Professional Baker Teaches You How To Make MACARONS!
Вставка
- Опубліковано 2 сер 2024
- Chef Anna Olson demonstrates how to bake French macarons pastries. Follow along and you will be a Macaron Master in no time!
Subscribe for more video recipes: goo.gl/MJV4af
Ingredients
3 large egg whites, room temperature
1 Tbsp (10 g) meringue powder
3 Tbsp (40 g) sugar
¾ cup (90 g) extra fine ground almonds
1 cup (130 g) icing sugar, sifted
food colouring pastes
marmalade or curd fillings
Directions
1. Preheat the oven to 300 F (150 C) and line 2 baking trays with parchment paper.
2. Whip the whites and meringue powder until they are foamy, then slowly add the sugar and whip just until the whites barely hold a soft peak when the beaters are lifted. It is very important not to overwhip your egg whites). Stir the ground almonds and icing sugar together and then fold this into the whipped whites in 2 additions (the batter will be quite runny).
3. If you wish to colour the macarons, divide the batter into 3 bowls and stir in a touch of colour into each. Fill 3 piping bags fitted with a plain tip with each of the batters and pipe macarons that are 1 ½ -inches wide and an inch apart on the baking tray. Let the macarons sit for 10-30 minutes, until they develop a “skin” (until the surface of the macarons appear dull - no longer shiny). Bake for about 10 minutes, until they lift off the parchment paper using a spatula without sticking. Let them cool on the trays before removing.
4. To assemble, pipe or spread a little curd or marmalade on the bottom of one macaron and press the bottom of a second onto it, pressing gently. Continue until all of the macarons are filled.
5. The macarons will keep for up to 3 days in airtight container.
6. **Extra fine ground almonds can be found at fine food stores, but if you cannot buy them, then sift conventional ground almonds to achieve a finer texture and then measure, or another option is to grind them with the icing sugar to have them to achieve that fine texture.
Anna Olson Books:
Buy Back to Baking with Anna Olson Recipe Book on Amazon: amzn.to/21Cetiy
Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: amzn.to/21CeGCw
Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: amzn.to/21CeFOK
Buy In The Kitchen with Anna Recipe Book on Amazon: amzn.to/21CeNhc
Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: amzn.to/21CePFO
Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: amzn.to/21CeQtE
Follow Anna on social media:
Pinterest: / chefannaolson
Twitter: / olson_anna
Facebook: / chefannaolson
Instagram: / chefannaolson
Anna's Official Website: annaolson.ca
Follow Oh Yum on...
Facebook: / ohyumfood
Instagram: / ohyumfood
Pinterest: / ohyumfood
Twitter: / ohyum_food
Official Oh Yum Website: ohyum.tv
#OhYum - Навчання та стиль
Hi all, the reason why she put the meringue powder in there is because she only whipped the egg whites to medium soft peaks . If you do not use that powder, just whip those egg whites to a stiff peak meringue. You will not have any issues. Hope that helps
helps!!!!!
Thx a million! Was devastated when the powder was added... lol
Helps a lot Tina. As soon as she said meringue powder I thought "Nope. Can't make these". I also questioned why she used it when a few other recipes don't call for it. I really expected her to show us how fluid the batter should be before putting it in the piping bag but 🤷♀️. The other videos I've seen they've done so but I chose to look (and wanted to use) at her recipe because just about everything I've made from her ch has turned out great. Not going to chance it with this one though but thanks for sharing that info...
@@sensesense3193 Tqsm!
I love your videos you make them short enough so people don’t lose interest but also explain everything perfectly. Can you make a new updated macaron video please?
you make it look so easy
By it is not at all easy
@@swapnilskitchen9908 urururueyreuirru Rey 1
I just made them today and they are extremely easy if you have a bit of experience with pastry
I love macarons but hated making them in school. Anna makes everything look easy 👍
Been a fan of you since you started your channel Anna so glad so many more discovered how good you are. You demonstrate your baking in the simplest way make it look easy
I just want to say right now that if you ever need someone to do taste testing, I am offering my services. LOL
Get in line! :p
Me too!!!
: Me too!
They are perfect macarons! Well done, Anna!! 👍👍
I bought almond powder at Costco and I use it out of bag~no sift and grind. I don't use meringue powder or cream of tartar, but I have aged the egg whites(place egg whites in a small bowl, cover with a paper towel, and refrigerate 4~5 days. Bring egg whites to room temperature before proceeding~or bath the bowl in a warm water and make sure no water gets in the egg whites.) I ALWAYS make chocolate macarons because without cocoa the cookies are too sweet, plus we love dark chocolate filling too.
