i love that you discuss the common fails and what it usually means, and how to fix or avoid. like, if they don't come up easily, they are probably underdone. or that trick of thunking the tray to get the air bubbles to rise, making it easier to see and pop them.
Hi I’ve just discovered your channel and I love the simplicity and easy instructions. I hope your channel grows! Keep bringing excellent content! Love from the UK 🇬🇧!
I am making macarons this week for school. This video is a GOD send! I have to make an opera cake next week... I don't suppose you have a video of that, do you?
Hi. In your video it says it’s best to wait to serve the macarons the next day because of the flavors. How do i keep them? Covered, in an air tight container or uncovered on a plate? Thanks!👍🏼😊
Hi Edith! Ahh yes great question! Simply keep them in an airtight container, or covered in a plate with some cling wrap :). After a day has passed, you can pop them into the fridge too, they keep really well in the fridge :)
Hi there! Happy Ramadan to you too :). Ohh yes a few people seem to have the same problem! If you have any kind of blender you can use that, but you'll need to pulse it and mix it every few pulses to make sure it's combining well. If you don't have a blender then you can simply just sift the almond flour and icing sugar twice, and this will be okay too. It won't affect the taste, it's more for the texture of the shell once it's baked. It'll still be great! But it may not have a super super smooth texture on the top of the shell :)
Hi Deb! If you have a blender you can pulse it in there, giving it a mix every few pulses. Otherwise you can even just use it like that and simply sift it twice - this will not affect the taste, just the texture of the macaron shells may not be as smooth :)
Hi mk love ur cake tutorial. I have question regarding macaroons. I had 2 attempts of making, but I feel my batter is bit runny, also it takes an hour of baking. Any idea what I do wrong.?
Hi Sobia! Hmmm this is most likely because your meringue hasn't been whipped up enough, or you're overmixing your batter. It should definitely not take an hour of baking so perhaps try whipping your meringue for longer and only mixing the batter till you can form ribbons and then see how you go :)
Seriously wow so beautiful but how do we get them fatter? Like not too flat? Is the consistency from over mixing that makes it more runny and therefore a flatter macron?
Hi Lynn & Maggie :) Ahh okay! If you have any kind of blender you can use that, but you'll need to pulse it and mix it every few pulses to make sure it's combining well. If you don't have a blender then you can simply just sift the almond flour and icing sugar twice, and this will be okay too. It won't affect the taste, it's more for the texture of the shell once it's baked. It'll still be great! But it may not have a super super smooth texture on the top of the shell :)
Hi Linda! :) Yes you can use a blender, but you'll need to pulse it and mix it every few pulses to make sure it's combining well. You can also simply just sift the almond flour and icing sugar twice, and this will be okay too. It won't affect the taste, it's more for the texture of the shell once it's baked. It'll still be great! But it may not have a super super smooth texture on the top of the shell :)
Hi there! Generally you'd want to increase the temp by 20 degrees for a non fan enforced oven (so in this case 160C). Macarons are really tricky though, so you want to keep an eye on them very carefully (they may also require a few more minutes of cook time). Hope that helps :)
Ramadhan mubarak to you too Rizmiya! :) You can add cream of tartar to your egg whites to help stabilise them, but honestly, I've never noticed a difference when I do/don't use it so I just make sure that my bowl and attachments are super clean (wipe them down with some vinegar to remove any lingering fats) and this works fine :). In terms of your cookies sticking, do you mean that they don't easily come off the tray after baking? This most probably means they they're slightly undercooked, so just pop them back in for another minute or two. When making different coloured macarons, yes I would recommend making two different batches. You could make two different colours from one batch, but you have to be super careful in making sure that the meringue and dry ingredients are halved equally otherwise you will fall into trouble! Hope that helps :)
Hi there :) Hmm I haven't tried a different type of flour for this recipe, and macarons are so finicky to deal with so I wouldn't be able to recommend a guaranteed substitute at this stage sorry!
Hi there! Hmmm you could try a blender but perhaps pulse it as opposed to just letting it run as you don't want too much of the oil releasing from the almonds :)
Hey 🤗 i tried to do macaroons , I baked at 145 degrees for about 20min (electric oven) and they come out like empty inside. The leg it s formed but not the base ... I hope u understand, my English is not so good 😅 can u help me , please ? 😭
Hi Alina! :) Hmm when it comes to macarons there could be a number of different factors as to why this has happened. It could be that the batter has been over/under mixed during the macronage stage, or it could be that the meringue was under/over whipped. 20 minutes is also on the longer side when it comes to baking macaron shells, so you may need to increase the temperature of your oven and cook for a shorter time. I know how frustrating this could be 😭 the best thing I can suggest is to try and compare the texture of your meringue and batter to that in my video. I hope this helps in some way and good luck with your next batch! I am sure with practice you will get perfect macarons :)
Oops forgot to put this in the video! Thanks Alisha! Have updated the description box with the oven temp and cook time, and the full recipe is up on my blog here too :) www.cakesbymk.com/post/macarons-made-simple-recipe-video
Perfect recipe with detailed demonstration, I tried them today and they came out so perfect ,thank you so much!
