Macaron Masterclass - How to Make Perfect Macarons | Cupcake Jemma
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- Опубліковано 2 сер 2024
- Hey guys! I get so many requests for Macarons so I'm going to start with full guide to technique and a go-to macaron recipe that'll come out perfect every time. Thanks to Dane for helping put with the video - you can see more of him on Instagram @danepemberton / / danepemberton .
Other awesome Masterclasses...
Smooth buttercream cake - • Masterclass: How to De...
Rainbow petal cake - • Rainbow Petal Cake Mas...
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Recipe -
205g icing sugar
190g ground almonds
144g egg whites
Food colour paste (optional)
190g caster sugar
60ml water
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![[Masterclass] How To Make Perfect Macarons At Home | Italian Method](http://i.ytimg.com/vi/jN6fnRmpDfo/mqdefault.jpg)
I made this for friends, and they have DEMANDED that I make them again today. I wrote out the recipe so I don't have to keep playing the video over and over while I'm baking. Here you go:
French Macarons
based on the Cupcake Jemma Masterclass
205g powdered sugar
190g almond flour
144g egg whites, split in two portions of 72g
Food color paste (optional)
190g sugar
60ml water
Thermometer
Food Scale
Plastic wrap
Parchment Paper
1. Put powdered sugar and almond flour into a food processor and blitz 16 times using short pulses. Sift into a medium-large bowl.
2. Add 72g of egg whites to sugar-almond mix. Mix fairly vigorously. Add food color paste at this point. Cover with plastic wrap.
3. Cooking over med-high heat in a small saucepan, heat sugar and water. Once it’s 110-degrees C/230-degrees F, start whipping 72g of egg whites in the standing mixer. Pull the sugar syrup off the heat once it reaches 118 degrees C/244-degrees F and add it to the egg whites, pouring the syrup down the side of the bowl. Beat until the meringue is glossy and forms soft, floppy peaks.
4. Take one spoonful of meringue and add it to the sugar-almond batter. Mix a bit vigorously to loosen up the batter. Gently fold in the rest of the meringue and continue to fold until the batter, when poured off the spatula, folds into ribbons that don’t melt into the rest of the batter.
5. Prepare a piping bag with a round tip. Prepare two cookie sheets with templates and parchment paper. Pipe macaron shells onto parchment paper, flicking the tip to avoid getting peaks. Once you’re done with all the shells, bang the cookie sheet pans to allow all the air in the cookies to come out. Use a toothpick to fix any craters. Pull the templates from the cookie sheets.
6. Let macaron shells sit on the counter until a skin forms. Preheat oven to 165-degrees C/330-degrees F. Cook for 12 minutes. Take macarons off the cookie sheet and allow them to cool before filling.
7. Fill with ganache, buttercream or curd.
you are awesome, thank you!
you are my hero
When to preheat the oven ?
How did you store these in the refrigerator did you leave them open or did you cover them thank you
Ok this ... was ... SUCH A BIG FAT HELP THANK YOOOOU SO MUCH
If you guys want a no fail macaron recipe...THIS IS THE ONE!! I have tried numerous recipes and wasted a tremendous amount of failed shells and found that this recipe right here....IS...THE...BEST!!! I've made this recipe so many times and it never failed me!! Thanks Jemma and Dane for the tips and sharing!!! LOVE LOVE LOVE
Is there a way to measure out 72 or 144g of egg whites without a weight? I only have measuring cups :( HELP??
Katie Wilson it's not a precise measurement but 70 grams is about 2 egg whites. Macarons are quite finicky so maybe invest in a scale if you want to make them often.
Thank you so much for your comment
thanks for your comment, I`ve tried like 12 tutorials and recipes and I`ve never been happy :D so I will try this, it`s great that someone did them couple times and it went great :)
Do you bake them on convection oven or regular bake?
I transcribed the steps for myself but figured someone else might want them too!
*Note: Observations that were not explicitly stated by Jemma and Dane are in [brackets]
Instructions
:
Pour icing sugar and ground almonds into a food processor [at the same time-ish to mix them a bit as you pour.]
Pulse the food processor about 16 times with each time taking about 30 seconds. Over-mixing will release oils from the almonds.
