How to Make Macarons - Live! | Oh Yum 201 with Anna Olson

hello everyone and if you are celebrating st patrick's day today happy st patrick's day i notice that we have someone joining us from cork ireland if you're writing or watching sorry from ireland pop us a note we want to know you're watching and this is a perfect day to make macaron this is a live stream i've been planning for some time and i'm really excited about it now perhaps you already know that right here on the oem channel you can find my recipe for french method macaron you can find my recipe for italian method macaron that's when i make the little spider macaron decorate them up cutely this is the latest macaron recipe i've been working on and it is using the swiss method and i have to say usually the one i'm working on most recently is always my favorite this swiss method macaroni recipe has been my favorite for some time now of course i have to say a hello to everyone mom dad michino hello bonnie down the street kathy i know you're watching raph you're probably watching um to regular viewers i see you on the thread and it is a pleasure to be here making swiss method mackerel i have already seen a lot of your questions come in and throughout this demonstration i want to demystify macaroni for you because how can something with such simple ingredients be so challenging to make and it's because it's all in the technique i see the thread going nuts here i'm going to try and get to as many questions as i can and of course you know that once we hit 500 likes i'll be announcing when our next uh live stream is and what it will be that i'm making and hermione you guessed it but i'm not giving it away yet so let's talk about swiss method mackerel so a mackerel is a simple little meringue based cookie that of course looks beautiful you can add coloring to it and then any number of fillings can go in between to give it flavor and texture so a good a well-made macaroni shell is crispy on the outside a little soft and chewy in the center without a hollow center at all to it there are lots of little finicky things when it comes to making macaron a french method mackerel means you're making your meringue like a french meringue and that is simply whipping egg whites and sugar at room temperature and then folding in your ground almonds and icing sugar italian method macaron is like making an italian meringue you actually boil sugar to a soft thread stage so 249 fahrenheit you pour it into your whipping egg whites to make an italian meringue and then you fold in your almonds into that now the swiss method just like making a swiss buttercream or a swiss meringue sits in the middle so we're gonna warm our egg whites with our sugar but not boil the sugar syrup then whip them and then follow the same method and i find this achieves it's easier to read your mackerel batter because it's all about getting through that macaronage to the right consistency that makes it easy to handle easy to pipe and gives you a macro shell with a perfect foot so the first thing we want to do and the recipe of course is right below you the complete recipe including the french buttercream filling if you'd like first thing we need to make is taunt portant and this is um so much for so much it's basically equal parts ground almonds and icing sugar blitz together and this is a common ingredient in the french baking kitchen not just it's the foundation for a macaron shell but it is also used in things like a streusel topping a frangipane filling so anything that has an equal part almond to sugar ratio you use this so what a lot of bakers do is they'll make a big batch and they know they have that equal ratio of icing sugar to almonds and then they can just dip in to measure out what they need and it just saves a step in baking so they're creating their own ingredients i did see someone ask if you could create tom pulton using hazelnuts instead of almonds i believe you can so long as they're blanched and peeled not heavily roasted um because that toastiness releases oils and it will really overwhelm your macaron but i because hazelnuts and almonds have a comparable texture you should be just fine so i have my 125 grams of ground almonds and because we're blitzing this in a chopper or a food processor a blender whatever you have on hand that will work we you can finely grind the almonds and the reason i like to do this with the icing sugar is the icing sugar absorbs some of the oils of the almonds and so when you're folding this into your meringue you have more control over its texture it's not the almonds bringing down your macaron base so i've got my 125 grams but i added my extra 50 grams you'll see in the recipe it calls for 250 grams of tom pultant and an extra 50 grams of icing sugar and that's just needed for this particular macaroni recipe you don't have to sift the ingredients before you blitz them and i'll leave it up to you if you feel you have to sift them afterwards i'm going to give this a few pulses and i'll be scraping down the blender this is just a mini chopper they come in all sorts of forms a regular food processor does the same thing and you