how to make macarons

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Today, I’m finally dropping off the video that was most HIGHLY requested! – which is how to make macarons!!! YES It is finally here!

There are 2 macaron methods that are most frequently used. Which is:

1. French method – uses French meringue
2. Italian method – uses Italian meringue

I personally like to use the Italian method lately. Today, I will focus on it, but all the tips I am going to share today can be applied to the French or the Swiss method as well.

Making macarons is very simple yet can be tricky because they are sensitive and get affected by so many factors. Our ultimate goal for macaron making is to make macarons successfully anytime, anywhere, even if the recipes are different. To do that, you will really need to understand the science behind macarons, including temperatures, humidity, oven, characters of all the ingredients, and so much more. I’ll try to explain them within a limited time (so that I don’t need to bore you out with TOO long video!)

I hope this tutorial will help you to bake them successfully – but if you fail and do not know why after watching this video, feel free to ask me in the comment section below(I’ll get back to you ASAP!). – Please try to be as specific as possible so that I can understand the situation, guess the reasons, and give you the right advice. It can be a little bit hard to guess without a photo but I’ll try my best!

As I mentioned in the video, if you liked this video, share it with your friends to help them …and also to support my small channel 😉

Good luck!!!

👩‍🍳INGREDIENTS FOR MACARONS:
▪ EGG WHITE 100g (3.5oz)
▪ POWDERED SUGAR 250g (8.8oz)
▪ ALMOND FLOUR 260g (9.2oz)
ITALIAN MERINGUE
▪ EGG WHITE 100g (3.5oz)
▪ WATER 60g (2.1oz)
▪ GRANULATED SUGAR 30g(1oz) in a bowl + 230g(8.1oz) in a pod
Heat up the syrup up to 118C (244.4F)

BAKE(Preheated) with 300F (149c; about 150c) for 10-16 mins for small to regular sizes.
(For the commercial oven, 290F for about 7-13 mins.)
* Adjust the time and temperature depending on how they work for your macaron.

👩‍🍳WATCH THIS TUTORIAL TO LEARN HOW TO MAKE ITALIAN MERINGUE A LITTLE BIT MORE IN DETAILS:
[HOW TO MAKE PERFECT ITALIAN MERINGUE | 5 IMPORTANT TIPS!]

👩‍🍳WATCH THIS TUTORIAL TO LEARN HOW TO MAKE THE BUTTERCREAM I USED TODAY:
[HOW TO MAKE FRENCH BUTTERCREAM]

👩‍🍳LINKS OF WHERE YOU CAN GET SOME OF THE BAKING TOOLS & INGREDIENTS I USED/MENTIONED TODAY:
This section contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.

[ALMOND FLOUR]

[FOOD COLORING]
Chefmaster:

AmeriColor:

[DIGITAL THERMOMETER]

[KITCHEN AID MIXER]

[SILPAT SILICONE MAT]
by Silpat, pick a size from:

by Amazon, Set of 3:

[DISPOSABLE DECORATING BAGS]

[ROUND PIPING TIPS SET]

👩‍🍳WATCH OTHER TUTORIALS!:
[HOW TO MAKE THE PERFECT PASTRY CREAM FROM SCRATCH]

[16 WAYS TO DECORATE FRUIT TARTLET]

[HOW TO MAKE CHOCOLATE FEATHERS & how to temper chocolate]

[HOW TO MAKE THE PERFECT TART CRUST FROM SCRATCH]

[HOW TO MAKE PERFECT CORAL TUILES]

👩‍🍳ANY QUESTION? Let me know in the comment section below!💬

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