Sift into a bowl [that is wider than the sieve to avoid spilling]. Discard the remaining bits. Do not push them through the sieve as they could blemish the surfaces of the cookies.
Pour 72 g of the egg whites into the icing sugar and almonds
[With a spatula] Mix this into a paste, somewhat vigorously. Over-working it could release oils from almonds
Before that is completely mixed, add gel food coloring [with a toothpick] and then finish mixing the paste. Color will pale with addition of meringue.
Cover with cling film to keep it from drying out and set aside
Start the Italian meringue: Pour caster sugar and water into a saucepan
Heat sugar syrup to 110 deg C [don’t need to stir, just wait]. (eventually, you’ll heat them up to 118 deg C. Heating to over 118 deg C will ruin the chewy texture of the macarons)
When syrup is 110 deg C, pour the remaining 72g of egg whites into a stand mixer bowl with the whisk attached. Start mixing. [Stand mixer speed setting appears to be 7?]
[Meringue has soft peaks]. When sugar syrup has reached 118 deg C, gently pour it down the side of the stand mixer bowl, avoiding the whisk
Leave the meringue to mix until it gets back to room temperature. (In video, meringue whipped for 5-6 more minutes). Meringue should be glossy and flop over on the whisk when it’s removed (6:20 minutes in shows correct meringue consistency).
Remove cling film from almond-icing sugar paste and dole a spatula-full of the meringue into it. [Looks like ⅓ to ½ of the meringue] and fold/mix it in. You can be quite vigorous in mixing.
Add the rest of the meringue and fold it in, scraping around the edges of the bowl and then through the middle.
Check the batter by lifting the spatula and letting it ribbon off. (If it forms a “v’ shape it’s not quite ready yet.) When it IS ready: Leave it a couple seconds after ribboning into the bowl. If ribbons are not completely melted into the surface of the batter in the bowl, it’s ready! (7:40 min into video shows correct batter consistency).
Prepare a [large] piping bag with a round nozzle that’s about 1 cm in diameter. [Fold the bag down quite a bit to avoid a mess and try to pour the batter into the center of the bag, not the sides. Keep the nozzle pointed up a bit to avoid batter running out]
Prepare baking sheets with parchment paper. You can print templates to place underneath. Ensure that there’s about an inch between each circle
Pipe the batter: Hold the piping bag vertically over the center of the circle (on the template), piping only enough batter to fill the circle. Gently flick to finish each circle to avoid peaks [Dane flicks away from himself].
Get rid of air bubbles by tapping the trays on the table [tap 7 times]. Poke any remaining air bubbles with a toothpick, wiggling the toothpick until the surfaces are smooth again.
Add sprinkles now if you want them
Allow them to sit for 30-50 minutes while a skin forms on their tops. The 50 minute end of that range is suggested for hot, humid climates. Dryer and cooler conditions require less time for the skin to form (30 or so minutes).
[After waiting the 30-50 minutes, pick a sacrificial cookie to check by gently touching to see if the skin has formed and the cookie feels dry]
Bake at 165 deg C for 12 minutes. [Cookie trays placed on 2 middle rack positions in oven]
Check that they’re done: Gently touch a cookie. If the top comes away from the bottom, they need 1-2 more minutes.
Slide the parchment paper off of the baking sheet and leave them to cool (took 15-20 minutes)
(Make a Swiss or French buttercream (not American buttercream) for filling. -Or a ganache)
Put filling into a piping bag fitted with ~1 cm diameter nozzle and flip over half of the cookies. Pipe enough filling so that it fills to the edge of the cookie. The blob is about 3 mm smaller radially than the cookie and about twice as tall. Close up those sandwiches
Leave them in the fridge for 1-2 days for best shell texture
So much effort into this but so little likes. :c Thanks so much for the tips tho! :D
How many does this recipe make?
How many eggs?
Thank you. This is very helpful!
Ok, just one thing - 165C - with or without fan?
This recipe is so different from the one I seen on Tasty, more challenging for sure, but I trust Jemmas recipes they've never failed me.
Did it work?
@@teyteytey9127 I haven't tried yet, I'm kinda scared to try it lol
@@prettyfacemari9083 same
It's different because Tasty made French macarons, and Jemma made Italian ones
I used the tasty recipe and it didn't work but i used jemmas and it workex
I love how you let him talk and don’t control or interject what he’s saying
So true!!