can really see it as we've got the wonderful michael operating the cameras here it's turning a little dusty and i want to make sure i get into the bottom where the almonds are so that they mix through you won't develop an almond paste not with this quantity of icing sugar that will absorb all the oils oh and hello to everyone from around the world i see it's great to see where everybody's watching from literally around the world it's amazing from tennessee and north carolina to venezuela the philippines and of course we can't forget ireland today i'll do one more pulse give it a little shake uh steve is asking a very good question can you use almond flour yes uh almond flour is comparable to ground almonds it's more of a semantic thing we tend to cut refer to them here in canada as ground almonds but almond flour can be but isn't necessarily a little bit finer um i still would want you to pulse your almonds in your ice your almond flour and icing sugar together again to give it a really good blend so that the machine is doing the work for you and this is so fine and powdery now that i don't need to sift it if you live in a more humid environment you might want to sift just to make sure you don't have any big lumps so i think we've covered the taunt proton uh very very well our likes are really creeping up nicely i'm just going to keep my work area clean if you caught my live stream last week i was tempering chocolate and working tidally is very important the same applies when you're making macaron you don't want fat getting into your egg whites you don't want excess moisture getting into your macaroni shell batter so taking the time to clean up is important so now that we've got our base it's time for the meringue so i've got a pot uh at a gentle simmer now and i'm using a metal bowl because it conducts the heat well and i have my 100 grams of sugar and if you're watching from north america while a lot of our baking recipes are expressed in cups and teaspoons when it comes to making a mackerel shell particularly weights are critical you need that precision for these the ingredients are so simple that the accuracy is part of the key to the success in making a macaron so measuring in grams is a lot easier i remember once sorry i just hit my mic i remember once trying to calculate the equivalent in ounces and you're dealing with such fractions of ounces that honestly go for the grams every time so i've got my hundred grams of granulated sugar and even though it's about four large egg whites the weight of an egg white the volume per egg can vary what's important is that you have 125 grams of egg white so if you measure your four egg whites and it comes out at 136 just use a teaspoon and pull away that extra 11 grams of egg whites again precision is key but it's just so planning you know it takes about four large egg whites so that goes into the mixture uh into my bowl and now here's something i'm going to move over to my water bath and i'm going to whisk this not to make the meringue in the bowl but i'm going to dissolve the sugar into the egg whites and cook this up to 150 fahrenheit or 65 celsius so you don't need to whisk this too vigorously but you do need to whisk it constantly and this will take about three to four minutes which will allow me to chat a little bit about um egg whites and aging egg whites so that's quite often something you see called for especially in french method mackerel and it's it's mentioned so because an aged egg white whether it's older eggs in their shell or egg whites that have been separated and then left either in the fridge or on the counter overnight to dry is simply a little bit about it's about evaporation so over time an egg loses moisture and what we don't want in a mackerel shell is excess moisture so that's why a french method that is simply whipping egg whites and sugar calls quite often for the aged egg whites the minute you start heating your egg whether it's italian method or this swiss method you're negating that need for a uh an aged egg whites because the heat is really bonding the sugar to the egg whites together so you're going to get your volume you're going to get your stability and structure absolutely fine i'm just checking my temperature i'm at 109 fahrenheit so kind of like when i was tempering chocolate last week you want just a gentle heat the steam we're not trying to cook the egg whites which is why we're going to stop at 150 or 65 celsius we don't want to cook the eggs the sugar will protect them but we don't need them to go higher than that we're getting a little bit closer and don't worry i will stop and take um i'll take keep an eye on the questions i just when you start making macaroni you know how it is you got to pay attention so i don't want to go over my temperature here getting closer 134 [Music] you won't see a lot of change i'm starting to see some steam come up from them and there we go we've hit our temperature so i'm going to take this off the heat and i don't want droplets of water to pour into my mixer so i'm drying the bottom of my bowl hit the wrong button on my stove and now immediately your egg whites go into