Complete Guide to Making Macarons | Macaron Recipe

This is the complete guide to making macarons! Macarons are delicious and enchanting, but a bit finicky to make! Don't be intimidated by them though; this macaron recipe is actually quite fun to make once you learn how. Of course I've included all my tips and tricks so you can make these delicious cookies perfectly the first time.

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[haajrfaheem]

it's such a minor thing, but I love that he doesn't have everything pre-measured out in tiny little bowls. seeing him scoop straight out the packaging for sugar and flour is so much less intimidating when it comes to wanting to attempt recipes, if I'm making any sense

[nsjn]

Can we just take a moment to appreciate that drawer with perfectly organized spices....

[angeldume]

Macarons
- 3 large egg whites (100g)
- Alomond Flour (140g)
- Powder suger (130g)
- Suger (90g)
- Cream Tartar (quarter t)
- vinnila (optional)
- Food Coloring (optional)

[jenavickrey]

Made this 2X this week and here are my thoughts:

If you do what he says, they come out perfect. Surprisingly easier than I thought…I had to fold the batter for a VERY long time to get that lava consistency, id say more than 5 minutes. If you don’t have a food processor, I recommend sifting at least ten times, maybe more, each time discarding the larger pieces left behind. Everyone who tired them said they were the best French Macarons they’d ever had. I also recommend making them on the bigger side…they seem to cook better if they’re slightly bigger than the recommended 1 inch diameter. I will make these forever, so good, great instructions, worth the money and time.

[maithaalmansoori]

honestly, i have made macarons 4 times now and i'm making them for the fifth time now, i always watch the video while making them, and THIS is the best recipe ever. i love john his page is amazing it has what i like, all homemade recipes, and easy to make. and yes without thinking twice i will defiantly by his cookbook💗

[himoonlightkid]

The person who created macaroons really wanted to live a complicated life

[PreppyKitchen]

Hi friends! This is a followup video to my previous macaron tutorial with some more tips and specific instructions people had asked for. Hope you enjoy and happy baking!!

[zainabmehrabi]

Ok guys, after years of traumatic macaron recipes, im happy to say this was an amazing success! I followed his recipe exactly! I love all his tips and that he doesn't hide anything. Thank you so much!

[marigeobrien]

Thank you for clarifying the "super fine" almond flour. For the price, it should be as finely ground as any other flour. It's not. Also, a good tip is, because almond flour contains almond oil, it should be stored in the fridge after opening bag. Otherwise it can go bad.

[marlozall]

I was in Paris with my family a few weeks ago and we had French Macarons. They were so good, we couldn't stop thinking about them when we returned home. I decided to try to make them using your recipe and video. They didn't look perfect, but they tasted amazing! One of my son's said he couldn't tell the difference in taste between my macaron and the one in Paris! That's a huge compliment to me and you! Thanks for the help!

[janiceapel]

After seeing that spice drawer, can I request an entire kitchen tour? Drawers and cabinets? We could learn a lot I’m sure about organization and how to make a more “ user friendly “ kitchen.

[vennelaj.]

3:59 oh my gosh that is the spice drawer of my dreams 😮

Hey John what up! What is the humidity in your kitchen when you make macarons? 😌

[boxbird]

The factors I’ve found when making macarons that matter the most is whether you mixed your meringue stiff enough, whether your macaronage is not over/undermixed, and oven temperature.

Your meringue should be as stiff as you can get it because the additional structure will give you that extra bit of control with the macaronage and make it easier to reach the desired consistency without over mixing. Don’t worry about overmixing your meringue too much, with the amount of sugar that is typically inside the egg whites, it should have the stability to continue being whipped for a long period of time.

Macaronaging to the right consistency can make or break your macaron. You’re looking for a consistency where your batter no longer “plops” from your spatula and flows more smoothly like lava, forming ribbons which edges should melt a little into the rest of the batter when you drop it into the bowl. Be careful when pushing your mixture on the side of the bowl, it may get the macaronage done faster but it’s easy to accidentally overmix if you do this, which in that case your macarons will become very flat, or in worst case scenario be wrinkly and feel undercooked with no structure.

Oven temperature is also important. Make sure your oven is fully preheated before putting each batch in, especially if you’ve thrown in a batch previously a few minutes ago. Unless you’re using a fancy professional oven, it is vital to do one tray of macarons at a time to ensure even temperature and consistent airflow. It will depend on your recipe and the slightly different ratios, but I’ve found that keeping my oven at 140 degrees Celsius for 17-19 minutes works the best, and it means I don’t have to set the temperature really high then turn it really low and hope my crappy home oven regulates the temperature properly.

[weasel]

And always remember don’t breathe too loudly while making macarons or they will explode

[Passionforfoodrecipes]

I once asked my buddy what the difference between macaroons and macarons was..

He said: "only one letter."
It took me a moment, but then I was like, *O, I get it.*

[snowwhyte]

My first time trying macarons, I thought it was a disgusting little cookie. I stayed away from it for years until now. I decided to give it a try but I was going to make my own. I followed your recipe and they came out AMAZING! Thank you for sharing your recipe, tips and tricks!

[wendybell]

I'm a cake maker/baker for 32 years now, anytime I need something new, you are my go-to guy, a great big thank you for all your tutorials and recipes!

[m.rockwellparker]

Between you and Claire Saffitz, I feel like I can do anything in the kitchen. Seriously. You two bring joy and confidence to my baking. Thank you.

[cathharr]

I’m loving your spice drawer. It’s so much neater than just storing them in the cabinet. You can also see exactly what you need quickly.