Doesnt everyone do that
Yes some people are rude at this
@
True! 👍
Can we just take a second to marvel at Dane's fantastic posture?! Definitely need to follow suit as baking as turned by spine into crumbs!
Jemma Boak I straightened my posture just looking at him. Good influence Dane 👍
Ffhgjfhot🇦🇿🇦🇱🖤😗😗😗😗😗😂😂😢😢😢😢😢😢😢😢
Thanks to you, at 64 years of age, I had the courage to do macarons for the first time and I am hooked.... I need to refine, second batch looser than first batch. But really, your explanations are so clear, I know it is my fault of I get some irregularities. These biscuits are truly divine. Thank you so much again.
Aa
I’ve just made these, and this is literally the first time EVER I’ve had 4 trays of macarons that are all perfect! Not a single crack! Dane, you are my hero 🤩
Hi about how many macarons did you make with this recipe pls? :)
Can you please let me know the temperature you bake them? Do you use fan oven? Thank you in advance!
teodora ivan. Bake these macaroons at 165 degrees "Celsius" for about 12 min. Listen again to video at the end for more clear instructions. Don't forget that they say Celsius and not Fahrenheit...
@@udhe4421 do you know if you hold down on the 0 button, there’s a Celsius sign? ° I’m just trying to help 😊
Do you bake one tray at a time? Cause i can bake 1 tray at a time. How long can i leave the other trays unbaked?
I really like how this video was made -- with Jemma asking and giving us information as they go. I feel like I've learned a lot more from this video compared to other macaron tutorials because the process was explained thoroughly. I hope she makes more videos in this format.
Much love from the US!!
BlueBunny2179 fully agree!
I love how he just ate the whole macaron at once and Jemma took a bite and they were both shook about it 😂😂😂😂
I just watched this part twice because of your comments🤣
I've seen another vid for french macarons where the dude ate the whole, I personally couldnt. :D
This is the best guide to make macarons ever! I looked at so many recipes and this seemed the most fool proof, so I just thought I give it a go for my first macarons and boy they are delicious and so easy to make if you just follow exactly this guide!
Also you guys are soooo cute, much appreciated!
Dane is a great teacher! Never done macarons before and they came out great at my first try 😍 thank you for sharing your knowledge with us 😘
Thx for the Italian macaron Method cuz it is hard to find in the internet comparing to French method. I love Italian method so much more because it is more chewier and more stable. Love u so much Jemma
C A R L E E Jahjajajajkakakjasjj
C A R L E E uxkd
um its French?
no its italian
Lauren Cookie, if you watched the full tutorial you would hear and see that these are the Italian macaron as apposed to the classic French macaron.
I made macarons for the first time ever with this recipe and they were perfect
Aysiaxx I really wouldn’t recommend it, you’ll get the wrong ratio
Great! Please how many macs did the recipe yield, thanks!
@@estellearcher8766 Can't you weigh it, then put it into a measuring cup? Other than eggs might be larger or smaller. I have made regular merangues with the syrup method like here and frostings. That might be why it works better.
Flour can have drastically different weights (depending in if it's sifted, scooped with a spoon, or scooped with the measuring cup its self). 120 g is a cup of all purpose flour. However people can get 90-130 g (potentially more) with measuring cups.
I would recommend just getting a scale. If you don't want to you can Google conversations.
@@JA-zd3vh ikuuu kuuu kuuu
Op
If your a home cook - I recommend not bothering with the food processor - generally sifting is just enough unless you have very chunky almond meal. Also, when beating the egg whites - go a little bit further then peaks - otherwise it gets very liquidity.
Sofia Poy thanks! I didn’t use a food processor and just sifted like you suggested. Everything came out perfect except it came out a little hollow. Do you have any idea why it would turn out like that?
@@suzannekan There's a few reasons why macarons can become hollow.
The first reason is that they might have been over-whipped. This can lead to the macaron deflating a bit while baking - leaving a hollow inside
The second reason could be because of the temperature. I suggest maybe next time turning up the oven's temperature by a few degrees - but baking for a little less time.
Fia Poy thank you!! 3rd time I made it it came out full. I nearly cried.
@@suzannekan Congrats!!! I'm sure they were stunning and delicious!
