How to Make French Macarons Classic French Macaroons Recipe Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor Today I am going to show you how to make classic French Macaroons, or the correct pronunciation is Macaron, with actually one o, interestingly enough the Macaroon with two o's, is an entirely different cookie, it looks different, it tastes different, and a lot of times it is actually made with coconut, and sometimes dipped in chocolate, so a different cookie, however, especially here in the United States if you ask for a Macaroon, most likely you are referring to the classic French Macaron
I had a request to make French Macarons, or Macaroons, so that is what we are going to do, first to start off these are not the easiest cookie to make, however once you master them, they are probably one of the most elegant, and one of the most presentable, and classy cookies, that you can make, be rest assured if you follow my steps, follow these ingredients, you will be making them in no time If I can do it, you can do it Let's get started All right first what we want to do is we want to sift our almond flour along with our powdered sugar I have ? cup of almond meal or almond flour, I am going to go ahead and put that in my sifter, that I have here, so let's go ahead and just sift this, what you are going to be left with, as you can see, these are looks like little pebbles, and they are not going to get any smaller than that, and that is ok, I am just going to go ahead and take those and set them aside, now we want to do the same with our powdered sugar, this is one cup of powdered sugar, all right we will just go ahead and sift this in there, all right I have a couple of little chunks left and I am going to put them over here, and now I usually I will come in with a whisk, and whisk this together really well
Let's go ahead and just set this aside, and now it is time to whip up our egg whites We want to use room temperature eggs So what we do is we are going to go ahead and crack the egg, and then just pull it apart, like that, then just go back and forth with the yoke, like that, and that separates the yoke from the egg white, and then you can use that yoke for something else if you want And now we come in here with a hand mixer, or a stand mixer, we are going to beat the egg whites on medium for two to three minutes, until we get soft peaks that form, so we have these soft little peaks like that, that's ready to go, and now what we are going to do is we are going to add in, our fine granulated sugar, the finer the better, this is one quarter cup, and I am going to do about a half of it at a time And then at this point I am going to add in one half teaspoon, of vanilla extract, and I also want to add in my food coloring, this is actually a food gel, umm I am going to do a little more then I think I need, so about four of these, one, two, three, four
And then I am going to mix this on high, until stiff peaks form And how you can tell when it is done, is if you turn it upside down, it stays its shape, pretty cool Umm so then what we are going to do, is we are going to just tap these together, to get the rest of it off, now this next phase is called the macaronage phase, um I am sure I pronounced that wrong, and someone will probably correct me down in the comments Uh what we are going to do is we want to fold in our dry ingredients and I am only going to do it about a half of it at a time And the way that we fold is we go underneath, and around the sides and keep turning it like this, we don't want to just stir it around like that, it will ruin all the air that we got into the mixture, so go underneath, and what I have learned, what people say, you want it to be about a total of 50 to 60 times, that is all you need to do, that was about three or four, that was about sixteen or seventeen
I am going to go ahead and put the rest of this in here, all right and we want to do this, I have heard people refer it to as lava, the consistency, I have never seen lava in person, I don't really know what that is supposed to be like, what I say, is you want to be able just fall right off of your drip off like that, so if you pull it up, and just kind of, whatever consistency you want to call that Now what we need is we need some sort of a piping bag, I am just going to use this piping bag right here, and if you don't have a professional piping bag, you can just use a large zip-locked bag, and you come and you just fill it up with your mixture, and then you take the top, and you are going to twist, and we got ourselves a bag ready to go, ok I have a baking sheet here, and I have a stencil that I just printed out, um this shows me some round circles, to give me a guide, and then I am going to put a piece of parchment paper, and then with a round tip, we are just going to fill in like that, once we have this filled up here, what we want to do, we want to tap this, on our table or our counter, and this is going to let the excess air bubbles come out, of the cookie, and then what we want to do is we want to just let this set, for 20 to 30 minutes, and what is going to happen is a skin is going to develop, over the cookie, and that is what we want a nice skin, so let this rest for twenty to thirty minutes And now about 25 minutes into the resting period, we want to preheat our oven to 300 degrees F All right after about 30 minutes, you come in here and give it a little touch with your finger, there is going to be a nice skin on it, it is not going to be sticky at all it is not going to get on your fingers, and we are going to just pick up our parchment paper, and try not to hurt the cookies, I also will sometimes pull these out before the skin develops, less chance of um cracking the tops of one of them
All right we are going to put these in the oven, middle rack, at 300 degrees F for 15 to 18 minutes, I would start with 15 minutes first, all right and when they come out of the oven they will look like this, they puffed up a little bit and you can see the little perfect looking little feet, these are called the feet, now we are going to let this cool for at least 5 minutes, before we take them off and put them on cookie racks, to further cool down All right and once they have cooled for 5 to 10 minutes We are going to go ahead and take them, be careful with them, see nice flat bottom there, that is what you want to see, and I am going to go ahead and transfer them over here, to cool for about another five minutes, before we fill them up If when you pull these up, stuff sticks to the bottom, it means they did not cook or bake long enough, so you want to bake them for another couple of minutes
All right we will let these sit for about 5 more minutes and then we will fill them with our buttercream frosting All right lets go ahead and make our filling and for that I am going to make a classic butter cream filling, and for that I have just shy of 1 cup of powdered sugar, ? cup of softened butter, ? tsp of vanilla extract, and one tsp of milk I am just going to put it all in there, and then with a fork or with a hand mixer, let's go ahead and mix together
And now what I am going to do is I am going to get a sandwich bag, and we are just going to make a little piping bag out of this, all right and then we come in here, and go ahead and put a nice little dollop of buttercream frosting, right in the middle like that, take a top and go right on top All right when you are all done, you want to put them in and air tight container like a thing of Tupperware, and then you want to put them in the refrigerator and let them set for 24 hours, before you serve them, you can eat them like this right after they are done, but to get the full effect, and the full taste profile, and how they are meant to be eaten, you want to wait about 24 hours All right our French Macaroons or Macarons are done, they turned out amazing They are not the easiest cookie to make, but they are well worth it, once you learn how to make these, so don't be alarmed if the first, second, or third time, that you try and make these they don't turn out exactly perfect You might over bake them one time, or under bake them another, um the shells might crack, a number of things that could happen, where, they don't wind up looking super presentable, or perfect like you might find at a French bakery, but don't be alarmed, they will still taste really good, so make sure to assemble them, put the filling in the middle, they are still going to taste really good
I am Matt Taylor this has been another episode of In the Kitchen with Matt, thank you for joining me, as always if you have any questions or comments, put them down below and I will get back to you as soon as I can, thumbs up, down in the corner, push it, don't forget to subscribe to my channel and check out my other videos, take care, time for me to dive into one of these, oh yeah, I am going to grab this guy right here, mmm, mmm
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