How many grams of cocoa powder do you recommend?
Anna is the only one who I watched and learned from for last 6 years 24/7
Hi Anna love to watch ur delicious recipes just a request if u mention the ingredients on live video it would be great help for us . thanks
I made croissants after watching her video. Now I want to make these!
Know no fear girl!
I love macarons!
thank you for your always informative and delightful videos. i always learn so much. a question, please. can these be made without the meringue powder? thank you!
Yes, you can.
Egg white powder works great too. Cheaper and it really sets up the macarons.
I like ur work aana u r great👌
Guys STOP THE FUSS... Anna is a world-renowned and highly-regarded chef so don't comment like you know better than her... As if everyone studied on a cooking school or had enormous years of experience than Anna... Smh
John Paul de Luna geez people don’t need years of culinary education to have opinions. It was just comments. I personally was surprised that she didn’t whip the merengue more.
Sorry but that doesn't mean what was shown to us was done the way a world renowned chef would do. I not only questioned the use of meringue powder but I also wondered why she didn't show us *how* the batter should look, as in the flow, prior to it going into a piping bag. I've seen bakers do that when it comes to something as simple as a cake batter, lol... 🙄
Really nice.
Love all your recipes...what can I substitute for meringue powder
Meringue powder is actually dried egg whites in the form of a powder. You can get it at cake supply stores. Wilton carries it too.
And btw, i prefer Anna's technique of doing this macarons than the most macaron videos you see in YT where they bang the trays to release trapped air
Really nice. 😁😁👌👌
I'm always curious as to where all the pastry Anna Olson makes goes. Does she feed the crew? Does she sell it? I wish I could eat it lol.
crapfromthestreet she said that she feeds the crew afterwards that's why cameramans are focusing everything Anna do because it's their food 😂
and she has a bakery
Karla Laine it’s not a true
It’s so funny. Other recipes are so gentle adding the almonds but you just beat it. I like your method better. It makes me feel like it’s harder for me to mess it up.
Excellent
Yummy
huy ana son uno de mis favoritos me privan
Hy one cuestion what size the eggs are you use Medium to large thank
Thanks you
Yummy i am so hungry
Time to get baking!
Hi Anna, do you have recipes for other flavours? Thanks
Hi
Can you use egg white powder ?
I've watched a lot of YT macaron videos and I've never heard of meringue powder. What's its purpose?
Its for stability, especially on rainy days.
stability
Can we substitute it with cream of tartar or something else?
It is actually not needed at all. Day old egg whites made into an Italian meringue will do nicely...
you can just omit it.
donde puedo encontrar esta receta en español?
busca "quiero cupcakes" ahí hay muchas recetas de cupcakes y hay una de macarrones..
Hi Anna,
Please help! Why did my macarons expand while baking and not have a shiny satin finish like yours? They looked grainy. I sifted and put the almond flour in a food processor.
Why they sometimes deflate after taking them from the oven, what is the mistake am doing?
Hi mrs. Anna would you please let know the almond you used for the macaron it's the almond flour is not how to get lt
Your technique is perfect.....c’est super....😜
Thank you!
Can I use vanilla extract
Amazing! Loved the video ;)
Substitute of Meringue powder ？
Where can I get Orange Oil and Meringue Powder ?, can it be replace with other ?. Thanks
i've been wondering the same. i can't get orange oil or meringue powder in my country. there may be ways to make your own orange oil but i couldn't really find a substitute for meringue powder
Love how Anna says gently fold then whips the crap out of it...lol
I'm surprised she didn't bang/drop the trays on the bench to release any air bubbles. Most macaron cooks do that.
Deidre Lattimer so am I... But I prefer Anna's way of doing it ❤️🌹👍🏻 how bout you?
what is merengue powder?
