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Transcript
00:00 Welcome to howtocookthat.net.
00:01 Today we are looking at how to make macaroons.
00:03 For a printable copy of the recipe go to howtocookthat.net, the link is in the description below this video.
00:08 First of all turn your oven to 150 degrees.
00:12 If you have a fan forced oven turn it down to 125 degrees.
00:17 That way the temperature inside the oven is actually 150 which is what you want.
00:22 Then take your egg whites and your sugar and beat it with an electric mixer for 10 minutes
00:27 until you get a very dry stiff meringue mixture.
00:31 While that is mixing take your almond meal and icing sugar and sieve it through to get
00:37 out any lumps or large pieces of almonds and just discard those because if you have too
00:43 many of those your macaroons won't work.
00:46 Then add your colour to your meringue mixture.
00:50 You need to make it stronger than you think you will need because the colour tends to
00:54 fade as the macaroons cook.
00:57 So if you want a pale pink make quite a strong pink.
01:01 Take your almond icing sugar mixture and again sieve it through to get rid of any little
01:07 lumps.
01:08 Then what we are going to do is fold it in to the mixture.
01:11 At first it seems like they won't mix together but you need to just keep folding.
01:15 To fold something you go around the edge and then fold it back over the middle.
01:20 Continue to do this turning the bowl as you go.
01:22 You'll need to do it about 50 folds just roughly to give you an idea.
01:28 How much you fold it is important in the macaroons as you'll see later when we do troubleshooting
01:32 at the end of this video.
01:34 You need to get it just right.
01:37 So keep folding until the mixture will just start to ooze back down.
01:42 It shouldn't be so runny that it just oozes back flat but it should be runny enough that
01:47 when you let some drop off the spatula it gently and slowly starts to ooze back down
01:53 into the whole mount after a little while.
01:58 Once you've got to that stage you need to get your piping bag.
02:01 I like to put mine over a big vase to hold it still and just wrap the edges over the
02:06 vase and then pour all of your macaroon mixture into the icing bag.
02:12 Next you need to line your trays with quality baking paper so the macaroons don't stick.
02:18 And take the top of your icing bag and just close it and then twist it so that when you're
02:23 applying pressure to the bag the mixture is not coming back out the top.
02:28 And to pipe your macaroons what you need to do is just from one side squeeze out some
02:32 mixture and then tick it back across the top.
02:35 Just like that.
02:36 So pipe from the side, tick it back across the top.
02:39 And again just zoom in so you can see that.
02:42 Pipe from the side and then just tick it back across the top.
02:46 Continue to do that until you've filled your whole tray with macaroons.
02:49 Then you need to get both sides of your tray and bang it hard on the bench three times.
02:55 Then turn your tray around the other way and bang it another three times.
02:59 A good guide is you're wanting all those little tick marks to go flat into the macaroon.
03:08 Then bake your macaroons in the oven for 20 minutes or they may take a bit longer depending
03:13 what colour they are.
03:14 The colouring can affect the time it takes to cook quite significantly.
03:18 Now your macaroon problem solved.
03:19 If yours look lumpy like this rather than smooth macaroons it's because your mixture
03:24 is under mixed.
03:26 You've just mixed it in, you need to keep folding until it looks more like this.
03:31 If your macaroons turn out flat a bit more like pancakes like these ones then you've
03:35 over mixed your mixture until it was too runny and it looked like this.
03:39 So next time don't fold it as much.
03:41 If your macaroons are cracked then you haven't wrapped it on the bench hard enough or enough
03:46 times.
03:47 Here I've piped five macaroons, wrapped it on the bench and then piped three more so
03:52 you could see the difference that haven't been wrapped on the bench.
03:55 And you can see same mixture, same cooking time and they've cracked.
03:59 Bases sticking to the baking paper like this means your macaroons not ready to come out
04:03 of the oven yet.
04:04 They're not cooked even if it's like this it's not yet ready.
04:06 Leave it in until they come off cleanly like this and as I said different colors can make
04:12 it take longer to cook.
04:14 Then you can fill your macaroons with jam and cream or my favorite chocolate ganache.
04:18 Don't forget to check out some of our other videos, click to subscribe or click like if
04:22 this video has been good.
04:23 Happy baking!
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04:35 [BLANK_AUDIO]

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