I have a question, how many do these make, I'm planning on making it for some relatives but idk if I should double or keep the same measurements
Yes, Dane, thank you for showing us how to do it perfectly!
Don't we all want to snatch Dane & keep him as our best friend? He's soft spoken, can bake, cute & just seems like he's loyal.😍
Dane trying not to say 'nipple' when he was flicking his piping bag was the highlight of this video for me 😂 talented guy. Super cool!
lol yeah i was gonna say NIPPLE!
Sian Hancock lol i noticed that tooo...
i noticed and I was like- You arent gonna-
'Pip' is what he was trying to recall.
Listen to the text.
These turned out perfect! My first time ever making macarons and they are absolutely delicious! Making the chocolate macarons with salted caramel now!
Literally just made these for the first time and they came out great!!! Go Chef D! Thanks for sharing him with us Jemma!!
Thank you Dane and Jemma, Dane I’ve finally mastered your recipe and I now have myself a small village of people buying these tiny wonders so thank you, terrific instructions. Love 💕 you guys.
omg Dane is literally the cutest and his skin is so flawless! Jealous!
+Acorn Bakes you should check out his Instagram for his skincare tips. He has loads. The link is in the description box x
Someone get these 2 together!!!!
You kinda look like him
Ishra IKR
He kinda looks like Prince, lol.
Thank you so much! I tried this recipe after a few fails from other recipes. At first I thought it was intimidating to try this meringue, but so happy I did. They came out beautiful. Your video was so easy to follow... and informative. Thanks again.
I love Dane. He is so relaxed. He makes it look so easy.
5:10
Jemma: grabs the thermometer, points it at Dane*
Jemma: Oh, it’s blazing hot!
i think she actually said something about a laser...
I think she says "This laser tells us how hot things are"
@@OotheindogermanoO right before she said "It tells us how hot things are" she pointed it at Dane and said "Oh, it's blazing hot"
These are incredible! I’ve made French meringue macarons maybe a half dozen times using different recipes. They’ve always been good and people have really enjoyed them, but they’re so finicky and I’ve never been impressed with the consistency - always either too gooey on the inside or too crunchy on the outside. I followed this recipe exactly and am so impressed with the result. I’ll only make these Italian meringue macarons from now on! Thank you!!!
9:03 that's some really professional piping i have ever seen
Used this recipe as my second attempt at macarons and it turned out beautifully! Practically screamed when I saw those little "feet" forming in the oven, what a sight 😍 thank you so much for the amazing masterclass!
gracia hosianna why are you commenting those random words everywhere? 😂
Their jawlines are sharper than my mental state
relatable
Her skin is brighter than my future.
@@TXP9 their waist is skinnier than 10% of my belly fat
Kara Fedrigon HAHA
😂😂😂😂😂😂😂😂
These are absolutely beautiful to look at, I can imagine that they're just as delicious. And Dane is a very handsome fellow with such a calm, reassuring voice, he makes you want to venture out into the kitchen, put on relaxing music, and just go to town making macarons. Wonderful video, Jemma. :)
This is the ultimate macaron tutorial and recipe you ever need!! There are so many fake recipes people shared here online, but this recipe works perfectly and the results are great!!Thank you girl！YOU ROCK！❤
Omgosh! This is the best video on macarons that I have ever seen (and I've watched a lot). Informative and shows us how its really done. Thank you both for taking the time to explain how its done right. No quickie instructions. I cannot wait to try your method. Fantastic!
I've tried to make macarons twice with no success, but this technique looks like its easy to follow. They look really good too. Thank You Jemma and Dane.
Gary Daniels same here! Mine keep sticking to the baking paper...: ugh. I really want them to come out
Same, please tell us how they came out!
Using a silpat mat is best. I find my macarons don't stick at all with a silpat. If they're sticking, they might be slightly undercooked, or that you didn't wait long enough for them to cool first. They should actually just fall right off the mat/paper if they're perfectly baked. :)
The French Meringue method is considerably easier. 20 mins at 300 degrees is the best bake time for most people.
