- Hey bakers, John Kanell
from Preppy Kitchen here. Have you ever tried to make a macaron and it comes out looking
like this, or like this? I have many times, many,
many, many, many, many times and it's very frustrating. I learned all the wrong stuff the hard way so that you can make macaron the right way and end up with this pretty
little French cookie. Let's get started. First off let's talk about the eggs. This is a huge deal and
there's a lot of opinions, but I think the best practice is to measure out your egg whites and put them in a bowl the day
before you want to do this. Cover it with plastic
wrap, poke big holes in it and basically the egg
whites will dehydrate just a little bit. You wanna get rid of some of the water. Is this necessary? No, you don't have to do it, but, with these finicky little beasts, you don't wanna take any chances. Like you want to dot
every i, cross every t, so I measured out a hundred
grams of egg whites yesterday, covered them, put them
in the fridge overnight and then let them come
back to room temperature this morning. 100 grams of egg whites is kind of like, a random thing to say
for most of us in America, especially, Murica. But, it's precise for a reason. These cookies need precise ratios and you can't just say like,
"Oh about three egg whites "or about two egg whites kind
of have to measure it out." So a scale is gonna be
a best practice, okay, but, you know, about three eggs-ish, if you don't have a scale. I'm setting this aside. Now it's time to talk
about the dry ingredients. I'm gonna measure out 130
grams of confectioner sugar, 130. And 140 grams of almond flour. Don't believe any of the labels. I know there's like a lot of
good brands of almond flour, but they all say
like,"Superfine almond flour." Or like, you know, "Fine almond flour." And if you just trust them and dump it in, it's not gonna happen. Yes, it's fine, but it needs
to be like, pulverized fine. So it's zero at the scale
again, 140 grams please. I say 140 grams, but I'm compensating because, after you sift this stuff out, you're gonna be throwing
away a couple grams of the big stuff. I've measured it for you,
knowing there would be some loss. We're gonna sift this out into a bowl. I'm excited 'cause today, I get to use some of my copper stuff. For a reason, 'cause
copper is actually good for whisking up egg whites and I'm gonna do part of this by hand. I didn't do any swimming yesterday, 'cause I know I need all my strength for these macaron today. Just patiently sift it out. Don't try and grind things through, just discard the big pieces, 'cause you're actually gonna
be doing this a few times. If you have giant lumps like this, go ahead and break them up, that's fine, but your goal is to get the small stuff, not to force the big
stuff through your sieve. You can see out here,
look at all this nonsense. Most of you know that you
would have to do this, as a first step, but I've been reading tons
and tons and tons of recipes and they all are so different, it's crazy. Ok so you can see I have a
lot of, it's like prospecting for gold here except this is the trash. You're the chaff. And here I have a bunch of almonds, let me actually weigh
this out so you can see how much I'm throwing away. (upbeat music) Eight grams, into the
trash or your smoothie, whichever one you want. Now, we're gonna transfer
this into a food processor and whizz the heck out of it. (dog barking) Quiet Butch. (plastic parts bumping) Alright, just whizz it. (food processor grinding) Don't make almond batter,
but you wanna really like, grind the heck out of it. (food processor grinding) Don't put your fingers in here, ever. (food processor buzzing) And I like to give it a nice shake. (liquid sloshing) 'Cause the superfine
stuff goes to the bottom and the top stays a little
bit kind of like ruddy. (food processor buzzing) That was a nice start,
pull it out carefully. We're gonna sift it again. The golden lining, silver lining? Yeah, the silver lining
of this whole process is even if you screw up and your cookies aren't picture perfect which I'm gonna to tell you, is likely, especially as your first time,
they still taste delicious. It was kind of galling
through this process because I would just be like
making batch after batch after batch with these
like, various imperfections, like they were cracked, they were flat, the feet were fine, but they
were angled out a bit too much. Some of them were hollow, some of them didn't have
like surface imperfections. Not usable for this video,
this is like draft 20, but they were all delicious,
I loved the snacks. So we're sifting it out again. And here you can see, there's
a lot less stuff inside. It's all nice and powdery now, except for some of the big pieces. When I do this, I'm just
breaking up some of the boulders 'cause they got mushed
up in the food processor. I'm not forcing out these big grains here. I needed this one more
time, but was it real quick. (plastic parts bumping) Do you think I'm crazy for doing this? You wouldn't, if you know
what I've been through. Last sift. The sifting part is totally the easy part. The things that will
take you all the way left in like two seconds flat,
are the meringue consistency and the macaronage, which is the mixing of the
wet and dry ingredients. The macaronage, that's not so bad. The meringue, I had no idea,
I can't wait to show you. If you've had some
crazy-looking macarons happen, let me know in the comments. Tell me what you think
went wrong, I am all ears. It's kind of nice to commiserate about some things that went wrong. Okay, couple lumps left over. Those get tossed away and
now my dry ingredients will get set aside for later. Now for the egg whites,