your mixer and you want to mix them on high speeds or you can use electric beaters of course so to finish my thought once i get in process i'll have time to take a lot of questions there's so many little intricacies when it comes to making macaron i want to make sure you're comfortable and clear with all of them so now i'm going to be mixing the whites to a stiff peak and this depends on your the power of your beaters or your mixer this can take 90 seconds or it can take about three minutes and if it's a choice don't worry you're not making a buttercream so don't worry if your egg whites are still warm if once they hit a stiff peak stop the mixer it's okay if they're still warm i'd rather you get the right peak then whip them until the room temperature and risk over whipping them and you'll see they'll start getting glossier and hold their volume i'm going to take a look at your questions right now oh good question wong tuk is asking can i use egg white egg white powder i haven't done a good macaroni shell solely with egg white powder but it brings up a very good point if you live in a humid climate adding a half a teaspoon of egg white powder to your meringue when you're melting it because it's concentrated it's dehydrated egg white it will intensify the power of the egg white and it will make it a little bit humidity resistant i don't consider that a cheat i consider that a tool to balance the weather because meringues are humidity sensitive so just to repeat that again if you live in a humid climate you can add half a teaspoon of meringue powder or dried egg whites to make sure you've got that density in your meringue we've got a nice stiff peak here so now what's interesting about making what's interesting about making a mackerel shell is that you're bringing up the egg whites to a stiff peak and between folding in the tanportant and then the macronaj you're actually bringing down the meringue so the whole point is you are in charge of the meringue so now i'm going to start adding my tompool font that almond flour and icing sugar come combination i'm going to start with a third and you can be quite gentle here but remember this is not a meringue that's going to be baked into a pavlova or anything that has to hold its maximum volume so you don't have to be too terribly gentle with it there we go and now this is the point where i like to start adding a little color because with a few more folds you have an opportunity to adjust your coloring a little bit seeing that it's st patrick's day i'm going with green now what's interesting about a macaron is especially if you're just starting making macaroni or if you're struggling with it a little bit don't try and add flavoring or extra ingredients to your macaroni shell because moisture is the enemy inside the shell so using a concentrated color paste or gel works or if you have access to a powder that will give you a concentrated color where the the liquid colorings just add too much moisture to the macro shell and they tend to be a little weak so you don't get that intensity so i'll continue working in that color as i add another third of the tomportant now neet is asking a very good question can we use aquafaba in place of the egg whites i have never tested it i don't know that you would fully get the foot the beautiful foot at the end of the macaroni shell but you should get a beautiful meringue cookie that would hold and bake just like a macaron because it's amazing how it does behave and by adding doing the method the same by heating the aquafaba with the sugar to get it to melt you don't have to hit 150 you just get me to get it to dissolve the sugar it should work but like i said you probably won't get the foot because it is a completely different ingredient the rest of the top portant is going in i've been working on some other recipes that uh feature the tom porton so don't be surprised when you if you see this term come up again because if i'm going to make it for one recipe well i'd like to use it in multiple places that's what it's designed for so now oh thank you michael for the overhead cam because i want you to see right now now that i've folded in the dry ingredients you can see that the batter is thick it's not terribly glossy and now we're going to want to see a side angle michael when i lift it up and drop it see how thick it is it's just about to [Music] glop that is not the time to start using this batter to pipe your macaron so this is the step the macaroni where all you have to do is stir but now what you're doing is breaking down that meringue a little bit and the oils from the almond flour are going to work a little bit and help dissolve so the sugar is dissolving the almond flour fat is getting into the meringue and it softens it up so almost like creaming butter and sugar together when you're starting a cookie recipe you want to smear the batter against the side of your bowl and then fold and pull from the bottom again and smear can i turn this more yeah you're catching the action and now let's see already we're seeing a difference so it's not glopping but what we're looking for is a smooth sheet running off