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take the guesswork out of making perfect French macarons because I've got a foolproof way to get perfectly Choice centers crispy outside and those cute little feet for those following me for a long time you know that I'm macaron obsessed and I've been working on an updated recipe which is much easier a little bit quicker and less finicky and you get good consistent results but as always this cookie does cause nervous breakdowns I tested this nine times before I got it right but I'm happy to report that this is the one I landed on that is what I'm happy to share with you guys today now what I'm going to be taking you through is how to make the Almond mix job how to make a chocolate
version which is really easy making the meringue the dreaded mixing stage drying your macarons piping and filling all the way to eating so get ready this is how you make good french macarons before we get started I'm Nick and I'm super excited with sharing this recipe with you guys today if you're not subscribed already make sure you hit the Subscribe button and turn the notification Bell on the very first step is measuring everything out before you begin because this recipe goes really quickly and it's not going to wait around for you to get the next bit measured out speaking of measuring highly recommend getting a pair of kitchen scales no that's not two kitchen scales or just one and this is
going to be a much more accurate way of measuring your ingredients because everything needs to be really perfectly accurately measured once you've done that you're off to a good start let's go over to step two which is making the Almond mixture really easy you want to use good quality almond flour this is not the same as almond meal has the skins in it and you don't want to use that for making French macarons you want almond flour which is just the almonds and use a good quality one because you get a much finer almond meal which means smoother cookies add some powdered sugar into a food processor and pulse this about 10 times you don't want to over pulse otherwise you will develop the oils in the almonds and that's going
to lead on to disasters now if you don't have a food processor you can just sift these ingredients three times you're going to be sifting these ingredients anyway and once you've sifted them you're going to be left over with about two tablespoons of that almond mixture some of them just won't pulse into a finer crumb that's fine you can discard that now to make a chocolate version of this it's really easy there's no messing around with different methods or you know measuring things differently just add two tablespoons of a really good quality cocoa powder in with the dry ingredients that's how you make the chocolate ones let's move on to making the meringue you don't need a stand
mixer to make this a hand mixer is perfectly fine with the eggs you want to separate your eggs because we're just going to be using the egg whites in this recipe make sure you don't get any egg yolks in there otherwise this isn't going to whip up properly now you want to separate your eggs into a separate bowl and then with each egg that's separated pour it into a large heat proof Bowl I'll show you why in a second but this way you don't risk contaminating all of your egg whites if you happen to get a little bit of egg yolk in there it's kind of like an insurance policy and you want to make sure you measure this to the gram you want to make sure it's perfectly accurately measured add some caster sugar in there that's also known as
super fine sugar I'm also going to be adding some cream of tartar now this is going to help stabilize your meringue so that it whips up better give those a little bit of a whisk and the other thing we're going to do to help stabilize this meringue and give us a nice stiff meringue is we're going to pop it on top of a double boiler so fill a large pot a third of the way with water bring it to a boil add your egg whites on top making sure that the bottom of the bowl isn't touching the water and just give this a whisk for a couple minutes until the sugar is dissolved now the reason why we're using caster sugar or superfine sugar is because this is going to dissolve much
easier if you can feel no sugar grains in between your fingers this is done take it off the heat and this isn't going to feel really hot because we just gently cooked the egg whites if you want to color your macarons and let's face it we want those nice bright colors you want to use fujal not liquid food dye adding more liquid into this meringue is going to lead on to disastrous cracked macarons so liquid food is a No-No use fujo instead plus you get brighter colors with food gel anyway I'm using my electric hand mixer to whip this up to stiff peaks let's move on to the dreaded mixing stage I've got you covered here I'm going to show you exactly how to mix this it results in a perfect consistency
so add your dry ingredients to that meringue and you're going to start mixing this with a spatula preferably a stiff spatula you don't need to be too careful yet you just want to make sure all of the dry ingredients are mixed in as soon as all of the dry ingredients are mixed in you can't see any dry ingredients this is where you want to be careful how you mix okay you don't need to count how many times you mix that's ridiculous you want to look for the right consistency to mix your macaron batter you're going to go around the bowl with a spatula and through the Middle continue doing that it's not going to take a certain amount of goes it's going to get you to the right consistency and what this does is it