first off, clean those bowls. Remember, we're dotting all of
our i's and crossing our t's. I'm adding a splash of
Vinegar, White Vinegar and I'm just going to move it around. This glass bowl is totally clean. This one has a little bit
of almond stuff in it. We just need to remove any trace fats, you want that meringue to be perfect. This copper bowl, this copper bowl, will get used to the end
of the meringue making. It's totally optional, but I found you really
wanna have a nice control that you can't get very easily
from your electric mixer, you kind of have to like, feel it. Feel the egg whites. I have my piping bag fitted
with a number 12 like, a little round tip. You can use a bigger one,
but this is what I like so have that set and ready to go. 100 grams of egg whites,
room-temperature into our bowl. Can they start low and
when they get frothy, I'll add in my 1/4 teaspoon
of Cream of Tartar. (whisking machine whirling) Break 'em up. (whirling intensifies) Okay they're getting frothy. I'm adding in 1/4 teaspoon of salt and 1/4 teaspoon of Cream of Tartar. (intense whirling) Now I'm gonna drizzle in
my sugar really slowly. A fine gentle cascade. (whisking machine whirling ) And it's best to use superfine
sugar if you can find it, otherwise, it's not the end of the world. If you wanna make some really tasty and very quick and easy peanut butter chocolate
chip cookies, click up here. So fast, so foolproof. (whisking machine whirling) Let's talk about the
meringue for a second. This is clearly not even a soft peak yet. It's looking nice but we
need to get to firm peaks like all the way firm, they're gonna become almost
marshmallowy, marshmallowy which I didn't think was
possible for a French meringue, but it is. (whisking machine whirling) Once you have those soft peaks, it's time to add in like,
a teaspoon of vanilla or whatever flavoring you're using. (whirling stops) Okay this is basically almost there. Nice stiff peak. You're gonna see that the meringue is starting to kind of collect
in the whisk attachment. (upbeat music) Very nice, oh, almost there. So I'm just gonna transfer
this into my mixing bowl. (kitchenware clanging) Look how pretty that is,
you see that, so nice. This is where most people I think, make their mistake with the meringue. The problem is that it's
not whipped thick enough, so then after you do your mixing and you make the batter and
you think it's all perfect, it gets too runny. So you really want that batter to be like, actually pretty stiff. Because you're gonna have
to tap, tap, tap, tap, tap those air bubbles out
and it's a whole deal. I'm gonna use my copper whisk, so excited. This whisk is normally just
decorative kinda like copper, but copper is excellent
for whipping egg whites up. So, let's finish this up. (whisk whipping) (whipping intensifies) There we go, that's about right. Do you see how pretty this is, like this seems like it's
an Italian meringue, almost, so silky and strong, but
it's a French meringue and it just has to be whisked and you have to incorporate
that sugar the right way. (intense whipping) Okay, you can know that
your meringue is done, when you turn the bowl upside
down and nothing comes out. And you see these really,
really stiff peaks. It should feel almost
like marshmallows I think. (intense whipping) There we go. Do you see how pretty
that is, that is crazy. I wanna taste it but
I'm not gonna do that. Now we're gonna begin our macaronage. Taking about 1/3 of a cup of my mixture and gonna sprinkle that in and fold it in to get this started. Use your spatula and you're
going to scoop from the bottom of the bowl, and so you're
kind of like, you're folding. You're folding a mixture, most
of you have folded before, but you're going to scoop from underneath and then fold in occasionally
underneath, fold in. It's a delicate balance
because what you wanna do is combine the wet and the dry mixture and maintain a lot of those air bubbles, but still not all the air bubbles. It has to be the right balance. So that's all folded in, now
I'm gonna add the rest in. Sprinkle, sprinkle, sprinkle. I just realized something. (laughs) I was gonna make these pink, but you're supposed to
color in the the macarons before you add in your almond paste. Darn, you can see I'm
scraping, I'm folding, scraping and folding. See that, that's not what you want, you want there to be like a
ripple that's gonna cascade, cascading all the time, cascading. You can basically cascade and
blow back into itself slowly. People call this like, the
wet sand or the lava stage. I'm adding in my food coloring
now, just like a couple drops of soft pink, they're weird drops. Okay and now we can continue folding. And once you have this
incorporated, you can kind of like, move things around a bit and you're trying to get some
of those air bubbles broken up because if you have giant
air bubbles in your mixture, what'll happen is giant
air bubbles in your macaron and you'll have a hollow
one which nobody wants. You can see it's getting more flowy now so it's starting to flow off, but I wanna form a figure eight. I'm actually gonna add in
just another drop of pink. This is not a best practice,
you should have done this when you had your meringue almost done. Some people tell you to like, measure the number of folds you're doing, but I find that not to be the case. You really wanna feel the consistency, wait for it to be flowing
properly and then stop and immediately start piping. We're almost there. Okay let's see this figure eight. One, there we go, that's a figure eight, it's just about there. If you see this here, I can