your spatula and then you know you're there so just two or three more times around the bowl give it a stir from the bottom to make sure everything's incorporated and then try it again we're getting closer it's starting to move it's starting to run it's getting a little glossier spread spread and then fold from the bottom i think one a mistake that often happens during the macaronage is people spend so much time smearing the batter on top of the bowl they forget to get to the batter at the bottom and so you'll have half your batter which is perfectly uh macrinaged and then the base bottom is actually still too thick and heavy so that folding at the end is important we are so close so just one two three four and that is probably what we need nope just one more the ma the mackerel batter is the boss and let's try this now there we go we've got a nice line from the spatula straight down into the batter it's not coming off in chunks it's smooth and then interestingly a little tip that i came up with by accident and it's simply because of my i like to clean as i go that i got to my perfect point of my mackerel batter and then i went to take care of some dishes for just about 90 seconds two minutes and i found that was a game changer for me letting the batter rest a little bit in the bowl before you get it to the piping bag just ensures that everything is kind of settling into place so you don't have to rush at this point i'm just going to take it i'll use that 90 seconds to look at your questions oh teresa kennedy happy saint pat patrick's day from ireland uh we've got oh good and we've got a comment from trinidad uh very humid but finds the swiss method macaron batter really really works okay so i've got oh here's a good question ahmad hello is asking is the egg white powder also applied to pavlova yes anywhere where you would like a crisp meringue or a meringue to hold its crunchy outside to use a little bit of egg white powder in the meringue really does help it along before you start anything you definitely want to have your trays prepped and ready you can pipe mackerel onto parchment paper it's absolutely fine using silicone baking mats is a lot easier now i have a silicone mat with a macaron template on it you can buy them anywhere you can also trace your own circles onto parchment paper but this recipe makes you you'll end up piping almost three trays on this batter don't trace three sheets of parchment paper with all that circle you'll be there half the day you want to be making macaron so what you want to do is trace one circle and leave a bit of extra parchment hanging out and then you put it underneath just like i have i don't have three um templates with macaroni shell so you just put the template underneath your silicone mat or your parchment and keep going from there i've got my piping bag with a half inch a plain tip already set to go and i've made a little dam so that the batter doesn't leak out the bottom as i'm filling it [Applause] oh brian you're asking about my macaron template this is a prototype so i'm hoping it will launch soon but right now it's not available yet so i'm actually testing it out just to make sure the sizing and the durability holds up so that's a very good question to ask and happy st patrick's day from missouri hello kelly that's a good irish knee [Music] so we're getting our batter into the piping bag if you want you can put the bag into a pitcher so that you can use two hands to fill it whatever gets it easiest from the bowl to the piping bag and now we're just about ready to pipe i'm going to just get this out of the way the key when piping macaron is to hold the piping bag 90 degrees completely upright on top of your baking tray because if you pipe at an angle there's an unseen curve you're actually giving each macaron and you'd be surprised that even though they look circular as you pipe them when they bake in the oven it may just sort of stretch out a little bit and if you're going for the easter egg effect that's awesome um but if you're not you likely want a perfectly round mackerel shell oh and i see we're getting close to 500 we've got 468 likes if you're just signing on now i'm making swiss method mackerel you give me up to 500 likes and i'll announce what i will be making during the next live stream because we are not done yet oh trinity is asking what how big are the circles on the templates they're an inch and a half i can't remember what that is in metric 2.5 3.75 centimeters all the instructions and specific details including the size of the piping tips is below in the recipe so you can find everything out all right oh i like aj has one of the silicone mats with the impressions on it so that way it holds the batter inside the shell so now i'm going to start piping and once i start i can't stop and i'm holding the piping bag into the mackerel batter not too high above it and then you can kind of feel the spread it barely takes any pressure there we go now i've got the first couple i always get a couple of little drips but then figure it out we're having a nice sunny day in southern ontario so i saw michael you just opened the door so