Awesome! So glad to hear they turned out well for you :D
I now understand why macaroons are expensive. The process is no joke. It definitely takes patience. Thank you for sharing MK 😊
i love that you discuss the common fails and what it usually means, and how to fix or avoid. like, if they don't come up easily, they are probably underdone. or that trick of thunking the tray to get the air bubbles to rise, making it easier to see and pop them.
Hi
I’ve just discovered your channel and I love the simplicity and easy instructions.
I hope your channel grows!
Keep bringing excellent content!
Love from the UK 🇬🇧!
Hi there! Thank you so much for your wonderful feedback. Really appreciate the support :D. Much love from New Zealand to the UK :)
How did you know I wanted to attempt macarons for the first time this weekend?! I was scoping your page for a recipe just 2 days ago! THANK YOU!
Haha awesome! Good luck with them and hope you enjoy the recipe :)
Merry Christmas MK made these for my company Christmas gifts that were easy and beautiful 🙏🏼🙏🏼🙏🏼
Thank you for all the tips and tricks! I've always been intimidated by how complex macarons look, but now I'm looking forward to trying to make them!
Thank u so much MK 🎂
Happy Ramzan 💐
Happy Ramadan to you too! :D
It's just awesome buddy ❤
Thanks so much for these tips! Great video 😄
Thank you for this video!!!! I’m so glad 😃
I love your recipes, they are easy and straight forward and they do work for me...thank you!
I am making macarons this week for school. This video is a GOD send! I have to make an opera cake next week... I don't suppose you have a video of that, do you?
Hope this is helpful :D I don't have an opera cake yet sorry! But will pop it on my ideas list :D
Thanks a lot I always want to make macaroons I really appreciate it that you share with us❤❤❤
They look so perfect, you did a great job 🤤🤩 love your video !
Ramadan Mubarak ☪️
Ramadan Mubarak to you too! :)
Made this recipe for Macarons .They turned out perfect ..
So so happy to hear that Marylee! :D
I tried it for eid it turned out really well....❤️Thanks sis for such a good recipe 🥰😘
Yay! So glad it came out well :D Eid Mubarak :)
@@CakesbyMK
Eid Mubarak to you too❤️
Thanks a lot MK ❤
Excelente, muchas gracias
You make it easy ❤
Very good
Bravo!
your macarons are so beautiful 😍🥰🥰
Assalamu alikum dear. Ramadan mubarak for you and your family. My favourite video thanks a lot. Excepting more and more 👍👍👍
Wassalaam! Ramadan mubarak to you and your family too :) And so glad to hear you enjoyed the video :D
Thay look so cool good job
Love ur recipes 😍
Thanks!!
Hi. In your video it says it’s best to wait to serve the macarons the next day because of the flavors. How do i keep them? Covered, in an air tight container or uncovered on a plate? Thanks!👍🏼😊
Hi Edith! Ahh yes great question! Simply keep them in an airtight container, or covered in a plate with some cling wrap :). After a day has passed, you can pop them into the fridge too, they keep really well in the fridge :)
omg I'm making these
Great video MK
They look so good 😊 well done 🤍
Happy Ramadan Mk
Happy Ramadan to you too! :)
Hey u dibt mention the bake time and at what temp to bake . . N with or without fan on ??
Thanks
Thanks so much! :D
Sumptilicious
Meri bravissimo
They look delicious but unfortunately I can't make them because of nut allergy of my son. Is there a substitute for almond flour?
Thanl you ❤
Hi Mk, Happy Ramadan, I dont have a food processor, what alternative method can I use?
Hi there! Happy Ramadan to you too :). Ohh yes a few people seem to have the same problem! If you have any kind of blender you can use that, but you'll need to pulse it and mix it every few pulses to make sure it's combining well. If you don't have a blender then you can simply just sift the almond flour and icing sugar twice, and this will be okay too. It won't affect the taste, it's more for the texture of the shell once it's baked. It'll still be great! But it may not have a super super smooth texture on the top of the shell :)
Hi MK can we mix the almond flour and icing some other way I don’t have a food processor. Thanks
Hi Deb! If you have a blender you can pulse it in there, giving it a mix every few pulses. Otherwise you can even just use it like that and simply sift it twice - this will not affect the taste, just the texture of the macaron shells may not be as smooth :)
Hi mk love ur cake tutorial.
I have question regarding macaroons. I had 2 attempts of making, but I feel my batter is bit runny, also it takes an hour of baking. Any idea what I do wrong.?
Hi Sobia! Hmmm this is most likely because your meringue hasn't been whipped up enough, or you're overmixing your batter. It should definitely not take an hour of baking so perhaps try whipping your meringue for longer and only mixing the batter till you can form ribbons and then see how you go :)
Can we use powder food colour instead of gel colour. ?
Eggless version please ❤️
Thanks for the suggestion! Will keep this in mind for future videos :)
Seriously wow so beautiful but how do we get them fatter? Like not too flat? Is the consistency from over mixing that makes it more runny and therefore a flatter macron?
