texture
Question: how important is the drying process once you pipe out the macron shells? I've read at least 20 mins and up to overnight. Are there big noticeable differences in the final product based on time spent resting them?
I never rest them, for me it’s bs… haha
@@JulesCookingGlobal i love your honesty. We should do away with needless processes.
@@JulesCookingGlobalHi Jules! I’ve just ma de these with strawberries, thanks for the recipe, it was great! EXCEPT that I’ve piped out all macarons on 2 trays, popped the first one in the oven and 20/25 cracked like crazy. The other batch that was baked 19 min later turned out beautiful. Maybe my ground almonds were coarser, but somehow that ~20min drying really changes things
очень круто!)
I am that guy that will drop the oven tray before going in the oven🙈🙈 to complex for me hahaha
Anything delicious takes some time to prepare.. but four hours of cooking the raspberry in a Bain Marie? I don't think I have that time, but Am gonna try this for sure.
Laat je de macarons niet indrogen voor het afbakken?
Zeker niet, ik heb veel recepten gemaakt en vond indrogen altijd een onzinnige stap. Als je mooi beslag hebt gebeurt er niks mee en worden de macarons super mooi
@@JulesCookingGlobal would you make one video demonstrating more about the right consistency of the batter? Because I always have breaking tops if I don’t rest them before I bake them. 😂
Сколько вешать в граммах?))
Algo