My boss was once mad at me for pronouncing these as macaroons(which are by the way a different type of cookie). I guess my tongue was trying to say macaron but my brain was away day dreaming about the colour maroon hence the pronunciation hahaha
You were not wrong. Just show the boss an English dictionary. "Macaroon" is simply the English name for French macarons. It's been in use for centuries. Coconut macaroons are what most people think of when they hear "macaroon," but many French words ending with "-on" that were borrowed into English in the 16th and 17th centuries are usually spelled with "-oon" (for example: balloon, cartoon, platoon). In the UK, many bakeries continue to use the term "macaroon" to this day. As much as people love to correct other people for pronouncing or spelling things differently, calling a macaron a macaroon is technically proper in the English speaking world. These sandwich type macarons weren't invented until the 20th century, but the words macaroon and macaron have been used for ages to refer to any biscuit/cookie made with ground nuts, sugar and egg white. These sandwich cookies are Macarons de Paris. There are many others, like the Macaron de Nancy, which are simple, crisp cookies made with nuts and egg whites. Amaretti cookies are a type of macaron/macaroon as well. No matter what anyone claims, both words apply to the same product and if you speak English, you can feel free to use the term "macaroon".
@JamesJ Fisk I know you wrote this a while ago but THANK YOU for saying it. So many people can't accept that an English word is just as good, or that there can be different varieties of things under one umbrella term.
What is meringue powder?
There is a great recipe for sugar cookies that uses meringue powder if you bought a jar. I think it’s tasty on UA-cam.
Can i use almond flour insted of ground almonds???
Hiyasmin Cabriga I’m sure they’re the same thing
Did this today and didn’t get the legs and the top cracked any advise
Kesh Joseph I’m searching for a better recipe. I think I like Kitchen Conundrum w/ Thomas. Good luck.
What is meringue power? Do you make it of can you buy it
Meringue powder is dried egg whites and ground into a powder with corn starch and other ingredients depending on the brand. Egg white powder is just pure dried eggwhites, its way better them meringue powder
What Ingredients used by you ?
What substitute for the meringue powder?
Egg white
can i replace the meringue powder with cream of tartar?
Yh
At what temperature?
300 for 20 mins
If I don't have meringue powder what do I use
Omit, not necessary.
please share the recipe
What is meringue powder???
Merengue powder? Anything like cream of tartar?
is almond flour OK for this recipe ?
Françoise-Marie Thein Just be sure to sift it.
Hi Anna!
I am a big fan of yours..I am a beginner in baking..just wanna ask you which icing sugar is good one..i can see one with tricalcium phosphate & other with cornstarch as anti caking agent..is there any difference in the taste of two?
Thanks in advance.
Swati Bhatnagar Dey Cornstarch all the way... Tricalcium Phosphate has a grainier texture, and it’s even used in paint and stuff I think.
Is it okay to skip the meringue powder?
you can omit it. it is there to stabilize it...especially on humid days
Thank you so much for listing the ingredients in grams. One cup of flour one day could be different another day depending on the weather, etc.
I love this video, made macaroons many times and can’t get them to get dry before baking. After piping waited for 2 hours they still sticky. What could be the reason for that? Please
Do you live somewhere that's very humid? Try setting a fan near them to blow on them.
1. Check humidity at your kitchen.. High humidity means drying process way longer.
2. Check your powder sugar.. Some brands not pure sugar.. Their additives makes macaron can't dry. Choose the pure one.
Can use any thing instead of meringue powder hope you can reply ASAP
Please, can you type me the ingredient? please.
Gekob Cint I use cream of tartar. Maybe that?
You don't need the meringue powder at all, you can leave it out.
can we use all purpose flour instead of almonds?
For this particular recipe you shouldn't substitute the almonds. I have seen recipes that use pumpkin seeds. This recipe has not been tested using pumpkin seeds.
Oh Yum with Anna Olson thank you
😋 😋💫 💛💛
Macarons are in the same category as Florentines: Candy in the shape of a cookie.
Magyarul a receptek ?
Can we replace the almond with the peanut or the other nut to create a new texture, new plavor
Meriunge powder is like cream of tartar?
No Meringue Powder is a fine white powder made from dried form of eggs whites with a bit of cornstarch to keep it from clumping.
wtf is a meringue powder?
Egg white powder
I've tried making macaroons before , but that skin thing doesn't form over my macaroons ...why is that ?..any ideas
I think that's because you didn't dropped the tray of macaroons. You have to drop the tray ( from a little height) two times so there are no air bubbles. Hope that helps. By the way, Anna didn't show that step , it's crucial.
Anna,is your ethnicity from france??because when you said macarons the pronunciation was so apt.😬😬😬🤠
[tries to pronounce macaron in French]
[pronounces r in Spanish way]
XD
My egg whites never form soft peaks or never look like this ...it remains flowy...can u please tell for how long will i have to whisk the egg whites??
sandeep sahni make sure you don’t have any yolk whatsoever and make sure the bowl, either glass or metal, is absolutely clean and free of any grease. Any fat will not allow the egg whites to whip up properly.
