Making the Perfect Macaron | Fool Proof Tips and Tricks
Hi Everyone,
In this video I'm listing 14 tips for making the perfect macaron. Many of these tips I've neglected in the past because I was "lazy", but had to implement them again when the results became too inconsistent. They really do make a difference and I encourage you to follow all these steps if you're struggling with your macarons.
My biggest struggle was the top browning before the bottom has completed baked. What ended up working was baking the cookies for 10 minutes, then covering the top with tin foil and continue baking for another 4 minutes. I use a standard oven with no convection.
*bonus tip: bake one tray at a time!
Here are 2 recipes for you to try!
Thierry's:
300g almond flour
300g icing sugar
110g egg whites (goes into the almond/sugar mixture)
110g egg whites (goes into the stand mixer for the meringue)
300 g sugar
75 g water
Bouchon Bakery:
212 g almond flour
212 g icing sugar
82 g egg whites (goes into the almond/sugar mixture)
90 g egg whites (goes into the stand mixer for the meringue)
236 g sugar
158 g water
Music Used:
And So It Begins by Artificial.Music / artificial-music
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