deflates the air out of the mixture to get to the right consistency see the right consistency is it coming off the spatula in kind of a ribbon and you can do a figure eight in the rest of the batter if you can do that then the batter is done don't keep mixing it's going to deflate it too much your macarons won't rise properly and a whole lot of other things will happen if you can feel that you're getting to that consistency start testing the batter start seeing if you can get that figure eight it's better to start testing too early than to test too late so if you test too early and it's not quite giving you that figure eight keep giving it a couple more mixes transfer this into a Piping Bag fitted with a round tip and
start piping your macarons I'm using a large half sheet baking tray you can use any size you like and I'm going to be using silicon baking mats some people will tell you not to use these some people say they get better results with baking paper I've actually found the opposite in baking paper I got macarons that didn't rise properly with silicon baking mats I got macarons that Rose better these are expensive but if you're a baker or someone who enjoys baking they're a worthwhile investment as you're piping your macarons you want to get them to the right size I've got a little guide underneath my silicone baking mat which I just printed off about three centimeters in width and
just space them well apart because they are going to spread as they dry I'm going to go into the drying stage next but you want to pipe and then kind of do a little bit of a swirl and let them spread out now if you're finding that the little Peaks from when you're lifting up your Piping Bag aren't going away the batter is too thick scrape it off put it back into the bowl give it maybe three or four more mixers test the consistency and then pop it back into the bag you want to be really careful if you do that though because there's a really big risk of over mixing your batter once you've piped your macarons you're going to get about two trays worth about 30 cookies all up you're
gonna tap the tray on your workbench three times it's going to allow any air bubbles in the batter to rise to the top of the cookies and give you a bit of rise in the oven you can even go as far as using a toothpick to fill in the bubbles I did do this and it takes a while put on a podcast and just pop those bubbles it's also at this stage that you can sprinkle on sprinkles things like freeze-dried berries work well as well you don't want to use heavy sprinkles it's going to sink into your cookies okay the drying stage drying is really important because it's going to give you those little feet which is such an iconic thing with macarons dry these for 30 to 60 Minutes it really depends on your environment if
it's a hot humid day it's going to take way longer if it's not it may only take 30 minutes the way to test it is to use your finger very gently tap the top of a macaron and if it doesn't stick to your finger it's good to go you can start baking but if it's still sticky keep drying one way to speed up the drying process if you find it's taking too long is to just put a fan in the room not facing the macarons but just a little bit of air circulating in the room will help speed things up you're going to bake these with no fan in the oven in the middle tray or the middle rack for 10 minutes that's all it takes once there's a finished baking let them cool down completely before you try taking
them off the silicone baking mats completely otherwise they'll probably stick they will crumble and it'll be a disaster the next thing is pairing and filling now not all of your macarons are going to be the perfect same size some of them would be a little bit bigger so a little bit on the smaller side so once they're baked pair them up and then you can start filling now the filling I'm going to be using my white chocolate ganache you can use buttercream which is a traditional filling you can use chocolate ganache anything you like you can even use kind of you know caramel centers or anything you like anything that your imagination can come up with a good thing about macarons is the day
after they're made and filled they actually grow a little bit softer and chewier so if you can wait that long they're even nicer that's it guys that's all my tips and tricks that's my new recipe this is different from my other recipe where I made Italian meringue which is a cooked meringue with a syrup this is much easier you're not mucking around with a syrup although the other recipe a lot of people swear by so if you have trouble with macarons try this recipe let me know what you think in the comments the recipe is going to be on my website at scramline.com link for that is in the box below the fillings that I use the ganache I've left links for those in this recipe on the website so
grab it all there it's in the same spot for you guys let me know what you think of this recipe I'm so excited to share it and I hope you guys have much more success with macarons that's my goal in life thank you so much for watching I'll see you all on the next episode of the scramble oh by the way I have another Channel which is called the screenline every day it's where I share my Savory recipes if you want to grab yummy delicious easy weeknight dinner recipe ideas or things like sauces or dips or breads whatever it is go and check it out I've left a link Down Below in the description box for you guys subscribe check out the recipes make them they're all on the same website at scramline.com