now i'm going to grab where's my there it is i just have a jar to set my piping bag in upright now i need to slide out the template and you want to give your baking tray just a little tap so if there are any large air bubbles in the macaron nothing too severe they'll pop out and break on the surface and then you want to set your tray aside to let those shells cure and it is a little bit this is where practice makes perfect you sometimes have to make the batter once to get a sense of it to know what sort of time depending on your climate how much time you need to let these cure i find with the swiss method recipe it takes 45 minutes to an hour talking and piping is tricky i'm almost there a little tap and i'll just finish off with the remaining batter oh we are well over the 500s so now i can let you know we'll get every last bit ready i can get one more i need an even number so for the next live stream i will be making hermione you guessed it early early early on hot cross buns we're gearing up to the easter season here so i thought that would be a nice recipe to show i have i have a particular method for making hot cross buns that i really enjoy i don't make them overly sweet but it's that combination of dried fruit citrus peel and spices that make hot cross buns so delicious so i'll be making that in two weeks so i won't be back next week i'll be back in two weeks i totally forget what the date is whatever two weeks today or the same time same channel i will be here now fortunately for you oh let me just actually show you um if you get little side drips on your macaroni tray it just happens just make sure they're not touching you can just take a little cloth or a q-tip you don't want them touching the shell itself because that can interfere with the development of the foot so now you set these aside um not near a pot of boiling water or a humid space if you can set them aside i usually put them in the dining room because it's just a they sit on my table no one touches them and you want to let them cure for 45 to minutes to an hour and you check the doneness simply by touching them and you can tell when they've dried enough and i have some that i made at let's see exactly an hour ago so they should be ready and actually let's do the comparison so you can see the difference same exact same recipe this was made an hour earlier and you can see how the mackerel have lost that glossy shine and when i touch on the surface try and touch it on the side so you don't damage it that it's not sticky or tacky at all so the the meringue has actually dried just on the surface and that tells you that you're going to get that beautiful satiny top to your macaron the things that can go wrong with a mackerel shell uh and someone asked this before we started the live stream that you'll see you develop a crack right in the middle um that is a humidity issue that that either moisture got into your meringue batter or that it's really really humid outside so then the meringue just has so much energy it pushes through the center of the macaron it could also be a sign that your egg whites were over whipped so they've got so much volume and they bake for such a short time that they push through the center the other problem that happens quite often with macaroni shell is you get a hollow center so it bakes up beautifully you get the satin top you get the gorgeous foot that ruffle around the bottom and then you crack inside of it and the shell collapses because there's no filling in the center and that is a sign of oven temperature variance it's either running too hot or conversely it could be running too low so your meringue either your meringue shells bake quickly on the outside before the inside has had a chance to set or they bake so slowly that the meringue itself collapses as it's baking so it develops that shell it's also another sign over whipping your egg whites or concurrently not enough macaronis can also lead to that don't throw them away if you see there's only a little bit of space the um when you assemble your macaron with the filling which has moisture to it and then you let them mature in the fridge and this is usually a good idea to let your macaroon mature in the fridge once they're assembled the moisture from that filling can actually plump up the center of those macaron quite nicely so keep that in mind all these little tips are what count uh in terms of someone just said cracker roll yeah i like that clothes when you mess up your your macaroni i'm going to pop these in a 325 oven this oven i just want i'm airing on the side of under uh 10 degrees less fahrenheit only because you know i get talking to you and i might miss 30 seconds but i'm going to set the timer for 10 minutes check them and then they may need another two to three minutes after that i'm also going to be sneaky and pop in a little white chocolate okay so uh these are ready to go and [Music] this is the part of today's live stream i am most nervous about because i just fingers crossed still even after so many years of making mackerel something can happen and i commend people i have seen people make macaron in cooking