French Macaron Recipe | ALL the Tips and Tricks!

This French macaron recipe makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear. I’ve packed ALL my tips into this video to help you out because no there really isn't any one foolproof, easy macaron recipe, they are finicky little guys.... If your macarons aren't picture perfect they will still be delicious, so grab you ingredents and let's get baking!

TOP TIPS FOR MAKING FRENCH MACARONS
THE MERINGUE!!!! That meringue HAS TO BE STIFF! I had no idea French meringue could be whipped to such a thick marshmallowy consistency but all it takes is a bit of extra whisking. You’ll notice the meringue start to fill the whisk when you’re getting close to the right stage.
Age your egg whites! Separate the eggs, place the whites in a clean glass, cover with plastic wrap and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons.
Sift, Sift, SIFT! Those larger pieces of almond flour will mar the surface of your macarons. Best practice is to sift then whiz in the food processor and repeat two more times. Discard the larger particles, don’t try to press them through the sieve.
The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl. You want to remove some of the bubbles but not to many… Continue this until it reaches a thick “lava” consistency. It should slowly fall off the spatula in ribbons and be able to form a figure eight without breaking.
Pipe the macarons perpendicular to the surface. If your tip is pointing a bit in any particular direction when you pipe the macarons might be oblong or malformed.
Add your coloring to the meringue after it reaches the soft peak stage.
When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
The macarons will be best after 2-3 days resting in the fridge.
If you over-bake the shells and they’re too crisp, brush the bottom with some milk before assembly to soften them up.

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ADD ME ON:

[zevhezk]

AFTER 3 YEARS OF MAKING MACARONS CASUALLY, WITH YOUR RECIPE, I'VE MADE THE P E R F E C T I WANT TO CRY 😭😭😭😭 YOU'RE LITERALLY MY BEST FRIEND, TEACHER, AND ROLE MODEL IN MY HEAD. THANK YOU

[juliab]

Loved your real approach and honesty about the non-photogenic batches you made! It's nice to know even experts struggle!

[jessica_leeh]

Recipe:
130 grams confectioner sugar (abt 1 cup) - 1:30
140 grams almond flour (1 1/2 cup) - 2:00
*sift confect. sugar and almond flour together multiple times, set aside*

100 grams egg whites (abt 3 eggs)- 6:50
1/4 tsp salt - 7:04
1/4 tsp cream of tartar - 7:08
100 grams sugar (1/2 cup) at frothy - 7:14
1 tsp flavor/vanilla at soft peaks - 8:00
*meringue FIRM peaks* - 7:40, 8:05
*fold almond mixture (1/3 cup at a time) into meringue* - 9:51
*Pipe perpendicular and tap/SLAM* - 13:05, 14:22

*Bake at 320F (160C) for 12-15 minutes- 15:20

[hoodieninja]

I just wanted to say that I've watched a LOT of macaron videos and yours is the best by far. Better production. Better explanation of the steps and WHY you need to do it this way. And better just over-all. I like how you come across....happy but genuine.

[saragress]

"Take a macaron, be gentle with it. It's been through a lot; we all have." Lol

[kaguilar]

I don’t know or can’t explain why I enjoy seeing this man talk. His smile is killer and just the way he talks... I can watch him talk all dayyyy. He needs become my best friend so we can gossip all day every day

[sparshshakya]

You’re the only man I’d ever watch a whole YouTube ad for:) ily

[slashingkittens]

I could feel your pain, when you're talking about the macaron failures. I took an order once for 2 dozen macarons. It took me 8 batches to get somewhat presentable pieces. I still don't think I've recovered from that pain.

[rebeccagonzalez]

I'm a retired pastry chef and this is on point!!! The sifting...the merengue...that dastardly macronage. Gel food coloring is the way to go!!!! Doesn't add extra liquid. I used fans to hurry them up...lol. Bravo for this video!!! Everyone make them.

[testsubject]

**Never baked any pastry**
**Never made/baked any cookie**
Hmm... **Decides to make macarons**

[syifaanadia]

PREPPY I DID IT!!!! YOUR RECIPE AND TECHNIQUE IS SO MUCH I MADE IT ONLY WITH FIRST ATTEMPT! THANKYOU SO SHOUT OUT TO THE BEST BAKER 👨🏻‍🍳❤️❤️🥳🥳🥰

[karamorgan]

My sister and I were begrudgingly making a third attempt at macarons and are so grateful we found your video - our pieds finally rose up instead of spread out!! We filled ours with macerated blueberries mixed with leftover cream cheese frosting from our previous failures. We appreciate you going through 20 attempts to give us perfection on the first try of your recipe!

[angiecade]

I love that you showed some imperfect cookies as well! Your videos are so informative and I appreciate and love it so much.

[jennifer]

“do you think im crazy for doing this?”
“you wouldnt if u know what ive been thru”
LMAO ME WITH EVERYTHING

[lauradominguez]

I've made macarons many times, I love making them and still keep watching videos because I always learn something new that helps me perfect them. I have tried many recipes and done many tests with different types of meringue, oven temps, baking trays, parchment paper, resting time, etc. I found that: 1 - baking times and temp are guidelines with macarons, you will have to test and find out what works best in your oven, macarons are very sensitive even to changes of a couple of degrees in the oven. 2 - Italian meringue works best, I use the Valrhona and Pierre Herme's recipes but adapted time and temp for my oven. 3 - I always use the stainless steel bowl for making meringue, it distributes temperature better than glass. 4 - Don't make them in very hot and humid days unless you have aircon, if the piped macarons rest for too long they will be ruined. 5 - If you get the macaronage right, you can use French meringue without resting, so it's great when you have to make too many or don't have the time for resting. 6 - You know batter is ready to pipe when you no longer see any big bubbles in the mixture, it has runny cake batter consistency and when you make your figure of 8 it sinks back in about 25/30 seconds. 7 - good quality parchment paper and template work better that macaron baking mats. 8 - using heavy duty baking trays is crucial, if you don't have one, use 2 trays on top of eachother. 9 - stick the paper to the tray using oven safe magnets or butterfly paper clips, you will save the effort of having to clean them after each use.10 - I never flavour the shells, except when making chocolate macarons (replace some of the icing sugar with 100% cocoa), macarons are all about the filling which has to be luxurious, and will flavour the shell after resting.

[elmesaoudizakariae]

**Baker breathes the wrong way**
Macarons: Whoops, guess you ruined us again :/
Macarons: NEXT TAAAKE !! Go Go Go

[maybngo]

I made this recipe a week ago! This is a great recipe. I had to adjust my oven for the second batch because my oven runs hot. If you get cracked macarons, your oven may be too hot! Reduce by 5-10 degrees and keep an eye on your macarons. Thanks Preppy Kitchen!

[Nat-ukgi]

It’s the first person I’ve seen on YouTube that actually mentions the measurement for each ingredient to make macarons. Well done.

[EB-hzix]

Please do more macaron flavors! The way you explain it makes it seem so simple and you make it look so easy. This was so helpful and thank you for the video!

[samanthaettlin]

I wanted to make macarons for the first time....and then I saw this video. Gonna go buy some instead lol