@@Dancegirljenna try using a silicone mat. If u can't get your hands on one u can shock ur macarons off the paper by brushing cold water onto your work surface and placing ur paper with the macarons on top. Be careful not to get any water on the cookies themselves though. Or maybe ur macarons need an extra minute or two in the oven
Just wow who explain each and every step explained thanku..chef
YOU GUYS! I spent the last two days trying different recipes and techniques.The others were French, and this one was PERFECT. I’m like about to cry because I was so frustrated from the others. I’m making these forever now 👌🏽
Made this today! It is so so good! My first try and they were perfect! I was so impressed. Thanks Jemma and Dane!
I could listen to Dane talk for hours about anything, his voice is so lovely and soothing
I LOVE how you included VISUALS of what we ARE supposed to look for!! THANK YOU! (ie. the flopping meringue, the ribboning, etc).
& YES ! Passion fruit is Delicious!
Yup never done macarons before and did it with this recipe today and they came out pretty perfect ! Thank you, Jemma and Dane for your tips and tricks!
Thank you for sharing! I tried your tip of mixing egg whites to almond/icing sugar mix up front and adding a small portion of meringue to the batter first and I think these two minor changes made all the difference! Mine came out with perfect feet and no hollows.
Just wanted to say this is a pretty good video tutorial on the italian method. It's sometimes hard to describe all the steps correctly and you two did great! Dane is awesome!
+Starforsaken101 thanks so much! X
I'm a pretty good home baker, but I could never get macarons to come out properly!! I used this recipe and it came out perfect!!! I didn't have a candy thermometer, so I was a little nervous. Even without it, they came out perfect and were a huge hit! I cannot thank you enough
How long you boil that water and sugar?
First time out making these with this incredibly helpful, detailed video SUCCESS!!! Thanks Cupcake Jemma!
I can confirm this’s the perfect recipe for macarons. It’s my first time baking macarons and they all turn out so good! No crack, beautiful straight feet. Thumps up to Dane and Jemma!❤️☺️
Dane's favorite sentence is "not quite yet" 😂
😂😂
Dane was just soooo poised! Love it! Haha AND I love how he devoured the entiiiiire macaron in one bite! Hahaha xo
Poised.. I’ve heard that name before *cOrY KeNshIn vibes intensify*
I love the recipes
You make they never
Fail to impress me
thank you so much for this recipe!!! i tried twice with no success using the french macaron technique and i finally got beautiful macarons on my first try with your recipe. 💗💗
Amazing instructions Dane! Loved watching you with Jemma in the kitchen :)
This is my first macaron success. Thanks so much for making this recipe!
This is one of the best, if not the best of the best, recipe for macarons!! I just tried it and they came out absolutely perfect exactly how macarons are supposed to be!! I am so thrilled because I've tried making them in the past, (with different recipes) and not only I had to throw them out but I also got discouraged. Thank you so much for this recipe and the wonderful video that shows everything step by step!! ❤️❤️
Dane trying so hard not to say 'nipple' when talking about avoiding the pointy thing on the top of the macaron 😂
I know,right? That was too funny. What are they? mmmmm... peaks? lol
I love him!!!! 😍 such a calm soul.
OMG, thank you for this tutorial. I tried these today and they came out perfectly!!!
Love this duo and they explain every step and why they are doing it
I tried 2 French macaron recipes and failed both. Then last night I saw this video, love it and tried it tonight. And it worked!! Beautifully done! Taste great too. This is the recipe you should go for if you have never make macaron before. Tsk so much for the clear & fun instruction.
"The girl with the cupcake Tattoo" lmao
HOW COME EVERY EMPLOYEE IS SO THIN AND NORMAL AT YOUR SHOP??I'd be a freaking rhino if I got to work there between all the pastries!
lol
Bahahahahahahahahahahahahaha
because they get tired of seeing the same party everytime lol
Probably because they are so sick of the pastries by now that they rarely eat them themselves?
Same reason people who handle millions in cash a day don't think about it: it just becomes part of the job. You see it so often you don't want to eat everything; it just become "the job."
This is a fab recipe! Have tried lots of different ones and this is the one that consistently works, thank you!
Here's the scale from Grams to Cups! Hope this helps!
1 1/2 cups Powdered Sugar
1/4, 2/3, & 1 cup almond flour
1/2 & 1/3 cup caster sugar
4 egg whites
1/4 cup water
fluffy catzzz OMG so helpful thanks!
fluffy catzzz thank you so much!🥺💕 it’s very helpful!
fluffy catzzz Thank you so much!!!