competitions under pressure of the clock and do it successfully i don't know that i can handle that stress this is enough stress for me today so while those are baking and of course i have some magic of television ones made already and cooled because they do take a while to cool let's talk about making use of the yolks from separating the eggs and so a french buttercream filling is a classic for our macaroon of course you can use a ganache you might have noticed the picture that held this reserve screen i even made a jale macaron that i have to say was really really tasty you've got lots of options for fillings instead of making the custard and you'll see the full recipes beneath so a french buttercream is a custard-based buttercream while we were following the meringue methods for the macaroni shell this is a lovely recipe because it makes use of the look yolks so you cook two yolks with a little bit of milk a little bit of sugar until thickened and it's such a small amount i went ahead and i did it just so that it could cool to room temperature and if we want to show this michael just so you can see what it looks like so it's thicker than a creme on glaze and it has no flavoring added to it at this point that way you have total control so with one batch of buttercream once you've added the butter you can break it into little sections and change your flavoring as you wish ah isabel you're asking for subtitles in spanish well the good news is that once this live stream goes and and is posted on the channel you can choose the subtitle option uh to watch this in spanish afterwards so if you're missing some of these key points now hopefully you'll follow back and join later this is so great having everybody uh weigh in this is a great opportunity while the macaroni are baking before i add my butter here we've got lots of questions and comments uh oh interesting uh concave center to a macaron i don't know that it's the silicone baking mat that would cause that because try a sheet of parchment the next time you make macaron and see if it's still happening then you know it's the recipe which oh concave that i wonder usually i see them crack blow up and that might be a case of over macaronage that they just have lost their structure that's a very good point something i'm going to explore in research a little bit and yes macaron can stick to parchment paper a little easier than they do silicone baking mat the key i am about to show you is getting whether it's parchment or silicone get that base the parchment or silicone mat off the baking hot baking tray onto a cooling rack because that's where the condensation builds up if you let them cool on the hot tray they'll develop condensation and then they become sticky and hard to remove silicone or parchment paper so pulling them and it takes tough fingers or a pot holder to lift and slide the tray away um in order to let them cool okay so let's get on to this buttercream because i still have six minutes before we're checking our macaron they're doing okay right now don't be scared if you're staring at your macaroni through the oven door the foot this is the drama of the macaron the foot often does not develop until the last four to five minutes so so long as you see the cracking on the top happens right away within minutes of them going into the oven i've got nice smooth tops to my macro now so i'm doing okay but the feet haven't developed yet i'm adding my butter to the mixer and i'm going to use a whip attachment so i can like any good buttercream you want to whip some air and volume into it so i'm going to soften the butter first quickly going to grab oh i can see some feet developing i don't want to let all the heat out i'll talk about this white chocolate in just a second i know this table is shaking a little bit i hope you'll bear with me it's not a lot of butter you can make french buttercream ahead of time and freeze it if you wish you just have to soften it and re-whip it before you use it so if you want to double up on the recipe this is enough to make one batch enough buttercream for this full batch of mackerel but if you're making more you double up and away you go so now i'm going to add first a little of this custard and don't worry if you see this buttercream split ideally you want to use your custard base at room temperature or just a degree a few degrees warmer and same with your butter and if you see it curdle it just takes time keep whipping it and it will come together now i'll add a little more this is a small recipe so 125 grams of butter that's half a cup or the equivalent of one stick i saw that question just pop up all right now this is where you've got some creative control and flavor if you want to make a chocolate buttercream add an ounce of melted dark chocolate i actually i love the texture of adding white chocolate to this french buttercream so while it's not in the recipe below i highly recommend adding 2 ounces or 60 grams of melted white chocolate so i just made use of my warm oven and popped it in into the oven and that really makes a super silky filling that's relatively neutral in taste but that hint of chocolate