Thank you Eman! And yes if you don't mix it as much your macarons will be thicker :)
I havent got a food processor how to i combine and mix the icing sugar and almond flour to get the same effect. Thank you
Facing the same challenge
Hi Lynn & Maggie :) Ahh okay! If you have any kind of blender you can use that, but you'll need to pulse it and mix it every few pulses to make sure it's combining well. If you don't have a blender then you can simply just sift the almond flour and icing sugar twice, and this will be okay too. It won't affect the taste, it's more for the texture of the shell once it's baked. It'll still be great! But it may not have a super super smooth texture on the top of the shell :)
Thanks for replying MK. I do have a blender
Hi MK, could you please do an eggless version 😀😀
Hi Abbie! Ooohh eggless macarons - never tried them before! But will keep it in mind for future videos :)
@@CakesbyMK thank you so much
Hi ,can u please suggest any alternative for eggs since we don't eat eggs.Also aquafaba isn't available very easily here.I really wanna make them.
Hi Vritika! Unfortunately I've never tried eggless macarons before but will keep your suggestion in mind for future videos :)
@@CakesbyMK 😊thx
Assalamualikum what size eggs did you use
How long should we bake them and what would be the temperature if we don't have oven with fan
Hi there! The full written recipe is linked in the description box :)
Hello! Do you preheat the oven?
Yes! :)
Which oven position: 1. top and bottom heat only 2. only the fan 3. top and bottom heat with fan?
I don't have a food processor can I use the dry part of blender
Hi Linda! :) Yes you can use a blender, but you'll need to pulse it and mix it every few pulses to make sure it's combining well. You can also simply just sift the almond flour and icing sugar twice, and this will be okay too. It won't affect the taste, it's more for the texture of the shell once it's baked. It'll still be great! But it may not have a super super smooth texture on the top of the shell :)
@@CakesbyMK thank you so much will try and give you feedback
How do I adjust the temperature & time if I don’t have a fan bake/convection oven?
Hi there! Generally you'd want to increase the temp by 20 degrees for a non fan enforced oven (so in this case 160C). Macarons are really tricky though, so you want to keep an eye on them very carefully (they may also require a few more minutes of cook time). Hope that helps :)
Can I use all purpose flour for this?
Hi there! I haven't tried that with this recipe unfortunately so I'm not too sure sorry! I have a feeling it will not work :(
Hey MK! Ramadhan Kareem!
Don’t we need to add cream of tartar to the egg whites? And my cookies stick after baking😭, why is that?
And if we are making two different colors are we supposed to make two different batches of meringue?
Ramadhan mubarak to you too Rizmiya! :) You can add cream of tartar to your egg whites to help stabilise them, but honestly, I've never noticed a difference when I do/don't use it so I just make sure that my bowl and attachments are super clean (wipe them down with some vinegar to remove any lingering fats) and this works fine :). In terms of your cookies sticking, do you mean that they don't easily come off the tray after baking? This most probably means they they're slightly undercooked, so just pop them back in for another minute or two. When making different coloured macarons, yes I would recommend making two different batches. You could make two different colours from one batch, but you have to be super careful in making sure that the meringue and dry ingredients are halved equally otherwise you will fall into trouble! Hope that helps :)
@@CakesbyMK thank you MK. No one has taken time for me to reply my doubts. You’re just awesome 💖
@@rizmiyarazik2802 she is isnt she.. amazing girl.
Can I substitute almond flour with regular flour
Haven't tried that substitute for this recipe so I'm not too sure sorry!
Tried this twice - just cannot get it to the flowing off the spatula - mine was still quite thick. I weighed everything including the egg white
Do you have a bakery? If yes then where?
Hi there! I don't own a bakery :)
Please in place of almond flour what other flour can be used
Hi there :) Hmm I haven't tried a different type of flour for this recipe, and macarons are so finicky to deal with so I wouldn't be able to recommend a guaranteed substitute at this stage sorry!
There are macaron recipes with AP flour on youtube!
😋😋👌👌👌👌❤❤
What can I use if I don’t have a food processor?
Hi there! Hmmm you could try a blender but perhaps pulse it as opposed to just letting it run as you don't want too much of the oil releasing from the almonds :)
Hey 🤗 i tried to do macaroons , I baked at 145 degrees for about 20min (electric oven) and they come out like empty inside. The leg it s formed but not the base ... I hope u understand, my English is not so good 😅 can u help me , please ? 😭
Hi Alina! :) Hmm when it comes to macarons there could be a number of different factors as to why this has happened. It could be that the batter has been over/under mixed during the macronage stage, or it could be that the meringue was under/over whipped. 20 minutes is also on the longer side when it comes to baking macaron shells, so you may need to increase the temperature of your oven and cook for a shorter time. I know how frustrating this could be 😭 the best thing I can suggest is to try and compare the texture of your meringue and batter to that in my video. I hope this helps in some way and good luck with your next batch! I am sure with practice you will get perfect macarons :)
@@CakesbyMK thank you 🤗
Temperature & time plz
Oops forgot to put this in the video! Thanks Alisha! Have updated the description box with the oven temp and cook time, and the full recipe is up on my blog here too :) www.cakesbymk.com/post/macarons-made-simple-recipe-video
Thank you 😊
Where is the ingredient
Description box :)