😑 Buy a scale, amateurs! If you want consistent results, you measure consistently amd not with "uh I guess that's a rounded cup". Scales are like $20 and up and you'll never go through a dozen sad ruined macarons by measuring incorrectly. I was also sick of washing dumb nesting cup and spoon sets after baking frequently. You can weigh in any container.
Thankyou Marina.
I can never understand why people would bother with the inconsistent cup mearuring when you can just use a scale.
Kitchen scales are cheap and precise and much easier than those ridiculous cup measurements.
Dan is a perfect pastry man! Very good work!
Destustinggggggg !!!
I tried this recipe after sooo many fail macarons and this really worked out for me!! They taste delicious and are easy to do. However I used a Rational oven and I baked mine at 275F for 12 min with medium fan and came out perfect 😊
Finally got to try this recipe after getting my hands on a kitchen thermometer. It’s definitely a can’t fail recipe which shells coming out beautifully. Everyone messaged me about how i managed to get such beautiful shells and feet. Not me, it’s this recipe.
Tried to make macarons the french way because i didn’t have a kitchen therm and it was just disastrous. I was so scared of over whipping the meringue that i under whipped it. With this recipe, i didn’t even have to use my brains that much, just let the recipe do it’s job.
I live in Singapore where the humidity is sky high, all year round really, so my shells were not drying out even after 1.5hrs. So i heat up my oven on the lowest temperature, turn it off and putting all the shells into the oven to dry. Definitely did the trick.
Thank you guys!!!
This was the best macron recipe that I’ve ever tried and it tasted sooooo goood thankyouuuuu!!!
I want more videos with you guys together!! Dane is awesome ❤️
Omg Dane you need your own channel NOW!!!!!
Yes! He needs his own channel!
“Not quite yet” omggggg that burned my soul ! 😂
Thank you for the masterclass. I made a batch today and they turn out to be gorgeous!
This just popped up in my feed and this was literally the very first video I ever watched and followed to make macarons! Five years ago!?! Wow, this recipe is the one I still use today. Thank you both for teaching me to make something I never thought I could.
Hi! Just wanted to thank Jemma and Dane for the recipe. Me and my mum tried this twice and it was PERFECT! timings and temperatures are really important so don’t get lazy with those. Also, our first time making them was a success, even though we didn’t have a thermometer and just watched it. So you don’t necessarily have to have too many little tools. Try this recipe! It’s fantastic :)
I have been using your recipe for a long time now and know that whenever I need to just be sure, I can come visit you on YT and you'll set me up. Thanks for making these so easy to make!
I like Dane...very simple and no pretentions...what a delight to have him around...
after a few failed attempts with recipes using the french meringue method, i tried this one and it was my best attempt yet! thanks so much :)
Which is better frech or itallian like they did in this vid
@@moonliqx2211 i've found that this recipe is much better, at least for me! the meringue is much more stable
@@wjdwlaks tysm for responding! Ill definitely try these
thank you for this great macaron tutorial! my friends birthday is coming up and she loves macarons so i will definitely use this :)
Just made these macarons and filled them with a whipped, white chocolate and raspberry ganache. They turned out perfectly. Thank you for a great recipe and very thorough instructions!
Can tell this was one of Dane’s first videos. And I love the leading questions to make him feel comfortable ❤❤❤
Ever since I was a little girl I’ve always loved Gemma’s tattoos!
His posture😦 is just.... i mean i.... I'm.... im speechless😶 that guy will never even need to know the word 'chiropractor'😂😂
justJanai *sits up straight after reading this* 😅
Right?! So jealous. That reminds me I need to book in with my chiropractor
I'm shooketh!
Shelise B
sat up straight after reading your comment. 😂😂
hopefully everyone can stand tall and proud like he's doing and without any pain!
Made this recipe yesterday, the macarons turn out prettyy and this is my first time doing macaron. It was a success 😍 thank you jemma and dane. I followed the exact technique as in the video.