is just there it's really kind of nice and i find it smooths out the buttercream beautifully i want to fluff it up just one last time and now i'm going to add my flavoring so a little vanilla of course and with the white chocolate i already made a batch actually with coconut flavoring but i'm going to add because the green mackerel some peppermint extract so just a little bit so we've got the white chocolate mint which will be like a vanilla mint or vanilla cream you know those cream candies that are so good do you remember those michael they're kind of the things i think your grandmother used to buy and put in a candy dish but they're at the same time they were kind of tasty so give that a second to fluff up oh minute and a half i'll get this into my piping bag so another comparable tip it could be a little smaller it doesn't matter but a plain tip and we'll get the buttercream loaded in there don't worry i'm not piping this into the hot mackerel that are coming out of the oven oh rajesh an eggless macaron recipe that is that is such a challenge i should look into that i'll admit i don't have one with me now eggs are so much an important part we were talking about using aquafaba but i think i would have to play with it because honestly going eggless with this recipe is not about making a one-to-one substitution i think we'd have to look at completely redesigning the whole recipe to make it work so you've given me a project let me get to work on it [Applause] oh good i'm glad abiding on the straight narrow path i'm glad you could join me today my pleasure too to have you we've got a good viewership today 600 watching right now that's impressive well thank you and i know you're watching from around the world we're up to 663 likes can we hit 750 the oven says yes oh yes these are coming along well they're looking dry on the surface which is what i want so i'm just seeing if they can be no they need another two minutes and i'll tell you what i was looking for there so what i like to do to check the doneness is to lift up the silicone you're never going to be able to lift a mackerel from the tray flat being that hot it's so fragile but i lift up the silicone mat and i peel it down and if i can see it's coming away from the bottom of the shell then i know it's done because as i said if you under bake your shells that center that's not cooked will collapse a little bit a delicious result in a chocolate chip cookie for a chewy center not something we want in our macaron and the center of a mackerel will still always have that moisture and this is where the swiss method recipe really helps that because we've melted the sugar into the meringue that's giving it lots of moisture i am going to bring over the shells and i'll start piping but then i'll set it aside so i can show you the ones coming out of the oven so here is the exact same recipe i baked yesterday and there is that beautiful foot and if you want it to be even and level this is where piping straight down really counts we've got a smooth satiny finish and then now it's time to fill oh i didn't color my filling at all i could have made it green if i wanted to i think the yellow is going to look nice and similar to how you piped your macaroni shell batter this is actually the easy part you pipe your filling and you never want to squish sandwich your macaron top to bottom because you'll break that beautiful top shell is hold it by its side and there you go now and i should point out you'll notice i didn't put any decor sprinkles or garnishes or accents on the macaroni shell when i pipe them if you want to decorate the outside of your macaroni shell drizzle with chocolate add sprinkles you want to do that after your mackerel shells have dried now it's time to show you the macaron here we go you saw it happen you saw those go in and here they are coming out so the trick is to prevent them from sticking to the parchment paper get them right off the hot tray immediately i'm going to do the same with my last tray here hot on the thumbs this was a trick i picked up from my dear friend chef philippe corbier i mentioned him last week during the tempering chocolate live stream if you missed that you should check it out it is right here on the channel he was an amazing chocolatier and pastry chef and he studied at lenotre he apprenticed at lenovo in paris and they had he explained the technique they have in the back of their kitchens is they have sinks on an angle and he said what they would do was the trays of macaroni shells would come out of the oven they would put the tray down these angled sinks and run cold water between the parchment paper and the tray to cool down the shells quickly so unless you have a custom-made mackerel sink and i don't have one just getting them off the tray is really all you need and you need to let them cool completely don't try and remove them when they're still warm because they still will be a little bit sticky and you'll find the bottom will stick to the bottom of the tray a little bit so away these go back to filling our pretty little mackerel shells i think i've covered off a lot of major points here oh hello