form my figure eight, I'm done. Put it down, walk away. Don't walk away, that
you have to start piping. This is the cheat, I'm
gonna be using the cheat because even though I think of myself as a good cake decorator,
good quality piping skills, the piping skills have to
be on point for these guys. If they're on point, you
can use parchment paper on a flat baking sheet. For the parchment paper,
just take a couple of dabs. One, well four dabs and you're going to just have
a nice flat stable surface for your parchment paper,
it's gonna glue it down. If you're using a Macaron sheet, which has these little cheek wells, then just flop it down, it's okay. I'm gonna transfer my
batter to a piping bag but I'm not gonna transfer all the batter. So you wanna pipe
perpendicular to the surface and then give it a little
swirl to finish it off. Put, put, put, put, put,
put, put a little swirl. These wells hold in your batter and kind of fix a lot of sins. I don't have a steady hand
like, if you see my cakes, they come up pretty well
but my hands are shaky. So basically it's really hard
for me to get a perfect dot. You don't wanna fill your
piping bag up all the way, because it's basically gonna
force more of the batter out, and it's gonna be harder for you to stop. And let's keep drizzling
out because gravity is pulling all that batter down. If you notice that your
batter just keeps drizzling, drizzling, drizzling out,
you might have had meringue that wasn't stiff enough
or you over mixed. You over mixed the
batter, sorry, start over. If you want, you can
pipe smaller ones too. It's totally up to you, some
people pipe giant macaron and as you get more advanced, you can pipe little cartoon shapes, hearts, whatever you want. There's a whole like,
art of macaron things, if you look up things on
Pintrest and on that Instagram. Once you have one sheet all
finished, it's time to tap. Tap-a-tap-a-tapa. So, (sheet slamming) by tap I mean, slam. You can see those little
air bubbles form in parts. Change directions. (sheet slamming) You'll notice the macarons spread out too and that happens, which is
why you don't wanna pipe them all the way to the edge, or to as big a shape as
you think they need to be. And before we set these
aside and let them age, I'm gonna go to my crazy place and pop some air bubbles with a toothpick. We popped our air bubbles,
they've been tapped, they need to rest now, 45 minutes or so. If it's really dry where you are, they're gonna form a skin pretty quickly. If it's really humid, you
oughta wait a long time, and then may be place
it under your extractor, kind of get some air movement on them. You want them to have a nice skin so you can actually touch them
without marring the surface and you'll notice that you
can't like, press into them as easily. Once it gets to like, 30
minutes in, 40 minutes in, I'll set my oven to about 320, so then it'll be ready to go right in. You're only gonna bake one sheet at a time because if you get some
weird airflow happening, they are gonna form weird feet, so they won't be perfectly rising. My macaron are out of the
oven and they're totally cool to the touch now so, let's
talk about what happened. Here on this like, plastic
rubber mat with the forms, pretty good results, I got nice feet and they all baked up pretty evenly. On my other sheet, some of them were good, like the ones in the
center look really nice. Some of the ones towards the
edge I've already nibbled on a few, it has this
weird little divot here and that's because I
think, my oven is running a little bit too hot and it also has to do
with my piping skills. So partially piped incorrectly, partially the ovens
running a little bit hot. You could fill these
with anything you want. A whipped Ganache, a regular
or American buttercream, a little dot of jam, the
world is your oyster. For me, I love like, beyond love, a beautiful French buttercream,
this is its natural color. French buttercream is made with egg yolks instead of egg whites and it is it's pipeable
custard, it's insane. I think the color is beautiful, but to match our pink macaron, we're gonna dye this pink
with some gel food coloring. I'm using the same number
12 piping tip I used before, I just washed it off. You can use a larger circle
if you want or a star tip, doesn't matter, it's all
personal taste after this. Take your macaron, be gentle with it, it's been through a lot, we all have. There you go, one a macaron
done, several to go. This actually is delicious right now, but you should let this
hang out for a day to three in the fridge. What's gonna happen is,
some of the moisture from that buttercream or
whatever filling you use, will seep in to the shells
and soften them a bit so you'll have it crispy on the outside, chewy on the inside, creamy
in the middle situation. That is what a classic
macaron is all about. If you eat them now,
it's gonna be delicious like, I'll eat one on camera for you but, you should let them hang
out in the fridge to mature for a few days, just make
sure they're refrigerated and covered in a sealed container. Time for a bite. Mmm Mmm-hmm. They haven't even matured yet, but they are like, nice
and chewy on the outside then a nice little crunch on the outside and the creamy French
buttercream, oh my God. If you liked this video and
you have a bunch of egg yolks left over after making this
egg white based cookie, make my French buttercream. Here's the full how-to video, click on it, you will fall hard in love with it. For something a little bit different, how about my German chocolate cake? It's chocolate, moist, tender cake without that coconut dreamy frosting. If you liked this video hit
that like button and subscribe. See you soon.