But i prefer my buttercream filling a bit salty, so i add salt 😊
I failed two times before! I am so glad that today I followed Dane's recipe, and I was so excited to see the feet of the macaron rising in the oven and they turned out perfect !. Thanks to Dane, you get a super big LIKE from me!
stellawong913 👍🏼👍🏼
Making macarons has always been kind of my kryptonite! :D Thanks for your tipps, I will definitely try them and hope the next macarons will turn out a lot better than the last ones. :)
I love how he just pops them in his mouth😂😂
..
Thank you Jemma and Dane, Jemma i really love your channel. Thank you for all the clear instructions on baking.
Just made these for the first time ever. Turned out amazing! Thank you both.
TIP: if you dont have a friend, use a cup to hold the piping bag in while you fill it with the batter!
This tutorial was sooo helpful- I love the visual examples for the dough- really appreciate this! Thank you
Made em, twice already. Thank you Dane and Jemma for sharing.
Amazing recipe! Made this twice already in the past 2 days. This is a good base recipe for many flavors; made one in pandan flavor, and another in Thai Milk Tea flavor by slightly adjusting the recipes and using white chocolate ganache of the different flavors; came out perfect! However, this recipe makes a ton of macarons! I made 1/4 of the recipe which made 20-24 macarons (i.e. 40-48 individual cookies).
Tips on piping: I did not print out a template as a guide. Instead, prior to transferring the batter to a piping bag, I used a 3cm round cookie cutter and just dipped the tip in the batter and used it as a "stamp" to make round impressions on my baking mat.
What r the measurements for 1/4 the recipe?
jia just quarter the ingredients. Same steps
@@kevin05101998 thank uu
omg i love thai milk tea! did you use tea instead of plain water??
Qiao Yi, Wong nah, for the shells i just used food coloring. And used a thai tea ganache filling. I have the recipe on my instagram @leonarduskev.bakes if you’d like to check it out 😆😆
I was in love with jemma,then came dane...
I made macarons yesterday for the first time, following your recipe and method and I am so impressed with them. Thank you so much!
They are slightly over browned as I think I had the oven too hot, but they are delicious and chewy.
Your instructions were clear and really easy to follow. X
Baking queen on the planet earth. I tried this recipe ,it worked well. I have tried so many recipes of yours and all worked well and at the same time super delicious. You and your team are the best. Wishing you a very successful future. Stay safe. Love you
Where can I get the Jemma towel?? Who designed it? Is this the start of a product line?
You can get it from her MERCH!
Go on to www.cupcakejemma.com for her different merch
Just tried this recipe and it is an awesome recipe. Being my first try on Italian Macarons Some came our hollow and some did not come out hollow. figured this much. The 1 1/2 inch macarons are the ones that came out with no hollows.. anything bigger came out with hollows. Also could it be that my oven is not good . I did notice that the Temperature is not stable. I set it at 325 F and the thermometer reads at 350F. the macarons browned a bit.. so i lower the Temprature and it does not stay at 325F.. think i need a new oven . but so happy some came out without hollows . Also I tried different pans and learned that you need to bake them in Cookie sheets. But Delicious... very good recipe.
This is my go-to macaron recipe! It's always a huge hit and they make great gifts. I've flavoured them with matcha, raspberry emulsion and vanilla so far, and filled them with french buttercream (sometimes with a little filling bordered by it) or ganache.
Do you sub some of the icing sugar for flavourings when doing the shell or do you just add them additionally?
Made these twice by now and on both turns they came out SO good 😍 absolutely love this channel!
One for the idea box: I would love an episode where you show us a few nice macaron fillings as well. I tried a raspberry white chocolate ganache which in the end turned out fine but it was quite the hastle to figure out the right ratios. Cheers!
Did anyone actually wait one to two days?? These macarons are so delicious, I definitely can't wait🤯
I think I'm in love with Dane. In a platonic friend way. I want to meet up with him and make macarons.
me too! He's adorable!
Marie Bachkokolooiiiiooooooioiooh rygggbbhb. Fbx
Teach us your ways Dane! ❤️
Say what
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Amazing I cant thank you enough for your tutorials. Fool proof as money came out perfect first time. X
Hi! Jemma and Dane , Thankyou so much for your lovely recipes. I have made these macarons so many times and wanted to share with you my pics. It's truly a full proof recipe.
Dane is such a fantastic teacher! This is the first video I've seen from this channel and I love their personalities!