Deze heerlijke macarons gemaakt, bedankt voor je goede uitleg! De koekjes kwamen erg zacht uit de oven, maar eenmaal afgekoeld waren ze zo hard als steen. Heb je hiervoor misschien nog tips?
Hi, thank you for the video, nicely done. Two questions : - you don't mention about the drying period before baking the shells. Without for sure you will have crackings on the top - the owen is set on the forced ventilation or is just heat from the bottom?
Hey George, I never dry my macarons because it’s not necessary. There are recipes where you have to dry them out, but this is not one of them. I think it’s a waste of time to let them dry if the result is the same. If you get cracks on top you did not mix the batter enough and if they don’t rise you over mixed the batter. The ventilation is on, but for an professional kitchen oven it’s on half power. Good luck!
I have a question... I am developing coconut flour macarons, but I haven't find the right ratio for almond flour substitution. What would you recommend to find the right ratio?
Nice video but I don't know how long to cook sugar with water and it's hard to tell from video. On first time I probably burned the sugar cause it is too dark and stink. So maybe it would be good to show exact point when to stop cooking it and add double cream. But nice idea with white chocolate :)
I think you'll have to see the color for yourself, different pots and heat source affects the time. I always stop a bit earlier before its done cause there's residual heat from the pot that keeps heating the caramel, or you can plunge the bottom of your pot into cool water, that should help. Good luck!
Temperatura del horno: 150 grados Celsius / 302 grados Fahrenheit Ingredientes: Para los macarons, 150 gramos de azúcar glass 150 gramos de polvo de almendras 60 gramos de clara de huevo fresca 150 gramos de azúcar 55 gramos de clara de huevo Para el ganache de caramelo salado, 150 gramos de azúcar 200 gramos de nata montada 3 gramos de sal en escamas 300 gramos de chocolate blanco 50 gramos de mantequilla
Bonjour de France, La traduction en français est horrible et totalement fausse. La quantité d'eau pour la ganache n'est pas indiqué, ce n'est pas bien. Merci pour le partage MICHEL31
I LOVE macarons!!!!❤️❤️
They are the best!
I loved the video! The 'pieds' were perfect and the macarons were so tiny and look too pretty to eat.
Thank you so much Anya! Glad you liked them
Amazing.. thanks chef
You’re welcome! Glad you liked it
Thx for the extra tips!
You're very welcome!
Deze heerlijke macarons gemaakt, bedankt voor je goede uitleg! De koekjes kwamen erg zacht uit de oven, maar eenmaal afgekoeld waren ze zo hard als steen. Heb je hiervoor misschien nog tips?
Thanks Tessa! Ik zou ze dan iets korter afbakken, denk dat dat het is. Laat je ze in de oven afkoelen of uit de oven?
@@JulesCookingGlobal Leuk dat reageert! Bedankt, ga ik dat proberen. Ik laat ze afkoelen buiten de oven.
Bedankt voor het recept. Grtz Petra
Graag gedaan Petra! Hoop dat je ze heerlijk vindt!
Vandaag direct gemaakt en geslaagd, na vele pogingen en vele recepten! Eindelijk🤗🤗
Super leuk om te horen!
Hi, thank you for the video, nicely done.
Two questions :
- you don't mention about the drying period before baking the shells. Without for sure you will have crackings on the top
- the owen is set on the forced ventilation or is just heat from the bottom?
Hey George, I never dry my macarons because it’s not necessary. There are recipes where you have to dry them out, but this is not one of them. I think it’s a waste of time to let them dry if the result is the same. If you get cracks on top you did not mix the batter enough and if they don’t rise you over mixed the batter.
The ventilation is on, but for an professional kitchen oven it’s on half power.
Good luck!
great video.
Thanks Troy!
Yellow powder baking powder Jules right ?
I have a question... I am developing coconut flour macarons, but I haven't find the right ratio for almond flour substitution. What would you recommend to find the right ratio?
Nice! Start with a little bit of coconut and every time it works you add a little bit more the next time. Good luck! Can’t wait to see the result!
I'd love to know if you manage to find the ratio! It sound like a tasty alternative.
Hello, what should be the temperature for professional kitchen?
Thanks!
In ration I do 150 as well
I made the caramel today. OHHH MYYY GOODNESSSS. Amazing! How long can I keep it for and where should I store it please?
Thanks Tracey! You can keep the ganache in the fridge for over a week, otherwise I would keep it in the freezer
Is the cream hot or cold?
Nice video but I don't know how long to cook sugar with water and it's hard to tell from video. On first time I probably burned the sugar cause it is too dark and stink. So maybe it would be good to show exact point when to stop cooking it and add double cream.
But nice idea with white chocolate :)
I think you'll have to see the color for yourself, different pots and heat source affects the time. I always stop a bit earlier before its done cause there's residual heat from the pot that keeps heating the caramel, or you can plunge the bottom of your pot into cool water, that should help. Good luck!
ANY TIPS FOR MAKING A SAVOURY ONE SAY CARROT, TOMATO, BEETROOT?
I have a couple recipes coming up 🙌🏼
@@JulesCookingGlobal Sounds exciting
Hi Jules, my macaron seems to rise too much, why is this?
Many thanks
😍😍😍
Thanks Wesley!
Como traducirlo al español ?
Temperatura del horno:
150 grados Celsius / 302 grados Fahrenheit
Ingredientes:
Para los macarons,
150 gramos de azúcar glass
150 gramos de polvo de almendras
60 gramos de clara de huevo fresca
150 gramos de azúcar
55 gramos de clara de huevo
Para el ganache de caramelo salado,
150 gramos de azúcar
200 gramos de nata montada
3 gramos de sal en escamas
300 gramos de chocolate blanco
50 gramos de mantequilla
@@JulesCookingGlobal thank you very much !!!
Macar”oo”n and macar”o”n are two diff things
:-)
There are so many more details needed to make a good Macaron. No one would be successful with this video. Sad
Bonjour de France,
La traduction en français est horrible et totalement fausse.
La quantité d'eau pour la ganache n'est pas indiqué, ce n'est pas bien.
Merci pour le partage
MICHEL31