French Macaron: EASY RECIPE for Macarons
This easy no hollow French Macaron cookie recipe provides you with an unusual, though scientifically sound combination of ingredients and techniques for hollow free macarons, macarons with ruffled feet and macarons with smooth tops. This step by step recipe to make French macaron cookies will make you smile when you pull the macaron cookie trays out of the oven.
This must-have French macaron recipe and macaron technique pulls out all the stops in developing a stable and low-moisture macaron batter recipe and macaron mixing technique by incorporating uncommon practices such as the use of tapioca starch, whipping the meringue for 16 minutes, a baking stone, nested baking pans, a cracked-open oven door, and a small fan.
LINK TO FRENCH MACARON WRITTEN RECIPE:
http://www.paulaq.com/macarons.html
0:00 Intro for No Hollow French Macarons
0:30 Pattern if Baking on Parchment Paper
3:10 Weigh Egg Whites
6:40 Weigh Caster Sugar
7:32 Weigh Tapioca Starch
8:36 Add Cream of Tartar
9:28 Weigh Powdered Sugar
11:47 Weigh Almond Flour
12:31 Combine A. Flour & P. Sugar in Food Processor
13:41 Sift A. Flour & P. Sugar
18:00 Remove Some Dry Mixture
18:59 Begin Making Meringue
19:25 Stir then Beat on Level 4 for 6 Min.
20:02 Prep Piping Bag
20:44 Turn Speed to Level 5 for 9 Min.
21:14 Preheat Oven to 250 to Dry Kitchen
22:05 Whipped Meringue
22:38 Add Coloring
23:15 Whip at Level 6 to Mix Color for 1 Min.
23:49 Add More Color if Needed
24:23 Beat at Level 6 for 30 More Seconds
25:10 Finished Look of Meringue
25:40 Begin Macaronage
31:26 Test Batter
33:25 Wrap Batter & Bag It
35:34 Pipe Macaron Batter on Silpat
36:13 Tap Pan of Macarons
36:30 Pop Bubbles with Toothpick
36:53 Pipe Macaron Batter on Parchment
37:26 Dry Pans of Macaron Batter
38:25 Prep Oven to Bake Macarons
40:00 1st Baked Tray of Macs on Silpat
43:08 Baked Tray of Macs on Parchment
45:12 Fill No Hollow French Macarons
NO HOLLOW MACARONS INGREDIENTS
Set 1
6.0 to 6.3 ounces egg whites*
You will ultimately use only 4 ounces of three-day old whites (4 oz. = 113.40 g / 6.0 oz.
= 170.10 g / 6.3 oz = 178.60 g).
*If aging the eggs for five days, you’ll need 6.8 ounces, or 192.78 grams, of whites to
start with.
Set 2
5 ounces almond flour/meal (141.75 grams)
8 ounces powdered sugar (226.80 grams)
Set 3
1.5 ounces caster sugar (42.52 grams)
0.5 ounces tapioca starch (14.18 grams)
¼ teaspoon cream of tartar
Set 4
½ teaspoon powdered food coloring or 4 to 5 drops gel coloring
Tools: two cereal bowls, kitchen scale
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Cooking in Kai's Kitchen, The Little Chamorro Chef - https://bit.ly/3hJfnJD
My Cupcake Addiction - https://bit.ly/335jbAu
Joy of Baking - https://bit.ly/2CI4sB6
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Link for A TASTE OF GUAM Cookbook - https://amzn.to/2N2I1sF
Link for REMEMBER GUAM Cookbook - https://amzn.to/3216u5A
Link to CONQUERED Guam Romance Book - https://amzn.to/2MXBEGM
Link to STORMED Guam Romance Books - https://amzn.to/3jJy0yA
Link to MACARONS MATH, SCIENCE, AND ART French Macaron Reference Cookbook - https://amzn.to/2JxRA0z
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Jose Garrido - https://bit.ly/3ghk1hH
Joe Guam - https://bit.ly/32UVF9v
Deer Meat for Dinner - https://bit.ly/39yV66k
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Jake Garrett - https://bit.ly/32XSygR
Kold - https://bit.ly/2P0D6ss
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FACEBOOK where I seem to be often - https://bit.ly/30O05ME
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