Mixing Macarons the Perfect Amount (Macaronage)

Why do I want to eat that chewy flat one so badly then, huh? 😂😂😂

Every recipe says Don’t over mix it! But this is the first time I’m seeing someone explain what that means with examples. Thanks!!

I love how you give reasoning and examples for every different way of doing it. It really helps beginners like me understand why bakers do certain things

okay but why do all of them look so good

Alr but the flat one looks so good-

Pro tip for making Macarons at home. It doesn't matter if they are pretty or perfect. Just make them. Make them enough times and you will get better over time. Even an ugly Macaron still tastes great! Just get out there and try it!

Perfect! Now, how do you make macaroons? 😅

This channel is so useful. So many cooking channels fail to warn people where they're going wrong and how to avoid failures.

ive made macarons like 5 times and havent messed up the batter yet somehow lmao it was the first thing ive baked from scratch all by myself. I was going through a pretty bad depressive episode and i stopped going to school for a few weeks so i had alot of time. my parents told me to do something, and i chose to bake ig Edit: I'm glad my first comment to ever pop off is about my depression 👍

Idk why but I’ve always genuinely preferred the way undermixed ones come out, and was shocked when I realized they were supposed to be filled out in the middle! The crisp top and hollow center are so much more satisfying to eat

these things are so expensive I often forget you can literally make them yourself.

To those wondering how to make Macarons, it's not as hard as you probably think, and the mixing portion displayed in this video is probably the hardest part of making them. Here's how you make them as described by myself, a certified pastry chef: The main components of french macarons are almond flour, powdered/confectioners sugar, egg whites, and an Italian meringue. The general idea of how to make them is you sift the almond flour and powdered sugar together in a bowl, add the egg whites, mix a bit to hydrate the flour and powdered sugar, before adding the meringue and folding it into the batter. Mix vigorously until you achieve the ribbon stage shown in the video, check regularly as you mix so you don't overmix. Once you have your batter, you would pipe it onto circular templates with parchment paper on a baking sheet. Generally you let the macrons rest for around 10 minutes prior to baking. Baking time and temp will vary by recipe and the size of the macron you are baking. Also, the Italian meringue component is simply egg whites whipped to soft peaks, then add a sugar solution cooked to 248F or soft ball stage, whip while adding, pour down the side of the bowl and be careful to not hit the whisk. Then you just whip to medium-stiff peaks. Hope this helps. :)

Gotta love the great british bake off background music 😂

Me watching these videos while knowing that I will never cook💀 (corrected)

Got it, thanks for the tip. I’m making macarons for Valentine’s Day.👍😁

As ADHD this is the kind of detail I want from every cooking video

I just relised I made the perfect batch of macarons on my first try still proud of it still 4 years later lol

Haha, nipple macaron. Love the video, very useful

Ok but that flat one looks amazing though. Reminds me of those chocolate devilsfood cakes 😊 So good.

See, I’m not entirely sure what I did but my macaron batter ended up turning into a thicker batter, practically a dough. I couldn’t use piping bags because it was so thick, so I rolled the batter into little balls. After they sat for a bit they looked normal, and after they were baked they turned out perfect. No clue what I did but it worked so I won’t complain