At last😂😂😂😂
Who can translate this recipe to Spanish?? Gracias!
In her the proportion of the ingredients are different than other recipes. So that's why she did everything a little bit different.
Hi Anna,
I want to make this beautiful French Macarons at home.
Unfortunately , no matter what I do follow religiously recipes , I do not see the feet of these cookies...
I am very disappointed about this . My cookies baked with no feet at all , I would say test are not bad , I am a totally failure .
Would you please help me out?
I follow step by step from the beginning , weigh
egg whites, almond flour, sugar and powder sugar , also almond and sugar I always strained together at least two times after process them through the processor .
Mix with egg white( I make stable meringue)
I do not know where I am making mistake.
So really I need your advice .
Thank you
Nila
How do I substitute Meringue powder? And why don't you give the measurements in grams and Milliliters too?
Jacqueline von Behr Kuster you can substitute the macaron powder with creme of tartar or tea spoon of white vinegar since both are acids that will cut the fat and help the eggs to rise.
How much cream of tartar?
Nevermind haha
That's what google is for
You actually don't need any of it. You can make it without.
Can I reduce the amount of sugar?
Won't work very well - pastry is very precise so to get the texture as shown in the video, you can't really drop the quantity... (source: my own experience)
She didn’t tap the cookie sheets!
Why mine is sticking on the parchment papper😶 anyone knows why?
Perhaps its not fully done yet? Once it’s had enough time in the oven it should not stick. Hmm hope this helps!
we call it غوريبة in arabic
It is not the same thing hhhhh😂😂
who will wash the dishes after the video?
Trang Ngân Nguyễn The dishwasher jajaja
ohh ,Anna i wonder how you maintain that lean body with all these baking ? oh my
Speed is keeeey
Can you put the recipe in Spanish, please!? Thanks
Ya esta traducido al español, saludos!
Tried the recipe and it did not work well for me
1) don’t add meringue powder by itself, blend with sugar and gradually add in otherwise it doesn’t blend in well
2) soft peaks is NOT what you need ... stiff peaks according to most recipes
3) waited an hour and it never set ... baked and they cracked and no feet. Still tasty but not pretty
Bake Toujours macarons turned out much better for me....
I used bake tojours recipe as well but they look beautiful but always has hollow shells I have been having success with Sugar Beans recipe.
Maybe you didn't tap/ bang the tray before baking. Suppose to to release air bubbles. Macaron chefs recommend it. But I see Anna doesn't do it
Would of loved to see the actual ones you took out of the oven... not the ones you had previously made. 😕
MariBel Lerma it would still be the same outcome I mean she made it so it would look the same
Um... she did show us. @ 4:20 They turned out exactly the same as the cooled ones she uses at the end.
Anna makes it look so easy! I hate her.
Nice and sexy macaroons.. any other filling we could add.
I send you the same question before about 3 eggs How many grams
Thanks0☺☺☺
Why I have to wait hours to dry?
It didnt work to me 😭😭😭😭
3 egg whites made the batter too watery.. became a disaster for me :(
Maybe you didn't take it stiff peak
the skin wont form. why?
did u wait for it to dry if its humid where u are at wait a day or use a fan if it is not humid wait 1 hour for it to form a skin
???? macaronage where was that .. she just stirred the mixture and piped the macarons... no banging on the bench etc... what ????
I always did Italian but they aren't working in my current (electric) oven. Despise it all around. Anyway, I'm searching for a solid French recipe. This ain't it. Meringue powder? Seriously? Egg white powder, sure, but not meringue. And volume measurements for the dry and just "3 egg whites?" (or 4 I've blocked it out.) WHAT???!!! Small eggs, large eggs, jumbo? Quail? When you fail trying this don't blame yourself. Better yet, don't try it.
Omg it's all wrong
Ceren Mesut how?
Caren
What I found irritating was how sloppy and untidy this lady made the macarons. No care or pride in her baking. Also it felt like she somehow was deliberately baking in a sloppy way and testing the rest of her subs reactions.
It looks exactly like other videos recipe...are you telling all the others are wrong too?
@Ceren Mesut @Real Thruth are you a popular baker on youtube
Real Thruth....someone sounds a little bit jealous