anita from taiwan it's great to see everybody joining me at all different times from where you are all different locations you know what i need to do assembly line i can't do one at a time so line up your shells and even though there might be infinitesimal differences in size some may be slightly larger you do these enough you can freehand you don't even need the template but if you haven't been making them lately then you need a little practice so now i can pipe faster and if you're filling with ganache you want to make sure it's cooled enough so it has a comparable texture a whipped ganache makes a great filling and i would love to hear now we have two more live stream themes already picked out as you know i'll be back with hot cross buns in two weeks and then two weeks after that i have another recipe in mind but i'd love to hear and perhaps we'll do a survey out on the channel we've got rob moderating today oh now that's a sturdy macaron it didn't even crack what you would like to see me make during a live stream because i am always open to your suggestions um this is why this this channel works i'm here for you uh and i love sharing videos and we've got michael and i have a new project underway so we'll have more pre-taped content coming your way but in the meantime the the live streams really keep me engaged and help me with the recipes that i want to develop to share with you what do you think about a number cake i've been looking into that and playing with that idea lately do you want to see me make uh or have i done chew paste profiteroles or eclairs maybe a choux paste would be a good demonstration oh hi t i see you there oh a molded mousse cake oh i ha i just picked up some pretty little silicone cake molds i am a big fan of a mirror glaze and i don't think have i done a mirror glaze on a live stream it would take a little time planning i could do actually i could do it in a few parts so i could do the on treme as one class and then do the mirror glaze the next day there's a thought so glad we're we're talking about this oh and hello shanzi from pakistan and borneo that's amazing and you were making macaron today and they came out lopsided oh but they had great feet except for one side you know what that is oh that's a great point when i was talking about piping straight down and it's not just piping straight down when you lift your piping bag away you don't want to do it at an angle so you want to come down at 90 degrees lift up at 90 degrees that little lopsided foot it's either that or if you have a fan in your oven it can potentially blow your macaron and push it a little lopsided so i hope that helps we've got lots of points oh karen's asking a question how long did the macaron keep for well they keep in the fridge i find they're fine for about five to six days i have frozen them assembled and they're okay um i know commercial bakeries do that a lot they make them ahead and freeze them but i'd say five seven days as a peak because after a while the humidity these are so delicate and airy the humidity will get to them after a while so that's a great question to ask uh an orange moose cake oh i like that idea i love chocolate and orange together so there we go we have had a successful mackerel making session using the swiss method so now this channel has all three if you want to compare check out the french those are my citrus mackerel then you've got the italian method which are the little spider mackerel and now we've got swiss method mackerel which i have to say right now are my absolute favorite so wishing you a wonderful st patrick's day happy baking this weekend and moving forward i would love um to hear about your results using this recipe um because this will be posted up on the channel in just probably in under an hour uh so once you've made your macaron please let me know how they turn out and i'll keep an eye on this this thread and see if you have any further questions thank you so much oh one last great question from ahmad do you have to pipe all the batter yes you do um you cannot let it sit or reuse it it is a use fresh only oh those finicky macaron method tips um but it's all about getting to this beautiful result and i know you can do it i really do this is why i love sharing i believe in you happy st patrick's day i know these should chill but um do you want to zoom in quickly can you one last because there's no uh hollow how's that oh i can taste the mint that's great i think i'll finish that bye teremika say this is masara hmm

Channel: Oh Yum with Anna Olson

Views: 78,230

Keywords: anna olson (chef), anna olson recipes, live with anna olson, live bake along, anna olson, bake with anna olson (tv program), baking with anna olson, baking, follow along, tutorial, macarons, cookies, macaron recipe, swiss macaron, traditional macarons, easy macaron recipe, youtube recipes, homemade macarons, food, macaroon, best macarons, biscuits, buttercream, cooking, delicious, dessert, how to make macarons, macaron tutorial, macaron, recipe, pastry, baker, macarons at home, easy macaron

Id: aSGMsegjYqc

Length: 54min 0sec (3240 seconds)

Published: Thu Mar 17 2022